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Reserva de la Familia ® is the Cuervo family’s award-winning 100% blue agave extra-añejo tequila made in limited quantities. DOUBLE GOLD MEDAL winner at San Francisco World Spirits Competition 2019. The superb spirit is dark amber in color with an aroma of oak, almonds, apples, olives and cinnamon. Its complexity of flavor features rich oak ...
Sep 11, 2023 · The range remains the brand’s most premium range and is only produced and bottled in small batches. Judging by the category’s rapid growth, aged extra añejo tequila is becoming more and more ...
Jan 17, 2023 · Jose Cuervo Reserva de la Familia, a small-batch annual release born in 1995 that highlights local Mexican artists, whose work adorns the individually numbered, wrapped and packaged bottles of the Reserva Extra Añejo release (there’s also Reserva platino and reposado expressions).
Reserva de la Familia’s Limited-Edition Artist Box Series. A One-Of-Its-Kind Initiative Supporting and Celebrating Mexican Heritage & Artisans. Each year since 1995, Reserva de la Familia has partnered with a renowned Mexican artist to create a new Extra Anejo Artist Box.
Aroma: Caramel and cooked agave, very light cinnamon, vanilla, and oak. Taste: Sweet initially, with a nice mix of caramel and agave. Finish: Smooth with an accentuation of the flavors present in the taste, especially the cinnamon. Light alcohol bite at the end with some warmth.
- Stone/Brick Ovens
- Jalisco (Los Valles)
- 1122
Reserva de La Familia® Extra Añejo es producido artesanalmente, con los más selectos agaves con un mínimo de 8 años de madurez, extraídos de los mejores predios. Es añejado por más de 40 meses en barricas nuevas de roble americano y francés, las cuales dan como resultado notas de agave, frutos secos, café y cacao fino.
Cuervo Reserva de la Familia is the worlds first extra-anejo tequila. It is hand selected from the Cuervo families private collection. Each bottle is made using only blue agave harvested at its peak maturity after seven to twelve years of growing in the field, and aged in French and American oak barrels for a minimum of three years.
