You’re standing in the store and you’ve got two bottles in front of you: one says reposado, the other says añejo.
You know both are tequila, you know one probably costs more, and maybe you’ve heard one’s meant for sipping… but that’s about it.
So what do you do? You guess. Or you walk away. Or you Google it (which, to be fair, is probably how you got here).
You’re not the only one. Tequila types aren’t always explained clearly. But once you understand what makes reposado and añejo different, the decision starts to feel less like a gamble and more like a good kind of choice.
Let’s take it slow and help you find the one that fits what you’re actually in the mood to drink.
Psst. Here’s a quick guide on what even is the spirit we call tequila.
What Is Reposado Tequila?
Let’s cover our basics first. Reposado is tequila that’s had a moment to rest; not long enough to forget where it came from, but long enough to show up a little more composed.
It starts the same way any tequila does: cooked agave, fermentation, distillation, but then it’s moved into oak barrels for a short stretch.
That time in wood adds something new: softness, a little spice, and a touch more presence.
Aged Between Two Months and One Year in Oak Barrels
This aging window is short, on purpose.
The tequila picks up notes from the barrel, but they don’t take over. That’s what makes reposado distinct: it keeps the brightness of the agave while gaining a little weight from the oak.
Known for Its Balance of Agave Freshness with a Touch of Wood
If blanco is sharp and direct, reposado is smooth without being soft. You’ll catch some spice, maybe a bit of citrus, and just enough oak to know it was aged, but not long enough to feel heavy.
It’s balanced in the way good design is balanced. Everything in the right place, with nothing trying too hard.
Often the Bartender’s Go-To for Elevated Cocktails
If you’ve had a really good tequila-based Old Fashioned or stirred Negroni variation, it probably started with reposado. The flavor holds up to mixing without getting lost, which makes it a favorite behind the bar.
It adds depth without asking for attention which frankly is exactly what you want in a drink that’s about more than just the spirit.
What Is Añejo Tequila?
You’ve probably seen it described as the “older” one. Or the “sipping” one. Which isn’t wrong. It’s just… incomplete.
Añejo is what happens when tequila is left alone for a while to let the flavors develop. The rules say it has to sit in oak for at least a year, and no more than three. That might not sound like much, but tequila picks things up fast.
Aged from One to Three Years in Smaller Barrels
Remember that small barrel detail? It matters. It allows for more surface contact, which in turn means that the spirit absorbs flavor from the wood without drowning in it.
Here’s what that usually brings:
- Vanilla, but not syrupy
- Toasted oak, more dry than sweet
- Warm spice (like the inside of a spice drawer)
- A little dried fruit, usually closer to fig than raisin
Bonus: If the añejo is well made, you can still taste the agave beneath all the beautiful complexity.
Flavors Shift Toward Vanilla, Caramel, and Warm Spice
The time in oak pulls the flavor away from bright, grassy agave and into something warmer and more layered.
You’ll taste things like dry vanilla, roasted sugar, maybe even a little cinnamon or clove if the barrel had something to say.
The clear agave taste is still there, just a little hidden. The sweetness isn’t sticky, and the spice doesn’t burn. It all moves together in a way that makes you want to slow down and see what’s next.
A sipping tequila meant to slow things down
If you’re looking for a tequila to go absolutely wild with (shots on shots, music too loud, maybe some questionable decisions… you get it) then this probably isn’t the right time for añejo.
And hey, no judgment. We’ve all been there.
But añejo is built for a bit more nuance. There’s so much going on in the glass; layers of warmth, spice, sweetness, depth, that it genuinely deserves your attention. So sit down for this pour, let it move through you, and maybe even let it take you somewhere.
Verdict: Don’t shoot it. Sip it.
Reposado vs Añejo in How They’re Made
This part actually starts the same. Which is probably why a lot of people assume reposado and añejo aren’t all that different. But once you get into how they’re treated after distillation, the gap starts to open up.
Same plant. Same process. Very different outcomes. Mostly because of time, the barrels, and the decisions made after the tequila comes off the still.
Both Start with Agave Cooked, Crushed, and Distilled
Every proper tequila begins the same way. Mature blue Weber agave is cooked until the sugars start to break down, then crushed to release the juice. That juice gets fermented, distilled, and turned into the clear spirit that becomes the base for everything else.
