Tears Of Liorona No 3 Tequila
Germán González started this as his own private stock, and it shows in every measured decision behind it. A fifth-generation tequilero who cut his teeth at Chinaco, he ages this extra añejo for close to five years across three separate cask types — ex-Scotch single malt, ex-sherry and French Limousin oak that once held Cognac. Then he blends them. This is No. 3, the third iteration of a spirit he keeps refining.
The agave grows slowly in volcanic soil up in the highlands around Atotonilco, twice-distilled in copper pot stills with a house yeast strain. What you end up with is a tequila that flirts openly with the whisky and brandy worlds without losing its agave backbone.
The nose leans dark — black cherry, vanilla, a lick of honeysuckle and apple. On the palate it turns properly decadent: chocolate, toffee, crème brûlée, all carried at a confident 43%. The finish is where the casks earn their keep, cinnamon and clove threaded through raisin, caramel and oak that lingers well past the swallow. Give it air in the glass and it keeps unfolding.
At this price it's a collector's pour and a connoisseur's nightcap. Open it when you want to prove tequila can stand shoulder to shoulder with aged spirits twice its reputation.
How to Serve
Neat, no question, in a tulip or a brandy snifter to gather those layered aromas. Serve at room temperature and take your time — this is a sipping spirit, not a session one. Skip the water; it's already exactly where Germán wants it.
Where to Drink It
Dukes Bar in St James's, for a quiet corner and a spirit that rewards concentration. The American Bar at The Savoy, if you're marking an occasion. Milroy's of Soho for a crowd that will appreciate exactly what's in the glass.
Food Pairings
Pair it with a rich dark-chocolate torte and let the toffee notes echo. Or, if you'd rather go savoury, a wedge of aged Manchego does the trick nicely.
