Tears of Llorona No. 3 Extra Añejo Tequila

Originally intended to be German Gonzalez’ own private stock, Tears of Llorona No. 3 Extra Añejo Tequila is hand-crafted from 100% blue agave grown in the volcanic soil surrounding Atotonilco, in the highlands of Jalisco, where growth is extremely slow.

Germán bottles at 43% specific gravity to balance the flavors. This results in a very high rate of osmotic loss - the angel's tears that are one reason for the name. Tears of Llorona is an extra añejo tequila. Master Tequilero Germán Gonzalez hand selects the agaves and has them harvested late, increasing their starch and sugars. The piñas are roasted slowly in the traditional way. His yeast is proprietary, and fermentation is slow. Distillation is by copper pot still and barreling is at very high specific gravity.

After distillation, the Tears of Llorona No. 3 Extra Añejo Tequila is aged for nearly five years in three different barrels - oak that has previously held scotch, sherry, and brandy - and brought together in very small batches to create a complex fusion that is more like a cognac than a tequila.

Tasting Notes:

Aroma: Caramel custard, dried fruit, and dark chocolate

Taste: Agave with a heady spiciness and complexity for experienced palates

Finish: Described best as "a warm scarf on a cold day."

Borrowing techniques from the world of fine cognacs and armagnacs, Tears is a complex sipping spirit best enjoyed neat at room temperature. As you sip your way through a snifter, the flavors evolve to give you a layered tasting experience.

Food Pairing: Tears pairs beautifully with food and can hold its own alongside the rich flavors of red meat, bold seafood dishes, chocolate cake, and, of course, cigars.

Master Distiller Germán González Gorrochotegui suggests a wide glass that allows Tears to open. Don’t rush into it. Let it breathe. Swirl it in the glass. And do choose your glassware carefully because this is an experience for all five senses: the deep amber, the lingering nose, the feel of the legs on the glass, the conversation that ensues, and of course, the unforgettable taste.