Glass: Reidel Tequila Flute Nose: Earth, Funk, Fruit, Lactic, Ammonia Pepper Palate: Earth, Artichoke, Herbal Finish: Agave, Pepper, Earth, Herbal The nose for me was really off-putting. The palate had more vegetal and herbal notes but maintained those funky earthy notes that I am not so fond of. The finish was slightly redeeming but still didn't offer much for me to get excited about. I could see some respected palates enjoying this, as it seems to be a quality product. It's just not for me.
The aroma opens with bold notes of oak and wood, underlined by cherry, whiskey, and cooked agave. A subtle minerality and bright orange citrus provide a refreshing balance, while cocoa lingers softly in the background. There's a distinct yeast funk and a barrel influence that I’ve encountered in other brands. On the palate, this is remarkably easy to drink despite its complexity. Woody tones dominate alongside burnt caramel and cocoa, with whiskey notes blending into the profile. Orange citrus, cinnamon, and black pepper add lively contrast, while hints of pickle brine and yeasty undertones offer an unexpected layer. Cooked agave, reminiscent of prunes, mingles with dried fruit, creating a harmonious, albeit unique, depth. The finish delivers a lingering spice with black pepper and whiskey standing out. Burnt caramel adds sweetness, while grapefruit clings vibrantly to the roof of the tongue. A subtle trace of petrichor makes for a pleasant close.
$60 in San Francisco Aroma: 23 Cooked agave blast on the nose. Vanilla, oak, and sweetness follow shortly. Mild herbal touches of chamomile and floral rose. Very pleasant. Palate: 27 Great mouth feel and body. Vanilla cooked agave with a slight pepper spice mixed in. Cherry, peach, dried fruits, and delicate floral elements. Finish: 22 Medium length with good flavor Value: 8 $60 for a flavorful Anejo seemingly designed for bourbon lovers is a great deal Reminds me a lot of Insolito Anejo. Great for bourbon lovers like myself
As the fastest growing spirit in the U.S., tequila has overcome its bad rap as the cheap, college hangover culprit, while simultaneously breaking into a fixated market, where vodka and whiskey previously reigned. What propelled this shift?
Tepozán Tequila is produced with a steadfast commitment to the traditional method of tequila-making using only the highest-grade, mature blue agave, natural yeast and volcanic filtered well-water from Master Distiller Don Carlos’ estate.
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The aroma is not especially complex, opening with whiskey tones, caramel, and sarsaparilla, underpinned by flickers of stinging ethyl, soft wood, and a mineral edge. On the palate, the character broadens into a balanced interplay of whiskey, cooked agave, dried fruit, vanilla, and a faint floral lift. Subtle bitterness from cinnamon, sarsaparilla, and winter spices such as clove rounds out the profile, adding depth without overpowering. The finish is refined, with fading vanilla, a whisper of leather, mineral undertones, and a lingering spice that resonates in the throat.