Produced at Fabrica de Tequilas Finos in Jalisco, Mexico, Cielo Añejo is made from blue weber agave cooked in high-pressure autoclaves. The agave is then extracted using a roller mill, fermented in stainless steel tanks and distilled three times in stainless steel pot stills. Aged up to 24 months in small oak barrels, it is bottled at 80 proof.
Fans of Scotch and better domestic whiskies will find this an intriguing counterpoint to grain-based spirits. And yet something about the reposado keeps drawing me back… it does wonders while still keeping its roots in agave, while the anejo really only hints at tequila. Hey, it’s complicated.
