Papacito Anejo Tequila
Papacito Añejo is made from 100% Weber Blue agave in Jalisco, with production tied to NOM 1589 (Tequila Matchmaker also lists the brand under NOM 1431, so bottlings may come from either). The process runs traditional: agave cooked in brick ovens rather than autoclaves or diffusers, then double distilled in copper pot stills. From there it rests in oak anywhere from 12 to 36 months — a genuinely wide window, meaning some bottles push well past the añejo minimum toward extra añejo territory. Expect a deep amber pour with cooked agave, vanilla, caramel, and oak leading the nose, opening into a layered palate of raw and cooked agave, olive, berry and tropical fruit, strawberry, citrus, cinnamon, and a light pepper finish, with herbal notes running underneath the barrel sweetness. Worth being straight with you: independent critic reviews for this brand are scarce, so these notes come from producer and retailer sources rather than third-party tasters. Built for sipping neat or anchoring a Tequila Old Fashioned.
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