I like small barrels, and I cannot lie … and Demetrio’s choice of a 200 liter vessel for its añejo is just fine by me.
Some reviewers I’ve read (and respect) object to tequila aged in small barrels because they say that adds too much oak flavor too soon. But as a fan of big-bodied, buttery, oaky chardonnays and woody, luxurious old bourbons, I’m so fond of this technique that I’d say I prefer most añejos aged this way. If not, why spend so much time in a larger barrel with less wood contact and, ultimately, giving so much away to the angels?
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