Review: Qui Platinum Extra Anejo Tequila
Qui Platinum Extra Anejo Tequila was launched in 2013 by Medhat Ibrahim, Mike Kerikos, and Pete Girgis. Qui was the worlds first Extra Anejo Cristalino tequila. The goal was to produce a beautifully aged tequila at an accessible price. They worked with Master Distiller Miguel Cedeno Cruz to craft their tequila. When it was first released it was priced around $59. Since then the price has gone up much closer to $100 and it has been produced by the 8 different distilleries in 10 years. While switching distilleries is not uncommon in the tequila industry 8 in 10 years is. The bottle I’m reviewing today was distilled at NOM 1605, Inulina y Miel de Agave. Throughout the changing distilleries the formula has remained the same. The 100% agave grown in the Highland region is cooked in an autoclave, fermented, double distilled, and aged for 3 1/2 years in former Tennessee whiskey barrels and French Bordeaux barrels. Once blended the tequila is filtered 9 times and then distilled a third time. The aroma leads with cooked agave, vanilla, toasted coconut, and oak. Additional time brings out butterscotch. The sweet agave and citrus entry is joined by vanilla and oak building to a banana and caramel peak. It fades with butterscotch, and finishes semi dry and bittersweet with vanilla, coconut, cooked agave, banana peel, and oak.
NOM: 1605
Agave Region: Highland
40% Alcohol
Score: 92
Award: Gold Medal