Calirosa Anejo Tequila

Calirosa Añejo is eighteen months in California red wine barrels — the amber-red bottle that the brand's own buyers call the best añejo they've bought. Adam Levine and Behati Prinsloo fell for rosa tequila on a trip to Mexico and partnered with the Real family, who've distilled at Tequila Selecto de Amatitán since 1942; third-generation master distiller Luis Trejo Rodríguez makes it from seven-to-nine-year blue Weber agave with at least 26% sugar. The Añejo is steamed thirty to forty hours in handmade brick ovens, roller-milled, fermented fifty hours with the estate's natural field yeast, double-distilled, aged eighteen months in red wine barrels from top California wineries, and bottled at 40% ABV with the deep reddish-gold glow long wine contact leaves. Drinkhacker reviewed it alongside the Rosa Blanco at launch; Paste noted that wine barrels, toasted rather than charred, pull a substantially different set of flavors from oak than bourbon casks do. Expect a nose of cooked agave, dried cherry, plum, vanilla, and a faint cocoa, opening into a rounded, fruit-driven palate of caramel, red berry, cinnamon, soft tannin, and toasted oak with a long, smooth, wine-tinged finish — more Port-like than whiskey-like. Honest note: an añejo for the wine drinker and the dessert-sipper rather than the agave purist, and a great one for an Old Fashioned with orange. Neat with an orange peel, on the rocks, or in a Rosa Old Fashioned. Rosa, eighteen months.

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