Well, these are acquired tastes and in general I find I cannot acquire them, but as with many things there are exceptions. I can see developing a taste for good reposado. Ive been reading up on tequila and most "repos" seem aged from a couple of months to about a year - perhaps I misread the 5 on mine and it wasn't aged 5 years (which seems too long I think for most brands anyway). However they made it, I like it!
The newest category in Tequila is Extra Anejo and (I believe) these are aged 3 years or more. Reposado can go up to just under a year and then it becomes anejo. Maybe the "5 anos" is referring to something else?
Probably, it says Reposado on the front, and 5 anos in the center of the label on the back, so it must refer to something else, maybe the number of years the Los Altos region has been recognized as a special tequila area, you can read it that way. I'll have to try some other aged types of tequila. It makes sense to me that some time will improve it but you don't want its essential quality overwhelmed by barrel qualities and I like the balance the Tequila Maya gets, it is both bland and tasty at the same time if that makes sense.
Maybe the 5 anos refers to the age of the blue agave plant before being harvested? I am not sure, but reposados are by Mexican law less than a year aged in barrel.
As for 1800, there are a handful of 1800s (the crap mixto, Milenio, Coleccion, anejo) Unfortunately, most tequila sold is mixto (51% blue agave and the rest cheap fillers) and those are harsh and are what give tequila its bad name. My analogy is mixto is like JD.
If you want a nice drink on par with other fine spirits the anejo or extra anejos (3+) of 100% blue agave are the way to go. The prices are rising though as good tequila gets more popular.
If you really want to get a good feel for them, grab 4 bottles (5 if you got the $$). mixto, blanco, reposado, anejo, extra anejo.
I saw it mentioned earlier in this thread, but does anyone else have opinions of Lanazul reposado?
Don't know that I'd call Lunazul a sipper, but it made a great Margarita.