Nose: VANILLA bomb / agave cooked / caramel/ butter / melon / baking spice / nutmeg / molasses / chocolate/ cream soda Taste: vanilla bomb (artificia)/ chocolate/ caramel / agave cooked / white pepper / earth/ mineral/ banana/ apple / citrus / lime / anise / tea / baking spice / nutmeg / molasses/ cream soda Finish: medium viscosity mouthfeel after a initial syrupy thickness that goes away rapidly leaving a clean minty taste/ lingering vanilla and the lightest peppery taste hang on until the last swallow This anejo has a very strong, smelling nose that is so vanilla that it strikes me as artificial. That artificial vanilla sweetness is pervasive across the whole taste. I’m troubled if this is not artificial vanilla because it’s so prevalent. But to stay true to its namesake, it could be organic vanilla that is just added in at some point in the distillation process. Overall, my only concern and negativity comes from this vanilla.
Smells and taste like scotch to me. I don’t want my tequila to taste that way.
Had this at a restaurant so the tasting is based off a one time pour. Nose was of agave and pepper. A little vanilla and a good whiff of alcohol. Taste followed with Agave, pepper and vanilla finish was good. This was a middle of the road blanco for me.
The aroma is dominated by oak and cooked agave tones with butterscotch and caramel sweetness while a whiskey note is prominent. The smell of sweet yam is found in the aroma and the entire line except more mellowed. Ethyl wafts are more noticeable in this than the Blanco but doesn’t detract from the overall pleasantry. On the palate is butterscotch, candied yam, and honeyed whiskey having a tidal presence with subtle oak, not overpowering yet distinct. The consistent pleasant pepperiness found in the Blanco and Repo is more subdued, yet present in the throat, making sweetness more accentuated. The finish has the lingering butterscotch, cooked agave tone found throughout the tasting experience. Non-abrasive spice with an apparent lack of ethanol pepperiness, and taming oak creates a smooth-textured finish.
The aromatic bouquet offers notes of butterscotch, caramel, honey, light ethyl, and oak. Upon tasting, these same flavors emerge, accompanied by a prominent yet non-offensive pepperiness, distinct from that of the Blanco. The presence of candied yam, reminiscent of the Blanco, persists but in a more subdued manner. Notably, the original flavors of the Blanco retain their individuality, now harmoniously complemented by the nuanced barrel-aged influence of oak and whiskey. The gradual finish reveals fading notes of whiskey, almonds, and oak, while the pepperiness, while present, is less pronounced compared to the Blanco, offering a smoother exit.
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