Siete Leguas Extra Añejo
Siete Leguas · Tequila Siete Leguas S.A. de C.V.
Siete Leguas proves that extra añejo tequila can retain agave identity when the distiller prioritizes raw material and traditional process over barrel influence. The tahona crushing and brick oven roasting give this whiskey-aged spirit a backbone that lesser extra añejos lack. It's a tequila that demands — and rewards — careful attention.
Nose
Roasted agave anchors the nose, flanked by dark chocolate, toasted oak, and a swirl of dried tobacco leaf. Beneath that, cooked pear and caramel weave together. There's a subtle smokiness — not from the barrel, but from the tahona and brick oven process.
Palate
Dense and layered, with butterscotch and vanilla giving way to espresso, leather, and baking spices. The agave character persists despite five years of aging, providing an earthy counterweight to the oak's sweetness. Nutmeg and cinnamon appear on the back end.
Finish
Exceptionally long, with dark chocolate, tobacco, and a faint mineral quality that recalls the red volcanic clay of Los Altos.
- Agave
- 100% Blue Weber Agave from Los Altos de Jalisco
- Production
- Brick oven (horno) roasted, tahona crushed, natural fermentation
- Region
- Atotonilco El Alto, Jalisco, Mexico
- Cooking Method
- Brick oven (horno) roasted, tahona crushed, natural fermentation
- Distillation
- Double distilled in copper pot stills
- Aging Vessel
- Aged 5 years in American white oak barrels
- NOM
- NOM 1120
- Additives Free
- Yes
Food Pairing
The complex, bittersweet mole echoes the tequila's chocolate and tobacco notes, while the richness of braised short ribs matches its dense, oak-influenced palate.
The Orendain family has produced tequila at Siete Leguas since 1952, using tahona stone mills and brick hornos — traditional methods that most large producers abandoned decades ago in favor of speed and efficiency.
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