Añejo tequila starts life as a pure, bright blanco tequila that's subsequently aged in barrels for between one and three years, morphing it into a dark, rich delicacy beloved by connoisseurs of complex spirits. If aged longer than this, it achieves the revered "extra añejo" status. Many mixologists consider añejo as a valuable addition to any bar, often utilizing it in cocktails customarily crafted with bourbon or scotch.

It's the aging process that lends this tequila its signature character, according to The Cocktail Shaker & Co.'s, Atlanta-based proprietor, Jose Pereiro, who explains how the distilled agave "develops notes of roasted agave, dried fruit, cacao, and spice, while still reflecting the soil and climate where the agave was grown," after a year of oak aging.

Despite the evident complexity añejo tequila offers, Dragan Milivojevic, the bar manager at Austin's Papercut, underlines the paramount importance of balance in choosing the right bottle, suggesting an optimal blend of "agave sweetness, oak, and a subtle spice."

World-renowned Patron Tequila is a prime example of an añejo that balances depth and oak influence, as it gracefully weaves hints of cooked agave and toffee into its robust flavor profile, notes Pereiro.

Against the norm, Don Fulano ages its añejo in a mix of American oak, French Limousine barrels, and ex-wine casks. This unique approach yields a luxury blend with “earthy, mineral tones,” in addition to underlying notes of citrus fruits and brown spices, making it an intriguingly complex tequila to sample.

Meanwhile, Mijenta's Gran Reserva, aged in a unique combination of Cherry, Acacia, French and American oak barrels, is heralded by Total Wine’s chief mixologist and spirits educator, Molly Horn, for achieving a perfect harmony between agave and oak influences.

Producers such as El Tesoro push the boundaries of aging, housing their agave spirit in barrels for close to three years. This spirited commitment has won the producer numerous accolades, including a Double Gold medal at the San Francisco Spirits Competition. The executive chef at Tu Tu’ Tun Lodge, Derek Piva, commends it for striking the perfect balance of sweet agave, pepper, oak, and floral tones.

Tequila Fortaleza, crafted from unique stone-milled agave, promises a luxurious sipping experience that Ivonne Gonzalez, a mixologist at The Ritz-Carlton in Lake Tahoe, insists stays faithful to craftsmanship and superior taste.

Yet another shining example of masterful blending and attention to detail is Tequila Ocho. Oscar Simoza, director of spirits at BCB3 Hospitality, vouches for the tequila’s singular focus on land and terroir, contributing to a remarkable end product.

Lastly, but certainly not least, is Casa Noble Tequila, lauded for its unexpectedly luxurious and smooth experience on the palate. Ernesto Coronado, beverage director at Cuerno in New York City, singles it out for its successful blend of "richness with refinement," delivered through its noteworthy aging process in French oak that lets the sweetness of the agave shine through.