Production Details | |
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NOM : | 1123 , |
Agave Type : | Tequilana Weber , |
Agave Region : | Jalisco (Tequila Valley) , |
Region : | Jalisco (Los Valles) , |
Cooking : | Stone/Brick Ovens , |
Extraction : | Tahona, Roller Mill , |
Water Source : | Deep well water , |
Fermentation : | Stainless steel tanks, 100% agave, Open-air fermentation, Fermentation with fibers, Fermentation without fibers, Cement Tank , |
Distillation : | 2x distilled , |
Still : | Copper Pot , |
Aging : | Bourbon barrels , |
ABV/Proof : | 43% abv (86-proof) |
Other : | Rested in stainless steel |
While aficionados tend to prefer blanco tequilas, and imbibers of dark spirits usually gravitate towards añejos, the reposado category is often overlooked.
Nose: First impression? Fresh out the oven agave - it’s warm, rich, and a little toasty. Sure, there’s oak and sugar in the room, but the agave still tells the story - like it just survived the barrel and came out even more itself. Then, there’s a soft drift of caramel in the background. You’ll catch hints of stewed orchard fruit - think baked apple or poached pear, before a pop of orange zest lifts it all up. There’s a bit of vanilla too, but it’s subtle. Palate & Mouthfeel: The cooked agave stays at the center, with its earthy sweet backbone holding firm. Around it swirl notes of light caramel, roasted fruit, and citrus peel, all softened just enough by the bourbon barrels to feel plush but never overdone. The higher proof gives it a little spark - just enough heat to make you pay attention, without turning the whole thing into a dare. It sips bigger than most reposados, but not heavier. Finish: Clean, warm, and gently spiced. The fruit and caramel taper off, but the agave hangs on, like it should. A faint flavor oak shows up late, just enough to remind you this spent some time in a barrel. Final Notes: This is not your typical sleepy, overly oaked reposado. Chava gives us a blend of traditional tahona and roller mill that’s clearly built for flavor.