The bourbon liquor of the agave universe, añejo tequila has a unique, warm and spicy flavor, acquired from the barrels where it ages. Tequila has to age in oak barrels for at least a year to be called an añejo. You can sip and savor this delicious spirit instead of mixing it in cocktails. To enjoy it in the traditional Mexican way, you can add a lemon wedge in the glass and apply salt to the rim.

Añejo tequila is made from agave, a desert plant that grows in Mexico. Añejo liquor is made in six steps: harvesting the plant, cooking, fermenting, distilling, aging and bottling. There are strict guidelines for each step to ensure that the tequila tastes smooth and delicious. After harvesting the agave plant, the distilleries cook it using a steam injection in autoclaves. Once cooked, it is sent for sugar extraction. These sugars are then fermented for the creation of alcohol. The next step is to distill them to an alcoholic liquid. This distilled tequila then ages for one to three years in oak barrels. These barrels are generally made from American or French white oak. After some time, the añejo aged tequila is bottled for consumption.

Bold and rich, añejo tequila has an amber hue and a caramelized flavor. Since it is aged longer than most other tequilas, it develops a sophisticated flavor profile. If the tequila is aged for more than three years, it is called extra añejo. Añejo exhibits a flavor profile that contains not just agave but also intense vanilla. It has a distinct floral aroma and a deep, complex taste.

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