{"title":"Riazul","description":null,"products":[{"product_id":"riazul-anejo-750ml","title":"Riazul Anejo 750ML","description":"\u003cp\u003e\u003cstrong\u003eRiazul Anejo Tequila 750ML\u003c\/strong\u003e is a 100% blue Weber agave añejo tequila bottled at 40% ABV (80 proof) in a 750ml bottle. Awarded 96 points by Wine Enthusiast — ranking first among 164 añejos in a blind tasting and third out of more than 900 total tequilas evaluated — this expression stands as one of the highest-rated añejos on the market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40% (80 Proof)  |  Origin: Arandas, Jalisco, Mexico  |  Aged Minimum 2 Years  |  Distillery: Compañía Tequilera de Arandas (NOM 1460)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRiazul Anejo is produced at Compañía Tequilera de Arandas (NOM 1460), located in the highland town of Arandas in Jalisco's Los Altos region, where the elevated terrain and iron-rich red clay soil produce agave with higher sugar content. The tequila is double-distilled from 100% blue Weber agave, then aged for a minimum of two years in French oak barrels that were previously seasoned with Cognac — a significant departure from the American whiskey barrels used by the vast majority of añejo producers. That Cognac-barrel maturation imparts a distinctive richness and layered complexity that sets Riazul apart from conventionally aged expressions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Vanilla and caramel arrive first, followed by roasted agave and warm hints of dried fruit. Underneath, subtle spice notes and a whisper of toasted oak round out the nose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is silky, with an immediate wave of caramel and toffee that transitions into espresso, amaretto, and cinnamon sugar toast at the mid-palate. Roasted agave anchors the core, while baking spices and black pepper emerge toward the peak, adding depth without sharpness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and smooth, lingering with butterscotch, warm oak spice, and a touch of cocoa. The French oak influence is unmistakable in the refined, almost Cognac-like sweetness that slowly fades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Riazul Anejo\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis tequila rewards slow sipping neat at room temperature, where the Cognac-barrel influence and two years of aging can express their full range; a few drops of water can open up the dried fruit and espresso notes further. It also performs well in refined cocktails:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTequila Old Fashioned\u003c\/strong\u003e — The deep caramel and baking spice profile mirrors the brown-sugar richness this drink demands.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAñejo Manhattan\u003c\/strong\u003e — Butterscotch and oak tannins from the French barrels integrate seamlessly with sweet vermouth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMexican Coffee\u003c\/strong\u003e — Natural espresso and cocoa notes in the tequila amplify a hot coffee build without competing with it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGifting a tequila enthusiast who appreciates barrel-influenced complexity\u003c\/li\u003e\n\u003cli\u003eAfter-dinner sipping alongside dessert or a fine cigar\u003c\/li\u003e\n\u003cli\u003eSide-by-side añejo tastings comparing barrel types and aging philosophies\u003c\/li\u003e\n\u003cli\u003eCelebrating a milestone where a top-rated, award-winning spirit is warranted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Riazul Anejo taste like?\u003c\/strong\u003e Riazul Anejo delivers a rich, layered profile dominated by caramel, espresso, toffee, and roasted agave, with secondary notes of cinnamon, dried fruit, and black pepper. The Cognac-seasoned French oak barrels give the finish a smooth butterscotch and cocoa character uncommon in most añejos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Riazul Anejo compare to Clase Azul Añejo?\u003c\/strong\u003e Both share a sweet, dessert-like profile, but Riazul Anejo achieves its complexity through Cognac-seasoned French oak aging rather than the American oak barrels Clase Azul uses. Riazul's Wine Enthusiast 96-point score and first-place blind-tasting finish among 164 añejos also give it a strong critical edge in the category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Riazul Anejo good for sipping neat?\u003c\/strong\u003e Absolutely — its two-year aging period, silky texture, and layered flavor profile make it one of the more compelling neat-sipping añejos available. The Cognac-barrel influence adds a refinement that appeals to brown-spirits drinkers beyond the tequila category.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Riazul Anejo made?\u003c\/strong\u003e Riazul Anejo is produced at Compañía Tequilera de Arandas (NOM 1460) in Arandas, a town in the highland region of Jalisco, Mexico. The Jalisco Highlands, known locally as Los Altos, are prized for agave with elevated sugar content due to the altitude and mineral-rich soil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Riazul Anejo?\u003c\/strong\u003e Dark chocolate truffles complement the cocoa and espresso notes naturally present in the tequila. Crème brûlée echoes its caramel and vanilla character. Grilled stone fruits like peaches intensify the dried-fruit undertones, while aged Manchego cheese provides a savory counterpoint to the butterscotch sweetness. Mole-sauced dishes also work exceptionally well, mirroring the baking spice and roasted complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Riazul Anejo come in?\u003c\/strong\u003e The standard and most widely available size is the 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Riazul Anejo worth the price?\u003c\/strong\u003e Riazul Anejo positions as a premium añejo, and its 96-point Wine Enthusiast score — the highest in a field of 164 añejos tested blind — supports its placement at that tier. For drinkers seeking Cognac-barrel complexity and verified critical acclaim, it represents strong value relative to comparably priced luxury añejos.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Riazul Anejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining differentiator is the Cognac-seasoned French oak aging, a technique that remains rare in the tequila world and gives Riazul Anejo a distinctly refined character that bridges the gap between aged tequila and fine Cognac. That difference is not just marketing — Wine Enthusiast confirmed it with a 96-point score and a first-place finish among 164 añejos evaluated blind, ranking it third among more than 900 total tequilas. The combination of highland-grown agave, double distillation, and a full two-year maturation creates a depth of flavor that stands up to serious scrutiny. For anyone seeking an añejo that transcends the category's typical flavor conventions, Riazul earns genuine consideration.\u003c\/p\u003e","brand":"Riazul","offers":[{"title":"Default Title","offer_id":44837929255081,"sku":"35016","price":79.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Riazul-Anejo__98066.jpg?v=1730501074"}],"url":"https:\/\/theliquorbarn.com\/collections\/riazul.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}