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1800 Tequila Reserva Añejo is a refined expression of Mexican craftsmanship, produced in Jalisco from 100% Weber Blue Agave that is carefully selected and harvested at full maturity. After being slow-roasted to coax out natural sweetness, the agave undergoes double distillation to achieve clarity and smoothness. What sets the Añejo apart is its extended maturation process: the tequila is aged for a minimum of 14 months in both French oak and American oak barrels, which infuse it with layers of complexity, depth, and a signature warmth that distinguishes it within the Reserva collection.
This aging process transforms the crystal-clear spirit into a rich amber tequila, with oak influence complementing the agave’s natural character. The result is a spirit that embodies balance, elegance, and a hint of indulgence — perfect for sipping neat or over ice when the nuances can be fully appreciated. The Reserva line is a tribute to 1800’s legacy, a brand that has been at the forefront of tequila making since its founding and remains celebrated for marrying tradition with innovation.
Presented in the brand’s iconic triangular bottle inspired by Mayan pyramids, 1800 Añejo reflects sophistication and heritage. It has become a staple choice for tequila enthusiasts seeking a deeper, barrel-influenced profile while still enjoying the smooth purity that defines the house style.
1800 Tequila Reserva Añejo is a refined, barrel-aged expression that highlights the depth of carefully matured blue Weber agave. Rested in French oak for a minimum of 14 months, it reveals a rich bouquet of toffee, butterscotch, and toasted oak layered with dried fruit and warm spices. On the palate, flavors of caramel, dark chocolate, and roasted nuts mingle with hints of cinnamon and vanilla. The texture is smooth and rounded, carrying into a long, elegant finish with both sweetness and spice in balance.
This Añejo tequila pairs best with dishes that complement its richness and complexity. As a Starter, it works with spiced nuts, chorizo bites, or roasted red pepper spreads. For the Main Course, it shines with mole poblano, braised short ribs, grilled lamb, or cedar-plank salmon, where its depth enhances bold flavors. In the Cheese course, aged manchego, parmesan, or smoked gouda draw out its nutty and caramel tones. For Dessert, it is ideal alongside flan, tres leches cake, or dark chocolate mousse, where its smooth sweetness harmonizes with indulgent textures.