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View full detailsExtra Añejo is tequila at its most mature. After at least three years in oak, the spirit turns deep amber with a velvet texture and layered notes of oak, caramel, vanilla, dried fruit and gentle spice. It invites slow sipping, neat or over a single block of clear ice.
We focus on authenticity, craft and provenance across iconic houses and artisan producers. Explore favourites and collectibles from Gran Patrón, Don Julio, José Cuervo, Herradura, Don Fulano and Volcan De Mi Tierra. Availability changes with season and demand.
Established as an official category by the CRT in 2006, Extra Añejo must age a minimum of three years in oak barrels. Extended ageing deepens colour and complexity, weaving oak spice, vanilla and caramel over a core of cooked agave. It sits above añejo in maturity and richness.
Expect a rich, polished profile with aromas of oak, vanilla and dried fruit. The palate is smooth and concentrated with caramel, cocoa, tobacco like spice and roasted agave, finishing long and elegant.
Production begins with mature blue Weber agave that is cooked, crushed and fermented. Distillation in copper pot or column stills concentrates flavour before ageing for three years or more in barrels such as ex bourbon, American oak or French oak. Some labels use cask finishes for added nuance, or filter to create cristalino style expressions.
Icons of the style
Collector highlights
Sip neat in a small tasting glass or over clear ice. Pair with dark chocolate, roasted nuts, aged cheddar or gouda, blue cheeses, churros with cinnamon sugar, espresso based desserts and slow cooked beef or lamb. Extra Añejo also works in spirit forward cocktails when you want depth and polish.
At least three years in oak barrels. Many spend longer, increasing depth and complexity.
Expect a smooth, layered profile with oak, caramel, vanilla, dried fruit, cocoa and gentle spice over roasted agave.
Primarily for sipping neat or over ice. It also suits spirit forward cocktails like an Old Fashioned or Manhattan style serve.
Extended ageing ties up barrels and inventory for years and results in higher evaporation loss, so fewer bottles are released.
An aged extra añejo that has been filtered to appear clear while retaining much of its oak derived flavour.
Keep bottles upright in a cool, dark place and seal tightly after opening. Enjoy within a year of opening for best freshness.
Kent Street Cellars curates extra añejo from respected houses and small producers with a focus on luxury, craft and provenance. Explore the full range, choose your bottle and let us deliver it to your door.
