Skip to main content
  1. Home
  2. Food & Drink
  3. News

Cazcanes’ new 108-proof extra añejo is about as strong as tequila legally gets

At 54% ABV, Tributo Edition sits just below the 55% cap set by Mexico’s official tequila standard.

Bottle, Liquor, Tequila
Cazcanes

There’s high-proof tequila, and then there’s tequila that’s up against the legal limit.

If you’re a fan of the latter, you’ll be thrilled with the new Extra Añejo No. 10 Tributo Edition from Los Angeles-based Cazcanes, a 108-proof, or 54% ABV, extra añejo celebrating 10 years since the brand’s first batch was distilled.

Recommended Videos

That’s just one percentage point shy of the ceiling. Under Mexico’s official tequila standard, a tequila has to be bottled between 35% and 55% ABV, so it can’t go any higher than 110 proof.

It’s also the brand’s first still-strength aged expression, meaning it wasn’t cut with water before bottling. Cazcanes says that makes it the highest-proof extra añejo currently on the US market.

The tequila was aged in ex-whiskey barrels that were decharred and recharred. It’s made in Jalisco with water from Navichi Springs, sourced by the community of Hostotipaquillo, co-founder José Santillán’s hometown.

Only 3,650 bottles were made, which works out to one for every day of the brand’s first decade. Each comes with a collectible coin and a set of tequila flutes.

Why high-proof aged tequila is so rare

Many aged tequilas are cut with water to a lower proof before they hit shelves. Keeping an extra añejo at full strength is tricky, because extra añejos spend at least three years in barrels, and every year in wood changes how the spirit tastes at full proof.

That’s why tequila above 50% ABV is still a rarity, especially in the aged categories, where bourbon drinkers have had the luxury of barrel-proof options for years.

Cazcanes has built its name on that kind of uncompromising approach. It sources organic agave, slow-cooks its piñas, and makes small-batch, additive-free tequila with a cult following among agave nerds. From personal experience, the brand takes a lot of pride in maintaining the agave profile of their booze.

A 108-proof extra añejo is a natural next step, and a smart play for whiskey drinkers looking for something new to sip. It’s priced like a collectible, but it’s one with a surprising spec sheet. If you’re looking for something a little more everyday, here are some of the best tequilas for sipping.

Where to buy it

Cazcanes Extra Añejo No. 10 Tributo Edition is available now at Cazcanes.com for a suggested retail price of $499.99. Only 3,650 bottles were made, so expect it to go fast.

Andy Vasoyan is a Chicago-based writer and audio editor. He has been fortunate to visit distilleries and breweries across the… Read Full Bio
Distillery of Modern Art is releasing its first bottle-in-bond bourbon
DoMA

Located in Chamblee, a suburb of Atlanta, Distillery of Modern Art (DoMA) was founded in 2022 by Seth Watson. It’s known for its unique approach to distilling, with the building housing the distillery, an art gallery, a 3,000-square-foot event space, and a cocktail lounge. Known for its portfolio of high-quality spirits, the brand recently announced the launch of its first-ever bottled-in-bond bourbon.

Distillery of Modern Art Bottled-in-Bond Bourbon

Read more
TX Whiskey is launching a limited-edition Pecan Pie Whiskey
TX Pecan Pie Whiskey

While you can make a case for pumpkin pie as the most important dessert, if you ask me, the holidays don’t really begin until someone serves up a few slices of pecan pie. This nutty, indulgent sweet treat is one of the best reasons to finish all your vegetables on Thanksgiving (not that anyone is going to stop you from grabbing a slice or two, no matter what you eat).

And while the pie itself is eagerly awaited all year long, what if you could enjoy all the flavors of this seasonal dessert in whiskey form? That sounds like a dream, right? Well, it isn’t. That’s because the distillers at TX Whiskey recently announced the launch of a pecan pie-flavored whiskey.

Read more
Spirits 101: Here is the perfect martini with Boatyard Distillery
Gin being poured into a stem glass against a blue background

You can go all the way back to California’s Gold Rush to find stories of a miner on strike being served a martini. You can trace the drink’s ancestor to Jerry Thomas, who wrote about it about twenty years later, when the recipe ended up in his Bartender’s Guide. You could even look at bartender Martini di Arma di Taggia, who is credited with the extra-dry martini he made in the early 1900s for Rockefeller. The origins of the legendary cocktail are a bit of a whichever-story-sounds-better situation, but for me it will always be attributed to James Bond and his shaken, not stirred requirement.

But one of New York City’s best bartenders, Michael Smoley, disagrees with the agent. As one of the city’s key players in the bar scene, he spent time at the Nomad Hotel as Bar Director, where he landed some prestigious awards: “Best Bar Team” and “Best High-Volume Cocktail Bar” by Tales Of The Cocktail; and “Best Bar, North America” two years running by World’s 50 Best Bars. When I reached out to him in his new role as the U.S. Brand Ambassador of Boatyard Double Gin, he gave me some tips on how to make the perfect martini at home, regardless of who you attribute the drink to.

Read more