{"title":"AÑEJO TEQUILA","description":"\u003cstyle\u003e\n.mw-master-container{\n  --mw-accent: #EFD89F;   \/* pale gold\/cream label — extracted from Casamigos Añejo (IMG 18aad733) *\/\n  --mw-glow:   #BB5005;   \/* power color — burnt deep amber (the aged spirit), extracted *\/\n  --mw-bg:     #130C0A;   \/* deep lowlight — true near-black (dark label\/cap) *\/\n  --mw-text:#e0e0e0; --mw-muted:#b8b8b8; --mw-hair:#222;\n  font-family: inherit; background:var(--mw-bg); color:var(--mw-text);\n  line-height:1.7; padding:24px; margin-bottom:60px;\n}\n.mw-master-container .mw-h3{ color:var(--mw-accent); font-weight:bold; text-transform:uppercase;\n  font-size:0.9rem; letter-spacing:2px; margin-top:40px; display:block;\n  border-bottom:1px solid var(--mw-glow); padding-bottom:8px; margin-bottom:20px; }\n.mw-master-container .mw-accent{ color:var(--mw-accent); font-weight:bold; text-decoration:none; }\n.mw-master-container .mw-accent:hover{ color:#fff; text-decoration:underline; }\n.mw-master-container .mw-info-box{ background:linear-gradient(90deg, var(--mw-bg) 0%, var(--mw-glow) 100%);\n  padding:25px; margin:25px 0; border-radius:0 4px 4px 0; border:1px solid var(--mw-hair);\n  border-left:4px solid var(--mw-accent); }\n.mw-master-container .mw-grid{ display:grid; grid-template-columns:1fr 1fr; gap:30px; margin:30px 0; }\n.mw-master-container .mw-card{ background:rgba(255,255,255,0.02); padding:25px;\n  border:1px solid var(--mw-glow); border-radius:4px; }\n.mw-master-container .mw-table{ width:100%; border-collapse:collapse; margin-top:15px; }\n.mw-master-container .mw-table td{ padding:14px 0; border-bottom:1px solid var(--mw-hair);\n  color:#ccc; font-size:0.95rem; }\n.mw-master-container .mw-table td:first-child{ font-weight:bold; width:38%; color:var(--mw-accent);\n  text-transform:uppercase; font-size:0.75rem; letter-spacing:1px; }\n.mw-master-container details{ background:rgba(255,255,255,0.03); border:1px solid var(--mw-hair);\n  border-radius:4px; margin-bottom:15px; }\n.mw-master-container summary{ padding:18px; color:var(--mw-accent); font-weight:bold; cursor:pointer;\n  outline:none; list-style:none; display:flex; justify-content:space-between; align-items:center;\n  text-transform:uppercase; letter-spacing:1px; font-size:0.85rem; }\n.mw-master-container summary::after{ content:'+'; font-size:1.2rem; }\n.mw-master-container details[open]{ border:1px solid var(--mw-accent); }\n.mw-master-container details[open] summary::after{ content:'-'; }\n.mw-master-container .details-content{ padding:0 20px 20px 20px; font-size:0.95rem; }\n@media (max-width:768px){ .mw-master-container .mw-grid{ grid-template-columns:1fr; } }\n\u003c\/style\u003e\n\n\u003cdiv class=\"mw-master-container\"\u003e\n\n  \u003cdiv class=\"speakable\"\u003e\n    \u003cp\u003eAñejo — Spanish for \"aged\" — is tequila matured a minimum of one year, and usually up to three, in small oak barrels; past three years it becomes extra añejo. The defining rule is barrel size: añejo must use oak no larger than 600 litres, which gives more wood contact than reposado's any-size oak, and turns the spirit amber and oak-forward. Expect caramel, vanilla, dried fruit and spice over a quieter agave core. This is the home for añejo in the vault — tequila's sipping tier; for the lighter rungs, see our blanco and reposado pages.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cspan class=\"mw-h3\"\u003eWhat Añejo Is\u003c\/span\u003e\n  \u003cdiv class=\"mw-info-box\"\u003e\n    \u003cul style=\"margin:0; padding-left:20px; font-size:0.95rem;\"\u003e\n      \u003cli\u003eThe \u003cstrong\u003e\"aged\"\u003c\/strong\u003e tier — matured a \u003cstrong\u003eminimum of 1 year\u003c\/strong\u003e, usually up to 3; past 3 years it is extra añejo.\u003c\/li\u003e\n      \u003cli\u003eMust use oak barrels \u003cstrong\u003eno larger than 600 litres\u003c\/strong\u003e — more wood contact than reposado's any-size oak.