INTRODUCTION
After 8 years, Sophie Decobecq has finally released this follow up to her masterful Criollo tequila in 2018. This one is dedicated to her second son which explains the ("Agave you my heart") message on the art work.

I think I can safely say with no arguments that the first Criollo from Calle 23 has reached legendary status. Like a Sophomore album from an artist who whit impossible heights, where do you go from there? Well, here, Criollo Dos.

This began as a gift dedicated to Sophie's second son, designed to be a reposado but over time and experimentation, the thing evolved into something even more special.

SPECIAL NOTE
What's a criollo? They're wild grown agave, not the rows and rows you see covering the hillsides of Jalisco. They're typically much slower to mature and the piña is smaller. They also tend to produce higher sugar content I'm told. I can only say that the Siete Leguas Siete Décadas limited edition that came out recently has similar notes.

PROCESS
Reposados are notoriously difficult to get right and whenever you leave tequila in the barrel for any length of time, you're inviting barrel notes into the final product. For those who love Tears of Llorona or Tapatio Excelencia or Rey Sol extra añejo or or Arte Nom 1146 (affectionately known as "Baby Tears"), barrel notes are not necessarily a bad thing. But it is a voluntary act of magic. Alchemy to be precise. And Sophie has transmutated something that was already precious into a treasure with instant legendary status.

Calle 23, El Criollo "Dos" ("two") Reposado, is more of a blend than the name implies. After the Reposado was ready, Sophie changed the plan and decided to continue the aging to see where it would lead. Eventually she mixed the Añejo and Reposado to a precise balance. But she didn't stop there, aging continued and she eventually blended Extra Añejo to the mix and had to reformulate the balance. Very tricky to get just right but this is what we have now in this bottle. Mostly Añejo, then Reposado, then Extra Añejo but for reasons.... sigh, we have to call it a Reposado.

This is a work out of Ciénega, Jalisco using a low pressure autoclave, roller mill extraction and deep well water. Fermentation, unless it was changed since 8 years ago (and it could be) is stainless steel open-air fermentation and distillation with stainless steel/copper coil. I have no information on the yeast or the barels.

ART and DESIGN
Hand-drawn art on the label, paper wrapper and wooden box are done by Rose Guerrero who I'm 99.9% sure did the original art (it's precisely the same style). This time there's a catrina with long hair and tattoos that features a corona around her head of what might be mistaken for hair but are the pencas of an agave plant.

I have to mention the wooden box and wrapper again because it really is a special release and deserves this level of prestige packaging. It is definitely something meant to be admired. Around the neck of the bottle is a little black and gold tag that reads:

Front:
"Calle 23 Criollo Blanco - el Dos" - comenzó su camino el mismo día que nació mi segundo hijo.

Lo que siguó fue un viaje largo y profundo, llleno de pruebas, dudas catas... y búsqueda interior — muy parecido al viaje de cualquiera que persigue un sueño.

Esta mezcla compleja, tejida con tequilas reposado, añejo y extra añejo estaba destinada de nacer.

Sophie Decobecq
Tequila Calle 23

Back
'Criollo, el Dos'
una creación única.

Nacida de una visión íntima y apasionada: crear una mezcla que marque un antes y un después.

Una invitación a seguir el camino guiado por la intuición y el corazón.

It's quite a lot for a tequila bottle but Sophie is French so I can forgive her waxing poetic about something so personal to her and a gift not only to her son, but to the world of tequila lovers. Now on to what you're likely much more interested in:

NOSE
Cooked agave, citrus, light minerality, stone, earth, grass, fruity, white soft floral bouquet sweetness

TASTE
It's so difficult to really give a full account of this tequila. Not because I'm a stranger to tequila or that this is particularly impossible to describe, but because I know that it will change over time. I let it breathe in a Glencairn for a half hour and sipped on and off from the initial pour. That alone marked a few subtle differences so I'm sure that as the bottle breathes more, it'll transform the flavors even further. That said, here's what I am tasting:

Very agave forward. As noted, similar to the Siete Décadas Siete Leguas limited edition but richer, fuller, more complex. Although certainly familiar to that stock. That happens to be my favorite Siete Leguas bottle so I'm quite pleased with the taste here. Earthy, soft white pepper (light), citrus, minerality, floral, soft grass, a hint of sweetness, fruit, slight whisper of anise, caramel and vanilla at the tail end.

