Body: Medium thickness and semi-oily. a good throughout knowledge. great agave character and wonderful getting older. it is not extraordinary in almost any taste part. It can be just a effectively crafted reposado.
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I’ve been searching for a refreshing new drink.. this appears to be and Seems soo delectable! Gonna make for Superbowl ❤️ many thanks Pati
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The Gran Centenario Leyenda Extra Anejo taste has reasonable caramel, substances, and earth flavors with delicate floral, agave, fruit, and spice. The tequila also has hints of vanilla and smoke. Gran Centenario Leyenda Extra Anejo finishes that has a medium to extended duration of taste and a numbing Alcoholic beverages sensation. This tequila has been awarded the overall ranking of 87 details outside of one hundred.
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“Like with any spirit, what I prefer to use has got to do with what I’m undertaking with it. for just a spirit-forward cocktail, I’m going which has a reposado tequila — generally Fortaleza or Siete Leguas. For a thing shaken or possibly a highball, Don Fulano can make an incredible blanco that mixes nicely and brings attention-grabbing notes with no overpowering the cocktail.
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Salas says Gran Centenario still harvests its highland agave at ten to 12 many years (many lessen-stop brands will harvest younger crops to save money in generation). definitely, the scale of creation is way, much more substantial.
“Reposado is my most loved tequila for building cocktails. I love to split the base of classic tiki cocktails between a good reposado and an earthy agricole rum.
In 2009, we experienced our very first flavor of Gran Centenario Leyenda. At time, we described that it absolutely was the very first tequila to carry the illustrious extra anejo designation reserved for tequilas barrel-aged for three yrs or longer. Apparently, there was some debate about that (with Mr. Cuervo) as Leyenda not promises that title.
the primary iteration of Gran Centenario dates to 1895, named for a nod into the then-forthcoming centennial for Mexican independence. Salas insists It can be continue to precisely the same recipe behind today’s bottles, but Obviously some stuff had to vary: the agave now cooks in an steam-tension autoclave (it’s very first nonetheless milled which has a roller, like within the previous days), is fermented in huge steel tanks, and aged in new charred oak as opposed to the ex-bourbon barrels well known with numerous distilleries.