Distiller Notes
Aged in American and French oak barrels then blended with a smooth Añejo matured in ex-cognac barrels.
Deep amber with copper hues and aromas of cooked agave, butterscotch and cinnamon. On the palate, rich oak, nuts, toasted cacao and coffee beans with an oak-laced, long and sweet finish.
Because of their great complexity, Anejo Tequilas are most often used as a substitute for Brandy or Whiskey in cocktails like the Manhattan or Old Fashioned. Anejo Tequilas must be aged in oak barrels for between one and three years, while Extra Anejo refers to any Tequila aged longer than three years. The prolonged contact with the oak barrel allows the wood to make a much stronger impression on the Tequila by adding toffee, caramel and vanilla to the sweet, spicy agave flavor profile.