Again, the clue is in the name, with ‘añejo’ simply meaning ‘aged’. These Tequilas spend between one and three years in oak, which can translate into quite an impact on the relatively delicate flavours found in the raw agave spirit – especially if ex-American whiskey casks are used. This is a tightrope walk between agave and oak, with the finest examples allowing the former to shine while the latter contributes layers of complexity and secondary aromas. Sipping Tequilas for sure, but don’t be shy of a little judicious mixing in high-end cocktails too.
If you’re sceptical that Tequila, like wine, is capable of conveying terroir through aroma and taste, then this is a product that might just prove the case. Sourced from a single field and a single ‘vintage’, it spends a year in ex-American whiskey barrels. The pale liquid illustrates the restrained oak influence and the fact that no artificial colouring is added.
Serving Suggestions: One to sip, savour and contemplate at some length.
The oak has a very light touch here, bringing creamy aromas of honey and agave nectar. Meanwhile, the distillate positively sings with lime and lifted floral notes. There’s a little vegetal character, but it’s very perfumed. The agave remains in charge on the palate, with the oak happy to sit back and bring some honey and an enticing texture. Slightly astringent on the finish, but a punchy, perfumed delight.