At that point, it could go straight into a bottle as a blanco. Or it could get moved into a barrel and start to evolve.
Want reposado? You wait a little. Añejo? Wait a tad bit longer.
The Difference Is in the Aging: Time, Wood, and Patience
Let’s lay it out clearly:
- Reposado is aged for 2 to 12 months
- Añejo is aged for 1 to 3 years
Both rest in oak barrels, but añejo usually gets smaller ones for more contact
The longer the rest, the more wood influence you’ll taste
But let’s go beyond the number of months for a second. What really matters is the intention behind the aging. In good hands, aging allows for the barrel to add flavour and character. In bad hands? Expect muddy or even flat tequila.
Celosa’s Barrel Process Brings Complexity Without Losing the Agave
At Celosa, we start with slow-cooked, highland agave, harvested at peak sugar.
Then we rest it in French oak barrels that once held Napa Valley red wine (Pinot Noir and Cabernet Sauvignon to be exact). Beyond adding that signature blush color, those bring out something softer in the tequila without covering the agave itself.
The result is balanced and textured without tasting manipulated. You taste the plant, the barrel, and the time they spent together… without having to dig for it.
Curious to know how this gorgeous blush tequila is made? Read here.
How Each Tequila Type Shows Up in the Glass
If you’re not sure what you’re drinking, just look at the pour.
Reposado usually lands somewhere between light gold and soft amber. Añejo comes in darker… more bronze, maybe a deep copper depending on the barrel and how long it sat.
And the rest? You’ll taste it.
New to drinking tequila? Click here for a great guide on all the ways to drink tequila.
Reposado Hits with Honeyed Agave, Subtle Oak, and Citrus
For reposado, you’ll probably taste something like this: the brightness of agave, mellowed by a bit of oak, with a lift of fruit or spice at the edge.
Think: lightly toasted nuts. Orange zest. A faint sweetness that fades instead of clings. It’s the kind of flavor that works just as well in a cocktail as it does neat; structured enough to stand out, soft enough to blend in.
It gives you a little bit of everything without ever trying too hard.
Añejo Opens with Richness: Think Dried Fruit, Nutmeg, and Toast
The moment añejo hits your tongue, you’ll know it waited longer. The texture is fuller. The sweetness is darker. You might catch dried fig, roasted almond, or the soft edge of something like nutmeg or clove.
There’s a roasted note here too: like toast. The oak pulls the flavors together and gives the tequila more weight without making it heavy.
If reposado is a conversation you can have while doing something else, añejo is the one that keeps you from checking your phone.
Texture Matters Too: Reposado Is Lighter, Añejo Is Silkier
This part’s easy to miss if you’re only focused on flavor, but texture is half the experience.
Reposado usually feels lighter on the palate. It moves fast, finishes clean, and doesn’t linger in the way some aged spirits do.
That’s what makes it so great for cocktails: you get depth without too much weight.
Añejo, on the other hand, tends to coat more. It has a silkier mouthfeel without being thick or syrupy. It’s smooth in a way that speaks to time well spent.
If you’re not sure which you prefer, pay attention to how long the flavor stays and how it leaves. That’s texture talking.
When to Reach for Which
There’s really no cheat sheet here, but there are a few things to think about.
Reposado Works When You Want Layered but Lively
Great in cocktails, easy to sip. It’s structured but still fresh, with just enough oak to keep it interesting.
Añejo Is for When the Night Is Slower, or the Glass Is Solo
This one’s for quiet nights or no company at all. It’s smooth, steady, and doesn’t ask for anything but your attention.
Or Skip the Rules: If It’s Celosa, You’re Already on the Right Path
There’s no wrong time for tequila made with care.
Celosa is a rosé reposado rested in red wine barrels from Napa, which gives it a natural softness and a delicate tint you’ll notice before the first sip. The flavor moves like a reposado (structured and fresh) but finishes with the kind of calm you’d expect from something much older.
And when you’re in the mood for something satin-soft and finished like a kiss you weren’t expecting, pour yourself some Celosa Pink Tequila. Shop online or find a distributor near you.
