tasted june 10, 2023 thank u to seattle juan for sharing this Caballito 5 yr anejo Brown sugar mild oak. Mild pine. Something I can't define. Very dry finish. Mild short finish 86

Good juice but unfortunately the oak really bites into this brands personality. All the usual suspects can be found within the flavour, its good.

It’s quite viscous and coats the mouth nicely. Oaky, woody aroma while maintaining the agave profile. Its musky and sweaty which is a good thing. Dried cherries and roasted nuts on the generous finish.

Old Colored Label Caballito Nose: Aromas come up and greet you with red fruits, floral berries, pineapple, brown sugar and mellow barrel spices. Rich agave notes are still prominent. Flavor: Silky and spicy (baking spice spicy), with vanilla, a pepper pop, fruit and praline. A hint of toasted nuts. Finish is rich, creamy and longish. Nice balance throughout. Hints of nutty maple...

Tasted at La Cata. 40% ABV unlike the older 9 year product. Agave and caramel on the nose. Well balanced and natural with barrel spice and some vanilla notes. Pleasing finish with some oak, agave and alcohol.

Agave field: Machita. The friend that shared this bottle with me acquired it on January 2019. Tasted on 10-7-23. Color: dark yellow to light brown. Aroma: light sweet cooked agave, light acidity, a touch of citrus, a touch of vanilla & maple honey, fresh and not cloying despite being aged for 5 years, wood note is right at the point before being dominating and astringent, 20 minutes after an orange peel aroma emerges. Earthy, light black pepper aroma. Palate: confirms aromas perceived, good sweet sour & acidic balance, I can smell a light soapy aroma through my retronasal, could be floral notes that I cannot pin point. Finish is medium to long, light sweet cooked agave with orange peel citrus and earthy notes persist. 500th rating.

Hint of whiskey on the nose…

tasted at quinta don jose. oak caramel dried fruit spice. I think it gets better with every sip

Tasted at the distillery. While I prefer the blanco 46% and the reposado this Añejo is still very good. It keeps some of the unusual (and delicious) characteristics of the others but the longer aging doesn’t make it better