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Añejo Tequila
Agave aged into amber — proof tequila was always meant for sipping.
How to order it: One to three years in oak. Caramel, agave, gentle spice. No lime, no salt.
Flavor profile
The proper serve
- 2 oz, neat
- Snifter or Glencairn
- Room temperature, no lime, no salt
- Small sips, long finish
- Treat it like a cognac
The story
Tequila can only come from blue Weber agave grown in designated Mexican territory, the heart of it in Jalisco, where the plant ripens for years before its piña is harvested, cooked, and fermented. Añejo — "aged" — means at least a year in oak, where the bright vegetal fire of young tequila settles into amber, vanilla, and dried fruit. The labeled category is relatively modern, but the patience behind it is not; agave spirits have been refined in the region since the colonial era, on foundations far older than that. Añejo is tequila's standing rebuttal to the shot glass and the lime wedge: a spirit that asks for a snifter, an unhurried evening, and your full attention.
Adjacent pours