Review: 1921 Añejo Tequila

1921 Tequila is made from 100% Agave cultivated in the Highlands of Jalisco, Mexico. The distinction between tequila made from highland agave versus tequila made from lowland agave is important because agave grown in the highlands tends to carry a different flavour profile into the final tequila than lowland tequila. Highland tequila tends to have more sweet fruity citrus flavours and perhaps a touch more hot pepper in the finish.

The website for 1921 Tequila states that their Añejo Tequila has spent  a year in white oak. The tequila is described on the website as:

“…It is definitely a Tequila made to be tasted calmly and enjoyed slowly in a cognac wine glass, allowing the description of the authentic taste of the white oak barrel aged for 12 months, where the wood has blended its most sophisticated characteristics with the agave from Jalisco´s soil…”

I decided to follow the advise of the website and began my tasting session with a cognac glass and the 1921 Añejo Tequila served neat without ice. Here is an excerpt from my review:

“…As I brought the brandy glass up to my nose, the fruity agave began to assert itself into the air around the glass. Nice soft pepper and ginger notes come forward out of the glass as well, followed by lime citrus and soft butterscotch. A hint of  vanilla wafts into the air with some scattered tea leaves.  The aroma is very nice…”

You may read the full review here:

I have followed the review with a cocktail recommendation called, Maximiliano Tequila.

Please enjoy my review!

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