\u003c\/li\u003e\n      \u003cli\u003eMost often \u003cstrong\u003eex-bourbon American oak\u003c\/strong\u003e, though any oak, new or used (≤600 L), and some wine\/cognac finishes are used too.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eAmber\u003c\/strong\u003e in colour; oak-forward — caramel, vanilla, dried fruit, tobacco and spice.\u003c\/li\u003e\n      \u003cli\u003eAgave is \u003cstrong\u003egentler but still present\u003c\/strong\u003e (it recedes further in extra añejo).\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003e100% agave\u003c\/strong\u003e añejo is additive-free; bottled around \u003cstrong\u003e40% ABV\u003c\/strong\u003e (NOM range 35–55%).\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"mw-grid\"\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size:0.75rem; text-transform:uppercase; letter-spacing:1px;\"\u003eA Year-Plus in Small Oak\u003c\/span\u003e\n      \u003cdiv style=\"margin-top:20px; font-size:0.9rem;\" class=\"speakable\"\u003e\n        \u003cp\u003eAñejo takes a finished tequila and gives it real time in wood — at least a year, and usually up to three. Where reposado may rest in oak of any size, añejo is capped at 600-litre barrels, so the spirit sees more of the wood: it darkens to amber and gains caramel, vanilla, dried fruit, tobacco and spice, while the bright agave of a blanco settles into the background. Ex-bourbon American oak is the usual home, though some producers turn to French, wine or cognac casks. In warm Jalisco cellars, a slice of each barrel evaporates every year — the \"angel's share\" — which concentrates what's left.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size:0.75rem; text-transform:uppercase; letter-spacing:1px;\"\u003eHow It Drinks\u003c\/span\u003e\n      \u003cp style=\"font-size:0.90rem; margin-top:20px;\"\u003eAñejo is the sipping tier: amber and oak-driven, with caramel, dried fruit and spice over a gentle agave base — closer to how you'd approach a fine whisky or brandy than a mixing spirit. It's usually taken neat, or over a single large cube, so the wood and agave have room to show. For the lighter, more agave-forward rungs, compare the clear \u003ca href=\"\/collections\/blanco-tequila\" class=\"mw-accent\"\u003eunaged tier\u003c\/a\u003e and the golden \u003ca href=\"\/collections\/reposado\" class=\"mw-accent\"\u003erested tier\u003c\/a\u003e.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat Defines Añejo\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003ctable class=\"mw-table\" style=\"margin-top:0;\"\u003e\u003ctbody\u003e\n        \u003ctr\u003e\u003ctd colspan=\"2\" style=\"color:var(--mw-accent); font-weight:bold; text-transform:uppercase; letter-spacing:1px; font-size:0.8rem; padding-top:6px; border-bottom:1px solid var(--mw-glow);\"\u003eThe aging\u003c\/td\u003e\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eMinimum 1 year, typically up to 3 (beyond 3 → extra añejo)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eOak size\u003c\/td\u003e\n\u003ctd\u003eBarrels no larger than 600 L — more wood contact (vs reposado's any size)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eCasks\u003c\/td\u003e\n\u003ctd\u003eUsually ex-bourbon American oak; new\/used oak ≤600 L, and some wine\/cognac finishes\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eAmber, from the longer time in wood\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\u003ctd colspan=\"2\" style=\"color:var(--mw-accent); font-weight:bold; text-transform:uppercase; letter-spacing:1px; font-size:0.8rem; padding-top:22px; border-bottom:1px solid var(--mw-glow);\"\u003eMake-up \u0026amp; strength\u003c\/td\u003e\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAgave\u003c\/td\u003e\n\u003ctd\u003e100% blue Weber agave (additive-free) — vs a mixto's minimum 51%\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eProfile\u003c\/td\u003e\n\u003ctd\u003eOak-forward — caramel, vanilla, dried fruit, tobacco, spice; agave gentler but