Produced at distillery Premium de Jalisco (NOM 1558) in Mazamitla, the highest distillery in Jalisco at 7,200 feet above sea level, by master distiller Alberto Herrera, Insólito is, unlike most tequila brands, made from a blend of Blue Weber agaves sources from both the Highlands (80%) and Valley (20%). The agaves are cooked in an autoclave at low pressure for 23 hours, the aguamiel (sugars) are extracted using a roller mill, fermentation takes four days and is done in open-air stainless steel tanks using ambient yeast followed by a second fermentation in closed tanks. The tequila is then 2x-distilled in stainless steel pot stills at 105 proof (52.5% ABV) and is proofed down using natural spring water. The añejo is aged in new 2.5 level charred American White Oak barrels for 18-24 months. The batch (lote) of this bottle is TIA015.
A dark amber/bronze in the glass, the añejo has a medium-long viscosity in the glass and a creamy mouthfeel. On the nose are aromas of roasted agave and baking spices (cinnamon, nutmeg, light cloves), honeyed dried tropical citrus fruits, apricots, and berries, dark caramel and vanilla, a hint of dark chocolate, and candied orange peel – these start off subtle and build as the tequila aerates and opens up.
The flavors on the palate mirror the aroma profile with the addition of more robust dark chocolate, punchy black pepper, herbal notes, roasted nuts, fresh orange peel, and robust toasted oak/barrel notes. The finish is moderately long (8-10 seconds) and closes with punchy baking spices and black pepper mixed with dark sweetness, oak, and earthiness. This and the Insólito reposado are perfect for those who enjoy aged tequilas with prominent oak/barrel influence.
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