Frida Kahlo Anejo 750ML

Frida Kahlo Anejo 750ML is a 100% blue agave añejo tequila from highland Jalisco, Mexico, bottled at 40% ABV (80 proof) in a 750ml bottle. Produced under NOM 1465 in Jesús María — deep in the Altos de Jalisco — this expression distinguishes itself through a 28-hour slow cook in antique adobe brick ovens, a traditional technique that draws out a rich interplay of roasted agave sweetness and herbal complexity rarely found in modern production.

Quick Facts: ABV: 40% (80 Proof)  |  Origin: Jesús María, Jalisco, Mexico (Highlands)  |  Añejo  |  NOM 1465

Production & Heritage

The Frida Kahlo tequila range draws its name from Mexico's iconic artist, but the liquid inside is rooted in highland agave tradition rather than celebrity branding alone. Blue agave piñas are hand-selected at peak maturity and slow-cooked for a minimum of 28 hours inside antique adobe brick ovens — a step that removes bitterness and concentrates the natural sugars before pressing extracts only the finest juices. The extracted juice undergoes natural fermentation lasting up to four days, followed by double distillation in antique copper pot stills. The resulting spirit is then aged in oak barrels to reach añejo classification, which under Mexican regulation requires a minimum of one year and up to three years of barrel maturation.

Tasting Notes

Aroma: The nose opens with damp earth and roasted fruit, followed by waves of honey, soft vanilla, and lanolin. Deeper inhalation reveals dried herbs, a touch of brine, and faint peanut butter richness that speaks to extended fermentation.

Taste: The palate entry is grassy and sweet, giving way to an oily, buttery mid-palate layered with caramel, cinnamon, and cooked agave. Oak influence builds steadily, balanced by a subtle herbal backbone and light smoky undertones that keep the sweetness in check.

Finish: Medium to long, with lingering vanilla, warm oak tannins, and a whisper of smoke. The texture remains smooth and slightly viscous, leaving a pleasant herbaceous echo.

How to Drink Frida Kahlo Añejo

This añejo rewards sipping neat at room temperature, where the adobe-oven character and oak aging are most expressive. A single ice cube opens up the buttery mid-palate without drowning the herbal nuances.

• Oaxacan Old Fashioned: The caramel and smoke notes stand up beautifully alongside a mezcal rinse and mole bitters.
• Tequila Manhattan: Honey and oak tones pair naturally with sweet vermouth and Angostura, holding structure where lighter tequilas might fade.
• Añejo Highball: Topped with high-quality tonic or ginger beer, the roasted fruit and cinnamon notes create a refreshing long drink with genuine depth.

Best For

• Gifting a tequila enthusiast who appreciates traditional highland production
• After-dinner sipping alongside dark chocolate or dessert
• Introducing a whiskey drinker to aged tequila through familiar oak and caramel flavors
• Adding a conversation piece to a curated home bar with its distinctive artistic bottle

Frequently Asked Questions

What does Frida Kahlo Añejo taste like? Frida Kahlo Añejo delivers a flavor profile centered on honey, caramel, and cooked agave, supported by oak, cinnamon, and a buttery herbaceous quality. A thread of light smoke and roasted fruit adds depth without overwhelming the core agave character.

How does Frida Kahlo Añejo compare to Patrón Añejo? Both are 100% blue agave añejos, but Frida Kahlo relies on antique adobe brick ovens and a minimum 28-hour cook, which tends to produce deeper roasted and earthy notes, while Patrón uses a combination of tahona and roller mill extraction for a characteristically smooth, citrus-forward profile.

Is Frida Kahlo Añejo good for sipping neat? Yes — the extended oak aging, buttery texture, and layered caramel and herb notes make it well-suited to neat sipping, particularly for drinkers who enjoy warming, oak-driven spirits.

Where is Frida Kahlo Añejo made? Frida Kahlo Añejo is produced under NOM 1465 in Jesús María, located in the highlands (Altos) of Jalisco, Mexico — a sub-region known for sweeter, more fruit-forward agave due to its higher elevation and red iron-rich soil.

What foods pair well with Frida Kahlo Añejo? Dark chocolate truffles complement the caramel and vanilla oak notes. Mole negro mirrors the tequila's smoky herbaceous depth. Grilled stone fruit echoes the roasted fruit aromas. Aged Manchego cheese matches the buttery richness. Churros with cajeta amplify the honey and cinnamon character.

What sizes does Frida Kahlo Añejo come in? The standard and most widely available format is the 750ml bottle.

Is Frida Kahlo Añejo worth the price? Frida Kahlo Añejo positions in the mid-premium añejo tier, and the traditional adobe brick oven production, natural four-day fermentation, and copper pot double distillation represent genuine craft at a price point where many competitors have shifted to modern autoclaves and diffusers.

Why Frida Kahlo Añejo?

What separates this expression from the crowded añejo shelf is the commitment to a 28-hour adobe brick oven cook — a labor-intensive step most modern distilleries have abandoned in favor of faster autoclaves. Combined with natural fermentation lasting up to four days and double distillation through antique copper pot stills, the production pipeline here is deliberately slow and traditional. The result is an añejo that tastes of its highland terroir: sweet, earthy, and herbaceous with genuine oak complexity layered on top. For drinkers who value process as much as polish, Frida Kahlo Añejo delivers substance behind its striking label.