From TequilaGringo: We'd heard some good things about this anejo so, much like Pavlov's dogs, our mouths were watering simply on sight.  I'm happy to report that this tequila doesn't disappoint.  And it's one of the most unique tequila's we've tried.  The first sniff brought us a wide range of different smells, while cinnamon is the most prominent, there are also a buttery smell, and what I can only describe as a pastry-like note in there.  Then came the taste.  At first you get some agave, and some heat, but very very quickly the flavors start coming.  One of our tasters actually said "cinnamon bun", another, "candy apple".  There are some notes of wood and vanilla in there as well, but the cinnamon leads the charge.  Mouth feel is simple, clean/velvety.  Candy Apple tequila you say with a smirk?  I can only tell you that a "blech" is not in order and you have to give it a shot to see (pun intended).  Plus, you could have a lot of fun putting this in front of someone who swore off tequila back in college as a way to really open their mind about what's possible.  We'll be having this after hearty meals, feet up, fire going, coon hound lying on the floor, and pipe at the ready.  You should do the same.

From Riazul: Iñaki Orozco’s (founder) great grandmother fought in the Mexican Independence, and during that turmoil was able to secure approximately 2,000 acres of highly sought after land, as the highlands of Jalisco were strategically located close to one of the conspiracy points in the war. In addition, the soil was considered very rich because of extreme temperatures and their high mineral content given the high volcanic activity. This rich area is home to Riazul Premium, a 100% Blue Agave Tequila.

The 100% Blue Agave used in the production of all Riazul Premium Tequilas’ is grown in the highlands of Jalisco, the region called Los Altos de Jalisco famous for its altitude of 1900-2000 meters above sea level.

Mature blue agave is hand selected at harvest during agro-industrial maturation (deferring from flowering maturation), choosing only rst quality plants worthy of Riazul. When selected, the shoot that produces the flower is cut off, causing the base root, called the piña to swell and ll with juice. The spikes are removed and the piña is cut and roasted. The roasted piña is then crushed and the juice taken to open fermenters where yeast cultures are added to begin the fermentation process.

After two distillations Riazul Añejo is aged for 24 months in 12-20 yr old 180 liter French oak barrels; selected from the Citeaux forests of Burgundy. The decision to use French Oak with a medium toast was made to highlight the traditional agave taste, while capturing the delicate aromas of honey, vanilla, dried fruits and spices that gives the consumer a full but exceptionally smooth and satisfying drinking experience. Furthermore our ultra premium Tequila is bottled in an eco-friendly fully recyclable glass bottle made free of lead and cadmium.

NOM 1460.  Tasted Oct 6, 2009