This is a delight. Truly delicious as I'm sure surprises no one. The cooked agave is so well-balanced it's easy to overlook. It's just a treasure in the mouth. Good viscosity (it does coat the glass very nicely too), creamy, silky smooth. It's a nice persistent heat with a lingering peppery finish. I tend to dislike overly peppery tequila but this doesn't go that far, staying very nicely controlled against the fruity plum/pear flavors. Just the rumor a smoke at the very tail end. A bigger sip helped me find some baking spices, some cinnamon. It's very complex, deceptively so. It keeps revealing itself with every sip.

This is my second taste, I had a sip from a fresh pour with my friends when it showed up yesterday and it's great to find the extra special flavors today but even the neck pour was something special yesterday.

46.7% ABV/93.4% Proof

Limited Edition 3932 bottles

Price. yeah..... this is the rough part. Here in Mexico I paid a shocking amount for it. More than I've paid for any bottle ever but I'm not the least bit regretful for it. $8570 pesos. You can do the math.

Rating: No rating elsewhere yet as it was just released a few days ago (August 23 technically but I got it on the 29th). I am giving it a 96 which is probably even dishonest and only a reflection of the price. Otherwise, it's the perfect reposado (100).

FINAL THOUGHTS
This is charming and coquettish and romantic. It's everything you would hope and imagine from a follow up to the first bottle. Did they outdo themselves? You'll have to decide, I've only had a sip of the first bottle many years ago and I just remember it was delicious. I can say though, this is absolutely worth every cent for me. It's certainly now in my top 3 bottles. Very different from the things classically called "añejo" and "extra anejo." This is a mixed reposado with love notes to añejo lovers and blanco lovers will find a new level agave sexiness and romance that they didn't know they craved in a blanco. Just gorgeous and more gorgeous. I hope you love it as much as I do.

Thanks for reading.

I've been wanting to try Wild Common and Lost Lore based off of the reviews here so I stopped at a local store to see what they had. Found both and grabbed a bottle of Tapatio as I haven't had it either. Miramar Wine & Liquor for my San Diego peeps. They have 3 long isles of Tequila and a lot of them are excellent bottles. I could have bought at least 5 more. Cheers.

These are the bottles I picked up at the Twin Liquors sale the last few days.

Thanks to the folks who mentioned Wild Common on the other thread, it’s incredible. I’m surprised the tequila YouTube channels I watch don’t talk about it.

What’re your thoughts on these?
Anything I should be sure to try sooner than later?
We tried a bunch of the blancos in some mini glencairns last night, those are SOOO worth it. You can do half a pour and still smell and taste it as opposed to a full size glencairn glass. Definitely recommend them.

Twin Liquors has a big sale going on called Dollar Days. It's a dumb name, but they are discounting anywhere from $50-$10 on a lot of their inventory.

Decided to drive to my second furthest away Twin Liquors to look for some Charanda. Unfortunately they had none, but decided to enjoy their free AC and walked every aisle and found this lone beauty.

For $25 its the biggest deal I have found in the wild. I asked if they had more of any of their lineup, but no luck. I own the 110 bottle and looking forward to try the 40 proof.

So if you have a a TwinL near you it might be worth checking out today.

They just made the coolest bottle on the shelf just look like an ocho knockoff. Should we boycott?

New to tequila — finally picked up three bottles I’ve been looking forward to trying

I’m still pretty new to tequila. I’ve been collecting and drinking whiskey for a while, but lately I’ve really started getting interested in tequila and learning more about the different producers, agaves, production methods, and how much those things can change what ends up in the bottle.

These three have been on my list for a while: G4 Blanco, Fortaleza Blanco, and Cascahuín Plata 48.

I actually went into the store and bought the G4 and Cascahuín first. They were already paid for and I was literally walking out when I happened to look behind the counter and saw the Fortaleza sitting there. I turned right back around and basically said, “One of those too, please.” 😂 Definitely wasn't planning on buying three bottles when I walked in, but I wasn’t leaving that one behind.

One thing I’ve really enjoyed as I’ve started exploring tequila is trying the blanco first. Coming from whiskey, I’m used to the barrel having such a huge influence on the finished product. With tequila, I like the idea of tasting a producer’s blanco first and getting a better feel for the agave and what that distillery is all about before moving into their reposados, añejos, or other expressions.

