Often compared to single malts and well-aged cognacs, extra añejo is relatively new addition to Tequila’s age classifications. As its name so implies, this is an extra old Tequila aged in oak barrels for a minimum of 3 years before being bottled. Remember, the agave takes a minimum of 7 years—upwards of 10 years for blue agave, and 20+ years for some Mezcal-bound varieties—before it is mature enough to be harvested. So waiting an additional 3 years truly is something to be sipped and celebrated. 

#1. 1 oz Grand Mayan Reserve: Fermented and distilled in stainless steel. Aged for a minimum of 5 years in ex-bourbon casks. Rich and oily in texture, heavy on the winter spice and candied orange on the nose. Like drinking Nutella hot-chocolate—hazelnut and dark chocolate lingers. 

#2. 1 oz Herradura Seleccion Suprema: Wild fermented in stainless steel, distilled in stainless steel pots with copper coil, and aged for 49 months in American white oak. Tropical and stone fruit jams on the nose with oak and whipped honey butter on the palate. 

#3. 1 oz Don Julio Real: Fermented in stainless steel, distilled in stainless steel with copper coil, and aged for a minimum of 3 years (upwards of 5 in the blend) in ex-bourbon and American white oak barrels. Surprisingly fruity and floral on the nose like ripe summer peaches. The palate is a fresh muskmelon covered in a melted orange creamsicle.  

1 oz House-made Sangrita

1 Chocolate