Casamigos Anejo

Casamigos Añejo is a tequila from the Highlands (Los Altos) of Jalisco, Mexico, bottled at 40% ABV. According to the producer's description, it is made from 100% Blue Weber agave and aged 14 months in American whiskey barrels. Highland agave tends to be larger and sweeter than lowland fruit, and that usually shows up as fruitier, rounder spirits. That 14-month stretch in ex-whiskey oak sits at the younger end of the añejo category, which starts at one year. Expect the barrel to add color and gentle wood influence without burying the agave. On the palate, the producer points to a balance of sweet and spicy. Añejos from American oak typically show vanilla, caramel and toasted wood alongside cooked agave, with baking spice or a little black pepper on the finish. Those are category expectations, not a measured profile of this bottle, so treat them as a guide to what to look for. For neat sipping, pour about 1.5 to 2 ounces at room temperature, or very slightly cool. Heavy chilling mutes the oak and vanilla, which are most of the reason to buy an aged tequila. A single large cube works if you want it to open up slowly and soften the spice. A snifter or a tulip-shaped copita is the best glass, because the narrow mouth holds the aroma and keeps the oak and agave notes together. A rocks glass suits the ice pour and any spirit-forward cocktail. In cocktails, add it where you would use a reposado or a lighter whiskey. An Old Fashioned made with añejo, a dash of Angostura or mole bitters and a little agave syrup instead of sugar lets the barrel notes stand forward. A Tequila Manhattan with sweet vermouth also works, and a Rosita is a good choice if you want something drier and more bitter. Citrus-heavy drinks like a Margarita are better made with a blanco, since the oak has little to add there. For food, try it with grilled or smoked meats, aged cheeses, dark chocolate, or flan and other caramel desserts, where the vanilla and spice match the dish.