After two distillations, the Anejo is aged for two years, longer than any tequila in its class. Riazul selected French oak barrels previously cured with XO Cognac, made with wood from the Citeaux forests of Burgundy which feature a medium toast and indigenous vanilla tannins.

The Anejo displays subtle hints of agave, driven by delicate flavors of honey, vanilla, dried fruits, and spices.