Tequila anejo must rest at least one year in oak barrels, and that time adds vanilla, caramel, and baking spice to the cooked agave core. El Viejito Anejo shows roasted agave, butterscotch, and a smooth, woody finish, with a pepper note that keeps it lively. Sip it neat or on a large cube as you would a good bourbon, or use it in a tequila Old Fashioned.