Nose: Caramel apple pie right out of the gate. Once it opens up, it shifts from pie to juice - more tart, sugary apple with a processed edge. There’s oak and citrus in the mix, along with baking spice, and just a whisper of cooked agave if you’re really looking for it. Palate & Mouthfeel: Nice oiliness, good coat. Unlike the nose, the agave shows up early here - cooked and earthy - before the barrel notes take over. Cinnamon, black pepper, and that same sweet apple show up again, but now it’s caramel dipped and leaning more juicy than tart. A little one note, but not flat. Finish: Warm baking spice carries through, with lingering oak. The sweetness drops off, leaving more barrel than agave. Final Thoughts: Hard to say definitively, but I’d be very surprised if there aren’t additives here. The nose and finish have that overly polished, slightly synthetic feel. That said, it’s not bad - doesn’t come off as cloying or overly doctored. It’s not complex, but the flavor profile is accessible and checks a few boxes for an Añejo.

Green label, number 36624.

Medium amber in the glass. Aroma of caramel, oak and cooked agave. Flavor of caramel, black pepper, cooked agave, oak and a hint of vanilla that seems added. Medium finish.

In the aroma, there is a noticeable presence of yeast funk accompanied by hints of oak, brandy, molasses, and cooked agave. Upon tasting, wood notes take center stage, complemented by distinct yeast and molasses tones, along with flavors of cooked agave, dark cherry, and orange citrus. Subtle earthy undertones, light spice, and a touch of alcohol contribute to the warm taste, while hints of cocoa add depth to the overall profile. A lingering peppery sensation is present on the tongue. The finish has persistent flavors of molasses and cooked agave, accompanied by a light saccharine note and enduring orange citrus nuances. The peppery sensation on the palate continues throughout the tasting experience, providing a consistent presence from start to finish.