La Pulga Añejo Tequila (Photo by the brand)

La Pulga Añejo

Many are introduced to tequila during their younger drinking years when shots of cheap tequila are all they know. It’s unfortunate because authentic tequila-making is a craft passed down through generations, fueled by a dedication to tradition and quality. Sadly, the booming US tequila market resulted in more celebrity-owned brands popping up, further diluting the authenticity that makes traditional tequila so special. This is where La Pulga steps in.

Despite being a new kid on the tequila block, La Pulga is working hard to reintroduce drinkers to what real tequila should be. That means a traditional, minimalist approach that, as one co-founder put it, effectively captures their Mexican heritage in a bottle. And, although La Pulga is based in Fort Worth, Texas, its range of tequilas are all made at a family-owned distillery in Jalisco, Mexico. Agave piñas (the heart of the agave because it so closely resembles a pineapple) are aged between 6-8 years to reach peak sugar content before being harvested, cored, cooked, crushed, and fermented. It’s as traditional as possible, and it shows.

Tasting Notes

At 80 proof, this añejo is crisp and casual. The ripe agave shines bright on the nose with a supporting cast of grapefruit, aloe vera, and a sturdy oakiness from the barrel. The freshness carries over to the palate, bursting with agave notes of citrus and cinnamon. It also exhibits an earthy, grassy quality, which plays wonderfully with barrel notes and the more vegetal agave. The finish is warm but clean, and the minimal dilution keeps things light and vibrant.

While barrel notes are apparent, there is no strong caramel or vanilla character, so common to wood-aged spirits, and I was told that was exactly the goal. It spends 18 months in both ex-bourbon and ex-Tennessee whiskey casks, creating a delightful sweet spot that provides a whiskey accent, but not overbearingly. Agave is at the forefront and is the indisputable star of the show, Every other element plays a supporting role, and according to La Pulga, that’s as it should be.

Final Thoughts

I’m always fascinated to taste the depth and complexity from such a straightforward approach. Growing the agave to its peak, cooking it at different paces, allowing for natural fermentation, and proper maturation all come together to create synergy – something greater than the sum of its parts. It makes you wonder why artificial sweeteners are ever added to tequila in the first place. For those who have a skewed perspective of tequila, La Pulga Añejo is the ultimate reintroduction.