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Donaji Añejo

Donaji Anejo is aged for 10 years before bottling. This length of barrel aging is almost never seen in the world of mezcal.

About this mezcal

Donaji Anejo is made with agave Espadin and is aged 10 years before bottling. 10 years! Though this length of barrel aging is common with other spirits, most mezcal anejo is aged between 12-24 months, making this mezcal very unique. This mezcal is traditionally produced using horno, tahona, open-air fermentation, and a copper still. It has medium density, and is golden in color from it’s aging. The taste includes dynamic layers of wood, vanilla, and toasted almonds.

Donaji Mezcal

Traditionally, Oaxaca has been dominated by the Zapotec and Mixtec cultures. King Cosijoeza, ruler of the city of Zaachila, had a daughter to whom he gave the name of “Donají” meaning “grand soul.” The Mixtecs and Zapotecs had a series of violent disputes, causing the Mixtecs to take revenge on the King by sacrificing his daughter, the Princess Donají, she was laid to rest near the Atoyac river. It is said that years later when her body was found, it was still in perfect condition. From her head, beautiful species of wild lilies had grown. This image was immediately converted to be the symbol of the Zapotec town. In 1828, a shield for the State of Oaxaca was created on which the head of the Princess Donají is lying down. The State government no longer uses the shield, but it was adopted by the City Council of the State of Oaxaca of Juárez and has been their official seal since 1928.

Member rating

3 out of 5

2 reviews



708 reviews
Rated 3 out of 5 stars7 years ago

Lot DJAN/0116. Lots of wood aromas. This is really sweet with notes of caramel and vanilla. Not much agave taste in this as the barrel aging masks most of it.



648 reviews
Rated 3 out of 5 stars7 years ago

This anejo has aromas of barley malt like some bourbons. It’s quite smooth as it should be considering the long barrel-aging and ABV of 40%. It’s a bit dry with notes of vanilla bean, oak, and leather. Unfortunately, it’s a bit too dry and subdued. Glad I was able to try this but this wouldn’t be my first choice when enjoying an anejo on those rare occasions.

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