Tequila Arriesgado Añejo
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Tequila Arriesgado Añejo is produced under NOM 1459 using the same ancestral techniques that define the entire Arriesgado line — agave slow-roasted in traditional hornos and hand-crushed before fermentation. This Añejo rests for 16 months in American oak barrels, the longest maturation of any expression in the portfolio. Launched in April 2026 with tightly allocated US distribution, availability remains limited as the brand establishes its retail presence.
The extended oak contact delivers pronounced vanilla bean and toasted oak at the forefront, while the fire-roasted agave carries a distinctive smoky earthiness that runs through the mid-palate alongside dark caramel and dried fruit. The finish is long and warming, building to persistent spice and lingering woodsmoke — a character that sets it well apart from conventional commercial añejos.
The most age-forward expression in the Arriesgado lineup, this bottle is a strong fit for collectors drawn to traditional Mexican production or anyone building a serious agave shelf. Explore the Blanco and Reposado expressions also available at Liquor Geeks to experience the full Arriesgado range. Ships to most US states. Adult-signature required at delivery.
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Tasting Notes
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Bottle details
| Type | Anejo Tequila |
|---|---|
| Brand | Tequila Arriesgado |
| Origin | Mexico |
| Age | 16 months in American oak |
| Strength | 45% ABV (90 proof) |
| Bottle size | 750 ml |
| Made from | agave |
| Cask | American oak |
Why Liquor Geeks recommends it
This is the most age-forward expression in the Arriesgado lineup: agave slow-roasted in traditional hornos and hand-crushed before fermentation, then rested 16 months in American oak, the longest maturation in the portfolio. It pours deep amber with copper highlights and leads with vanilla bean and toasted oak, but the fire-roasted agave never gets buried. A thread of woodfire smoke and earthy depth runs beneath dark caramel, dried fruit, and baking spice, carrying into a long, warming finish of oak spice and lingering woodsmoke. At 45% ABV it has real presence in the glass. It suits the collector drawn to traditional Mexican production, or the drinker building a serious agave shelf who wants an añejo with more character than polish. It shows best neat or with a few drops of water, though it also makes a spirit-forward Old Fashioned. We carry it because it shows how ancestral methods and extended oak can coexist, and it rounds out the Arriesgado Blanco and Reposado we also stock.
Pairs well with
- Dark chocolate after dinner — The bitterness of dark chocolate echoes the toasted oak and plays against the tequila's caramel and vanilla sweetness.
- Grilled carne asada — Charred, smoky beef mirrors the woodfire smoke and earthy depth that come from the fire-roasted agave.
- Side-by-side Arriesgado tasting flight — Tasting it alongside the Blanco and Reposado shows how 16 months in American oak builds vanilla, caramel, and spice on the same smoky agave base.
Questions about this bottle
How long is Arriesgado Añejo aged?
How long is Arriesgado Añejo aged?
It rests for 16 months in American oak barrels, which is the longest maturation of any expression in the Arriesgado portfolio.
How is this tequila made?
How is this tequila made?
It is produced under NOM 1459 using ancestral techniques: the agave is slow-roasted in traditional hornos and hand-crushed before fermentation, then aged in American oak. It is bottled at 45% ABV (90 proof) in a 750 ml bottle.
What does it taste like?
What does it taste like?
Expect vanilla bean, toasted oak, and sweet cooked agave on the nose with a thread of woodfire smoke. The palate brings caramel, dark dried fruit, baking spice, and smoky earthiness, finishing long and warming with oak spice, vanilla, and woodsmoke.
How does it differ from the Arriesgado Blanco and Reposado?
How does it differ from the Arriesgado Blanco and Reposado?
All three share the same ancestral production, but the Añejo has the longest oak maturation in the range at 16 months. That extended time in American oak makes it the most age-forward expression, with pronounced vanilla, toasted oak, and caramel layered over the fire-roasted agave smoke.
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