Production Details | |
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NOM : | 1068 , |
Agave Type : | Tequilana Weber , |
Agave Region : | - , |
Region : | Jalisco (Los Altos Southern) , |
Cooking : | Stone/Brick Ovens, Autoclave (high pressure) , |
Extraction : | Roller Mill , |
Water Source : | Deep well water , |
Fermentation : | Stainless steel tanks, 100% agave, Fermentation without fibers , |
Distillation : | 2x distilled , |
Still : | Stainless Steel Pot , |
Aging : | American White Oak barrels , |
ABV/Proof : | 40% abv (80-proof) |
Other : | - |
As opposed to the high proof repo, La Pulga’s anejo offering has notably more character on the nose. Additionally, the oak component(I still suspect virgin american oak) is more well integrated than the high proof reposado. On the nose I get almost a bourbon-esque profile. Cherry, apple, barrel spice, vanilla, honey, and clove. The palate is very similar to the nose, fruity with some subtle spice. I do get citrus notes, and light agave tones but all in all this is a very oak driven profile. The finish does drop off, as opposed to the high proof reposado, but I prefer the palate on the anejo overall. A curious anejo, one that feels targeted toward an American whiskey market.