| Production Details | |
|---|---|
| NOM : |
1609
,
(Previously:
1416
)
|
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Ciénega) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Roller Mill , |
| Water Source : | Deep well water , |
| Fermentation : | 100% agave, Stainless steel tanks , |
| Distillation : | 2x distilled , |
| Still : | Stainless Pot w/Copper Coil , |
| Aging : | American White Oak barrels , |
| ABV/Proof : | 40% abv (80-proof) |
| Other : | - |
Until recently, we hadn’t cared much for reposado — tequila that has been aged in oak barrels from 2 to 12 months. It seems too middle-of-the-road: like blanco (no barrel aging) without the bite, añejo (aged for longer than a year) without the flavor. But
Grover and Scarlet of TasteTequila.com review Casamigos blano and reposado.
NOM 1609 | NOM 1609. Bottle says: “Notes of a smooth vanilla finish.” The nose is very sweet, but only the slightest hint of agave. There’s also pepper and vanilla additive, and there’s a slight odor of something burnt (barrel smoke, maybe?). Cream soda and vanilla dominate the taste. Again, little to no agave. It’s artificially sweet and kinda tastes like cake batter. The mouthfeel is not oily. It’s clean, but burns with a short to medium finish and an aftertaste of saccharine or diet cream soda. The Reposado is definitely a step up over the Blanco expression, but not a good sipper in my opinion. The brand is over-hyped and the bottle is over-priced.