Corazón Añejo Tequila 750ml is a 100% blue agave añejo bottled at 40% ABV from Los Altos de Jalisco, Mexico. Awarded 94 points by Wine Enthusiast, this expression stands out for a proprietary controlled oxygenation step after double distillation that rounds out the spirit before it enters oak barrels for 16 to 18 months of aging. Quick Facts: ABV: 40% (80 proof) | Origin: Los Altos de Jalisco, Mexico | Aged 16–18 Months | Distillery: Casa San Matías Production & Heritage Corazón Añejo is produced at Casa San Matías, one of Mexico's long-operating family-owned distilleries located in the highlands of Jalisco. The tequila is made from 100% blue Weber agave, double distilled, and then subjected to a controlled oxygenation process—an uncommon technique in which oxygen is deliberately introduced to the distillate after the second pass. This softens the spirit and enhances aromatic complexity before it is transferred into hand-selected oak barrels, where it rests for a minimum of 16 months and up to 18 months. The result is a noticeably supple añejo with layered flavor development that distinguishes it from expressions relying solely on barrel time for depth. Tasting Notes Aroma: Cooked agave arrives first, followed by warm vanilla and caramel. A subtle undercurrent of toasted almond and oak spice rounds out the nose. Taste: The entry is round and supple, with rich caramel and vanilla spreading across the palate immediately. Mid-palate, the body fills out to medium-full, introducing layers of dark chocolate and sweet baking spice. Cooked agave reasserts itself toward the peak, keeping the spirit grounded in its highland origin. Finish: Effortless and smooth, with a lingering sweetness of Canadian oak spice and a faint almond nuttiness. The finish carries moderate length without any harsh heat, tapering off cleanly. How to Drink Corazón Añejo Neat at room temperature is the ideal primary serve—the controlled oxygenation and extended barrel aging have already done the work of smoothing out the spirit, so adding water or ice is optional rather than necessary. A single large ice cube can be useful in warmer months, gently opening up the caramel and chocolate notes without diluting them. Old Fashioned: The prominent vanilla and caramel act as a natural foundation for bitters and a sugar element, producing a rich, dessert-leaning cocktail. Tequila Manhattan: The dark chocolate and oak spice in Corazón Añejo mirror the aged whiskey notes sweet vermouth typically complements, making this a seamless swap. Añejo Paloma: The weight and sweetness of this añejo balance grapefruit soda's tartness better than a blanco would, adding a warm oak backbone to the drink. Best For Gifting a tequila enthusiast who values aged, sipping-quality expressions After-dinner pours to replace brandy or aged rum Building a premium home tequila collection beyond blanco and reposado Hosting a side-by-side añejo tasting with friends Frequently Asked Questions What does Corazón Añejo taste like? It leads with rich caramel and vanilla, transitions into dark chocolate and baking spice at mid-palate, and finishes with a smooth, lingering oak sweetness. The overall profile is round, medium-to-full bodied, and notably free of harsh agave bite. How does Corazón Añejo compare to Espolón Añejo? Both are 100% blue agave añejos from Jalisco, but Corazón Añejo's 16-to-18-month aging period is longer than Espolón Añejo's roughly 11 months in American oak, which gives Corazón a heavier caramel and chocolate profile. Corazón also uses a controlled oxygenation step after distillation that Espolón does not employ, contributing to a softer, rounder mouthfeel. Is Corazón Añejo good for sipping neat? Yes—the double distillation combined with controlled oxygenation and over a year of barrel aging produces a spirit smooth enough to drink neat without water. Its 40% ABV keeps the heat restrained, making it approachable for those newer to sipping tequila straight. Where is Corazón Añejo made? Corazón Añejo is distilled at Casa San Matías in Los Altos de Jalisco, the highland agave-growing region of the Mexican state of Jalisco. The higher altitude and red clay soils of Los Altos are known for producing sweeter, fruitier agave compared to lowland Jalisco. What foods pair well with Corazón Añejo? Dark chocolate truffles complement the spirit's own cocoa notes; grilled pork with a mole sauce mirrors its spice and sweetness; aged Manchego cheese echoes the nutty almond undertones; caramelized flan creates a dessert pairing that amplifies the vanilla and caramel; and smoked brisket provides a savory contrast to the tequila's sweetness. What sizes does Corazón Añejo come in? The standard widely available format is the 750ml bottle. Is Corazón Añejo worth the price? Corazón Añejo positions as a mid-premium añejo—priced below ultra-premium single-estate bottlings but delivering 94-point quality and a unique production method that justifies its place above entry-level aged tequilas. For the category, it represents strong value relative to its critical scores and barrel aging duration. Why Corazón Añejo? The controlled oxygenation technique after double distillation is genuinely rare in tequila production and gives Corazón Añejo a textural softness that most competitors achieve only through significantly longer (and more expensive) barrel programs. Its 94-point rating from Wine Enthusiast and accumulation of over 100 awards in the last decade confirm that this is not a marketing gimmick but a production choice with measurable results. The 16-to-18-month aging window hits a sweet spot—long enough to develop deep caramel and chocolate complexity without the over-oaked tannic notes that can plague añejos pushed past two years. For anyone building out a tequila shelf with serious, sippable expressions from highland Jalisco, this bottle earns its place on merit.
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