Añejo

Tequila Bribón’s story was set into motion by a pair of multi-generational families who came together with a common goal: to create a new standard in premium tequila. The Orendains are one of the four founding families of tequila in Mexico — they’ve been crafting the spirit since 1840, establishing their first distillery in the village of Tequila in 1924. With nearly 200 years of heritage and a passion for expressing Mexico’s unique terroir, they are renowned for producing bold, sophisticated, and approachable tequila. In 1996, they forged a partnership with distinguished importers of fine wine and spirits the Taub family — whose own storied history in spirits production dates to pre-Prohibition. What followed was a fusion of old-world traditions and modern technology that yielded a superior-quality añejo tequila that could be embraced by everyone from seasoned aficionados to curious explorers.

Tequila Bribón uses only fully matured 7-10 year old agaves harvested by hand. Once harvested they are taken to the distillery where they are cooked for 18 hours at 100°C / 212°F to convert the starches to sugars. The cooked agaves are shredded and the juice (known as “miel”) is fermented in tanks at a consistent 32°C / 90°F utilizing a proprietary strain of yeast developed by Don Roberto himself. After fermentation, the añejo is double distilled utilizing a process that combines pot-still distillate with column distillation and is then aged in ex-Bourbon barrels for 18 months. The end result is an aged tequila that that is complex and sophisticated while being extremely approachable and easy to drink.

Amber-colored in the glass with glints of gold. Lifted and elegant, the aromas recall honeysuckle blossom, pear, and toasty notes of oak and vanilla. The palate is soft, balanced, and oh-so-smooth, with notes of sweet pear and vanilla. The mid-palate is layered with toasted coconut and hints of fresh basil and thyme; gentle white pepper and lemon peel linger on the finish.