Fuenteseca 21 Year Tequila Extra Anejo (750 ml)

Enrique Fonseca's family has cultivated Blue Weber agave in Jalisco since the 1880s, but it was his apprenticeships with Scottish distillers and French Cognac producers that shaped the most transgressive decision in this bottle: agave piñas harvested in 1993, barreled February 1994, then deliberately relocated mid-maturation — 10 years on the dry earthen floor of the Atotonilco warehouse at 4,600 ft, followed by 11 years in the cool subterranean barrel room at El Chapingo (~5,400 ft) — a two-phase elevation strategy without parallel in the tequila industry. The Highland agave, grown on hillside plots in Atotonilco El Alto at 4,600–5,500 ft where plant sugars average 24–26 °Brix at harvest, delivers a concentrated raw material that can sustain two decades of extraction without collapsing. Distillate is a blend of copper alembic pot-still and copper column-still outputs, proportioned per lot to balance agave intensity against structural length — a Scotch-blending methodology applied to tequila. Cask selection for the 21-year centers on Canadian rye whiskey white oak, chosen for its lighter extraction profile, allowing the agave character to survive the full maturation arc. The Tequileña distillery (NOM 1146) was the first to use French oak for tequila aging and the first to release an extra añejo after the category was codified in 2006; the 21-year carries a CRT-certified age statement, independently verified — not a marketing claim. At bottling, no additives, no fining.