I've always found Gran Centenario's Art Deco aesthetics amongst the most stylish.

The Tequila comes from one Lazaro Gallardo, a tavern owner who had in 1895 produced the Tequilas and named it as such - "Gran Centenario" meaning "Grand Centenary" - in excitement and anticipation for the coming turn of the 19th century. Initially produced only for the enjoyment of his tavern's patrons, it was ultimately conceived as a brand on its own by Lazaro's son, Luciano, who was also the one who had come up with the Art Deco design of the bottle. Luciano would also complete the iconic look of one of Mexico's best selling Tequilas with an angel on the label - the angel said to have been asked by his father to keep watch over his agaves in the field, also carrying the dual symbolism of being the Angel of Independence, celebrating Mexico's 100 years of independence - a grand centenary indeed! 

Gran Centenario Gallardo released to commemorate its founder. 

Yet don't be fooled by Gran Centenario's stylish aesthetics, there's certainly something to be said about how it produces its Tequilas - Lazaro had devised a method called Seleccion Suave (or "Soft Selection"), which consisted of a blending method not too dissimilar to how Sherry wines are produced. With the Seleccion Suave, younger Tequilas are blended with more well aged Tequilas to create a more complete flavour profile that was also smooth and layered. By selectively blending various barrel batches, Lazaro was able to produce a Tequila that has become very popular to say the least. He would also focus on the use of Blue Weber agaves that were particularly grown at higher altitudes which are said to have a softer and fruitier profile. The Tequilas has since been produced at the Ex Hacienda Los Cachimines distillery in Altos de Jalisco, Mexico.

Today we're going to try a flight of Gran Centenario's Tequilas from Plata to Reposado and Anejo.

Let's go!

Tequila Review: Gran Centenario Plata Tequila

The Plata (or Silver) has been rested in American oak pipónes (large wooden vats) for 7 weeks.

Tasting Notes 

Aroma: It starts off rather fruity, with slices of unripe peaches, dried apricots and freshly cut crisp red apples. With more time, the vegetals begin to express themselves with cucumbers, raw pumpkins and steamed baby carrots - these all trail behind the really aromatic basket of orchard fruits.

Taste: Ah! Here it's quite the reverse - more vegetal notes appear first, with steamed okra, zucchinis and romaine lettuce. It comes across gently sweet as the fruitier pome fruits of red apple and tart pears begin to come through. There's also a lightly salty savouriness as well, reminiscent of boiled wakame kelp.

Finish: More floral here with dried buds of marigold and calendula. It leads then into a slight bitterness before giving way to a roastiness of lightly grilled zucchinis and aubergines. The saltiness persists giving a slight pucker.

My Thoughts

A more fruit forward Tequila, what I like most though is that fleshiness that seems to continue developing in the glass, especially that unriped peach and raw pumpkins. It's also particularly very expressive in its aromas, which give way to a much more subtle and gentle taste of the palate and finish. It's worth giving it some time on the palate where it seems to offer some flavour development. The pucker on the finish too gives this Tequila a nice moreish quality. 

Tequila Review: Gran Centenario Reposado Tequila

The Reposado comes having rested in new American oak casks for some 6 months.

Tasting Notes

Aroma: Definitely deeper and denser in its aromas, it's giving dark chocolates, cacao powder and some star anise. With time this gives way to some brighter and sweeter fruit aromas of orange blossoms, a light dab of marmalade, as well as some pureed apples and golden syrup.

Taste: More delicate on the palate, it leads with a roastiness of vegetables, chargrilled aubergines, zucchinis and squash. There's a slight nuttiness, almost of boiled peanuts and steamed chestnuts, which brings out a subtle earthy sweetness. As it sits, more unripe pears comes through, bringing with it more sweetness and in that sense some freshness too.

Finish: It stays rather delicate, and alittle confectionary as well. Some boiled corn comes through, simple syrup, along with steamed baby potatoes. It's subtly sweet, deep within that starchy earthiness. It's a long finish, taking a more mineral tone, with a sense of granite with a slight saltiness.

My Thoughts

I'm rather surprised by how different this one is - it's much more subtle and mellow, yet focuses more on delivering a nuance and textural aspect to its body, as opposed to overt flavours and aromas. I really liked that fuller earthiness on the palate, and the really delightful finish it gave, where it felt really clean and not cloying. If the intensity of its aromas and flavours were turned up, and it didn't come through with such delicateness, this would've been very, very interesting.  

Tequila Review: Gran Centenario Anejo Tequila

Now finally we have the Anejo. This is aged in new American oak barrels for about 16 months.

Tasting Notes

Aroma: Much more vanilla and confectionary forward here - vanilla caster sugar, sugar buttered toast and vanilla frosting. As the caramel begins to develop, some of that pome fruit aroma makes a showing, centered mostly on red apple slices. Pops of caramel butterscotch candy waft about, yet the nose always draws back to vanilla marshmallows on a smouldering bed of white charcoal.

Taste: Here it reads more of chargrilled vegetables, grilled carrots, capsicums and pumpkins - lightly sweet and fleshy, with a grilled, caramelised sugar flavour. More of that confectionery caramel flavour comes through, like pops of butterscotch candy, toasted marshmallow and creme brulee crust. It then makes a return to that earlier chargrilled vegetable profile, yet this time more so of leafy greens like charred kale.

Finish: A more straightfoward sweetness lingers on the palate at the finish, with hints of brown sugar and slight nuances of baking spices such as mace and clove. A slight anise note develops on the palate, which is then quickly overshadowed by vanilla caster sugar and refined sugar.

My Thoughts

This comes off really confectionary and vanillic - think lots of those vanilla candies and treats. It definitely overshadows largely whatever else is there, yet it should be said that the flavours and oak could integrate more cohesively with the body here. If there was perhaps more restraint on the confectionary tones, and instead an amped up oakiness, we could find more balance against that core vegetal flavour of the Tequila - that would be quite something. 

Last Words

My favourite has to be the Blanco - there is much more in the way of flavours and dimensions, and I am in particular a fan of that floral, fleshy vegetal aromas it has! This is Tequila after all! And I think we ought not to stray too far from the true character of the agave spirit itself.

Now the Reposado would come in second - whilst slightly peculiar that the oak doesn't come through much, I must admit that the earthy sweetness and fuller texture really got me going. Yet overall, Gran Centenario's Tequilas are true to form really approachable and softer, with also a broadly more saccharine profile, which does make it really easy to enjoy for someone just getting into Tequilas.  

@vernoncelli