Hornitos Añejo Tequila 750 ml
Hornitos Añejo is the aged expression of the Sauza family's 100% blue agave brand — 100% blue agave tequila from Tequila, Jalisco aged a minimum of one year in American white oak barrels, producing the deep amber color and rich flavor profile of chocolate, hazelnut, vanilla, dried fruit, and toasted wood that extended barrel maturation develops from the Hornitos agave base, with a slightly dry finish and a strong agave nectar quality that carries through despite the aging.
Hornitos was founded in 1950 by Don Francisco Javier Sauza, named for the traditional "hornitos" (little ovens) used to roast agave in conventional tequila production. The Sauza family's tequila heritage dates to the 19th century, making Hornitos one of the longer-established 100% blue agave brands in Mexico. The añejo designation requires a minimum of one year in barrel (vs. two months for reposado) — the additional oak contact transforms the fresh agave and citrus character of the plata into the chocolate, hazelnut, and dried fruit profile that makes the añejo suited to neat sipping or cocktails where aged complexity is the target. American white oak contributes vanilla and caramel compounds that complement the natural sweetness of the agave without overpowering it.
Tasting Notes
- Nose: Complex and warm — chocolate, hazelnut, dried fruit, and toasted wood with the agave character still present underneath
- Palate: Smooth and full-bodied — vanilla, hazelnut, chocolate, and dried fruit from the American oak aging
- Finish: Slightly dry with a strong agave nectar quality carrying through the oak-derived complexity
Specs
- Producer: Hornitos, Tequila, Jalisco, Mexico (est. 1950)
- Agave: 100% Blue Weber
- Style: Añejo Tequila
- Age: Minimum 1 year in American white oak
- ABV: 40% (80 Proof)
- Size: 750ml
Browse all añejo tequila at Wooden Cork.
Frequently Asked Questions
How does Hornitos Añejo differ from Hornitos Plata?
Plata is bottled unaged — fresh agave, herbal and citrus character. Añejo is aged a minimum of one year in American white oak, transforming that freshness into chocolate, hazelnut, vanilla, and dried fruit complexity. The agave character remains but shifts from vibrant and green to warm and dried-fruit forward.
What cocktails work well with Hornitos Añejo?
The añejo's chocolate and vanilla character works well in a Tequila Manhattan or an Añejo Old Fashioned where aged complexity is the target. It is also excellent sipped neat in a snifter to appreciate the full profile.
How long is Hornitos Añejo aged?
A minimum of one year in American white oak barrels — meeting the añejo classification (one to three years). The extended oak contact is what develops the chocolate, hazelnut, and dried fruit notes over the base agave character.
Hornitos Añejo is the aged expression of the Sauza family's 100% blue agave brand — 100% blue agave tequila from Tequila, Jalisco aged a minimum of one year in American white oak barrels, producing the deep amber color and rich flavor profile of chocolate, hazelnut, vanilla, dried fruit, and toasted wood that extended barrel maturation develops from the Hornitos agave base, with a slightly dry finish and a strong agave nectar quality that carries through despite the aging.
Hornitos was founded in 1950 by Don Francisco Javier Sauza, named for the traditional "hornitos" (little ovens) used to roast agave in conventional tequila production. The Sauza family's tequila heritage dates to the 19th century, making Hornitos one of the longer-established 100% blue agave brands in Mexico. The añejo designation requires a minimum of one year in barrel (vs. two months for reposado) — the additional oak contact transforms the fresh agave and citrus character of the plata into the chocolate, hazelnut, and dried fruit profile that makes the añejo suited to neat sipping or cocktails where aged complexity is the target. American white oak contributes vanilla and caramel compounds that complement the natural sweetness of the agave without overpowering it.
