Until March 2006 Tequila Añejo was the oldest kind of tequila and it meant nothing more than ‘aged for over a year’. Back then a fourth category was introduced named ‘Extra Añejo’ which is aged over three years. This, to me, means that tequila is going into premiumization of products as well. I picked up on this for the first time when I was in San Francisco in 2011, and walked into a random liquor store.
They also had, apart from loads of good bourbons and ryes, a lot of nicely bottled tequila in wooden cases at prices that make you look twice. I never knew it existed, but I could have expected that. The fun thing was that this was not some prominent shop like Cask (they didn’t have what I wanted) but just some run down shop where people come to buy $ 10 bottles of hooch.
Anyway, another 100% Blue Agava tequila, which has aged in French Limousin barrels. Aged over two years which makes it the oldest tequila I ever had (and the third).
Not sweet but rather bitter at first. There’s wood, okra and cactus fruit. The slightly chemical is not all gone yet. As you let it air for a little while the chemical scent wafts off and it gets slightly less ‘planty’.
The palate is a lot sweeter than the nose with agava and aloe vera. Also lime and oak. The palate has a bit more depth than I expected with all flavours dancing around. Towards the end there also is a little bit of a vinegar like note.
The finish goes towards dishwashing liquid again but also has lots of aloe vera, agava, lime and oak. As it starts fading slowly I also get licorice and cactus again.
A very nice tequila. It has a lot more depth than the previous two and more flavours to offer. The risk is that it gets too woody and loses that special tequila touch. Most participants in the Twitter tasting loved this one since it is a lot like whisky. For me, that would be a reason not to love it since if I want whisky, I will drink whisky. This one is just tequila-y enough.
Tequila Añejo, Don Fernando, 38%, 100% Blue Agava, available at DH17 for € 43.50.