Casa Vieja Tequila Añejo

Casa Vieja is a golden anejo aimed at traditional drinkers who watch the price, made from the producer's own estate agave harvested at eight to twelve years of age. The piñas are stripped to the heart and steam cooked, then fermented and twice distilled in the standard tequila manner before maturation.
The agave hearts are baked in stone ovens for up to seventy two hours, converting the inulin to fermentable sugar, after which the aguamiel is pressed from the fibre and fermented to mosto. After double distillation the spirit is filtered through cellulose or activated carbon, then rested twelve months in American white oak in Mexico's warm subtropical climate. The result is soft and dry, a mix of caramel, lemon, grapefruit, orange and fruity cooked agave, brought to a drinking strength of 38%.