Malinalli Extra Anejo

Malinalli Tequila it’s dangerously smooth with a long agave-tobacco finish, and has earned major awards in 2013-2015. Malinalli Tequila its way more affordable than most Extra Añejos on the market.

Robert Haynes-PetersonWriter, editor covers wine and spirits for a variety of publications and is co-editor of the American Sommelier Associations

Malinalli Extra Añejo is sophisticated tequila with a rich amber hue and an alluring bouquet

Hector De La RosaBartender PhD

Elegant, rich, properly zesty, salty, and herbaceous, the oak doesn’t eclipse the natural agave charm as happens in some Extra Añejos.

Alexander PerezThe editor and founder of TequilaAficionado.com
  • SIP Awards - Consumers Choice Award 2015
  • Ultimate Spirits Challenge 2015
  • World Spirits Competition Gold
  • Los Angeles International Spirits Competition 2015
  • Tequila Aficionado 2014 Gold
  • Tequila Harvest Santa Barbara 2014 Platinum
  • Spirits of America 2014 Silver
  • SIP Awards 2014 Platinum
  • World Spirits Competition 2014 Silver
  • Tequila Aficionado 2014 Bronze
  • Spirits of Mexico Gold 2013
  • Ultimate Spirits Challenge 2013

Malinalli Extra Anejo 100% Agave Tequila

NOM:

1551

AGAVE SOURCE:

The Midlands Region of Jalisco

COOKING METHOD:

Stone/brick oven

CRUSHING METHOD:

Roller mills

DISTILLATION:

double distilled. It is filtered for smoothness using a preparatory filtration process.

STILL TYPE:

Stainless steel pot stills

PROOF:

80 (40% abv)

FERMENTATION:

Stainless steel tanks

SUGARS:

100% agave tequilana weber

WATER SOURCE:

Deep aquifer

AGING:

The Extra Anejo is barrel selected and rested for an average of 48 months, than its  blended for the Unique Malinalli profile.

APPEARANCE:

Pretty, bright, straw yellow/gold color. Flawlessly clean and pure.

AROMA:

Pleasantly vegetal and herbal (sage, thyme); low-to-medium saline; steamed asparagus. Slight bit of oakiness emerges with further air contact. Vanilla bean now as potent as the vegetal agave fiber fragrance; peppery (green).

TASTE:

Oak-influenced vanilla bean is rampant at the early in-mouth stage; plus there is a modicum of green vegetable presence as the saltiness subsides. Big vanilla custard flavor is bolstered by green pepper (jalapeño now) and oaky resins. Delightfully rich and creamy, but neither unctuous nor syrupy. There’s a slight hint of smokiness/cigar box in the aftertaste and adds a nice finishing touch.

OVERALL:

Elegant, rich, properly zesty, salty, and herbaceous, the oak doesn’t eclipse the natural agave charm as happens in some Extra Añejos.