Añejo Tequila

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Añejo Tequila is agave in an evening suit. After one to three years in oak, the raw snap softens into satin texture, the colour turns amber, and flavours gather in layers of caramel, vanilla, cocoa and gentle spice. Poured neat or over a single block of clear ice, it stands shoulder to shoulder with fine whisky while keeping its unmistakable agave heart. Why Shop Añejo Tequila at Kent Street Cellars We curate añejos from iconic houses and artisan producers for authenticity and flavour clarity. Explore favourites and collectibles from Don Julio and Fortaleza to Patrón and Herradura, plus select Clase Azul releases. Availability changes with season and demand. What Is Añejo Tequila Añejo must spend at least one year and no more than three years in oak barrels. Time in wood deepens colour and rounds texture while layering notes of oak spice, vanilla and caramel over the core of cooked agave. It sits between reposado and extra añejo in intensity and maturity. How It Tastes Look for aromas of caramel, vanilla, roasted agave and baking spice. The palate is smooth and full with cocoa, dried citrus peel and a gentle oak frame, finishing long and refined. How It Is Made Production begins with mature blue Weber agave that is cooked, crushed and fermented. Distillation in copper pot or column stills concentrates flavour before ageing in barrels such as ex bourbon, American oak or French oak. Some labels finish in wine or sherry casks for added nuance. Styles in the Collection Classic añejo : ex bourbon ageing for balanced oak and caramel French oak and new oak : bolder spice and toast Cask finishes : sherry, wine or cognac casks for dried fruit and richness Cristalino añejo : filtered to appear clear while retaining oak derived flavour Collector formats : limited releases, gift decanters and small formats when available How to Serve and Pair Serve neat in a small tasting glass or over a single block of clear ice. Pair with dark chocolate, roasted nuts, aged cheeses, mole, barb