Don Julio Anejo

Don Julio Añejo is a tequila aged in oak, which puts it a step above the unaged blanco and the short-rested reposado. The label gives no ABV, age statement or tasting notes, so the profile below is what añejo tequilas usually deliver, not measured notes for this bottle. Expect agave sweetness softened by vanilla, caramel and light baking spice from the barrel. A little citrus peel or toasted oak may show on the finish, and the peppery, vegetal bite of a blanco is usually rounded off. Because the oak has done the work, an añejo like this is at its best neat. Pour it at cool room temperature so the aromas open up, and skip the freezer, which mutes the vanilla and caramel. If you want a little more softness, add one large ice cube and let it dilute slowly. Crushed ice waters it down too fast. A tulip-shaped copita or a small snifter concentrates the aroma better than a tall tumbler. A rocks glass works well if you're serving it over a single big cube. Mixing is possible but should be done carefully. Añejo suits spirit-forward builds where the barrel notes can show, such as an Old Fashioned made with agave syrup and a dash of orange or chocolate bitters. A tequila Manhattan, with sweet vermouth and an orange twist, works the same way. A margarita made with añejo is richer and rounder than the usual version. Keep the lime fresh and the sweetener light, or the oak will be buried. For food, the caramel and spice in this style go well with grilled or smoked meats, carnitas, mole, and aged cheeses such as manchego. Dark chocolate, roasted nuts and a dessert built on caramelized fruit also work. Serve small pours alongside, so the tequila reads as a digestif and not as a mixer.