If I was going to use one word to describe Riazul Anjeo it would be superb- simple as that.
It is without a doubt, Riazul is one of the most impressive tequilas I’ve come across, and probably the most impressive Anejo variety I’ve yet to review.
I like to compare my experience of Riazul with that of a blind date. Up until a few months ago, I hadn’t heard of Riazul. So, when I received a sample of their Anejo I wasn’t sure what to expect, and I was left wondering what was in store for me.
So as if to say I was on a blind date, I walked into the restaurant and met my date. At first glance, I admired the look of my date, who happened to have just the right amount of curves. But is she more than just gorgeous, does she have any substance?
Let’s get back to the tasting notes, because if I tried to continue the date analogy it might begin to read like a Penthouse Letter- and, well, that’s not what we do here.
Once I got past the intense yet simple elegance of the bottle of Riazul Anejo, I decided to inspect further.
After opening the bottle, I was hit with a brilliant intense nose of agave, pineapple, honey and hints of sweetness. So far, I was thinking this would remind me of many other tequila’s I’ve tried in the past.
So, I moved in closer for a taste. Immediately upon tasting it I was hit with a symphony of notes of heavy milk chocolate, followed by caramel, coconut and espresso. In simplest terms, I was blown away, while a newer competitor to the tequila market, if these guys decide change anything they should be dragged outside and flogged. This is the first review where I can say that between a price point and flavor profile it is a perfect spirit.
To add to my love letter to Riazul Anejo towards the end of my initial tasting, I felt like having a cigar, specifically a Partagas Black. After a few puffs, I took another sip of the Riazul Anejo and was hit with the flavors of crÃ¨me, cake and tiramisu.
I sent the above tasting notes to the president of Riazul, IÃ±aki Orozco explaining how in love I was with his Anejo offering and asking how they got it so right.
He took it upon himself to educate me slightly on the process behind this phenomenal spirit.
Riazul begins with Blue Agave- browned in the highlands of Jalisco, a region known as Los Altos. Riazul harvests from a private 1600 acre supply of agave, which is grown red volcanic soil rich with minerals and iron.
Moving on to distillation, Riazul produces small batches between 2000-2500 liters out of 5000 liter copper pot stills. After two distillations, Riazul Anejo is aged for 24 months in 180 liter French oak barrels originating from the Citeaux forests of Burgundy. Riazul advised they’ve chosen these barrels in particular to allow the opportunity for further notes of honey, vanilla, dried fruit and spices to develop.
Even with all the background information on how and why, with a spirit this impressive, I still feel that something is left out of the story. Some secret they haven’t revealed as of yet. However they did it, Riazul accomplished this but they’ve managed to produce an anejo tequila that is on par with, if not better than, most extra anejos.
Final Rating- 10/10
Due to the Riazul Anejo’s incredible flavor profile, we decided to see how it worked in cocktails.
The Sweet and Sassy
2oz Riazul Anejo
Los Amantes Joven Mezcal(One Bar Spoon Rinse Coupe Glass)
Â¼ Line juice
Half spoon agave tequila
1/2 oz Batavia arrack
Add all ingredients and dry shake with eggwhite
Then shake with ice
3 Dashes Bittermens Xocolatl Mole Bitters
2 Dashes Fee Brothers Cherry Bitters