Enemigo Extra Añejo Tequila

Enemigo was founded by Max Davies-Gilber, Robin Clough and Sebastian Gonzalez, who spent four years developing the brand before its launch, and the Extra Añejo, labeled 00, is the top of the range. The tequila is made from blue Weber agave grown in the lowlands of Jalisco, in volcanic, mineral-rich soils. Enemigo puts unusual attention on its wood: the barrels are hand-crafted from American white oak (Quercus alba) that is air-dried and seasoned in Cuba, Missouri for at least 26 months before the barrels are made. The 00 spends more than three years in those casks, meeting the extra añejo standard, and the brand describes the result as having a complexity and quality reminiscent of the finest Cognac. It won a Master medal at The Luxury Spirits Masters the day after it launched. The rest of the Enemigo lineup includes the 89 Añejo Cristalino, which is put through a three-stage carbon-cellulose treatment to strip out color while retaining flavor; the 00 is the opposite approach, keeping all the color and depth of its years in oak. Pour it neat into a snifter or tulip glass and give it a few minutes to open before the first sip.

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