Milagro makes a range of 100% agave tequilas, including the Milagro Anejo, which is triple distilled in the Jalisco highlands in small batches before spending 18 months maturing in oak barrels.
Many big tequila companies roast their piñas (the heart of the agave plant) in massive autoclaves for just four to six hours prior to fermentation, but Milagro roasts piñas the traditional way – in smaller clay ovens – for 36 hours. This method is utilized to retain more of the piña’s natural flavor, giving the tequila an agave-forward taste.
Let’s take it for a spin.
Milagro Anejo is pale amber, lighter in color than might be expected for having spent 18 months in oak. On the nose, it’s full of agave, toasted oak and caramel. Take a sip to find more agave, pepper, chocolate and tobacco, with hints of sweet banana. It’s very smooth upon entry, turning slightly bitter toward the warm, bone dry finish.
Pretty good stuff. The finish seemed somewhat out of place, given the mild entry. But we applaud the agave notes, which retain their character all the way through. While some anejo tequilas cover up the agave with too much oak, Milagro never strays too far from its roots.
– 40% Alcohol by Volume