Produced by distillery Fabrica de Tequilas Finos (NOM 1472) in Tequila, Jalisco, by master distiller Arturo Fuentes and master blender Alejandro Garcia Pez, Cenote takes its name for the swimming holes that formed by the collapse of limestone bedrock in the Yucatan which were revered as sacred wells by the Mayans.  Cenote is made with Valley Blue Weber agave 6-7-years-old cooked in an autoclave, fermented in stainless steel tanks, and 2x-distilled in both copper pot and stainless steel pot stills.  The añejo is aged for 12 months in American White Oak ex-bourbon barrels and is bottled at 80 proof (40% ABV) using deep artesian well water from the base of the Tequila Volcano (Volcán de Tequila) which is then carbon and reverse osmosis filtered with silver ions.

The lote number is 02203/2404A.  This review is based on multiple separate notes-taking tastings over 11 months using Riedel Ouverture Tequila Flute and Denver & Liely Mezcal glasses.

COLOR: Dark amber

AROMA PROFILE: Fruit (cherries & roasted pineapple, hint of caramelized banana), light smokiness, caramel, vanilla, cooked agave & baking spices (light cinnamon, nutmeg), vanilla, herbal notes, oak/barrel notes (not overly woody but oak-forward).

PALATE: Subdued fruit, punchy oak & barrel spice, baking spices (cinnamon, nutmeg, cloves), cherry skins, dried orange peel, light caramel & vanilla, light black pepper, dry cocoa powder.

FINISH: 5-6 seconds

MOUTHFEEL: Medium viscosity in the glass; Medium-thin mouthfeel

Any big tastings going on in SE US in the next few weeks or months?

What kinds of notes can you expect to get from these kinds of tequilas? Most notably Cascahuin Destino has anyone tried this? Specifically interested in blanco anyone tried El Bagazo or the Mijenta Selection 3?