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When some people think of tequila, grimace-inducing shots might come to mind. That way of thinking is majorly outdated, of course—the tequila category is full of complex, interesting bottlings that are way better than the harsh bottom-shelf stuff. Among them are añejo tequila, which is the pricier, darker, aged sibling to tequila's blanco and reposado varieties. Meant to be slowly enjoyed instead of tossed down the gullet, this stuff deserves an honored spot on your bar cart.
Our top picks
Is añejo better than reposado?
To be considered añejo, which means "aged" in Spanish, tequila must be aged for one to three years. This gives the spirit a smoky and complex taste that's best appreciated when sipped slowly. Reposado, which translates to "rested," is also aged, but for less time—a few months and up to a year. Reposado tequila tastes slightly oaky, but still has a brightness that makes it better suited for cocktails. Really dig añejo tequila? Consider extra añejo tequila, which is aged in barrels for at least three years, giving it a very deep brown hue and an even richer flavor. Typically, the longer a tequila is aged, the more expensive it is.
How we chose these products
We gathered recommendations from folks in the industry most familiar with tequila—chefs, bartenders, and beverage directors. We asked them for their go-to añejo tequila and how they like to enjoy it. On this list are some budget-friendly options under $50, but also some splurges worth considering. For your next glass of tequila, here are the best añejo bottles to try.
Looking for more tequila intel? Here are the tequila brands you need to know about, our favorite tequila cocktails, and some recipes for cooking with tequila.
Simon Sebbah, bar director of New York City-based Grand Tour Hospitality, loves this Olmeca Altos Tequila for its price and flavor.
"The palate opens with creamy mouthfeel followed by spicy black pepper," he said. "The finish is long and of very warm, wet herbs."
Cristalino tequila is añejo tequila filtered through charcoal to remove any color it gets in barrels. "It's clear like a blanco, but has the depth of flavor that occurs from the aging process," said Jeff Bell, managing partner of New York City speakeasy PDT (Please Don't Tell). He loves this Komos Tequila Anejo Cristalino, which is aged for 12 months.
"[It's] a great amount of time for tequila as it retains the beautiful agave flavors and doesn’t become too oaky," he said.
"The bright agave flavors" of this Mijenta añejo tequila "shine through," said Evan Saye, bartender at pizza restaurant Nina & Rafi in Atlanta. "It is noticeably smoother than other brands at comparable price points." He enjoys it straight or on the rocks.
The color of this tequila gives away that this isn't a regular añejo. It's another cristalino "uniquely made with a blend of extra-añejo, añejo, and reposado tequilas," said Matthew Charles, partner at cocktail bar Pebble Bar in New York City. Maestro Dobel Diamante Tequila has notes of caramel, nuts, and vanilla. Because it's made of 100-percent pure agave, Charles swears it results in milder hangovers.
George Clooney knows what he is doing with this Casamigos Añejo tequila. "It has tons of dynamic traditional tequila flavors that are turned up to 11, complemented by caramel, spice, oak, and a smooth, full body," said Jeremiah Duncan, beverage director of Chicago's Wood restaurant, which specializes in wood-fired dishes. He uses it in cocktails when he wants the flavor of the tequila to be front and center.
This Espolón añejo tequila is aged for one year in new American oak barrels and finished in Wild Turkey bourbon barrels, giving it a "subtle and smooth" flavor with "a delicious multi-layered flavor profile," said Jorge Boetto, owner of Mexican restaurant Xolo and tequila bar Bar Milagro in New York City.
“Espolòn Añejo has great value for the price," added Larry White, owner of Phoenix-based restaurants Brunch & Sip, Monroe's Hot Chicken, and Lo-Lo's Chicken & Waffles. White loves to put it in margaritas because it adds "hints of caramel and butterscotch."
123 Organic Tres Añejo Tequila comes in a super cool, hand-blown recycled bottle, but that's not the only reason we love it.
"Eighteen months in oak gives just enough bite to show the barrel, but gives way to caramel and a dusting of cacao," said Trey Bliss, general manager of New York City Mexican restaurant Bar Tulix. "Soft on the palate, it's approachable even to those that aren't used to drinking tequila straight or on the rocks."
Can we take a moment to appreciate the beauty of the Milagro Tequila Select Barrel Reserve Añejo bottle? It would look so pretty on any bar cart, but let's talk about the flavor.
"It is aged in American or French oak barrels for 18 to 24 months, bringing out a smooth finish," said Bobby Little and Chad Urban, chefs and partners behind new American bistro Leroy's and seasonal restaurant Chez Nick in New York City. They love that it tastes great neat or on the rocks, and that it's not too pricey.
The agave used to make 7 Leguas Añejo Tequila is stone-crushed, brick-oven roasted, and aged in a barrel for two years.
"The patience that it takes to produce this tequila shows wonderfully in the glass and shines as red fruits, vanilla, peaches and rich baked agave," said Demario Wallace, beverage director at Atlanta-based Oliva Restaurant Group.
Sydney Wilcox, chef at national hospitality group Restaurant Associates, loves how much bang for your buck you get with 1800 Añejo Tequila.
"The flavor is smooth and intriguing: complex layers of sweet heat and notes of vanilla, citrus, and spice," she said. She loves to use it in a stirred, liquor focused drink like an old fashioned or Manhattan.
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