Riazul Anejo

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After two distillations, the A¤ejo is aged for two years ? longer than any tequila in its class. Riazul selected French oak barrels previously cured with XO Cognac, made with wood from the Citeaux forests of Burgundy which feature a medium toast and indigenous vanilla tannins. The A¤ejo displays subtle hints of agave, driven by delicate flavors of honey, vanilla, dried fruits, and spices.