Tres Agaves Añejo Tequila
Tres Agaves · Productos Finos de Agave (NOM 1416)
Tres Agaves Añejo is a study in patience rewarded—flavors that feel genuinely excavated rather than applied. Its restrained oak influence lets the cooked agave and earthy minerality shine, making it an honest, satisfying añejo at a remarkably fair price point.
Nose
Opens with deeply roasted agave and brown butter, as if unearthing something slow-cooked beneath warm earth. Caramel and baking spice emerge gradually, followed by a quiet mineral note that recalls wet clay and dried herbs.
Palate
Medium-bodied and layered, the palate delivers cooked agave sweetened by butterscotch and vanilla, with a streak of dark chocolate and black pepper rising through the middle. Cinnamon bark and toasted oak add structure, while a subtle earthiness grounds every sip.
Finish
Medium-long and warming, with lingering caramel, dried herb, and a final whisper of mineral-laced agave that surfaces slowly and refuses to leave.
- Agave
- 100% Blue Weber Agave
- Production
- Traditional brick oven-cooked agave, roller mill extraction, fermented with natural yeast, double-distilled in copper pot stills
- Region
- Jalisco, Mexico
- Cooking Method
- Traditional brick oven-cooked agave, roller mill extraction, fermented with natural yeast, double-distilled in copper pot stills
- Distillation
- Double-distilled in copper pot stills
- Aging Vessel
- Aged 18 months in American oak barrels
- NOM
- 1416
- Additives Free
- Yes
Cocktail Suggestion
The Unearthed — 2 oz Tres Agaves Añejo · 0.75 oz Ancho Reyes · 0.5 oz fresh lime juice · 0.25 oz agave nectar · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel dusted with smoked salt.
Food Pairing
Slow-braised birria tacos with consommé for dipping—the deeply stewed, chile-laced beef mirrors the tequila's roasted agave and warm spice, while the rich broth echoes its butterscotch undertones and earthy finish.
Aged for a full eighteen months in American oak barrels in the Jalisco highlands, Tres Agaves Añejo is built on the philosophy that great tequila should taste like the land it came from—flavors buried deep in slow-roasted piñas finally finding their way to the surface.
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