Añejo is aged in French Oak barrels for a minimum of 14 months.
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Using 100% Weber Blue Agave, picked at their peak.
When making tequila, the agave plants are harvested until mature, which is around 8 to 12 years. They are then baked in the distillery's massive traditional clay brick ovens before the juice is extracted.
1800 Tequila is distilled twice in copper pot stills.
Is described as spicy and well rounded with flavors of toasted oak, vanilla and butterscotch.