Avion Reserva 44 Extra Anejo Tequila
Grown at 7,000 feet above sea level, each Avin agave takes between seven and ten years to fully grow. Once mature, the agaves are harvested and roasted in brick ovens for 72 hours, which brings out the naturally sweet flavors of the plant. Avin is twice-distilled, with the heads and tails of the resulting distillate being removed to focus on the heart this labor-intensive process means that up to 30% more agaves are used in making Avin than in other ultra-premium tequilas. Once the distilling is complete, Avin is slow-filtered to showcase the hard work and high-quality, artisan ingredients that have gone into making the tequila.
Avin Reserva 44 Extra Aejo Tequila is the culmination of [Avins] bespoke tequila process, says Ken Austin, Avins founder and chairman. After filtratration, the tequila is placed in oak barrels for 44 months 43 of those months are spent in traditional oak barrels, and the final month is spent in petite oak barrels which are rotated daily. This unique finishing process imparts even more character unto the tequila, and as a result, Avin Reserva 44 Extra Aejo Tequila has a deep aroma of roasted agave, along with scents of vanilla and light citrus, particularly lemon zest. The nose gives way to flavors of dried fruits, cinnamon and eucalyptus on the palate, which leads to an extremely long and rich finish.
Each bottle of Avion Reserva 44 Extra Aejo Tequila is hand-numbered and signed by Avions founder, Ken Austin.