Añejo is a tequila aged in barrels previously made from Japanese Mizunara oak, where extended barrel influence contributes layered sensory characteristics while preserving the foundational cooked agave profile of the distillate. Sensory descriptors may include notes associated with cooked agave supported by subtler elements such as wood-derived tones reminiscent of sandalwood and coconut alongside secondary nuances like honey and aromatic impressions similar to incense, together with warm spice and soft vanilla elements shaped by the interaction of production methods, barrel history, and maturation. The overall profile illustrates how extended aging in Mizunara oak and traditional production techniques influence the character of the expression.
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