Inclusivo Tequila Anejo

Inclusivo Tequila Añejo sits in the barrel-aged tier of agave spirits. By tequila's standard categories, an añejo has spent at least one year in oak, which separates it from blanco (unaged or rested only briefly), reposado (two months to a year) and extra añejo (three years or more). The listing doesn't give the age, barrel type, ABV or distillery, so what follows describes how añejos usually behave. It isn't a measured profile of this bottle. Expect the agave to be present but in the background. In a blanco, the vegetal, peppery, citrus-peel side of cooked agave is front and center. A year or more in oak usually pushes it toward vanilla, caramel, toasted wood and baking spice, with a rounder, slightly oily texture and a longer, warmer finish. Barrel time also tends to take the sharp edges off the alcohol. That makes añejos easier to drink slowly than most blancos, though they lose some of the bright, grassy snap. That profile points toward sipping. Pour it neat into a caballito, the small tall tequila shot glass, or a short rocks glass or Glencairn-style tulip if you want to concentrate the aroma. Serve it at room temperature and give it a minute to open up. One large cube is the better choice if you want it cooler, since it dilutes slowly and keeps the oak notes from flattening. Salt and lime don't suit an aged tequila, but a slice of orange sprinkled with a little cinnamon is a classic partner for the barrel flavors. Dark chocolate, roasted nuts, aged cheeses and grilled meats pair well with this style. In cocktails, it works best where the spirit can be tasted. An añejo Old Fashioned, with a bar spoon of agave syrup and a couple of dashes of orange or chocolate bitters, shows off the oak better than anything else. A Margarita made with an añejo is a richer, softer version of the standard, and it works best with less sweetener and fresh lime. The lighter drinks like a Paloma or Ranch Water are usually better with a blanco, where the grapefruit soda or sparkling water and lime won't cover up the aged character you paid for. If you do use an añejo in a Paloma, keep the grapefruit soda measured so it doesn't swamp the wood.