It’s worth noting that Añejo was considered Don Julio’s top-tier option until the introduction of 1942.

Personally, I prefer reposados over Blancos as I’m fond of light oak flavors and the vanilla notes that aging in oak provides to the tequila. The result was a tequila which was smoother and richer than any had been before, and Don Julio achieved his dream of making the world's first premium tequila. These cookies allow us to create statistical analyses to determine which articles are the most popular. And the añejo Tequila was incredibly inviting with complex aromas of gentle oak, agave, and a mellowed, sophisticated flavor profile. If you’re considering straight shots, choose an extra smooth brand like Los Azulejos Silver (which layers on a smoky aroma) or Don Julio Blanco (full of citrusy grapefruit notes) for a complex taste without the harsh burn.

Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. It was this unrelenting passion for excellence that inspired his creation of the world's first luxury tequila. During its time in the barrel, the tequila darkens to a subtle gold hue as it pulls tannins from the wood to create the warm flavors of caramel and honey.

So with that oak presence comes all the delicious notes we love, from caramel and vanilla coming out of the cask and into the tequila.

Taste is very smooth, bringing to life the sweet nose, add to it a touch of wood, a whisper of smoke, and a soupçon of cinnamon somewhere. He named his distillery La Primavera (the Springtime) where he produced his first brand Tres Magueyes. On the other hand, joven tequila is made by blending a majority of blanco with a smaller cut of aged tequila without the added sugars and flavorings commonly found in Gold. I’m talking about my mom that used to use that nasty green bottle product that never seemed to go bad.