This is a super-rich and sweet style of añejo, almost like a dessert wine. It tastes a bit like a pineapple upside down cake (or perhaps one should say "tart tartin" since it's aged so long in French oak), with baked tropical fruit and dark caramel notes dominating the palate, with only a small taste of cooked agave flavor. Warm cinnamon spice takes it into the finish. Good choice for someone yearning for a sweet after-dinner drink, and goes great with flan!

A delicate balance of stewed agave, ripe tropical fruit, and sweet milk chocolate welcome the palate. The tequila has a creamy weight and caramel flavors reminiscent of a dulce de leche dessert. However, just enough of the agave character shines through the distillate so it isn't lost among the sweetness.

For people who like sweet versions of añejo, this is for you! The fruit flavors are a lot more tropical than the blanco and reposado expressions, with some added orange blossom. There's a veritable candy store of vanilla, honey, cocoa and sweet Christmas spice here.

Initially this tastes like the tequila equivalent of Coke mixed with Jarritos Mandarin soda. After a couple of sips, the sweetness is tempered with pine cone, spearmint, clove, allspice and chili pepper. An undertaste of sweet cocoa envelopes all these flavors. It's very sippable as an after dinner tequila, and would pair well with rich, creamy desserts.

A crystal clear pour betrays the fact that this tequila shows quite a bit of oak influence in a nose filled with notes of caramel candy, toasted vanilla bean, and a touch of spicy pepper-toned agave. In the mouth there is a tone of cognac-laced fruit reminiscent of baked plum and creamy milk chocolate which dissipates into another spicy kick of pepper and a hint of salted lemon.

Clase Azul has a very delicate aroma with sweet candied notes of papaya, mango and lemon zest. Quite a sweet sipper with lots of caramelized brown sugar and soft notes of black pepper. The finish is long and strong of with flavors of butterscotch and crystallized honey, almost like an American cream soda.

This super-concentrated elixir straddles the line between tequila and liqueur, but finds its balance. Sweet, rich, vanilla, caramel, nutmeg, cinnamon and pecan coat the palate. However, tropical flavors of pineapple and mango mixed with a bit of pine sashay their way in, and it's tied together with a good dose of cedar and allspice. A little goes a long way here. Perhaps, as they say in Spanish, you need "only enough to fill a belly button" to end a good meal.

This tequila presents a rich and dense character that is evident from the moment you smell it. A culmination of milk chocolate or perhaps Tootsie Roll, allspice, bananas foster, caramel, butterscotch and brown butter. The flavor is sweet and lush, but surprisingly bright and gentle with cinnamon toast, clove, charcoal and a hint of lemon zest. All the markers of a Highland tequila graciously taking on the characteristics of intense wood aging.

This is very much a dessert añejo with rich flavors of dulce de leche, toffee, and milk chocolate mixed with cinnamon. A touch of stewed agave mixes in with the fruit compote elements, topped with roasted nuts. Toasted oak flavors round out the long and weighty finish.

Fragrances of honeysuckle, orange zest, orange blossom, vanilla and sweet pepper greet the nose. There's loads of vanilla on the palate, along with toasted sesame (like tahini), green pepper, mint, orange and fresh strawberry. It's definitely on the sweet side, but the tangy fruit flavors and a mild black tea earthiness keep it from being overly so. The roasted agave notes still cut through as well.

This buttery and toasty añejo has a faint smokiness the reposado version seems lacking. Dried fruits, golden apple, vanilla, and dark caramel combined with cinnamon and nutmeg further enhance the liquid pie quality. This is a good one to recommend for those who prefer a sweeter, richer style of añejo, but it seems to cover up most of the true agave essence.

This is a fine dessert tequila with rich flavors that manage to compliment the inherent agave notes instead of smothering them in sweetness. Warm cinnamon, dulce de leche, vanilla and milk chocolate fold into surprisingly fresh and tart green apple and pear. More savory notes of stewed agave, chili pepper and roasted bell pepper appear toward the finish as in a good molé, cutting the richness and adding depth.