About Siete Leguas de Antaño Extra Añejo Tequila
The folks at Casa Siete Leguas have been pouring their expertise into premium artisanal tequila since 1952. With the utmost respect for their origins and the processes involved, they are passionate about crafting the finest spirit according to traditions in Atotonilco El Alto, Jalisco, Mexico.
The agave tequiliana Weber or blue agave is planted in the red soil of the region, where it matures for around 7 years. Once the plants have reached their peak maturity, yielding the best flavor, they are harvested by the jimadores who cut away the leaves, extracting the piñas (hearts). A small portion of the leaves is saved for later. The piñas are then carefully selected, measuring their sugar content.
The piñas are then split in half and cooked in small stone ovens, steaming over an extended period of time. Then they are crushed using a stone tahona mill, before the juices are extracted with a mechanical mill. The fermentation takes place in open-air tanks without any added yeasts, both with and without the cooked agave fibers.
After being double distilled in small copper stills, the spirit is transferred into ex-bourbon American oak barrels where the different expressions spend varying amounts of time. Siete Leguas de Antaño Extra Añejo Tequila spends 5 years in these casks, resulting in a sophisticated 76-proof spirit that is pleasantly aromatic with delicate flavors.
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Although tequila has developed a bad reputation, there’s more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age – from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.