
Tequila añejo is a blue-agave spirit aged one to three years in oak or holm-oak containers of no more than 600 litres under Mexican regulation.
Cooked-agave depth carries wood-derived vanilla, caramel and baking-spice notes, with the sharp vegetal edge of unaged tequila rounded off by the barrel.
Stirred as a base measure, it anchors spirit-forward, dark-toned drinks where its agave-plus-oak signature drives the profile; at full strength it is effectively unsubstitutable outside agave spirits, though as a small accent its loss is more tolerable.
Tequila blanco preserves the essential blue-agave aroma and full spirit strength but loses the amber colour, rounder body and vanilla-caramel oak notes; the result is brighter and more vegetal, and a barspoon of syrup can nudge back the mild oak sweetness.
Reposado is aged from two months up to one year, so it carries lighter oak influence and keeps more raw agave character; añejo is aged at least one year (up to three) and shows deeper colour and more dominant wood-derived flavour.
Tequila extra añejo
Extra añejo is aged a minimum of three years; añejo covers the one-to-three-year window, above which the designation changes to extra añejo.
Distillers take the same blue-agave (Agave tequilana Weber) spirit used for unaged blanco tequila and mature it in direct contact with oak or holm-oak (Encino) wood, in barrels capped at 600 litres, for a minimum of one year. The extended wood contact draws out an amber-to-gold colour and softens the raw agave character. The extra añejo tier, requiring at least three years, was set apart in a 2006 revision of the governing standard.
Tequila is a denomination-of-origin spirit produced only within a legally defined territory of 181 municipalities across five Mexican states — Jalisco, Michoacán, Guanajuato, Nayarit and Tamaulipas — administered by the Consejo Regulador del Tequila.