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A wonderful Añejo built on the rock-solid Tequila foundation that will put Austin on the Tequila map.
Scott Willis founded Tequila 512 in 2012 as a side hustle while working as a rep for a learning software company. Inspired by Tito’s Vodka, he traveled back and forth from his home in Austin, Texas, to Jalisco in search of the perfect daily sipping Tequila — one that working folks could afford and enjoy. On one of those trips he found Luis Trejo — master distiller at Distillerie La Cofradia. And then he twisted the standard Tequila process by adding a third distillation. Magic ensued, and things are going very well. Scott now has a full team of Tequila-loving folks working full time to create and market their innovative agave Spirit.
What do you do when you have made a Double Gold Medal winning Blanco and then built a Reposado on that foundation? The answer is clear. You make an Añejo.
Like the rest of the lineup, 512 Tequila Añejo is built on the foundation of their pure, 100% pure Weber blue agave Spirit. And they only use volcanic spring water, a slow 24-hour filtration, and special oxidation process to ensure the smoothness. Finally, this Añejo takes is aged in ex-Bourbon casks for a minimum of twelve months. Muy bueno!
“512” is the area code of Austin, Texas, where Tequila 512 is based.
Appearance / Color
Nose / Aroma / Smell
The aroma opens with agave succulents and white pepper before yielding vanilla, grapefruit, and a hint of basil and mint.
Flavor / Taste / Palate
The palate is a bit oily and slick with notes of brown butter, grilled herbs, warm toasted oak, and a dash of Aleppo pepper over mixed fruits from lemon zest to grapefruit and more.
The finish is long but nor at all harsh with warming peppered cilantro tones.
The Flavor Spiral™ shows the most common flavors that you'll taste in 512 Tequila Añejo and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.