The Best Extra Añejo Tequilas

Gran Centenario Leyenda is an extra añejo tequila which begins with 100% blue weber agave. The tequila is then aged for four years in new American oak. Finally, the tequila is blended with older tequila reserves. Please note that a previous Leyenda version in a round bottle from the brand has been discontinued and replaced with this version which was released in October 2019.

Tequila San Matias is one of the oldest distilleries in Mexico, and to commemorate a century and change of tradition in 1993, released one of the first "extra-aged" tequilas on the market. The spirit is made from 100% agave grown in the Jalisco highlands that is harvested between 7 - 10 years. It spends three years in a combination of American (ex-bourbon) and French oak.

This extra añejo tequila uses agaves matured from 7-10 years harvested from Los Altos in Jalisco. The agaves are roasted for 72 hours in brick ovens before crushing, fermenting, and distilling. Uniquely, after distillation, the spirit goes through Avión's proprietary ultra-slow filtration method before it enters the barrel. It's aged a total of 44 months--43 months in large oak barrels and the final month in specially selected "petite barrels", which are rotated daily.

Launched in 1995 for the distillery’s 200th anniversary, Jose Cuervo Reserva de la Familia was the world’s first extra-añejo tequila. It’s made from agave harvested at peak maturity (6–9 years old) and then cooked in brick ovens. Aged a minimum of three years in American and French oak, it’s released annually in a limited collector’s box designed by a Mexican artist. The 2025 edition, celebrating the product’s 30th anniversary, features artwork by Ana Segovia.

Código 1530 Origen is an extra añejo tequila produced in the town of Amatitán, Jalisco which was established in 1530. It has aged 6 years in Napa cabernet French white oak barrels before being bottled at 40% ABV. Additive free.

El Tesoro Extra Añejo Tequila is made with 100% estate-grown blue weber agave harvested from the highlands of Jalisco. The agaves are cooked in a horno, or oven, for three days before being crushed by a two-ton volcanic rock tahona. It is double distilled and aged in ex-bourbon barrels for 4-5 years, longer than the three years required for this category. As of October 2019, this is a permanent addition to the portfolio. (SRP $150)

El Mayor Extra Añejo is produced from 100% estate-grown Blue Weber agave harvested in Jalisco. The agaves are cooked in an autoclave rather than an oven and the cooked agaves are shredded with a mill rather than a tahona. Twice distilled in copper-lined pot stills, it is bottled at 80 proof after aging for 3.5 years in American oak.

Clase Azul Ultra is distilled from nine year old blue weber agave that has been coked for 72 hours. The tequila is fermented with Clase Azul's very own yeast strain before being pot distilled. Finally the tequila is aged for five years in ex-sherry casks from Spain. Clase Azul Ultra is produced in small numbered batches of 100. The tequila is bottled in hand painted decanters decorated with platinum and 24-karat gold.

Introduced in 1994, Herradura Selección Suprema Extra Añejo is made from 100% estate-grown blue weber agave, harvested 10 years after planting. The tequila spends its time in imported American oak barrels for several years (49 months, to be exact), before bottling at 80 proof. It's produced at Casa Herradura (NOM 1119), which is located in Amatitán and part of Jalisco's Tequila Valley (Lowlands).

Germán González puts his tears and his heart into a distinctive, etched bottle with the classic Llorona legend on the back. Extra-mature agaves are selected and a proprietary yeast strain is used in a slow fermentation. Oak barrels which aged Scotch, sherry and cognac are used for maturation and aged for around five years. The blend is made with the goal of achieving a cognac or single-malt level of complexity. While most tequila is aged at 80 proof, this is bottled at 86 proof. The release will always be limited, according to González.