They come from Usmajac, a really small town in the South Region, not far from Ciudad Guzman. We were hosted by the Maestro Tequilero, Nacho Corona who graciously showed us the entire facility. Learned a lot that is never discussed during the regular tours.
The product line is very typical of the lowlands - deep grassy flavours and long earthy finishes. I felt, and told him, that the anejo and an extra anejo he offered were the weakest of his products. The blanco sparkled and the reposado exuded a quiet elegance.
Production is with modern autoclaves and shredders, so there is noting artenisal about Penacho Azteca. There was a notable consistency of flavour profile in all of their products.
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"Para que vino sepa a vino, hay que tomarlo con un amigo."
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