Partida Añejo
Partida · Destiladora de Los Altos (originally produced at La Tequileña)
A textbook example of balanced añejo craftsmanship — oak-mature and richly textured, yet buoyed by agave clarity and citrus brightness. It embodies 'Weight Meets Lift' as cleanly as any tequila on the shelf.
Nose
Cooked agave sits at the center, wrapped in butterscotch, toasted almond, and a warm swirl of vanilla-laced oak. A bright citrus peel note lifts the richer aromas, keeping the whole picture buoyant rather than heavy.
Palate
Full-bodied and creamy, with layers of caramel, roasted agave, baked pear, and dark honey. Mid-palate brings cinnamon and clove alongside a faint cocoa nib bitterness. The estate-grown lowland agave delivers weight; the fermentation and restrained oak provide the lift.
Finish
Long and warming, with lingering vanilla, toasted oak, and a final flicker of grapefruit zest and white pepper that keeps it from ever feeling syrupy.
- Agave
- 100% Blue Weber Agave, estate-grown in the Tequila Valley (lowlands) near Amatitán, harvested at full maturity (7–10 years)
- Production
- Agave slow-cooked in stainless steel autoclaves for 18–22 hours, milled, fermented with proprietary yeast for 72–96 hours, double-distilled in stainless with copper coils, then aged 18 months in ex-Jack Daniel's American white oak barrels.
- Region
- Amatitán, Jalisco, Mexico
- Cooking Method
- Agave slow-cooked in stainless steel autoclaves for 18–22 hours, milled, fermented with proprietary yeast for 72–96 hours, double-distilled in stainless with copper coils, then aged 18 months in ex-Jack Daniel's American white oak barrels.
- NOM
- NOM 1438
- Additives Free
- Yes
Cocktail Suggestion
The Amatitán Old Fashioned — 2 oz Partida Añejo, 1 barspoon agave nectar, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds and strain over a large cube in a rocks glass. Express an orange peel over the top and drop it in.
Food Pairing
Grilled duck breast with a mole negro reduction, or a wedge of aged Manchego drizzled with dark honey and toasted almonds.
Founded in 2005 by Sophie Decobecq, a French chemical engineer who fell for the agaves of Amatitán, Partida draws exclusively from mature estate-grown plants and ages in ex-Jack Daniel's American oak — a quiet, exacting operation that has earned cult status among tequila obsessives.
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