The goal of tequila's aging process is to achieve a perfect marriage of baked agave and wood in ultra smooth liquor, rich in butterscotch and caramel notes. Oak flavors should not overpower and dominate blue agave. Anejos are best served chilled or on the rocks and can be used in sophisticated, elegant cocktails.
Anejo tequila must be aged in small oak barrels (not larger than 600 liters) for at least 12 months. Arrogante Anejo is aged for 18 months. During this period of time, tequila acquires deep amber hues and its taste is strongly influenced by its interaction with wood. The type of wood used for a cask as well as the size and the age of the barrel significantly affect the taste and quality of the resulting Anejo and that is where the aging skills of our master distiller really shine through.
We choose used barrels for aging Anejo because new barrels, with their resin still untapped, will express considerably more wood flavor into the product, making it spicy. Too much tannins in the new barrels also often result in dry, dusty flavors in the aftertaste and the toast quickly overpowers the taste and smell of agave. Some anejo tequilas on the market are "wooded" so much that only the taste of oak barrel comes through and the flavors of the blue agave are almost completely gone.
Some producers tend to over-oak and over-age their anejos, losing the true character of agave and subtleties of aging. Their products taste more like other aged brown spirits, such as brandy or whiskey, than tequila.