This Añejo STILL Tastes Like Agave… Tapatío Añejo Review

This Añejo STILL Tastes Like Agave… Tapatío Añejo Review

From Tasting Tequila with Brad by Bradley Niccum

May 4, 2026 · 5 min

About this episode

This episode reviews Tapatío Añejo, highlighting its agave-forward profile and traditional production methods.

Tapatío Añejo review, additive-free tequila, añejo tequila review, La Alteña NOM 1139, Camarena tequila, agave forward tequila, traditional tequila Most añejo tequilas lean heavy into oak… but this one doesn’t. In this review, I break down why Tapatío Añejo is considered a cult favorite and why it STILL tastes like agave after 18 months in bourbon barrels. Produced at La Alteña Distillery (NOM 1139) by the Camarena family, this additive-free tequila is made using traditional methods—brick ovens, tahona + roller mill extraction, open-air fermentation, and copper pot distillation. We’ll cover: * The NEW bottle & label update * Nose, palate, and finish * Why this stands out from other añejos * Who this tequila is perfect for (including whiskey drinkers) If you’re looking for a true agave-forward aged tequila, this might be one of the best values out there. Drop a comment: Do you prefer agave-forward or oak-forward añejos? #tapatio #tequila #anejo #additivefreetequila #tequilareview ©Tasting Tequila with Brad

People in this episode

Host: Bradley Niccum

Topics covered

  • tequila review
  • añejo tequila
  • agave-forward tequila
  • traditional tequila production
  • Camarena family
  • bourbon barrel aging

Keywords

  • Tapatío Añejo
  • additive-free tequila
  • agave forward
  • añejo review
  • La Alteña
  • Camarena tequila
  • bourbon barrels
  • tequila tasting

Mentioned in this episode

Organizations: La Alteña Distillery, Camarena

Products: Tapatío Añejo

Places: NOM 1139

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