the nose has a bit of funk and sweetness with a slightly bitter aftertaste. it is pretty dark and sweet. may have additives. deduction for high price tag 100 usd

not so much a fan of the nose. the palate is a little sweet for me. but I can see a place for it. tastes like it may have additives. beautiful bottle but deduction for high price tag 90 usd

This tequila is made with agaves that they cook using stone brick ovens and autoclaves (low pressure). They then use both batches of cooked agaves to make their blanco tequila. This Añejo is aged for 18 months in French oak & American oak barrels. They then blend the 50/50 mix of the FO & AO barrels to create their final product. 80 proof - 40% ABV. - The nose is very aromatic. It’s full of ripe fruits (plumbs & plantains) and caramelized buttery cooked agave. The FO & AO barrels add some spicy and sweet barrel notes. The nose is slightly sweeter than spicy. The extra aging and the French oak seemed to have tamed the spicy American oak barrels. There are some lighter notes of minerals and wet hay but mostly the denser sweet notes prevail. It’s a very pleasant nose with several layers. - The flavors are dense but not too heavy. The sweetness is lesser on the palate than the nose. The cooked agave is the backbone. It’s has a browned butter quality that adds some nuttiness. There’s some slight cinnamon, nutmeg and then some chipotle peppers kick in. The capsaicins are present but mild. The barrel spices are slightly dry but the cooked agave, fruit (dried banana chip) and French oak influence balance it out nicely. This Añejo is a nice treat and I’m really enjoying the use of the FO & AO barrels.