Introduced in 1993, San Matías Gran Reserva Extra Añejo holds a place in tequila history as the world's first extra añejo. Made from mature 7-10 year old Blue Weber agave slow-cooked in stone ovens, the spirit is double distilled and aged a full 36 months in French oak barrels — well past the one-year minimum required for the extra añejo category.
Casa San Matías is one of the few distilleries in Mexico led by a female master distiller, Rocío Rodríguez, whose hand shapes the barrel-forward, dessert-like character this expression is known for. It has earned Gold Medal recognition at international tequila competitions and is widely regarded as one of the best-value extra añejos on the market.
Tasting Notes
- Aroma: Butter, ripe fruit, dark chocolate, toasted almond, hazelnut, rye bread crust
- Palate: Caramel, roasted agave, baking spice, silky texture
- Finish: Long, warming, with lingering oak and gentle sweetness
Specs
- Producer: Casa San Matías, Jalisco (NOM 1103)
- Category: Extra Añejo Tequila, 100% Blue Weber Agave
- Aging: 36 months in French oak barrels
- ABV: 40% (80 proof)
- Size: 750ml
Frequently Asked Questions
Why is this called the world's first extra añejo?
Casa San Matías released Gran Reserva in 1993, years before "extra añejo" became an officially recognized tequila category (established in 2006) — making it a genuine pioneer of ultra-aged tequila.
How long is it aged?
36 months (3 years) in French oak barrels, well beyond the 1-year minimum for extra añejo classification.
Is it good value for an extra añejo?
Yes — it's consistently cited by reviewers as one of the most affordable, highest-quality extra añejos on the market.
Neat or in a cocktail?
Best sipped neat or over a single large ice cube, though its richness also holds up well in an aged-tequila Old Fashioned.