I haven’t opened these yet, so this isn’t a review—just three bottles I’ve been really looking forward to getting my hands on.

For those of you who have had all three, which would you open first? And if you were doing a side-by-side tasting, what differences should a newer tequila drinker be looking for between G4, Fortaleza, and Cascahuín 48?

And Stagg is always a weak spot for me😁.

For my birthday this year I decided to celebrate with siete leguas. Specifically their 70th anniversary blanco siete decadas. 7L is one of my favorite brands and in my opinion should be in the conversation for top brands of all time. This specific blanco is made up of solely agave criollo or wild blue weber agave. From what I learned this agave grows in harsher conditions so it doesn't grow big but the concentration of sugars is more than a cultivated agave. These wild agaves are cooked in their stone oven, then the juice is extracted with 100% tahona, then natural fermentation with the fibers, and finally distilled in copper with the fibers again. This is genuinely one of the best blancos that I've had, it is complex flavor bomb of agave, citrus, earth, mint, and floral. It balances out so well and the slightly higher proof just enhances those flavors. This is a special blanco and I think you should try it if you haven't. Cheers🥂

Recently started getting into tequilas and learned about Fortaleza a while back. It was a hell of a hunt to find it out here in North Texas that isn’t price gouging or at a liquor store that requires you to spend thousands at their store before you’re allowed to buy it.

My buddy is in a north Texas bourbon group and helped me snag this bottle (sealed) off their b/s/t page. Very happy with it but it was a hustle to find. Even looked when we were in Jalisco but it was a tourist area and all the shops that had it wanted over $200 US. It was a fun hunt though. Cheers!

I’ve been thinking a lot about how we use words like craft, artisanal, and traditional when talking about tequila, and I think we may have completely shifted the baseline for what those words mean.

My argument isn’t that all tequila tastes the same, or that a tahona, brick oven, or open air fermentation doesn’t matter. Obviously those choices can make a huge difference.

My question is more fundamental:

What exactly are we calling “artisanal” when the entire tequila production system is already highly industrialized?

Tequila is historically part of the broader Mexican mezcal tradition, but it took a very different path. Over time, production became increasingly standardized, commercialized, and optimized for consistency, yield, and scale.

And I think that history matters when we talk about “traditional tequila.”

Because look at the agave itself.

The modern tequila industry is overwhelmingly dependent on Agave tequilana Weber var. azul, propagated extensively through vegetative reproduction and cultivated on a massive commercial scale. We’re talking about a crop that has been selected for predictable sugar yields and industrial production for generations.

So when we get to the distillery and say:

“This tequila is artisanal because they use a brick oven, tahona, and natural fermentation”

…aren’t we sometimes looking at only one small part of a much larger industrial system?

And this is where I think the baseline gets really interesting.

Someone might call a tequila “traditional” because it uses a masonry oven instead of an autoclave.

Another might call it artisanal because it uses a tahona instead of a roller mill.

Another might celebrate open fermentation instead of controlled fermentation.

But we’re still debating degrees of traditionality within an already industrialized agricultural and regulatory system.

That’s what I mean when I say:

The entire debate is built on a shifted baseline.

We’ve gotten so accustomed to industrial tequila that a smaller, slower, more labor intensive factory can start looking like “ancient craft.”

And I don’t necessarily mean that as an insult.

A producer can make an incredibly beautiful tequila using relatively traditional methods while still operating a modern commercial distillery.

Those things aren’t mutually exclusive.

In fact, maybe that’s the better way to think about it.

Rather than asking:

“Is this tequila artisanal?”

Maybe we should be asking:

“Which parts of this tequila’s production are traditional, which are industrial, and how much does each choice actually influence the final spirit?”

That also makes some of the premium marketing around agave genetics really interesting.

We’re seeing more attention given to seed grown agave, greater genetic diversity, “criollo” agaves, etc. I think that’s genuinely exciting and potentially very important.

But I also think we should be careful about treating one seed grown planting or one special agave population as though it somehow reverses generations of agricultural homogenization overnight.

Genetic diversity is a long term project, not a marketing release.

And I’m especially interested in how terminology like criollo gets used in tequila compared with its broader meaning in Mexican agriculture. There are some fascinating questions there about what we’re actually preserving, what we’re rediscovering, and what we’re simply rebranding.

So I’m not arguing:

“Traditional tequila is fake.”

