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Neither is better. They do different jobs. Reposado rests two months to under a year in oak, so it keeps bright cooked agave under vanilla, caramel and light spice. It works neat, on the rocks or in a Margarita or Paloma. Añejo rests at least a year in barrels of 600 liters or less, turning rounder and richer, with dark chocolate, dried fruit and toasted oak. It suits slow sipping and gifting, especially if you like bourbon.
Our guide to añejo vs reposado compares them side by side. Taste both from one brand to learn the difference. TROPA Reposado is available now, and the limited TROPA Añejo sells out fast, so join the waitlist for the next release.