present\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eABV\u003c\/td\u003e\n\u003ctd\u003eBottled around 40% (NOM range 35–55%)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eDistilled in Mexico; agave from Jalisco + four states; NOM number on the bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\u003c\/table\u003e\n      \u003cp style=\"margin-top:18px; font-size:0.9rem; margin-bottom:0;\"\u003eAñejo is the aged rung of tequila's ladder — see the full category on the \u003ca href=\"\/collections\/tequila\" class=\"mw-accent\"\u003emain tequila page\u003c\/a\u003e, step down to \u003ca href=\"\/collections\/reposado\" class=\"mw-accent\"\u003ereposado\u003c\/a\u003e and \u003ca href=\"\/collections\/blanco-tequila\" class=\"mw-accent\"\u003eblanco\u003c\/a\u003e, or browse \u003ca href=\"\/collections\/best-sellers\" class=\"mw-accent\"\u003ewhat's selling now\u003c\/a\u003e.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eCollector Note\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin:0;\"\u003eTequila's most sought-after bottles tend to sit at the aged end — añejo and the newer extra añejo — and with additive-free, 100% agave releases, single-estate or tahona-milled spirit, and unusual cask finishes. The longer rest and the small-barrel rule mean the maker's choices show plainly in the glass, which is part of the appeal. As with any spirit, the marks worth checking are \"100% agave\" and a NOM number, and condition matters: store bottles upright, cool and out of direct light. Note that a bottled añejo does not keep aging — wood contact ends at bottling, so age statements refer to time in barrel, not time in glass.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow Añejo Is Aged\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\u003cp style=\"margin:0;\"\u003eAñejo is a tequila given an extended rest in small oak. By the NOM-006 standard it must mature for at least a year in oak barrels of 600 litres or less; most producers bottle between one and three years, since beyond three it qualifies as extra añejo. The 600-litre cap matters: smaller barrels mean a higher ratio of wood to spirit than reposado's any-size oak, so colour and flavour build faster — amber tones, caramel, vanilla, dried fruit, tobacco and baking spice, with the agave settling back. Ex-bourbon American oak is the common choice, with some French, wine or cognac casks used for finishing. Through the long rest, the warm Jalisco climate evaporates part of each barrel — the \"angel's share\" — concentrating the spirit that remains. The CRT certifies the result against the NOM-006 standard, and the bottle carries a NOM number.\u003c\/p\u003e\u003c\/div\u003e\n  \u003c\/details\u003e\n  \n  \u003cdetails\u003e\n    \u003csummary\u003eAuthentication \u0026amp; Vault Preservation\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin:0;\"\u003eEvery bottle sold through Midnight Whiskey is sourced as an authorized, authentic retailer, vault-stored and insured under controlled conditions, shipped with protective handling and age-verified 21-and-over signature on delivery, and authenticated by our concierge before it ships — including a check that each tequila carries a NOM number and, where stated, the \"100% agave\" mark. For the details, see \u003ca href=\"\/pages\/about-the-vault\" class=\"mw-accent\"\u003ethe checks behind every bottle\u003c\/a\u003e, \u003ca href=\"\/pages\/the-vault-concierge\" class=\"mw-accent\"\u003eclimate-controlled vault storage\u003c\/a\u003e, and \u003ca href=\"\/pages\/faq\" class=\"mw-accent\"\u003ehow delivery works\u003c\/a\u003e.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n  \n  \u003cdetails\u003e\n    \u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin-top:0;\"\u003e\u003cstrong\u003eWhat makes a tequila añejo, and how is it different from reposado?\u003c\/strong\u003e\u003cbr\u003e\"Añejo\" means \"aged.