| Production Details | |
|---|---|
| NOM : | 1634 , |
| Agave Type : | Tequilana Weber , |
| Agave Region : | Jalisco (Los Altos) , |
| Region : | Jalisco (Los Altos Southern) , |
| Cooking : | Stone/Brick Ovens , |
| Extraction : | Tahona , |
| Water Source : | Deep well water , |
| Fermentation : | Stainless steel tanks, 100% agave, Open-air fermentation, Fermentation without fibers, Wood barrels , |
| Distillation : | 2x distilled , |
| Still : | Copper Pot , |
| Aging : | French Oak barrels, Wine casks, New barrels, Used barrels , |
| ABV/Proof : | 42% abv (84-proof) |
| Other : | - |
Profile
Aromas & Flavors Detected By Our Community
Aromas Detected
1
Agave (cooked)
1
Caramel
1
Oak
Flavors Detected
2
Agave (cooked)
2
Oak
1
Caramel
1
Earth
1
Citrus
1
Baking Spice
1
Wood Bark
1
Whiskey
1
Honey
Ratings
Personal Scores & Reviews From Our Community
Marc Suciu
Tequila Fan
The aroma on the reposado is soft. Two oak treatments: new French and used Sauv Blanc. Soft caramel, little agave on the nose. The palate has a grippy and has a lot of tannin from the oak treatments.
This is a fun one to drink. There's some fermentation funk that really works well with everything else on top of it. I'm talking grapes, dried fruit, melon, baking spices, and butter. Flavor is especially nice. More dried fruit, cinnamon, vanilla, and butter. It's got a dry finish, almost tannin-like, with a medium+ body and finish. There's a delicate and subtle balance between all of these aromas and flavors, which I'm sure was painstakingly intentional.