Four years ago I was gushing over Herradura’s cristalino style anejo, which spends “up to 49 months” in oak barrels before being color filtered back to clear.
Today we take a fresh look at this tequila, and my how times have changed. Either this tequila has changed or my palate has changed, or both. Either way, what was then a fun novelty now strikes my palate as a bit of a monster.
The nose immediately exudes notes of buttered popcorn, movie theater style, with secondary notes of cherries, strawberry, and some cinnamon. Immediately atypical, I wouldn’t have been able to tell you this was tequila at all, had I tasted it blind.
The palate is extremely sweet and fruity, with notes of cotton candy and vanilla syrup, a touch of cloves being the only hint of the tequila’s vegetation-based beginnings. On the finish, a bit of pepper at last emerges, along with some green herb notes hinting at the agave again. It’s the first time that anything really “tequila-like” comes out of the experience, as the overload of sugar makes this feel like something better suited for happy hour at TGI Friday’s.
Sadly, I have no 2015 stock left to compare this bottling against, but looking at some of my old tasting notes there is at least a common thread of overwhelming sweetness there, so perhaps it is my palate that’s seen the lion’s share of the change.
That said, I’d love to hear from readers who have longtime familiarity with the bottling to get a reality check here. Weigh in in the comments, please!