\" Under Mexico's NOM-006 standard it must spend a minimum of one year in oak, and usually no more than three — beyond three years it qualifies as extra añejo. The clearest difference from reposado is the barrel: añejo must use oak no larger than 600 litres, which gives more wood-to-spirit contact, whereas reposado can use oak of any size and rests for under a year. The result is an amber, more oak-driven spirit, where a reposado stays golden and more agave-forward.\u003c\/p\u003e\n      \u003cp style=\"margin-top:14px; margin-bottom:0;\"\u003e\u003cstrong\u003eWhat does añejo taste like, and how is it best served?\u003c\/strong\u003e\u003cbr\u003eA year or more in small oak brings caramel, vanilla, dried fruit, tobacco and baking spice forward over a gentler agave core; closer to the three-year mark it edges toward extra añejo, where the oak can start to dominate. This is tequila's sipping tier — it's usually enjoyed neat, or over a single large cube, much the way you'd treat a good whisky or brandy, rather than mixed into cocktails. As always, \"100% agave\" and a NOM number on the label tell you what's in the bottle.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"CollectionPage\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/anejo#collectionpage\",\n      \"name\": \"Añejo Tequila\",\n      \"description\": \"Añejo tequila — the \\\"aged\\\" tier, matured a minimum of one year (typically up to three, beyond which it is extra añejo) in oak barrels no larger than 600 litres, which gives more wood contact than reposado's any-size oak. 100% agave añejo is additive-free, distilled in Mexico from blue Weber agave under NOM-006 and the CRT; it is amber and oak-forward, with caramel, dried fruit and spice over a gentler agave core.\",\n      \"url\": \"https:\/\/midnightwhiskey.com\/collections\/anejo\"\n    },\n    {\n      \"@type\": \"BreadcrumbList\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/anejo#breadcrumb\",\n      \"itemListElement\": [\n        { \"@type\": \"ListItem\", \"position\": 1, \"name\": \"Home\", \"item\": \"https:\/\/midnightwhiskey.com\" },\n        { \"@type\": \"ListItem\", \"position\": 2, \"name\": \"Collections\", \"item\": \"https:\/\/midnightwhiskey.com\/collections\" },\n        { \"@type\": \"ListItem\", \"position\": 3, \"name\": \"Tequila\", \"item\": \"https:\/\/midnightwhiskey.com\/collections\/tequila\" },\n        { \"@type\": \"ListItem\", \"position\": 4, \"name\": \"Añejo\" }\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/anejo#faq\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What makes a tequila añejo, and how is it different from reposado?\",\n          \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"\\\"Añejo\\\" means \\\"aged.\\\" Under Mexico's NOM-006 standard it must spend a minimum of one year in oak, and usually no more than three — beyond three years it qualifies as extra añejo. The clearest difference from reposado is the barrel: añejo must use oak no larger than 600 litres, which gives more wood-to-spirit contact, whereas reposado can use oak of any size and rests for under a year. The result is an amber, more oak-driven spirit, where a reposado stays golden and more agave-forward.\" }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What does añejo taste like, and how is it best served?\",\n          \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A year or more in small oak brings caramel, vanilla, dried fruit, tobacco and baking spice forward over a gentler agave core; closer to the three-year mark it edges toward extra añejo, where the oak can start to dominate. This is tequila's sipping tier — it's usually enjoyed neat, or over a single large cube, much the way you'd treat a good whisky or brandy, rather than mixed into cocktails. As always, \\\"100% agave\\\" and a NOM number on the label tell you what's in the bottle.\" }\n        }\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","products":[],"url":"https:\/\/midnightwhiskey.com\/collections\/anejo.oembed","provider":"Midnight Whiskey ","version":"1.0","type":"link"}