Pasote Añejo is the oak-rested, sip-and-savor member of the Pasote family on our agave list at Camp West, the 21+ cabin-inspired cocktail bar and restaurant in the West Seattle Junction. Made by acclaimed distiller Felipe Camarena at El Pandillo in the Jalisco Highlands, this añejo takes the same additive-free, traditionally crafted base as the blanco and rests it in barrels until it turns warm, layered, and smooth. It is a pour built for slowing down.
About the Producer
Pasote comes from Felipe Camarena, a third-generation tequilero known for his craftsmanship and inventive approach to distilling. He makes Pasote at his El Pandillo distillery (NOM 1579). Like the rest of the line, the añejo is recognized as additive-free, meaning no added sweeteners, coloring, or flavoring, so the barrel and the agave do all the work.
Agave & Region
This is a 100% blue agave (Agave tequilana) tequila from Los Altos, the Jalisco Highlands of Mexico. The agave is cooked in brick ovens, crushed with a tahona, fermented, and double-distilled in copper pot stills, then aged in barrels to earn its añejo classification (a minimum of one year in oak). The aging adds color and depth while keeping the additive-free character intact.
Tasting Notes
Rich and rounded, with cooked agave joined by vanilla, caramel, and toasted oak from the barrel. Expect warm baking spice, a hint of dried fruit, and a long, smooth finish. The traditional production keeps an agave backbone underneath all that mellow oak.
How to Enjoy It at Camp West
We pour Pasote Añejo at $17. This one is made for sipping, neat or over a single large cube, where the oak and agave have room to unfold. If you would rather have it stirred, it makes a deep, characterful base for an agave Old Fashioned. Ask your bartender for a recommendation.
FAQ
How is añejo different from blanco? Añejo is aged in oak for at least a year, giving it color, smoothness, and notes of vanilla and spice, while blanco is unaged and bright with pure agave.
Should I drink Pasote Añejo neat or in a cocktail? Neat or on a large cube is the classic way to appreciate an añejo, though it also makes an excellent stirred agave cocktail.
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