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Tequila aged one to three years: agave dressed in vanilla, caramel, and oak.
Jalisco, Mexico
Barrel-aged tequila existed for generations, but añejo's rise tracks the 1990s premium boom, when 100% agave bottlings taught the world to sip tequila as slowly as Cognac.
Tequila rested one to three years in oak casks no larger than 600 liters, usually used bourbon barrels. Past three years it earns extra añejo, a class created in 2006.
Vanilla, caramel, dried fruit, and baking spice folded over cooked agave; the wood rounds the pepper without burying the plant. Built for slow glasses and stirred drinks.
Did you know
The 600-liter cask cap is the point: smaller barrels mean more wood on every liter, so a few years buys añejo real bourbon-country color and spice.
Also known as: anejo tequila, aged tequila, cantera negra cafe, cantera negra café
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