PRODUCT DESCRIPTION
The number 1921 marks the concluding year of the Mexican Revolution — a genuinely significant date in the country's history, and the one this century-old family distillery chose to build its entire identity around. Every bottle carries that history literally on its shoulders: a hand-painted clay medallion adorns the label, symbolic of Mexico's most valued traditions, and each bottle is sealed by hand with wax to prevent leakage and premature oxidation. This is tequila made by people who clearly understand that heritage and craft are inseparable from each other.
Casa 1921's Añejo begins with 100% Blue Weber agave grown in the estate's own fields in the red volcanic soil of the Jalisco Highlands — soil specifically credited with coaxing out the layered caramel, toasted oak, and vibrant agave character that defines the house style. Sugar concentration levels are confirmed through routine independent lab testing before harvest. Mature piñas endure a genuinely patient 72-hour slow-cooking process: 24 hours of continuous cooking, followed by a 24-hour rest, and finally a 24-hour cooling period with the oven doors left open — a level of deliberate patience most producers simply don't take the time for. The cooked agave is fermented and distilled twice under carefully supervised, temperature-controlled conditions in stainless steel pot stills fitted with copper coils, then refined through a state-of-the-art gravitational filtration system before resting for 12 months in new American oak barrels.
Casa 1921 Tequila is produced by a family-owned distillery with more than a century of operational history, now producing at the Destilería Morales facility in Jalisco, Mexico. The brand's own commercial identity, CASA 1921, was formally established in 1996, taking its name from the year the Mexican Revolution concluded — a date chosen specifically to honor the country's history and the perseverance it represents.
The Añejo is crafted entirely from 100% Blue Weber estate-grown agave, cultivated in the red volcanic soil of the Jalisco Highlands, a terroir that lends the fruit both structural depth and natural sweetness. Sugar concentration is confirmed through routine independent laboratory testing to ensure optimal ripeness at harvest. Harvested piñas undergo a 72-hour slow-cooking process — 24 hours of continuous cooking, a 24-hour resting period, and a final 24-hour cooling period conducted with the oven doors open — before fermentation and double distillation take place under carefully controlled temperature conditions, using stainless steel pot stills fitted with copper coils. The distillate passes through a state-of-the-art gravitational filtration system before aging for 12 months in new American oak barrels. Each finished bottle is hand-sealed with wax to prevent leakage and premature oxidation, and the label is finished with a hand-painted clay medallion symbolic of Mexico's cultural heritage.
Nose
Medium gold in color. Fruity agave asserts itself immediately, joined by nice soft pepper and ginger notes. Lime citrus and a very soft butterscotch add brightness, alongside a hint of vanilla and scattered tea leaves. Pickling spice and sweet, creamy nougat round out a genuinely inviting aromatic profile.
Palate
Very smooth, with mellow fruity agave leading the way. Sweet bell peppers, gingerbread, butterscotch, and citrus zest layer through the mid-palate, joined by an underlying abundance of dried fruits — figs and dates. Creamy caramel and faint brown spices add warmth, with hints of cocoa contributing genuine complexity. The oak makes itself known with light vanilla and oak spice, laid back and mellow rather than assertive.
Finish
Lengthy and fruity, closing with nutty toffee, soft fruity agave, and a long fade of white pepper and ginger. Complex and pleasing throughout — a finish that confirms the patience built into every stage of production.
| Category | Details |
|---|---|
| Style | Añejo Tequila — 100% Blue Weber Agave |
| ABV / Proof | 40% ABV / 80 Proof |
| Agave | 100% Blue Weber, estate-grown — Jalisco Highlands, red volcanic soil |
| Producer | Casa 1921 — Destilería Morales, Jalisco |
| Family History | Family-owned distillery, 100+ years in operation |
| Brand Established | 1996 |
| Name Meaning | 1921 — concluding year of the Mexican Revolution |
| Cooking | 72-hour slow cook — 24 hrs continuous + 24 hrs rest + 24 hrs cooling |
| Distillation | Double distilled, stainless steel pot stills with copper coils |
| Filtration | State-of-the-art gravitational system |
| Aging | 12 months, new American oak barrels |
| Bottling | Hand wax-sealed |
| Label | Hand-painted clay medallion |
| Style / Identity | Smooth, mellow, richly layered Añejo — dried fruit, spice, gentle oak |
| Aromas & Flavors | Butterscotch, ginger, lime citrus, vanilla, bell pepper, gingerbread, fig, date, cocoa, caramel, toffee |
| Bottle Size | 750ml |
Neat or On the Rocks — the recommended serve, allowing the twelve months of American oak aging to fully express its dried fruit and spice character.
Añejo Old Fashioned
2 oz Casa 1921 Añejo · agave nectar · Angostura bitters · orange twist. The butterscotch and gingerbread notes carry beautifully through the classic format.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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