About DeLeón Tequila Añejo
The agaves are hand selected at 6-8 years, and their piñas are slow roasted in traditional brick and clay ovens, then ground using traditional mills. This is a meticulous traditional technique. This method, coupled with slow fermentation, is what their master distiller Miguel Cedeño Cruz says contributes an enriched depth and complexity to the agave’s natural sweetness, creating a remarkably nuanced character:
"Because each agave is unique, once they arrive at the distillery they are cut into halves, thirds or quarters dependent on the size of the particular agave. This is to ensure that we will have even baking in the clay ovens. The central part of the plant, known as the Cogollo, is removed as it adds bitterness to the final product. This isn’t a standard industry practice and helps DeLeón become a smoother, sweeter, and less-bitter tequila."
DeLeón Tequila is double distilled using an Alembic-style pot, which Cruz says allows the tequila to retain the unique character acquired during the fermentation process. Although the tequila is chill filtered, DeLeón Tequila also does not make its spirit using any of the four chemicals (glycerin, sucrose, oak extract, and caramel) permitted by the CRT (Consejo Regulador Del Tequila). The entire production span, from agave to bottle, takes about a month.
The DeLeón Añejo Tequila expression is aged for more than a year. It employs their unconventional aging process that blends the art of tequila with French winemaking. Through a unique combination of aging in bold American oak barrels and finishing in French wine casks, Deleón is able to impart a distinctive, balanced character to its Mexican elixir.
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DeLeón Tequila was launched in 2009 and purchased in 2014 by a joint venture between business mogul Brent Hocking, Hip-Hop legend and international style icon Sean Combs and the world’s largest spirits company, Diageo. The ultra premium spirit was first introduced to the US market in 2009, just in time for Cinco de Mayo.
DeLeón is made from only the finest Blue Weber agave, sourced from the rich earth of the Los Altos Highlands region of Jalisco, in the town of Purísima del Rincón in the Mexican state of Guanajuato. The city’s name quite literally means "Purest of the Corner," and is named after the Immaculate Conception.
Although tequila has developed a bad reputation, there's more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age - from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.
Check out our impressive selection of tequilas, find your new favorite in Top 10 tequila & mezcal, or explore our treasury of Rare & hard to find tequilas.