Review: Tequila Espolon Anejo
Tequila Espolon was relaunched in 2010 as one of the first of a wave of high-quality, 100% agave tequilas that were far less expensive than most any other 100% agave tequilas on the market. But there was a hole in the lineup: No anejo.
Now Espolon is back with an anejo expression, at long last. Intriguingly the anejo tequila is aged for at least a year in unused white oak barrels, then finished for two to three months in ex-bourbon barrels, specifically Wild Turkey barrels. (Typically, tequila and most other spirits are fully matured in bourbon casks.)
The nose is rich without being aggressive, with big caramel and vanilla notes that hit the nose right at the start. The body engages right away, pushing that silky sweetness into some woody notes with a slight, agave-driven, vegetal edge. The finish is long and complex, hitting some racy red pepper notes as it begins, then punching up butterscotch and more vanilla syrup before a slow fade that brings the agave back to the forefront. None of this is particularly surprising, but it’s all on point and just about perfect for an anejo, proving again that, pound for pound, Espolon is one of the best bargains in the tequila business.