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After two distillations, the Añejo is aged for two years — longer than any tequila in its class. Riazul selected French oak barrels previously cured with XO Cognac, made with wood from the Citeaux forests of Burgundy which feature a medium toast and indigenous vanilla tannins.
The Añejo displays subtle hints of agave, driven by delicate flavors of honey, vanilla, dried fruits, and spices.