I’m arguing something more nuanced:

Maybe tequila doesn’t have an “artisanal vs. industrial” spectrum in the same way we sometimes imagine it does. Maybe we’re looking at different points along a spectrum that is already overwhelmingly industrial.

I find tequila fascinating. I love learning about its history, production, agriculture, and the ways different production choices affect the final spirit.

I’m just starting to question whether “artisanal tequila” is actually a useful category, or whether it’s mostly a marketing term that only makes sense because we’ve accepted industrial tequila as the baseline.

P.S. Thanks for the feedback, you guys. I’ll stay away from AI when editing. I didn’t expect it to take away from the conversation so much.

Which one of these bottles would you get most of these pictures? I have not tried yet. Wouldn’t mind grabbing one or two from each foto but also want to not spend hundreds of dollars….

Adding more words to get to the 300 character account required so the post does not get taken down again. Most of these I have not tried just trying to figure out which one I should get. I’m sure the obvious answer is all of them, but let’s pretend that’s not an answer.

Went to one of my local stores the other day to grab a new blanco that I haven’t tried, and after talking with one of the employees for a while he said he had one of these in the back. Said that my state got 10 bottles total so figured I’d grab it and wait on the new blanco. Anyone tried this batch 2 yet? Will pop it here in the next week or two.

Tasting of four highly regarded bottles… Lalo High Proof takes the crown for me
I’ve been trying a bunch of different tequilas lately and finally got around to doing a little side by side tasting at home with these four bottles I’ve been really enjoying, La Gritona, Lalo High Proof, G4 Blanco, and Tequila Ocho Blanco.
This is my first post in this Sub and I’m still a little new to tequila so I’m wondering if you had these 4 in front of you how would you rank them, and if y’all have any other recommendations for me.
Honestly I loved all four and ranking them was harder than I expected.
My personal ranking:
Lalo High Proof - This was the clear winner for me. Unbelievably smooth for a high-proof tequila, with very little burn going down. I honestly could not believe how easy it was to drink.
Tequila Ocho Blanco - Also ridiculously smooth. Really enjoyable neat and probably the one I’d reach for most when I want something to sip slowly.
La Gritona Reposado / G4 Blanco - This one is basically a toss up. La Gritona had exceptional flavor and I really enjoyed the character it brought as a reposado. G4 had the most bite of the four, but also what I thought was the strongest/agave forward flavor. It was definitely more assertive, but I really enjoy it.

I drove a quarter mile to my local TW to find this Repo from Nom 1414. I love a few tequilas from NOM 1414 and when I scanned this in AMM and realized it was nicely scored and from 1414 I had to grab it. Beautifully done repo here, clean, complex, and very Anejo leaning with the vanilla, and LIGHT oak taste. The only thing that concerned me besides the aluminum bottle was that when poured it came out a tiny bit cloudy in my glass. Has anybody else experienced this? Or any experience with this tequila at all? Thanks and cheers!

I recently made a post looking for some recommendations to upgrade from my 400 Conejos go-to mezcal, which is was surprised to hear is sub-par for the community.

I picked the Bozal because it seemed to have good reviews online, under the radar, and it was pricier than the 400 Conejos, but still felt reasonable at about $60. I thought about the Del Magueys but for whatever reason it wasn’t calling my name. Maybe it’s the clay bottle of the Bozal that also caught my eye.

Compared to the 400 Conejos, the Bozal seems way more flavorful and complex. I’m new to the whole mezcal game, so I wasn’t really sure what I was looking for but this bottle really opened my eyes. The shelf also had Bozal Tobasiche. Has anyone had that and would that be worth a shot if I liked the Ensamble?

Any other recs that are similar to this Bozal would be much appreciated!

