“There’s a Tequila for everyone,” says Cameron Bogue, Bar Manager of Bar Pleiades at The Surrey hotel in New York City. For Bourbon and Cognac enthusiasts, Bogue recommends añejo or extra añejo Tequilas, which are aged for at least one year in French or American oak barrels, and often offer smoke, vanilla, wood and spice notes.
How best to enjoy añejo Tequilas? At Providence restaurant in Los Angeles, resident mixologist Zahra Bates serves it as a sipping Tequila; Bates raves about the “distinctively different” Riazul Añejo Tequila, which is aged for two years in French white oak barrels that formerly held Cognac or Brandy. Bogue favors sipping, but also suggests mixing añejos in classically inspired cocktails that call for aged spirits, such as an Añejo Old Fashioned or Añejo Manhattan; his añejo of choice is Casa Noble’s French white oak single barrel Tequila. And for those who have a sweet tooth, pair a snifter with crème brûlée, pecan pie or—for a grand finale on Thanksgiving—pumpkin pie.