A new classification added in the summer of 2006, labeling any Tequila aged more than 3 years an "Extra Añejo". Following the same rule as an "Añejo", the distillers must age the spirit in barrels or containers with a maximum capacity of 600 liters. With this extended amount of aging, the Tequila becomes much darker and obtains more of a Mahogany color.  This process makes the tequila so rich that it becomes difficult to distinguish it from other quality aged spirits such as a fine Cognac. After the aging process, the alcohol content must be diluted by adding distilled water.  These Extra Añejo's are rare, extremely smooth and complex. To be enjoyed in a snifter.