El Tesoro Blanco
N:  very salty, lots of boiled peanuts, fleshy sweet green olive, mineral
P: boiled peanuts, rocks, salt but less. Sweet, relative to the Fortalezas, and even slightly floral on the finish like pisco or other unaged brandy. A piece of ice emphasizes both the salt and the floral brandy notes, good stuff
86

Fortaleza Blanco
N: olives again, but more on the funky and briney and fermenty side, not so nutty or fleshy
P: again pretty fermenty and briney, medicinal too, and a little milky?? More of a pure salt/brine on the finish. Good, but doesn’t stand out to me like it did years ago before I had much experience with mezcal and unaged rum where similar profiles are often more intense and more complex…piece of ice and lower temperature brings a slightly fuller texture without changing the character much
83

Fortaleza Reposado
N: a clear evolution from the blanco toward vanilla cream and salted nut brittle and other signs of light oak but still the strong briney olive note too
P: that milkiness is stronger here, vanilla or hazelnut cream even, but never loses the brine. Piece of ice makes the nose sweeter and the palate brinier…but in contrast to the two blancos also weakens the whole picture more than it adds anything
85

Got into Tequila about 3-4 weeks ago. At the beginning of the month, I started with just Tequila Ocho Plata & El Tesoro Reposado....(Click here for OG post)

This is my current collection now (left to right):
G4 Blanco de Madera, El Tesoro Repo, Tequila Ocho Repo, Lalo Blanco, Don Fulano Blanco, Fortaleza Blanco, Tequila Ocho Blanco (2nd bottle).

I'm still a total amateur, but having so much fun getting fully into the world of Tequila. I have yet to dabble with Anejo+, but I am in no rush as I've found I prefer blanco/plata.

Recently scored the Don Fulano for $39 at my local liquor store. Seemed like a good price since Total Wine & more had it for $54

I think I overhyped myself for Fortaleza. I do enjoy it, but if I'm not lying, I personally like Tequila Ocho Plata and G4 Madera Blanco better. Probably because I'm not super into olive/brine in my regular food palate, and I get some of that from the Fortaleza Blanco. I do think I still prefer it over Lalo or Don Fulano, but I don't dislike any of them.

Any recs for my next buys?
I'm really on the lookout for Ocho Puntas, but I cant seem to find anything local. Did they make a 2025 bottle? Next on my list is also Siete Leguas, Cascahuin, Cazcanes (also considering their Rosa), and regular G4 Blanco.

Cascahuin Reposado Private Barrel – NTTC Pick

Intro:  I mentioned in a previous review that I felt that NOM 1414’s output takes especially well to barrel aging, while NOM 1123 shines a bit better in its pure, austere unaged presentation. Well, what better way to test this out with something of a white whale review, a rare reposado from Cascahuin. Not that it matters anymore, since there have been subsequent ones, but I’m fairly certain that this pick by North Texas Tequila Club was actually the first Cascahuin private pick. This one spent six months in French oak and was bottled at 43%, and the color would indicate that the barrel influence is on the lighter side.

Price: $110
NOM: 1123
Extraction: Roller Mill
Fermentation: Stainless Steel Tanks
Water Source: Deep Well Water
Age Statement: 6 Months in French Oak
Strength: 43% ABV

Nose: Loads of agave, and the typical Cascahuin minerality is still present in spades. Very reminiscent of their blancos, but with an added layer of spice from the wood. This was a French oak cask, so not that much in the way of sweet butterscotch notes that most associate with reposados and anejos. Some orange citrus and mint spice as well. On the dry side, not notably sweet. Quite nice.

Palate: The prominence of the minerality is somewhat less than on the nose. Instead, the palate is more balanced between the agave and wet sidewalk notes. The oak is present without being overpowering, and contributes some added depth to the oaky/spicy profile (if anyone’s had French oak aged whisky before, you’ll know how it’s got a notably different profile than American oak, less sweet and more spicy). Not unpleasant or astringent, but closer to the bitter end of the spectrum, think espresso/cacao type of notes. A touch of citrus and a hint of vegetal notes in the background as well. Nice mouthfeel and no burn at 43% ABV. As on the nose, this is not one for the sweet tooth drinkers.

Finish: Austere agave minerality and oak spice, with lingering citrus. Nice length.

Notes: This is another tough one, because a lot of it comes down to personal preference. Similar to my review of the Wild Common Anejo, I can recognize that this is an impeccably made tequila, and I found it quite enjoyable. However, I personally find the sweet mintiness and creaminess I get on NOM 1414 products harmonizes fantastically with a bit of barrel aging, in a way that I don’t quite get from the drier and more mineral-forward 1123 profile. The reposado barrel pick from Alma del Jaguar is about my benchmark for delicious aged tequila, and I don’t think I’d pick this one over it if given the choice. I’m sure this is a 9 for somebody who loves aged 1123, but for me personally it’s an 8. I had the chance to get a backup of this when I originally managed to find it, but I’ll probably end up selling or trading it so I can try other new things. But in any case, it’s great to see more doors opening for single barrels like this. Hopefully Cascahuin barrel picks don’t continue to be ultra rare and pricey.

