Siete Leguas Anejo Tequila

The Añejo shows what Siete Leguas' patient, old-school approach does with time in wood. Like everything from the family house in Atotonilco el Alto, it blends batches from two side-by-side distilleries — one running a mule-drawn tahona with fiber fermentation in wooden tanks, the other a roller mill, both cooking estate-grown highland agave in brick ovens — before aging 24 months in ex-bourbon barrels. The cask strategy is deliberate: those barrels get refilled as many as 20 times, so the wood seasons the tequila gently rather than burying it, keeping agave the lead character even after two years. Bottled at 40% ABV, additive-free. Difford's Guide found a restrained, earthy nose of mashed banana and cream, salted almond, and a hint of malt vinegar, opening into a delicately spiced, buttery palate of overripe banana, fresh mint, salt, and vegetal depth — with the oak only truly arriving on the long finish of vanilla, cracked black pepper, and spice. That restraint is the point: where many añejos drink like bourbon with an agave accent, this stays unmistakably tequila. From the family that made the original Patrón and refused to compromise when demand exploded. Built for slow, neat sipping.

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