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Enrique Fonseca distilled this bottling in late 2010 and laid it into barrels in February, 2006. Distilled in copper and stainless steel alembic pot stills, 80% of the run was stored in American white oak previously used to age California red wine, and the remaining 20% barreled in used dark French Oak. The casks were then stored 7 years at 3,800' elevation in a cool-climate subterranean storeroom.
84 Proof
Enrique Fonseca distilled this bottling in late 2010 and laid it into barrels in February, 2006. Distilled in copper and stainless steel alembic pot stills, 80% of the run was stored in American white oak previously used to age California red wine, and the remaining 20% barreled in used dark French Oak. The casks were then stored 7 years at 3,800' elevation in a cool-climate subterranean storeroom.
84 Proof
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