El Tesoro Añejo is one of the more special pours on the agave list at Camp West in West Seattle, the kind of tequila that rewards a quiet moment and a slow sip. Made the traditional way at the legendary La Alteña distillery in the Jalisco Highlands, this añejo takes El Tesoro’s pure, tahona-crushed Highland agave and ages it patiently in oak. The result is rich, layered, and remarkably smooth, a tequila for anyone who wants to understand what time and tradition can do to agave.
About the Producer
El Tesoro is produced at Destilería La Alteña in Arandas, Jalisco, founded by Don Felipe Camarena in 1937 and today overseen by his grandson, third-generation Master Tequilero Carlos Camarena. The Camarena family is revered for refusing shortcuts, milling agave with a traditional tahona stone and fermenting with the agave fibers in wooden tanks. La Alteña is one of the most respected distilleries in all of tequila.
Agave & Region
El Tesoro comes from agave grown in the mineral-rich Highlands of Jalisco, at elevations around 7,000 feet. That high-altitude terroir tends to produce agave with a rounder, fruitier, more floral character. The agave is cooked in traditional ovens, crushed by the tahona, and the añejo is then aged in American oak ex-bourbon barrels to build its deep color and complexity.
Tasting Notes
Extended oak aging brings warm, rounded notes of ripe fruit, roasted nuttiness, vanilla, and a touch of light coffee and spice. The pure Highland agave still shines through underneath the barrel, keeping it bright rather than heavy. The finish is long, smooth, and gently warming.
How to Enjoy It at Camp West
This is a sipping tequila first and foremost. Enjoy it neat in a tasting glass, no ice, and let it open up over several minutes. It stands proudly alongside a fine whiskey or aged rum. While it can elevate a special cocktail, we think it is best appreciated on its own. A pour of El Tesoro Añejo is $21.
FAQ
What makes añejo different from blanco or reposado? Añejo means “aged,” referring to tequila matured in oak for at least one year. The longer rest gives it a darker color and richer, more complex barrel character.
What is a tahona? A tahona is a large stone wheel used to crush cooked agave the traditional way. It is labor-intensive but prized for the rich, earthy character it preserves.
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