There's something marvelously reaffirming about an ultra-premium spirit that's as beautiful as its upscale packaging. It's a tall order for Rey Sol Extra Añejo 100% Agave Tequila. Its blown glass bottle—designed by the famous Mexican artist Sergio Bustamante—is gorgeous and attention grabbing. Fortunately for lovers of world-class tequila, the extra añejo inside is equally stunning.
The critically acclaimed Rey Sol Extra Añejo is crafted at Casa San Matías (NOM 1103), an estate distillery located above 6,000 feet in the Los Altos Mountains of Tepatitlán. Its microclimate and red volcanic soil are ideal for the cultivation of agaves. After harvesting, the agave piñas are baked in traditional clay ovens for 48 hours before being shredded and transferred to stainless steel fermentation vats. There the juice is allowed to ferment between 3 to 5 days depending on the ambient temperature. The fermented wash—called mosto—is then double-distilled in the estate's stainless steel stills. Casa San Matías uses only pure mineral water sourced from nearby springs in producing its tequilas.
Creating an extended aged tequila like Rey Sol is a difficult assignment, one that requires the master distiller to be intimated involved in its maturation. If the spirit is left in the barrel too long, the tequila will rapidly deteriorate and lose its vim and vigor. Take it off the wood too early and the tequila will fail to reach its truest potential. Rey Sol is a textbook example of how it's done.
The prestigious Highland tequila is matured in French Limousin oak barrels for 6 years. During its protracted stay in wood, the tequila develops a rich golden hue, a velvety, medium-weight body and a generous nose brimming with herbal, nutty and fruity aromas. The longer the tequila is allowed to breath, the more of its aromatics come to the forefront. Its entry quickly fills the mouth with the flavors of pears, apple, plums, cinnamon and anise. As one would hope the array of flavors persist on the palate a gloriously long time.
Rey Sol best illustrates why the Mexican government created the designation of Extra Añejo in the first place.