Asombroso Extra Anejo

Asombroso Extra Anejo Collaboration Silver oak edition 3

Hand made in Italy by a famous artist in Venice , crystal glass limited edition bottle..750ml , 11 years in barrel .

Silver Oak wine barrel from Napa Valley used for the last 6 month ..

Barrel 3 of our famous Extra Anejo double barrel rested tequila. Only 150 bottles of this highly exclusive tequila will be offere.

Rested in famous vineyard Silver Oak Cellars American Oak Cabernet Sauvignon casts. The Collaboration is another groundbreaking masterpiece using our ultra premium tequila and Napa’s esteeme Silver Oak Cellar’s American casks, which has produce a one-of-a-kind, ultra-premium, double barrel-reste, Cabernet Sauvigion extra anejo.

Barrel 3 of our famous Extra Anejo rested over 12 years double barrel reste tequila. Only 150 bottles of this highly exclusive tequila will be offere.

Rested in famous vineyard Silver Oak Cellars American Oak Cabernet Sauvignon casts. The Collaboration is another groundbreaking masterpiece using our ultra-premium tequila and Napa’s esteeme Silver Oak Cellar’s American casks, which has produce a one-of-a-kind, ultra-premium, double barrel-reste, Cabernet Sauvigion extra anejo. Asombroso Extra Anejo Collaboration Silver oak edition 3

TASTING NOTES Barrel 3 has adorn a complexity of both fine lush wine and sweet agave. Front notes include caramel , butterscotch, sweet cream and cherry. Distinct from other releases, this tequila yields a beautiful fruit sensation of blackberry and wild apple. Finishing with mild oak and extremely light smoke.

Del Porto refers to the use of the Port Wine barrels to help age and influence the base AsomBroso tequila. As you may know, Port Wine has a higher sugar content than regular wine, owing to the introduction of Brandy into the wine at a certain time to retard or stop the fermentation process before all the sugars are turned to alcohol, which then creates a slightly “sweeter” wine. The use of Port Wine barrels to further age the Anejo tequila imparts a nuance

of sweetness to the AsomBroso and further softens the finish.