Tequila Origen Extra Anejo (750 ml)

When Ron Snyder, Federico Vaughan, and George Strait commercialised a multi-generational private recipe from Amatitán in 2016, their most transgressive decision was structural: every aged expression would mature exclusively in uncharred French White Oak ex-Napa Valley Cabernet Sauvignon barrels — not the ex-bourbon American oak that defines virtually every other Jalisco house. Origen Extra Añejo is where that decision reaches its fullest expression, spending six or more years in those wine-seasoned casks.

The agave grows in the Los Bajos (Lowlands) volcanic soils of Amatitán, where rain-fed fertility and lower elevation produce piñas harvested only at ≥32 Brix — a sugar threshold the distillery enforces manually at intake. Process water is filtered through the same volcanic rock that shapes the soil, threading a mineral thread through every stage.

Fermentation is driven by heirloom bread yeast from a local Amatitán bakery, running four to twelve days in stainless steel — far slower than industry-standard accelerated fermentation — building earthy, mineral complexity before double distillation in custom handmade stainless steel pot stills. No glycerin, colorants, or sweeteners are added at any stage.

The special feature: French White Oak's eugenol-rich stave chemistry delivers clove spice and red-fruit lift where American oak would give coconut-vanilla — after six-plus years, that divergence from category convention is profound and unmistakable.

As a non-vintage spirit, Origen drinks in a mature, contemplative register now; the extended wood contact rewards slow sipping at room temperature.