Top Fruity Añejo Tequilas

El Mayor 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 18-36 months in American oak.

Avión Tequila revamped its packaging in mid-2018 to reflect the single origin for its agave. All agaves used in the production of the tequila is sourced from the town of Jesus Maria, located at 7,000 ft. above sea level in the Los Altos region of Jalisco, Mexico. The tequila is distilled in small batches and finished with a "proprietary" ultra-slow filtration. Each bottle is hand-filled and labeled with batch and bottle number and displays the number of months the tequila is aged. For the añejo, that is 24 months in American oak ex-bourbon barrels.

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.

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.

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.