Tequila "Tierra Noble" Extra Anejo, 0.75 L
Tasting Notes
The color of tequila is intense, dark amber with reddish highlights.
The taste of tequila is soft, balanced and complex, with hints of bitter chocolate, nuts and red fruits. In the background, the nuances of tobacco and spices are palpable.
The aroma of tequila reveals a pleasant and soft bouquet of fruit, agave, vanilla, plum and chocolate tones, framed with hints of toasted almonds, apricots, tobacco and wood.
Tequila is recommended to submit in its pure form as a digestif.
Interesting Facts
Tequila premium brand "Tierra Noble" is made on the cool highlands of the Sierra del Tigre. Low temperatures accompany the drink during fermentation, allowing agave juice to slowly reveal all the aromatic nuances. After the end of the primary fermentation comes the turn of the secondary malolactic, which provides tequila with intensive herbaceous-agave nuances. For aging used barrels of 75-year-old American and 150-year-old French oak, giving a special aroma and softness.
Tequila "Tierra Noble" Extra Anejo - the pride of the distillery and the personal choice of its founder. For its blending, only those spirits of the category Anejo, which have adopted subtlety and elegance from barrels, are selected. They are left to mature for 85 months. During this time, tequila acquires a deep color of dark amber, a complex and mild taste, as well as a rich multi-layered aroma.
Producer's description
Tierra Noble specializes in the production of agave tequila grown at 7,200 feet in the Sierra del Tigre mountains. The drink is made in La Estacada, one of the highest distilleries in the world. For the distillation of tequila used special copper alambiki small size. Their narrow, long necks provide extremely slow distillation, yielding results in the form of a noble and aromatic drink. For aging Tierra Noble uses barrels of old oak, which have a greater saturation of aromatic substances. Thanks to this technology tequila Tierra Noble is deservedly considered one of the best in Mexico.
