Barrels, pipones, AND Oak chips? This has a ton of spice and pepper in the mouth as well as some agave lurking behind all that. Assuming this is rested in barrels and then in the pipone with the oak chips added as it can stay in a vessel larger than 600L for an indefinite period of time and still be a reposado. More than 2 months and less than a year only applies to containers smaller than 600L. This is quite golden in color rather than the pale straw of the regular reposado in a side x side. Quite bold and flavorful. Thanks Old Town. rating 777 ;-)
Nose: Plenty to occupy your senses here. Sweet fruit and agave start. Spicy punches of cloves, nutmeg, cinnamon, pepper, vanilla and coconut. Followed up with a mellow caramel note, citrus and earthiness. Flavor: Big pop of pepper heat from mid to back palate. Semi oily. Caramel follows the nose, with some grilled pineapple and citrus. Baking spices continue to tease. Finish has some bitter elements.
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El Tequileño was purchased by Wayne Henuset as majority partner with 50 shareholders made up of his business friends in Calgary plus other Canadians, and some from the U.S. and Mexico.
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I can’t complain too much, I paid 130 pesos for this mixto. Where’s my Squirt to chase it down?