Amatitena Tequila Extra Anejo

Amatitena Tequila Extra Anejo is a traditionally made, additive-free extra añejo from the lowlands of Amatitán, Jalisco — a bottle for the agave purist who wants oak-driven depth without the vanilla-syrup shortcuts that define most aged tequila.

Process & Profile

Produced under NOM 1477 by fifth-generation maestro tequilero Don Alberto Partida, this expression is distilled the old way: agave from a single field is open-air fermented with its own bagasse in wooden tinas using ambient yeast, then run through 19th-century wood-fired copper pot stills. As an extra añejo it rests in oak for more than three years, and it carries the CRT additive-free designation, meaning no glycerin, sugar, or oak extract is used to fake age or sweetness — every note in the glass comes from agave and barrel.

On the nose, wet cedar, candied plum, eucalyptus, fresh vanilla bean, and a trace of dry clay.

On the palate, rich cooked agave and roasted sweet potato meet pineapple, cherry tobacco, and pomegranate seed, laced with cracked white pepper.

The finish is dry and earthy, with a gentle smoky char from the wood-fired stills lingering last.

What separates this from a typical extra añejo is what's missing: the additive-free bottling and wood-fired distillation leave a savory, mineral, tobacco-and-clay character intact where a sweetened tequila would flatten it into caramel. It drinks like a sipping spirit built by a distiller who refuses to hide the agave.

Serve neat at room temperature in a copita or Glencairn; it pairs well with dark mole or aged cheese.

Frequently Asked Questions

What is this whisky?
It's not whiskey — this is an extra añejo tequila, aged over three years in oak, made under NOM 1477 in Amatitán, Jalisco.

What are the specs?
Extra Añejo, 42% ABV / 84 proof, 750mL, additive-free, NOM 1477.

What does it taste like?
Cedar, plum, and vanilla on the nose; cooked agave, sweet potato, and cherry tobacco on the palate; a dry, faintly smoky finish.

How should you enjoy it?
Neat in a copita or Glencairn at room temperature.

Why is this release notable?
It's an additive-free extra añejo distilled in 19th-century wood-fired copper pot stills by a fifth-generation maestro tequilero.