*After letting this aerate for a few days, the strong acetone aroma/taste is more subdued. The opening carries wood, caramel, citrus, and a sweetness reminiscent of sarsaparilla, and a noticeable ethyl presence. On the palate, caramel leads with a fleeting jab of butter before cooked agave and orange/lime citrus emerge. Anise, pepper, and the same acetone thread detected in the blanco weave themselves into the añejo. A gripping wood tone anchors the profile, layered with consistent petrichor, crème brûlée reminisce, and a firm touch of barrel spice. The finish lingers with fading yet persistent wood, orange citrus, and light grassiness, while the petrichor clings.

An acetone edge and scathing ethyl greet first, eventually cut by bright and energetic bursts of green apple and unripe pineapple lifted by lime citrus and toasted nuttiness that wafts. On the palate, an unapologetic fermented acetone note bullies. The profile leans toward a fruity-citrus medley, almost like a frozen slushie, layered with nuttiness and prominent grassiness. Still, for me, the cooked agave remains subdued and hard to appreciate. The finish is citrus-driven, lingering with clinging fruit tones, leaving only a ghostly trace of agave in its wake.