Añejo

Aged a minimum of one year in barrels no larger than 600 litres. Oak takes a more prominent role here, bringing caramel, dried fruit, and baking spice, but a well-made añejo still carries enough agave through the wood to remind you of its origin. Extra añejo, aged three years or more, moves closer to brandy or whisky in character. Best approached the same way: slowly, with nothing else competing for your attention.