Clase Azul Tequila Master Artisans not only provides a delicious addition to your bar but also a beautiful one. This spirit comes in a handcrafted decanter adorned with artwork by Angel Santos. The tequila itself is bright gold with a fruity aroma. Orange and berry flavors dominate the full-bodied liquor with a slightly woody finish.
This tequila ages for at least eight years before reaching the consumer. Doing so allows for the best sugar content resulting in robust flavors. Agave presents strongly in the aroma along with baked fruit. This tequila has a soft mouthfeel with lingering fruit notes paired with caramel and vanilla notes.
Released to celebrate their sesquicentennial, Herradura 150 Anniversario Extra Anejo Tequila represents years of honed craft in the traditional methods used to make this spirit. After aging for 100 hundred months in American Oak barrels, this tequila has distinct peppery notes in addition to the sweeter presence of fruit tones.
This is the oldest tequila in the line of products released by distiller Enrique Fonseca. His passion for long-term barrel aging of tequila has resulted in a spirit that is uniquely rich and fruity.
In addition, there are subtle notes of spiciness and earthiness. Spice is also apparent in the nose, along with some vanilla undertones. A long, complex finish accompanies this tequila with hints of toasted coconut.
Cincoro Extra Anejo presents a beautiful copper color with reddish tones. It has deeper, more savory flavors than others. Woodiness from the oak barrel pairs with citrus and herbaceous notes. This award-winning spirit’s taste lasts through the lingering finish. Enjoy a fine tequila like this straight to experience the full breadth of flavor.
As another celebratory release, this tequila starts with 100% blue agave harvested at full maturity from one field. The multi-barrel aging process is the other important element influencing this tequila’s character. Caramel and wood notes are prominent, with hints of pepper and cherry. The tequila has an almost buttery texture.
This is an example of one of the most expensive tequila options that will be challenging to get ahold of. Less than five hundred of this small-batch tequila were released after being aged 15 months. This tequila ends with spicy notes of pepper and cinnamon and presents with notes of vanilla in the aroma.
An aged tequila, AsomBroso 11 Yr Extra Anejo Tequila, has a sweet nose with notes of butterscotch. Allowing the spirit to breathe adds to the aroma with honey elements and a punch of cinnamon. Intense agave flavors come through first on the palate, followed by sweeter elements like vanilla. The spirit finishes smooth with lingering hints of oak.
This was a limited edition tequila presented in an artisan glass bottle. Unlike other brands, this spirit was aged in different barrels outside of the industry standard oak. The resulting tequila varies in color, and each presents a unique character. Expect strong apple cider notes if you taste tequila in one of these rare bottles.
Don Julio Real, a five-year-aged variety with a strong nose, is another example of a tequila presented in a stylish decanter. This spirit’s nose expresses notes of nutmeg and pepper alongside strong aromas of vanilla and caramel. The taste lingers with more caramel flavors accompanied by hints of black pepper.
Brought to you by the legendary filmmaker Guillermo Del Toro, this is a spirit with a lively gold color. Sweet notes dominate the aroma with hints of dried fruit and nuts. The sweetness carries through the flavor with oak elements. Oak and agave characterize the finish. A perfectly paired liqueur also comes in this special box set.
This tequila contains a seven-year barrel-aged tequila made from the highest quality agave, but the real star is the bottle. By design, the bottle is worth millions of dollars, crafted with two kilos of platinum and thousands of diamonds! There’s only one of these bottles, but the brand offers similar varieties at a more affordable price.
The most expensive tequila should be sipped and savored. Try any of these options, and you’ll be in for a treat.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.