Top Fruity Añejo Tequilas

Código 1530 tequilas are produced in Amatitán, Jalisco, a town which was established in the year 1530, hence the brand name. It is made using 100% blue weber agave harvested after 7 years. Código 1530 Añejo is aged for 18 months in Napa cabernet sauvignon French white oak barrels and bottled at 40% ABV. Additive free.

Pueblo Viejo Tequilas are made entirely from estate-grown agaves with its piñas cooked by slow roasting in a traditional stone oven, rather than the more common autoclave. The brand's añejo is aged eighteen months in American oak barrels before bottling.

Cruz del Sol (Cross of the Sun) is quaintly packaged in eco-friendly recycled bottle. It is made from 100% agave sourced from the Highlands of Jalisco. The añejo is aged for 16 months in American oak used whiskey barrels.

Riazul, founded in the late 1990s by Iñaki Orozco, is located in the highlands of Jalisco, where the agave achieves its most ripened and fruity character. This twice-distilled añejo is aged 2 years exclusively in French oak barrels, made from wood sourced from the Citeaux forests of Burgundy that are given a medium toast.

Originally conceived by former Master Distiller Francisco Alcaraz, this limited-edition tequila matures for more than two years in ex-oloroso sherry Spanish oak barrels. Since each barrel is unique, current Master Distiller David Rodriguez was called on to blend the tequila from each cask in order to achieve the desired quality. It is bottled at 40% ABV and available as of October, 2021.

With a history dating back to 1924, Antiguo de Herradura was originally the estate tequila served to guests and family members at Casa Herradura. This añejo sees 16 months of wood aging compared to their higher-tiered Herradura Añejo which is aged for over 25 months.

Produced in the tiny village of Amitan, a stone's throw from the town of Tequila, Herradura Añejo tequila is a blend of modern and traditional distilling techniques. Agave hearts (piñas) are first roasted in clay ovens, before being shredded by a mechanical roller, and then fermented with wild yeasts native to the area. Finally, there is a double distillation before being matured in American oak barrels.

Suerte continues to garner acclaim for their tequilas, which are traditionally-produced at a 15,000 square-foot distillery that’s located in Atotonilco El Alto, a small town in Jalisco. For 24 months, the Suerte Añejo is rested in charred American white oak whiskey barrels, twice the minimum amount required for añejo tequila.

Tequila Ocho is the first and only Single Estate vintage tequila on the market. Crafted by Tomas Estes & Carlos Camarena. Each bottle is hand bottled, labeled, and has the personal tasting notes for each expression by Tomas on the back label. All the agave is sourced on family farms and therefore each expression from each estate showcases its own terroir. “El Puertecito” is the most northerly agave ranch in the Tequila Ocho family. When they began harvesting here about 25% of the plants were over-matured or decayed. This leads to a very high sugar and acidity content.

Uno Dos Tres is an Organic tequila brand created by David Ravandi. The añejo (also called “Tres” or 3) is aged for 18 months in white oak. The tequila is sourced from the Tequila Valley (aka Lowlands) and is certified organic by the USDA and the EU.