Review Detail
92 2 100
Overall rating
91
Aroma-Nose
92
Initial Taste
92
Body
90
Finish
91
Enjoyability
91
Price
85
Presentation
92
It's hard to find this juice, but worth the search. Sin Rival extra anejo is made the traditional way in brick ovens and the agave is cooked for about 50% longer than traditional tequilas; it shows in the flavor profile.
Nose: Floral, cooked agave and wood up front. Grass and fruit in the background.
Initial taste: Semi-sweet with no bitterness.
Body: Medium bodied with good color and richness. Oil is well balanced and allows the flavors to develop on the palate.
Finish: Wood and agave fade to dry fruit, floral, grass, and spice notes.
This is an extra anejo that truly celebrates the agave flavors. Tasted side-by-side with the Sin Rival blanco, you can see that the tequila remains largely the same, just with increased complexity and flavor -- the agave is never hidden. I think that's something to be commended, especially with a tequila that is this smooth, this old, and this tasty.
I found it for $80, and I feel that's a pretty decent considering I prefer it to some extra anejos that are more than twice the price, but it is very difficult to acquire (especially if you just want to taste it).
Nose: Floral, cooked agave and wood up front. Grass and fruit in the background.
Initial taste: Semi-sweet with no bitterness.
Body: Medium bodied with good color and richness. Oil is well balanced and allows the flavors to develop on the palate.
Finish: Wood and agave fade to dry fruit, floral, grass, and spice notes.
This is an extra anejo that truly celebrates the agave flavors. Tasted side-by-side with the Sin Rival blanco, you can see that the tequila remains largely the same, just with increased complexity and flavor -- the agave is never hidden. I think that's something to be commended, especially with a tequila that is this smooth, this old, and this tasty.
I found it for $80, and I feel that's a pretty decent considering I prefer it to some extra anejos that are more than twice the price, but it is very difficult to acquire (especially if you just want to taste it).
J
