Riazul Extra Añejo Tequila

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Size750mL Proof80 (40% ABV) *Please note that the ABV of this bottle may vary
This Extra Añejo is aged for fours years, rested in American Oak for three years and finished for 1 year in Oloroso Sherry, delivering an opulent, balanced tequila.
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Availability & Returns

This product is available in: AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, TN, VT, VA, WA, WI, WY Unfortunately, we can't ship to PO Boxes and APO addresses.

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

About Riazul Extra Añejo Tequila

Riazul Extra Añejo is made from 100% blue agave, aged for four years, rested in American Oak for three years and finished for an additional year in Oloroso Sherry casks, allowing the tequila to develop opulent, harmonized flavors and aromas. With its lovely amber color, the Riazul Extra Anejo has vanilla aromas jumping from the glass. On the palate sweet agave flavors give way to ripe fruit and spice on the finish.

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About Riazul

Two hundred years ago, the highlands of Jalisco, Mexico served as a key battlefront in the Mexican War of Independence. During the struggle, Maria Higinia Gomez served as a consigliere to the Mexican revolutionaries as they fought for their independence against Spanish colonialists. After their victory, the revolutionaries awarded her 10,000 acres of land for her service, most of which she then gave away to other rebels. The remaining 620 acres were handed down from generation to generation and virtually untouched until her great grandson, Iñaki Orozco, the founder of Riazul Tequila, inherited the land in the late 1990s.

Orozco recognized the the land's high elevation, cool climate and red volcanic soils — or tierra roja — would give rise to a blue agave that was more aromatic and sweeter than other agave being grown in Jalisco. In addition, Orozco learned that the baby blue agave plants he intended to use — known to have higher sugar contents than traditional blue agave plants — would release additional nectar when exposed to the plantation's cool climates, resulting in an even more flavorful tequila. After planting 100 initial blue agave shoots, which confirmed his hypothesis, Orozco worked tirelessly to plant another 175,000 shoots. Today, thousands of baby blue agave plants are being harvested on Orozco's plantation at their peak of maturity by expert jimadors. After harvesting the agave, the jimadors steam-bake their piñas, or hearts, in ovens for 36 hours before crushing the piñas and fermenting the extract. Following fermentation, Riazul Tequila is distilled twice in stainless steel pot stills.

About Tequila

Although tequila has developed a bad reputation, there's more to the spirit than just shots on a Saturday night.

This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.

Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age - from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.

Check out our impressive selection of tequilas, find your new favorite in Top 10 tequila & mezcal, or explore our treasury of Rare & hard to find tequilas.

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Traditional agave and oak notes on the nose followed by ripe fruits, vanilla, spices and honey. The palate is slightly sweet with notes of dried fruits, honey and vanilla. The finish is lingering and sweet with subtle baking spices.
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