Making a good anejo tequila is difficult!…
Pouring blanco tequila on a barrel and then waiting for a year is not difficult, but picking the right barrel is what makes the difference.
Oak is what is used, but there’s more to it than that. There is french oak, american oak, canadian oak, oak which has been charred, oak which has been used for red wine, port wine … and the list goes on. The agave flavour of a fresh blanco tequila is fragile and resting on oak can easily take away that distinct freshness and complexity.
The 30-30 Anejo Tequila has kept the good agave profile and is still a fine and robust sipping tequila.