Review: Camarena Platinum Anejo
Camarena Platinum Anejo is distilled by the Camarena family who have been planting and harvesting agave in the Jalisco Highlands since 1860. They currently grow 3 million agave plants at an elevation of 8000 feet. They opened their first distillery in 1938. Camarena Platinum Anejo is made from 100% agave that is slow roasted in traditional stone ovens for several days. After a slow fermentation the spirit is double distilled in small alembic pot stills and aged for 12 months in American oak barrels. The tequila is then charcoal filtered to remove the barrels color and some of the wood notes. The aroma leads with cooked agave and vanilla. Additional time brings out cinnamon and apple. The sweet agave and vanilla entry is joined by honey and citrus building to a baked apple peak. It fades with saline and caramel and finishes dry with oak, lemon peel, sea salt, and black pepper. This is my favorite of the three Camarena tequila expressions we have tasted so far.
The Basil Daisy
2 Oz. Camarena Platinum Anejo
.5 Oz. Fresh Lime Juice
.25 Oz. Fresh Lemon Juice
.5 Oz. Agave Nectar
2-3 Basil Leaves
Shake With Ice
Strain Into a Chilled Coupe Glass
Garnish With a Fresh Basil Leaf
NOM: 1596
40% Alcohol
Region: Highland
Score: 90
Award: Silver Medal