About Siete Leguas Single Barrel Extra Añejo Tequila
The piñas are then split in half and cooked in small stone ovens, steaming over an extended period of time. Then they are crushed using a stone tahona mill, before the juices are extracted with a mechanical mill. The fermentation takes place in open-air tanks without any added yeasts, both with and without the cooked agave fibers.
After being double distilled in small copper stills, the spirit is transferred into ex-bourbon American oak barrels where the different expressions spend varying amounts of time. Siete Leguas Single Barrel Extra Añejo Tequila matures for 8 to 12 years in a single American oak cask, resulting in a spirit of unparalleled quality and a unique drinking experience. Bottled at 76 proof, it's an elegant spirit with a balance of agave, (dried) fruit, and oak notes.
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About Tequila Siete Leguas
As the Mexican Revolutionary War began in 1910, José Doroteo Arango Arámbula — commonly referred to as Pancho Villa — joined the pro-democracy forces of Francisco Madero, and eventually rose through the ranks to become one of the country's most prominent generals. Between 1910 and 1914, Villa fought in nine major skirmishes, all of them successful. He was a masterful tactician — the strategies Villa leveraged during the war were studied by the United States Army — and his image was eventually immortalized with that of his favorite horse, 7 Leguas (Seven Leagues).
Today, nearly a century after his death in 1923, Don Ignacio Gonzales Vargas pays tribute to the Mexican hero with Tequila 7 Leguas. Vargas's estate, which is situated in the Jalisco region of Mexico, is home to a tiny farm that specializes in the growth and maturation of blue weber agave.
After the estate-grown agave have matured for nearly a decade, they are harvested by expert jimadors
, who test each batch of agave in order to ensure that the sugar content of the piñas
— the heart of the agave plant — is enough to produce a rich and flavorful tequila. Then, the piñas are slowly cooked in masonry ovens under the watchful eye of a stoker. The heat from the ovens softens the fibers of the piñas, and caramelizes their natural sugars. The cooked piñas are then crushed under the weight of a traditional stone wheel that is pulled by a mule, and the remaining agave juice is fermented in stainless steel fermentation tanks using a unique strain of yeast developed specifically for the distillation of tequila. Following fermentation, the agave wash is twice distilled through copper-pot stills.
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.
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