Tres Quatro Y Cinco Extra Anejo (750ml)
Tres, Cuatro y Cinco is one of the more thoughtful takes on aged tequila, built around blending rather than a single aging timeline. Created by Enrique Fonseca, it combines three separate extra añejo components aged for 3, 4, and 5 years, each contributing something different to the final profile.
The aging is done primarily in French oak, which gives it a more structured, spice-driven feel compared to the softer, sweeter bourbon-barrel style you see in a lot of extra añejos. The nose comes in deep and layered, with cooked agave, toasted oak, and darker notes like cocoa and roasted coffee. On the palate, it’s rich but controlled, showing caramel, spice, and a slightly savory edge, with enough agave still present to keep it from drifting too far into whiskey territory.
There’s real weight here, but it’s put together with intention. Each aged component brings a different texture and level of intensity, so it reads more composed than just “older equals heavier.”
This is firmly a sipping tequila. Structured, layered, and built for slow drinking, especially if you’re into aged spirits that lean more dry and complex than sweet and polished.
Tres Quatro Y Cinco Extra Anejo (750ml)
Tres, Cuatro y Cinco is one of the more thoughtful takes on aged tequila, built around blending rather than a single aging timeline. Created by Enrique Fonseca, it combines three separate extra añejo components aged for 3, 4, and 5 years, each contributing something different to the final profile.
The aging is done primarily in French oak, which gives it a more structured, spice-driven feel compared to the softer, sweeter bourbon-barrel style you see in a lot of extra añejos. The nose comes in deep and layered, with cooked agave, toasted oak, and darker notes like cocoa and roasted coffee. On the palate, it’s rich but controlled, showing caramel, spice, and a slightly savory edge, with enough agave still present to keep it from drifting too far into whiskey territory.
There’s real weight here, but it’s put together with intention. Each aged component brings a different texture and level of intensity, so it reads more composed than just “older equals heavier.”
This is firmly a sipping tequila. Structured, layered, and built for slow drinking, especially if you’re into aged spirits that lean more dry and complex than sweet and polished.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Tres, Cuatro y Cinco is one of the more thoughtful takes on aged tequila, built around blending rather than a single aging timeline. Created by Enrique Fonseca, it combines three separate extra añejo components aged for 3, 4, and 5 years, each contributing something different to the final profile.
The aging is done primarily in French oak, which gives it a more structured, spice-driven feel compared to the softer, sweeter bourbon-barrel style you see in a lot of extra añejos. The nose comes in deep and layered, with cooked agave, toasted oak, and darker notes like cocoa and roasted coffee. On the palate, it’s rich but controlled, showing caramel, spice, and a slightly savory edge, with enough agave still present to keep it from drifting too far into whiskey territory.
There’s real weight here, but it’s put together with intention. Each aged component brings a different texture and level of intensity, so it reads more composed than just “older equals heavier.”
This is firmly a sipping tequila. Structured, layered, and built for slow drinking, especially if you’re into aged spirits that lean more dry and complex than sweet and polished.
