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After two distillations, the Anejo is aged for two years - longer than any tequila in its class. Riazul selected French oak barrels, made from wood in the Citeaux forests of Burgundy and featuring a medium toast. The Anejo displays subtle hint of agave, driven by delicate flavors of honey, vanilla, dried fruits, and spices. You are most likely to find Riazul�s Anejo in upscale restaurants, cigar bars, etc.