Esperanto Anejo

Esperanto Anejo, from Esplanda, is an añejo, a designation that means the spirit has spent extended time in oak. The producer's details don't give an age, ABV, cask type or origin, so what follows is what expressions in this style usually deliver. Expect a deeper amber color than an unaged or rested bottling. On the nose, look for vanilla, caramel and toasted oak sitting over cooked-fruit or baking-spice notes. The palate in this category tends to be round and soft-edged, with a dry, lightly woody finish. Serve it neat or with a single large ice cube. Añejos lose their detail when chilled hard or diluted quickly. Pour about 45 to 60 ml at cool room temperature, let it sit a minute, and the oak-derived sweetness opens up. A few drops of water can soften the alcohol if it reads hot. A tulip-shaped copita or a small snifter is the best glass because it concentrates the aroma. A rocks glass works for the single-cube pour. In cocktails, use it where the base spirit should be tasted rather than hidden. An Old Fashioned built with añejo, a small measure of agave syrup or demerara, and two dashes of aromatic or chocolate bitters is the obvious fit, and a Manhattan-style stirred drink with sweet vermouth works the same way. It is a poor choice for juice-heavy margaritas or highballs, where an unaged bottle is cheaper and brighter. For food, aged spirits in this style pair well with dark chocolate, grilled or braised red meat, and anything with caramelized or smoky flavors, such as roasted pineapple or charred stone fruit. Aged cheeses and toasted nuts also work as a neat-sipping accompaniment.