While tequila aficionados may be familiar with the categories reposado (aged at least two months) and añejo (aged at least a year), the extra-añejo label applied to tequilas aged more than three years wasn't established until 2006.
At that time, this tequila was already mellowing in oak barrels, so someone at AsomBroso was definitely looking ahead. Distilled according to time-honored practices using organically grown 100 percent blue agave, AsomBroso 11 Year Añejo is then patiently aged in French oak barrels, imparting the tequila with a unique bouquet of aromas and a smooth, warm mouthfeel. Since the agave plants harvested were ten years old, and it sat for an unheard-of eleven years, this expensivo spirit took more than two decades to make, and displays the kind of elegance and refinement that can only come with age. Wondering about the shape of the hand-made bottle? It was inspired by an eighteenth-century crystal decanter discovered in an English castle by founder Ricardo Gamarra, and is replete with intricate millefiori glass "flowers."