Gran Coramino Añejo Tequila
Gran Coramino · Destilería La Tequilera (NOM 1614)
Gran Coramino Añejo embodies the theme of warmth before silence — a tequila that burns bright with caramel richness and barrel-born spice, then slowly, gracefully dims. It bridges the whiskey lover's world and the agave purist's soul, offering a contemplative pour for those last moments when the fire is almost out and everything important has already been said.
Nose
Warm butterscotch and toasted oak open the bouquet, followed by waves of cooked agave sweetness intertwined with baking spice, dried fruit, and a whisper of dark chocolate. As the glass rests, faint vanilla and cinnamon embers emerge — the last glow of a hearth cooling into stillness.
Palate
Rich and enveloping, the palate delivers caramelized agave and honey layered over roasted almond and leather. Mid-palate, a gentle cinnamon heat blooms alongside notes of dried orange peel and toasted coconut. The mouthfeel is creamy and full, with an almost bourbon-like warmth courtesy of its cristalino-adjacent finishing process through oak.
Finish
Long and fading, like the last ember of a dying fire. Butterscotch and dark chocolate linger, gradually giving way to dry oak tannins, a flicker of black pepper, and a final, quiet exhale of vanilla and tobacco smoke.
- Region
- Jalisco, Mexico
- Additives Free
- No
Cocktail Suggestion
The Ember's Lament — 2 oz Gran Coramino Añejo · 0.5 oz Pedro Ximénez sherry · 0.25 oz dark chocolate liqueur (such as Mozart Dark) · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with ice. Stir for 30 seconds until well-chilled and diluted. Strain into a rocks glass over a single large ice cube. Express a flamed orange peel over the surface, then rest it on the rim alongside a cinnamon stick. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Rocks glass
Food Pairing
The complex, slow-built warmth of Oaxacan mole negro — with its symphony of dried chiles, dark chocolate, toasted sesame, and charred plantain — mirrors the añejo's own layered depth. Spooned over fall-apart braised short ribs, the dish's smoky sweetness and umami richness meet the tequila's butterscotch and oak on equal terms, while the mole's gentle bitterness draws out the chocolate notes in the finish. Each sip between bites resets the palate and reignites warmth, a perfect pairing for the theme of heat given generously before the evening goes quiet.
Gran Coramino was born from an unlikely collaboration between Kevin Hart and 11th-generation tequilero Juan Domingo Beckmann, master distiller of the José Cuervo dynasty. But strip away the celebrity gloss and what remains is a genuinely well-crafted añejo from the highlands of Jalisco, aged in American oak barrels and finished with a proprietary process that coaxes out deep caramel and chocolate notes rarely found at this price point. The name — 'gran coramino,' meaning 'big heart' — speaks to the generosity of the liquid itself: warm, giving, and surprisingly soulful. In the context of this issue's theme, it is the grain's last ember — agave's final transformation through wood and time, offering all its warmth before falling into contemplative silence.
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