Corralejo Reposado Tequila, 70 cl, 4-CJ-001-38

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The area that currently contains the tourist resort and surrounding dunes was where Gadifer de la Salle and his expedition first landed on Fuerteventura in 1402. They had landed on neighbouring Lanzarote in the Summer of 1402, where they concluded a peace agreement with the local population and established a fortress from which they would coordinate their conquest of Fuerteventura. Jean de Béthencourt, who led the expedition to the islands, took a group of his men across the water from their fortress in Lanzarote to explore Fuerteventura. Throughout the 2010s, the town has grown significantly, with new businesses constantly opening and closing down. The town is also progressively being pedestrianized, starting with the town's main street around 2017 (however this decision to pedestrianize streets has received its share of criticism from the townsfolk). Vandalism has also risen with the long-abandoned replica of the Santa Maria galleon in the old "Europa Baku" theme park having been burned down by vandals in May 2019. Despite this, however, tourism is still going strong, with thousands visiting the town every year. Corralejo Tequila Triple Distilled | All fine tequilas are produced by using a double distillation method. In the year 2000, Fraternity Spiritsintroduced a new type :Triple Distilled, and gradually offered it to discerning consumers in the Mexican market. Sales have been no less then phenomenal! Theunique Corralejo “Triple” is distilled first through a copper pot still, then a column still method and finally through the copper pot one more time. Simply put, Triple Distilled is superb tequila! Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. On the nose, there are cooked agave aromas accompanied by distinctive vanilla and caramel notes. The Tequila is very fruity, with apple, cherry and citrus notes. There is a bit of smoke, but this is less noticeable than in the Reposado, along with cinnamon and pepper notes.

Like any fine spirit served neat, a good sipping tequila should be smooth, velvety, and nonabrasive—but, simultaneously, should still taste like tequila, rather than trying to mimic the characteristics of whiskey, or vodka, or anything else. Corralejo ( pronounced [koraˈlexo]) is a town and resort located on the northern tip of Fuerteventura, one of the Canary Islands, facing the smaller islet of Lobos. It is in the municipality of La Oliva. It is surrounded to the north and east by the Atlantic Ocean, by dunes to the south and by arid desert land to the west that leads to the western coast and El Cotillo. Once a traditional fishing village, the town has grown significantly and today is one of the two main tourist towns on the island of Fuerteventura. Thanks to the large expat population, the town has a diverse population that varies from the local Spaniard, to the Italian, [1] Irish, British, German and Finnish people who have settled in the resort. With a hint of peach, a sprig of fresh mint, and a splash of lemon juice, this creative take on a classic Margarita is the perfect complement to Corralejo Silver’s light peppercorn aromas and crisp flavors.I did not know going into this that Corralejo was such a historical name in tequila. Hacienda Corralejo was founded in 1755 and was the first estate in Mexico to produce tequila as a commercial venture. Corralejo is the only distillery to use the Charentais method of distillation. It is the same distillation process used in making French cognac. According to the facts sheet that Corralejo included with my bottle, this method allows for capturing more of the aroma and flavors that are so distinctive to Corralejo tequila. But how does the final product taste to drink? Let’s get right down to it. CORRALEJO TEQUILA REVIEW My journey has seen me as an owner of sophisticated bars and renowned liquor shops, and even as a Mezcal distiller, honing the craft from scratch.

The quality of Corralejo Tequila is clear, and you can taste it in its fresh flavour and smooth, rich notes. The tequila has been made by Corralejo for nearly 250 years, when Hacienda Corralejo was founded as one of the first estates in Mexico to produce tequila commercially. The traditional methods and skills have been preserved and refined to create the Corralejo Tequila of today.

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The finish is long, fruity, with vanilla, caramel and butterscotch notes and a lingering pepperiness. No, but there is a strong historical connection between the spirit known as tequila and the town from which it takes its name. Located about sixty kilometers from Guadalajara in the state of Jalisco, Santiago de Tequila is where much of the original distillation of the blue Weber agave plant took place, and centuries-old distilleries are still in operation there today. The town is also the location of the Museo Nacional de Tequila (National Museum of Tequila), and is the hub of most of Jalisco's tequila-based tourism. This blue agave juice may make a 100 percent agave spirit, or the producer may add up to 49 percent non-agave sugars, such as sugar cane or corn sugars, to make a “mixto” or “regular” tequila.

Tequila production begins with the agave plant, cultivated in Mexico’s desert regions. Early civilizations believed agave was a gift from the gods, which they used as a source for food, fibers and building materials. They would cut off the top of the plant, and the remaining stump filled with a liquid called aguamiel that would ferment into a cloudy, low-alcohol drink. Tequila may be bottled without maturation or aged in oak barrels. The length of aging determines how it is labeled: Colorless blanco or silver tequila is aged fewer than two months in oak; reposado between two and 12 months; añejo for more than one year. Extra añejo is a category added in 2006 that includes tequila aged at least three years in oak vats under 600 liters. Generally, the longer tequila ages in oak, the smoother and more full-bodied it becomes. Producers continued making mezcal with Mexico’s many agave species, but it became clear that one particular plant delivered the best spirits. In 1902, Alsace-born botanist Frédéric Albert Constantin Weber classified this species as Agave tequilana Weber azul, or Weber blue agave.

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On the palate, the Tequila is smooth and creamy, almost buttery. It’s sweet, along with flavors of citrus zest, caramel, vanilla and honey. There is a distinctive pepperiness, as well as smoke and a hint of earth. There is also a slight green bean/vegetal note.