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About Jose Cuervo Maestro Tequilero Añejo Clasico Tequila
In 1758 José Antonio de Cuervo y Valdés was given a plot of land by King Fernand VI to plant agave for producing tequila. By 1795, José María Guadalupe de Cuervo, son of José Antonio de Cuervo y Valdés, began selling the very first Vino Mezcal de Tequila de José Cuervo after receiving the first official charter from the King of Spain to produce tequila commercially. And by 1852 the first barrels of José Cuervo reached the United States in California.
The agave used in José Cuervo is maturated for seven years in the fields that surround the Tequila Volcano. After the agave plants are harvested their cores, which contain the most flavorful portions are extracted and sent to the La Rojeña distillery, the oldest operating distillery in Latin America. The agave cores are roasted, ground and smashed with the resulting extract placed into tanks to ferment. Jose Cuervo Maestro Tequilero Anejo Classico is crafted from 100% blue agave. After fermentation, the resulting spirit is aged in American oak casks and bottled at 40% ABV.
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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.