1800 Milenio is the kind of tequila that commands attention before the first sip. At the pinnacle of 1800 Tequila’s portfolio, this extra añejo expression is a celebration of craftsmanship, time, and family legacy – it’s also the world’s best extra añejo tequila for 2025, and took home last year’s “Tequila Trophy” at the International Wine & Spirits Competition.
Crafted from 100% Weber Blue Agave grown in the Jalisco Highlands, Milenio undergoes a slow, careful maturation process of over three years before being finished in French oak cognac barrels for an additional four to six months to gain additional layers of flavours and aromas. The result is a refined spirit with nuanced layers of charred pineapple, caramelised figs, honeybee, mature raisins, dark chocolate and almond kernel, a subtle elegance and a beautifully smooth finish.
Behind Milenio is Master Distiller Alejandro Coronado, a veteran of over three decades in tequila production. Born in Mexico City and raised in Guadalajara, Alejandro brings both scientific rigour and a deep artisanal sensibility to his role. He joined the business in 1993 and has since overseen every stage of production. “We try to respect the origins of every step of the process,” he explains.
“When you offer your best dish, you go to the market and bring the best ingredients. That is what we do with the agave.”
Alejandro’s approach to Milenio exemplifies the convergence of tradition and innovation. The choice to finish in cognac barrels elevates the spirit in ways that typical tequila ageing cannot. “Cognac brings alternative sensory notes that we don’t usually get in tequila,” he says. The French oak complements the American casks and other traditional barrels used in 1800’s maturation, enhancing dried fruit notes and subtle almond and caramel nuances. “It’s about creating something elegant that opens the palate in a new way.”
In the glass, the Milenio presents itself as more savoury than others in the 1800 collection; a subtle smokiness, a wispy vanilla note alongside cooked agave and caramelised fig characters.
Time and patience are central to Milenio. Alejandro describes the ageing process as a careful balance of art and science. Spirits mature differently to wine, extracting and reacting with wood more rapidly due to their higher alcohol content. He explains that, based on his perception, tequila aged between three and seven years achieves the ideal balance of finesse and flavour. “If you extend it too long, it becomes too dry and loses its elegance,” he says. “Three years to seven years gives you lovely, complex spirits.”
Climate, soil, and agave also shape Milenio. Sourced from highland agave, the plant benefits from cooler winters, slightly milder summers, and mineral-rich soils. These elements influence the sugar content and overall flavour profile, though Alejandro emphasises that the recipe, fermentation, and proprietary yeast are more dominant factors than geography alone. Every detail is meticulously controlled – from cooking the agave to distillation, reflecting a careful and considered approach to tradition.
Family remains at the heart of 1800 Tequila. Despite its global recognition, the brand remains 11th-generation owned and operated, retaining final approval on all products and collaborating closely with Alejandro and his team to experiment with barrels, blends, and new concepts, ensuring that each release embodies the brand’s high standards. “It’s a way to leap this legacy and make it better than how we received it,” Alejandro explains. The family connection is not just symbolic; it shapes every decision, from production to packaging, and underpins the brand’s ongoing commitment to raising the bar to the next level.
The creation of Milenio itself was years in the making. Ideas were discussed and refined long before the tequila was bottled. Packaging, Alejandro recalls, was painstaking, with attention to colour and design that communicates the elegance and prestige of the product. Purple, historically associated with royalty, was chosen to convey refinement and sophistication. The process illustrates the combination of creativity, meticulousness, and patience that defines both the brand and the wider team’s work.
For consumption, Alejandro envisions Milenio as an after-dinner drink, sipped slowly and enjoyed like a fine wine or dessert spirit. He suggests pairing it with fresh berries or soft cheeses. “It’s a lovely dessert companion,” he says. “Not heavily smoky, but subtle, refined, and smooth on the finish.”
Milestone releases like Milenio are a reminder of what careful craftsmanship and family oversight can achieve in a premium, heritage tequila. When asked who he would share a glass of Milenio with, he pauses and reflects quietly. “My dad,” he says. The Milenio is the culmination of science, artistry, and telling the 1800 story; it’s easy to see why his father would be very proud. There is a weight in his admission, a reminder that a tequila such as this is timeless, a vessel with a single goal – to be savoured and shared with friends and loved ones.
1800 Milenio is now being served in some of Australia’s most esteemed cocktail bars and restaurants. Seek it out on your next night out – or find it at select Dan Murphy’s stores.
This article is presented in partnership with 1800 Tequila. Thank you for supporting the brands that support Boss Hunting.
