Extra Añejo
Limited Edition
APPEARANCE
Bright Copper
AROMA
Dark Chocolate | Toffee | Toasted Vanilla | Jasmine
TASTE
Silky-Sweet | Sugared Mixed Peels | Bread Pudding
FINISH
Lengthy & Multi-Faceted | Lime Rind | Lychee | Dates
COCKTAILS
Spirit Forward | Stirred Cocktails
FOOD PAIRING
Elegant Cigars | Game Meats | Rich Pastries
BOTTLING
40% a.b.v. | 750 mL
Limited Release ARTA Extra Añejo is matured in American White Oak for three years, then split between Cognac and Jerez Sherry casks for the final two years.
Our master Tequileros Chacho and Angel oversee the final mingling of these two distinct styles. The result is a luxurious tequila best enjoyed neat, from your favorite snifter.
Guadalajara
INGREDIENTS
2 oz ARTA Extra Añejo
1 oz Red Vermouth (we like Yzaguirre)
2-3 Shakes Bitters (we like Scrappy’s Orleans)
IMPLEMENTS
Chilled Coupe Glass, Mixing Glass, Ice, Barspoon, Strainer
DIRECTIONS
Combine all ingredients with Ice in Mixing Glass. Stir to chill and achieve desired dilution. Pour into Chilled Coupe Glass.
GARNISH
Picked Cocktail Cherries
MORE RECIPES
Santa Cruz del Astillero, Jalisco
The Gateway to the Blue Agave region in Los Altos de Jalisco. ARTA is produced at NOM 1360 in the tiny village of Santa Cruz del Astillero.
AGAVE, YEAST & WATER
250 Years of Cultivation
We use land preservation and pesticide-free farming methods on our 11th generation agave fields, proprietary fruit yeast, and our own private deep well water. From birth to bottle, ARTA elevates tequila making to an art form.
OUR PROCESS
Art Takes Time
Steaming agaves low and slow deepens flavors from the first step. A careful triple distillation for ARTA Silver provides a clean and clarified profile. Pushing the limits on maturation make ARTA Reposado, Añejo, and Extra Añejo stand out from the crowd.
BOTTLING
Art is in the Bottle
We are committed to leaving the additives so commonly found in many tequilas these days out of the mix. Our small batch tequilas are bottled on site in unique cut-glass, triangular bottle, adding to the ARTA experience.