Tasting Notes
- Nose: Complex and warm — chocolate, hazelnut, dried fruit, and toasted wood with the agave character still present underneath
- Palate: Smooth and full-bodied — vanilla, hazelnut, chocolate, and dried fruit from the American oak aging
- Finish: Slightly dry with a strong agave nectar quality carrying through the oak-derived complexity
Specs
- Producer: Hornitos, Tequila, Jalisco, Mexico (est. 1950)
- Agave: 100% Blue Weber
- Style: Añejo Tequila
- Age: Minimum 1 year in American white oak
- ABV: 40% (80 Proof)
- Size: 750ml
Browse all añejo tequila at Wooden Cork.
Frequently Asked Questions
How does Hornitos Añejo differ from Hornitos Plata?
Plata is bottled unaged — fresh agave, herbal and citrus character. Añejo is aged a minimum of one year in American white oak, transforming that freshness into chocolate, hazelnut, vanilla, and dried fruit complexity. The agave character remains but shifts from vibrant and green to warm and dried-fruit forward.
What cocktails work well with Hornitos Añejo?
The añejo's chocolate and vanilla character works well in a Tequila Manhattan or an Añejo Old Fashioned where aged complexity is the target. It is also excellent sipped neat in a snifter to appreciate the full profile.
How long is Hornitos Añejo aged?
A minimum of one year in American white oak barrels — meeting the añejo classification (one to three years). The extended oak contact is what develops the chocolate, hazelnut, and dried fruit notes over the base agave character.
Original: $29.99
-65%$29.99
$10.50Description
Hornitos Añejo is the aged expression of the Sauza family's 100% blue agave brand — 100% blue agave tequila from Tequila, Jalisco aged a minimum of one year in American white oak barrels, producing the deep amber color and rich flavor profile of chocolate, hazelnut, vanilla, dried fruit, and toasted wood that extended barrel maturation develops from the Hornitos agave base, with a slightly dry finish and a strong agave nectar quality that carries through despite the aging.
Hornitos was founded in 1950 by Don Francisco Javier Sauza, named for the traditional "hornitos" (little ovens) used to roast agave in conventional tequila production. The Sauza family's tequila heritage dates to the 19th century, making Hornitos one of the longer-established 100% blue agave brands in Mexico. The añejo designation requires a minimum of one year in barrel (vs. two months for reposado) — the additional oak contact transforms the fresh agave and citrus character of the plata into the chocolate, hazelnut, and dried fruit profile that makes the añejo suited to neat sipping or cocktails where aged complexity is the target. American white oak contributes vanilla and caramel compounds that complement the natural sweetness of the agave without overpowering it.
Tasting Notes
- Nose: Complex and warm — chocolate, hazelnut, dried fruit, and toasted wood with the agave character still present underneath
- Palate: Smooth and full-bodied — vanilla, hazelnut, chocolate, and dried fruit from the American oak aging
- Finish: Slightly dry with a strong agave nectar quality carrying through the oak-derived complexity
Specs
- Producer: Hornitos, Tequila, Jalisco, Mexico (est. 1950)
- Agave: 100% Blue Weber
- Style: Añejo Tequila
- Age: Minimum 1 year in American white oak
- ABV: 40% (80 Proof)
- Size: 750ml
Browse all añejo tequila at Wooden Cork.
Frequently Asked Questions
How does Hornitos Añejo differ from Hornitos Plata?
Plata is bottled unaged — fresh agave, herbal and citrus character. Añejo is aged a minimum of one year in American white oak, transforming that freshness into chocolate, hazelnut, vanilla, and dried fruit complexity. The agave character remains but shifts from vibrant and green to warm and dried-fruit forward.
What cocktails work well with Hornitos Añejo?
The añejo's chocolate and vanilla character works well in a Tequila Manhattan or an Añejo Old Fashioned where aged complexity is the target. It is also excellent sipped neat in a snifter to appreciate the full profile.
How long is Hornitos Añejo aged?
A minimum of one year in American white oak barrels — meeting the añejo classification (one to three years). The extended oak contact is what develops the chocolate, hazelnut, and dried fruit notes over the base agave character.
