Tasting Notes
Rey Sol is not just tequila—it is a statement of Mexican craftsmanship and aged spirit refinement. This Extra Añejo, aged for over six years in French oak barrels, presents a deep amber hue with radiant gold highlights, matched by a layered aromatic complexity rarely seen in the category. The nose is regal: roasted agave, dark honey, vanilla bean, and dried apricot mingle with antique wood, orange peel, tobacco leaf, and spiced nuts. There’s a quiet undercurrent of cacao nib, fig, and clove that expands as the tequila opens.
On the palate, it’s luxuriously full and unhurried—caramelized agave and toffee lead the way, supported by bursts of cooked orchard fruit, toasted coconut, nutmeg, and dark chocolate shavings. The oak influence is rich but seamless, imparting structure without dulling the brightness of the agave. The finish is infinite: warm, spiced, faintly smoky, and layered with flavors of aged balsamic, leather, and orange blossom honey. Every sip tells a story—graceful, evolved, and complex.
Food Pairings
Rey Sol is meant to be sipped slowly and respectfully. If paired with food, let it be worthy: slow-roasted suckling pig, duck confit with mole negro, or grilled wagyu steak with charred figs. For cheese, opt for aged Manchego, nutty Piave, or even a blue cheese with agave syrup and walnuts. For dessert, it’s perfect with Mexican chocolate cake, a vanilla custard with burnt sugar crust, or dark chocolate truffles filled with salted caramel. This is not merely a tequila—it’s a collector’s spirit, ideal for gifting, ceremonial sipping, or moments of unfiltered luxury.
