Here we have the Añejo expression from Padre Azul! The Tequila is double distilled from lowland Blue Weber agave, and left to mature in bourbon barrels for at least 18 months before bottling. The lengthy time in oak makes for a very rich, caramel-forward affair, and it should work very well as a digestif along with a square or two of dark chocolate.
Tasting Note by The Chaps at Master of Malt
Oak spice and dried apricot, with candied orange, lots of dark chocolate and cinnamon, with praline and fresh agave notes.