Casamigos Anejo is the house’s most patient expression, given a longer stay in oak that deepens its color and richens its character. At Grappa, we reach for it when an evening calls for something to linger over, a tequila with the gravity of a fine after-dinner sipper.
About the Distillery
Casamigos began as a tequila made by friends for their own table, and that ethos of easy, generous drinking runs through every bottling. The agave is slow-roasted in traditional brick ovens, fermented without haste, and distilled with care. For the Anejo, the spirit is committed to oak for an extended aging, the longest in the core range, where wood and time do their quiet, transformative work.
Agave & Region
Like its siblings, the Anejo is born from blue Weber agave grown in the Highlands of Jalisco, Mexico. The elevated terrain and mineral-rich red soil yield agave of notable sweetness and roundness. That gentle foundation is the ideal canvas for long oak aging, which layers warmth and complexity onto the agave without overwhelming it.
Tasting Notes
The extra time in American oak brings forward notes of caramel and vanilla, with deeper tones of toasted oak, soft spice, and a touch of dried fruit. The palate is mellow and full, the agave woven into the wood rather than standing apart from it. The finish is long, warming, and smooth, a fitting close to a meal.
What to Pair It With
Its toasted, caramel depth is a natural companion to Grappa’s Famous Paella and the charred elegance of our Spaniard Octopus. It also stands up beautifully to the bold Spicy Sausage Rigatoni. See the full dine-in menu for more pairings.
How It’s Served at Grappa
Casamigos Anejo is poured neat for sipping or in a cocktail at $18.
FAQ
Where is it from?
Casamigos Anejo is produced in the Highlands of Jalisco, Mexico, from blue Weber agave grown in that elevated region.
What does it taste like?
Longer oak aging gives it caramel and vanilla over deeper toasted-oak and soft spice tones, with a mellow palate and a long, warming finish.
How is it different from the Reposado?
The Anejo spends considerably longer in oak than the Reposado, giving it a darker color, deeper wood character, and a fuller, more contemplative finish.
When you are ready, book a table, browse the cocktail & spirits list, and the dine-in menu.