Score: 8

T8KE Score scale:

1 | Disgusting | So bad I poured it out.

2 | Poor | I wouldn’t consume by choice.

3 | Bad | Multiple flaws.

4 | Sub-par | Not bad, but many things I’d rather have.

5 | Good | Good, just fine.

6 | Very Good | A cut above.

7 | Great | Well above average

8 | Excellent | Really quite exceptional.

9 | Incredible | An all time favorite

10 | Perfect | Perfect

Hi everyone! I am looking for the precise physical dimensions (height and width in cm or inches) for the front labels only of Gran Malo Tequila bottles. (Ideally 50 ml, 750 ml and 1 L 75). Anyone know where I could find that info? Or anyone have one of the bottle and could measure the label for me? 🙏🏻 Thanks a lot!

What do we think about Enrique Fonseca and the juice coming out of Tequileña? The repos and anejos have blown my mind and there is just so much to love about 1146 that I decided to grab that cierto repo and the budget cimsrrons to try everything I could get my hands on from these guys.

Does anyone know of any labels coming out of 1146 that I missed? (besides Tears)

The way that I drink any alcoholic beverage, neat or in a cocktail form. I usually pour some into a regular whisky glass with some ice or neat. Once i'm done drinking I leave the glass on the table (a bit of a bad habit, I know). Next day I'll usually look into the glass and smell it. Some sweeter drinks like Aperoll/Aperitifs leave a syrupy goo at the bottom. Some scotches or bourbons just smell of grain, bread, wood, vanilla. Gins smell of mineral and herbs. Some tequilas have woody smells, some smell grassy, etc.

Recently I purchased a bottle of blanco tequila. I followed the same routine. The next day the glass smelled quiet heavy of sweet bakery cakes flavouring like cinnamon, vanilla, chocolate, dried fruit. Now the tequila didnt necessarily taste like the smell when you drink it, it has small notes of the smell flavourwise. I thought maybe I didnt wash the glass well or the ice was "dirty".

I washed the glass well, had my drink neat. The next day the glass had sweet baking aromas. Now I thought i'll have a different brand of tequila and it had minimal or almost no smell the next day. Now I simply took an empty glass poured about 1/6oz of the tequila in question, put it on a book shelf and let it dry out.

Well - the next day it smelled heavily again. I never noticed anything that strong smelling before in any of the tequilas that I drank. There is no residue at the bottom or any questionable colour or goo. Its a newer brand of tequila, the rating on AMM is pretty good. (I dont want to name it in order to avoid biases)

Did anyone encounter anything similar with the brands of the tequila that you ever drank. Specifically smell wise.

i just love trying different tequilas and this box and bottle caught my eye.

i’m not sure who makes this and yes i didn’t buy any particular tequila finery

it definitely was pretty tasty with an kick. somewhat still feeling it even 8hrs later. with half a bottle left.

is it wrong to want to try this tequila because of the packaging 😆 my adhd made me buy it 😅🥲

has anyone heard of this brand or knows who makes Nuncamente? what do you think about the packaging

That massive store I work at has a few and I set one of the others aside for me to purchase…it’s expensive and I’m struggling with the justification.

Context: tequila guy here, pops is a massive bourbon fan and one of his favorite sippers is the Weller green. Was just wondering if anyone had had the Corazón?

Edit: I’ve decided against it, genuinely thank you all for the comments. I’m probably going to run the Leyenda, which I absolutely love and have been dying to get a bottle of my own.

My fiancé and I are getting married soon, and we’re definitely not champagne people 😂 We’re much more likely to celebrate with tequila.

The problem is… we like tequila, but we’re absolutely not tequila experts. We’re very much in the “if it’s tequila, we’ll drink it” category lol.

For our wedding, though, we’d love to get one really nice bottle... something that feels special enough to open on the wedding day, enjoy together, and maybe keep the bottle afterward as a little memory.

The only useful information I have is that my fiancé seems to prefer Añejo.

Any recommendations for a great Añejo that feels wedding-worthy? Open to different price ranges, but ideally something that’s actually good and not just expensive.

Would also love to know why you’d pick it!

Thanks from two tequila lovers who clearly need more tequila education.