Most extra anejo tequilas are a contradiction. Non-tequila enthusiasts are not likely to buy such expensive products. Tequila enthusiasts lament at the absence of tequila. You only need more than 3 years of aging to be labeled as extra anejo, but most distillers must be using wet casks because the spirit becomes lost in offerings such as Don Julio, Tears of Llorona, and Fuenteseca. It’s like these Mexicans are ashamed of their spirit. Enter Espolon extra anejo, aged 6 years (!) in virgin oak. So, this is not going to be like a bourbon, or a scotch, or a brandy. This is going to be agave spirit and oak. Bring it on. NOSE: Herbal and spicy. The virgin oak perfectly complements the agave notes. You get earthiness, grassiness, cinnamon, mintiness, some faint smoke from roasted plants, and faint sweetness of vanilla. PALATE: Peppery arrival. The spirit of agave is elevated, rather than hidden. You get the green cactus bolstered by nutmegs, chili peppers, and mint. Bitter lemon zest and underripe pineapple balanced with soft creamy caramel. Becomes salty towards the end. FINISH: Surprisingly briny. Dry, but not harsh. The virgin oak is reportedly not charred or toasted, but you are left with some roasting/burning banana leaves because the agave is still the star of the dram. WITH WATER: This can take a few drops, and things get sweeter and creamier. It unlocks the softer wood flavors, and definitely rounds out the drink. VERDICT: Restored my faith in tequila. At $100, this is very reasonably priced for a 6-year old tequila. A spirit-forward tequila of this age is unheard of. The bottle is beautiful, and will have to be my “black art” until I actually obtain a bottle of Bruichladdich Black Art. The only better tequila I’ve had is old (2009 and 2011) bottlings of Jose Cuervo de la Familia; sadly, the newer offerings are much worse. Currently, Espolon’s extra anejo just may be as good as it gets for tequila. MARK: 90/100.