Lobos 1707 Anejo 750ML

Lobos 1707 Añejo 750ml is a 100% Blue Weber agave tequila aged 12–18 months and finished in Pedro Ximénez Sherry casks, bottled at 40% ABV. Recognized with a Master medal at the 2022 Tequila and Mezcal Masters and a Gold Medal at the 2023 San Francisco World Spirits Competition, this añejo distinguishes itself through an unconventional solera-style Sherry barrel finish that layers dried fruit richness over classic roasted agave character.

Quick Facts: ABV: 40%  |  Origin: Arandas, Jalisco, Mexico  |  Aged 12–18 Months, PX Sherry Cask Finish  |  Distillery: Compañía Tequilera de Arandas (NOM 1460)

Production & Heritage

Lobos 1707 Añejo is produced at Compañía Tequilera de Arandas (NOM 1460) in the highlands of Arandas, Jalisco—a sub-region prized for the sweeter, fruitier agave that thrives in its elevated red clay soils. After harvest, the 100% Blue Weber agave is cooked, fermented, and double-distilled before entering American white oak barrels for 12 to 18 months of primary aging. What separates this expression from most añejos on the market is the secondary finishing step: the aged tequila moves into Pedro Ximénez Sherry wine barrels managed through the solera method, a fractional blending system where older and younger stocks mingle continuously, building layered complexity that a single static barrel cannot achieve.

Tasting Notes

Aroma: Fresh herbal notes greet the nose first, followed by toasted oak and a light smokiness. Deeper inhales reveal roasted agave sweetness, caramel, and a distinct dried-fruit richness from the PX Sherry influence.

Taste: The entry is plush—caramelized agave and vanilla-toffee sweetness coat the palate immediately. At mid-palate, walnut skin bitterness and warm ginger spice emerge, balanced by dried fig and raisin-like depth courtesy of the Sherry cask. A soft chocolate-toned undertone rounds out the peak, knitting the oak and fruit elements together.

Finish: Long-lasting and sweet, with lingering toasted oak, vanilla cream, and a faint coffee-like smokiness. The PX influence persists as a gentle raisin warmth that fades slowly.

How to Drink Lobos 1707 Añejo

Neat in a wide-rimmed glass at room temperature is the best way to appreciate the solera-finished complexity; a few drops of water can open up the dried-fruit notes further. The Sherry cask sweetness also makes this añejo an excellent cocktail base.

• Old Fashioned — The caramel and vanilla-toffee profile amplifies the cocktail's brown-sugar backbone without overpowering the bitters.
• Añejo Manhattan — Dried fig and walnut notes from the PX finish complement sweet vermouth in a way lighter tequilas cannot.
• Tequila Espresso Martini — The subtle coffee and chocolate undertones mirror and reinforce the espresso, creating a seamless integration of spirit and mixer.

Best For

• Gifting a tequila enthusiast looking for a non-traditional añejo experience
• After-dinner sipping alongside dark chocolate or dessert
• Side-by-side tastings comparing Sherry-finished spirits across categories
• Hosting a cocktail evening where a single añejo can anchor multiple recipes

Frequently Asked Questions

What does Lobos 1707 Añejo taste like? It delivers caramelized agave, vanilla cream, and toasted oak up front, followed by dried fig, walnut, and warm ginger spice from its Pedro Ximénez Sherry cask finish. The finish is long, sweet, and lightly smoky.

How does Lobos 1707 Añejo compare to Casamigos Añejo? Both are 100% Blue Weber agave añejos at 40% ABV, but Lobos 1707 undergoes a secondary Pedro Ximénez Sherry cask finish using the solera method, which adds dried-fruit and nutty depth that Casamigos Añejo—aged solely in American oak—does not typically exhibit. Lobos 1707 leans richer and more dessert-forward, while Casamigos tends toward a smoother, more straightforward caramel-vanilla profile.

Is Lobos 1707 Añejo good for sipping neat? Yes—the rounded, plush texture and layered flavor profile from the dual-barrel aging process make it well-suited to neat sipping. A few drops of water can further unlock the dried-fruit and chocolate undertones.

Where is Lobos 1707 Añejo made? It is produced at Compañía Tequilera de Arandas (NOM 1460) in Arandas, a highland town in the Los Altos region of Jalisco, Mexico, known for producing agave with higher sugar content and brighter fruit character.

What foods pair well with Lobos 1707 Añejo? Dark chocolate truffles complement the soft cocoa undertones. Grilled stone fruit such as peaches echoes the caramelized sweetness. Manchego or aged Gouda plays off the nutty, Sherry-influenced notes. Mole-sauced dishes mirror the spice complexity, and crème brûlée matches the vanilla-toffee richness.

What sizes does Lobos 1707 Añejo come in? The standard offering is a 750ml bottle, which is the most widely available format.

Is Lobos 1707 Añejo worth the price? It positions as a premium añejo, and the Pedro Ximénez solera finishing step adds a layer of production cost and complexity that many competitors at a similar price tier do not include. Multiple gold-level competition medals, including a Master at the 2022 Tequila and Mezcal Masters, support its standing in the premium segment.

Why Lobos 1707 Añejo?

The defining differentiator here is the solera-method Pedro Ximénez Sherry barrel finish—a technique borrowed from Andalusian winemaking and rarely applied to tequila. That process introduces dried-fruit sweetness, walnut depth, and chocolate complexity that sit cleanly on top of the highland agave's natural brightness. Recognition at the 2022 Tequila and Mezcal Masters (Master medal) and the 2023 San Francisco World Spirits Competition (Gold Medal) confirms that the approach translates into measurable quality, not just marketing novelty. For drinkers who already appreciate standard oak-aged añejos and want to explore what a secondary Sherry cask can bring to the category, Lobos 1707 Añejo is one of the more compelling options available.