Bold & Flavourful

The blue weber agave used to produce Cava de Oro Tequila Extra Añejo is harvested at 7 to 10 years, from both the Los Altos and Tequila Valley regions of Jalisco. Instead of using the familiar ex-bourbon American oak barrels for aging, the distillery utilizes ex-red wine French oak barrels, where this Extra Añejo spends 5 years maturing. The extra Añejo offering is aged five years versus the typical three year minimum which produces its dark amber colour and a complexity on the nose which includes cinnamon, caramel, vanilla and nutmeg. To be sipped neat or on the rocks and it's finish lingers delicately on the palate.