Mezcal “Perro de San Juan” Espadin Abocado con Grana Cochinilla, 0.7 L

Introduction

“Corralejo” Anejo tequilas crowned ruler economy Corralejo. Matured twelve months in new barrels of American white oak from Tennessee, passed a special roasting inside, tequila has become a beautiful golden color, softness, roundness and characteristic wood-smoky notes in the bouquet, which does not clog the sweet taste of blue agave, but only emphasize its noble . Tequila is the top skill tekilero economy Corralejo. Red bottle in which bottled “Corralejo” Anejo, was not chosen by chance. In Mexico, it is the color of prosperity and success. The farm Corralejo very respectful of this tequila and drink it exclusively standing. She won the double gold medal at the prestigious competition “San Francisco Wine Spirits Competition” in 2006.

Corralejo farm was founded in 1755 by Miguel Hidalgo, which today is called the father of Mexican independence and a pioneer in the application of methods of distillation of the agave. His farm was the first commercial producer of tequila in Mexico. It Hidalgo became used to create tequila copper stills from Spain, wood-burning stove for baking agave and French oak barrels for aging. Today, more than 200 years later, and based on the same principles Corralejo tequila continues to manufacture excellent thanks to the efforts of Don Leonardo Rodriguez Moreno, who in 1994 revived the name of Corralejo, is built on the original site of the plant Miguel Hidalgo new production.
The company produces tequila Correlejo only core blue agave baked in a traditional wood-fired oven Adobe. No chemical additives and dyes are applied. After fermenting tequila is usually double distillation with a slow second distillation preserving delicate aroma and taste of agave. In 2000 Corralejo created a furor in the market, starting production of tequila triple distillation.