Corralejo Tequila’s hacienda (estate) was founded in 1566 by the Spanish rulers and over the centuries has become privately owned by Mexican families. It is one of the oldest Tequilas produced in Mexico and the birthplace of Father Miguel Hidalgo who is recognised as one of the major contributing figures to Mexico’s Independence in 1821. The hacienda and brand itself are symbols of Independence and the Pride of Mexico. This Anejo pays homage to the aged struggle for Independence and standing tall.

It takes 7 – 12 years to grow Blue Weber agave in Corralejo’s privately-owned Fields in Penjamo, Guanajuato. The 100% Blue Agave is slowly cooked with steam in stone clay ovens (called Horno’s) for 36 hours.

Once the agave is cooked to a lovely caramel brown colour, it is then milled through shredders and crushers to extract the sweet juice at between 11 and 12 Brix (a sweetness measure). This extracted juice is then pumped into the fermentation vats where a further 36 hours of fermentation occurs in large stainless steel tanks.

All Corralejo Tequila sees double distillation, the first, in a column still, the second is in alembic copper pot stills. What sets Corralejo apart from other tequila producers is the use of the Charentais distillation method, it is unique to Corralejo. This distillation method is centuries old, and perfected by the French, for exclusive use in making Cognac. Charentais distillation is proven to extract the maximum flavour and aroma’s during distillation. Corralejo Añejo sees 12 months of ageing in French, American and Mexican oak barrels before being bottled.