Tita Dona Celia Anejo Tequila

This añejo tequila is crafted from 100% blue Weber agaves. After the cooking, fermenting, and double distillation in copper-pot stills, it’s poured into casks that used to hold American whiskey, where the tequila matures for 12 to 18 months.

About Tita Dona Celia Anejo Tequila

This tequila is crafted at Casa Maestri in Jalisco, Mexico. It’s double-distilled in copper pot stills from 100% blue Weber agaves that are harvested at peak maturity. After the piñas (hearts) of the agaves are harvested, they are slowly cooked and left to ferment, before the liquid is distilled. Then, the tequila is poured into barrels that are used to hold American whiskey, letting the spirit mature for 12 to 18 months. Dona Celia Añejo tequila is inspired by the skeletal La Calavera Catrina, one of the most prominent images of Death in Mexico and an integral part of the imagery of the Day of the Dead celebrations. The ceramic bottle is hand-painted and shaped like an elegant skeletal lady, making for a unique and attractive presentation.

Grab an attractive bottle of this añejo tequila today!

About Tequila

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.