A longer-aged tequila class
Añejo tequila must mature in direct contact with oak for at least one year. The añejo range runs from one year to under three years, after which it becomes extra añejo. We use standard 200-litre ex-bourbon casks.
CHOOSING THE CLASS
BULK
AÑEJO
TEQUILA.
For premium products that genuinely benefit from deeper oak, richer maturation and a more spirit-led profile.
THE USEFUL ANSWER
Añejo only makes sense when the aged character survives.
It carries more maturation cost, so the finished product must make that value visible.
QUICK ANSWER
USE ITSPARINGLY.
Añejo can bring deeper oak, vanilla, dried fruit, spice, caramel and a fuller aged profile to a tequila-based product. It is most useful in premium bottled spirits, spirit-forward liqueurs and selected low-sugar RTDs.
For many mixed products, the extra maturation will be softened or hidden by citrus, sweetness, fruit, coffee or cream. In those cases, reposado or blanco may create a better commercial result.
WHAT IT ACTUALLY MEANS
WHAT IS
AÑEJO?
Añejo describes the tequila class. It does not tell you the agave percentage or whether the liquid can be exported in bulk.
Not the same as 100% agave
An añejo can be 51% agave mixto, higher agave mixto or 100% agave. Class and category remain separate decisions.
Available through an exportable mixto route
Añejo can be arranged as a project-specific bulk export from the authorised producer in Mexico to a named approved UK bottler or manufacturer within the permitted mixto route.
THE THREE MAIN ROUTES
WHICH AÑEJO
DO YOU NEED?
The right specification depends on how much agave and maturation character the product needs, and where the final bottling or manufacturing will take place.
51%
Commercial Mixto Añejo
A more cost-conscious aged route for projects that need visible oak and maturation without moving to a higher agave specification.
BEST FOR VALUE-LED AGED PRODUCTS70-99%
High Agave Mixto Añejo
More agave character alongside deeper maturation, while remaining eligible for project-specific export to a named approved UK production site.
BEST FOR APPROVED PREMIUM UK PROJECTS100%
100% Agave Añejo
Must be bottled at origin in Mexico. It cannot be supplied as bulk liquid for UK bottling or manufacturing.
BEST WHEN THE 100% CLAIM MATTERSMATCH IT TO THE PRODUCT
WHERE DOES
AÑEJO WORK?
Añejo earns its place when a richer aged profile remains central to the final product and the commercial position.
Premium Bottled Spirits
Añejo can create a richer, more contemplative proposition where the liquid is consumed neat or with minimal mixing.
THE NATURAL USE CASESpirit-Forward Liqueurs
Coffee, cocoa, vanilla, nut, spice and caramel profiles can work naturally with deeper oak and maturation notes.
USE WHEN THE OAK REMAINS VISIBLEPremium RTDs
Low-sugar, spirit-led formats can carry añejo character, but the cost must be supported by the flavour and retail position.
TEST AGAINST REPOSADOCommercial RTDs
Strong citrus, fruit and sweetness often hide the deeper maturation, making blanco or reposado the better route.
AVOID HIDDEN MATURATION COSTWHAT TO LOOK FOR
THE RIGHT
DEEPER PROFILE.
Añejo should add useful complexity rather than simply more wood. Barrel history, maturation conditions, agave percentage and production method all shape the result.
Integrated oak
Wood, vanilla and spice should feel balanced with the agave rather than sitting on top of it.
Useful depth
Dried fruit, caramel and richer notes should make the product more distinctive.
Recipe compatibility
The aged profile should work with the intended coffee, chocolate, spice, sweetness or serving style.
Commercial visibility
The sensory improvement must remain noticeable enough to justify the additional maturation cost.
OUR LIQUID
1 TO 3 YEARS.
200 LITRE CASKS.
Our añejo is matured in standard 200-litre ex-bourbon barrels for between one and three years, building depth while keeping the agave present.
Official class
Añejo begins after at least one year in oak. At three years, tequila enters the extra añejo class.
Our barrels
We use standard 200-litre ex-bourbon barrels rather than oversized vat casks.
Expected profile
Look for integrated oak, vanilla, spice, caramel and dried-fruit notes, not wood for its own sake.
Commercial test
The richer profile must remain obvious in the final product to justify the added time and cost.
COMMON MISUNDERSTANDINGS
OLDER DOES NOT
AUTOMATICALLY MEAN BETTER.
Longer maturation creates a different profile. Whether that profile is useful depends on the product, price point and way it will be consumed.
Añejo is always the most premium choice.
Not automatically. A well-made blanco or reposado may be better suited to the product and more credible commercially.
Añejo always means 100% agave.
Not true. Añejo can exist within both the mixto and 100% agave categories.
More maturation always adds value.
Not true. If the aged character is hidden by the recipe, the extra cost may add little to the final product.
OUR RECOMMENDATION
COMPARE IT AGAINST
REPOSADO AND BLANCO.
Use añejo when its deeper oak, spice and richer profile remain central to the finished product. For most mixed drinks, compare it directly against reposado and blanco before accepting the extra cost.
REQUEST SAMPLES OR A QUOTE
Regulatory basis: Añejo is one of the official tequila classes recognised under NOM-006-SCFI-2012. The CRT states that añejo tequila must mature in direct contact with oak or holm oak containers for at least one year. The class can exist within both the standard tequila and 100% agave categories. See the official CRT overview at CRT tequila categories and classes and the English version of NOM-006-SCFI-2012.
NEED BULK
AÑEJO TEQUILA?
Tell us what you are making, the expected volume and the flavour direction.