Tears of Llorona is an extra extra añejo tequila. It begins as 100% blue agaves from high volcanic slopes in Jalisco, where growth is slow. Master Tequilero Germán Gonzalez hand selects the agaves and has them harvested late, increasing their starch and sugars. The piñas are roasted slowly in the traditional way. His yeast is proprietary and fermentation is slow. Distillation is by copper pot still and barreling is at very high specific gravity.
Tears is aged in three different barrels -- oak that has previously held scotch, sherry, and brandy -- and brought together in very small batches to create a complex fusion that is more like a cognac than a tequila. Germán then bottles at 43% specific gravity to balance the flavors. This results in a very high rate of osmotic loss - the “angel's tears” that are one reason for the name, Tears of Llorona.
“This is a sipping tequila of the highest order — a rich, complex liquor that's more like a high-end scotch or cognac, and perfect for an after-dinner drink or a New Year’s toast." Men's Journal
“Tears of Llorona takes tequila-aging a step further, blending tequilas matured in three distinct barrels — scotch, sherry and cognac — a balancing act rarely seen outside of premium whisky." The New York Times
“You can spend the rest of your life searching for a better extra añejo than Tears of Llorona NO. 3 Extra Añejo 100% de Agave Azul, but you'll be wasting your time. Trust me, this tequila is utterly sensational, a perfect spirit to share with close friends and family." American Cocktails
Master Distiller Germán Gonzalez suggests a wide glass that allows Tears to open up. Don't rush into it. Let it breathe. Swirl it in the glass. And do choose your glassware carefully because this is an experience for all five senses: the deep amber, the lingering nose, the feel of the legs on the glass, the conversation that ensues, and of course, the unforgettable taste.
“Suffice it to say that Tears of Llorona is unlike any other tequila you’ve ever had," The Portland Examiner.