After two distillations, it's aged for two years — longer than any tequila in its class — in select French oak barrels previously cured with XO cognac. These barrels were made with wood from the Cîteaux forests of Burgundy, featuring a medium toast and indigenous vanilla tannins. The añejo displays subtle hints of agave driven by delicate flavors of honey, vanilla, dried fruits and spices.
— Distiller's notes