Reposado Tequila FAQs
What is reposado tequila?
While many tequila purists out there will gravitate toward blancos, we can’t help but love the versatility of a great reposado. That flexibility comes from the subtle influence of oak that you don’t get in unaged tequilas. After all, “reposado” means “rested,” which in this case, translates into the amount of time the spirits spend in wood. And it only rests for a limited amount of time. By law, reposados are only allowed to age one to 11 months in barrel. The type of barrels used for this aging process and the amount of time the tequila spends in them will influence the taste of the reposado, but since that period is limited, the agave is still allowed to shine through more than with añejos and extra añejos.
How do you drink reposado?
To really get to know a reposado, begin by first nosing it to try and define its aromas. Then slowly sip it, and “swish” it around in your mouth to separate the many layers of flavors that are present. After that, swallow it and breathe through your nose, getting the final full measure of its complexities. But, of course, part of the reason we love reposados is the extra layer of character they add to cocktails, so reach for one of the ones we’ve suggested the next time you’re mixing a Margarita, Paloma, or Oaxacan Old Fashioned.
How does tequila differ from mezcal?
Both, by law, must be made in Mexico and distilled from roasted agaves, but tequila can only use the Blue Weber variety and must be distilled in the town of Tequila in Jalisco and four other specifically designated Mexican states: Guanajuato, Michoacán, Nayarit, and Tamaulipas. Also, the agaves are primarily steam-roasted in ovens. On the other hand, mezcal can be made in any of nine specified Mexican states, primarily in Oaxaca, but also in Durango, Michoacán, Tamaulipas, Guanajuato, Guerrero, San Luis Potosí, Zacatecas and Puebla. In addition, mezcal is typically made from agaves that have been cooked by fire, smoke, and heat in rock-lined pits,
How did we choose the reposados on this list?
I start by nosing the tequila, pouring a small amount in a Glencairn tasting glass, just enough to fill its wide base, which narrows towards the top to concentrate the aromas of the liquid. I also take note of the color—aging doesn’t always produce a darker color, but it usually indicates a varying depth of taste. A good reposado can be light and delicate or more forceful on the palate, but there should always be a varying degree of agave present. After all, isn’t that why we drink tequila? Reposados merely give us more elements of flavors to tantalize our palates.
Why should you trust us?
Richard Carleton Hacker has been writing about spirits, restaurants, wines, and cigars for over 40 years and has written for Robb Report since 1995. His work has also appeared in numerous other lifestyle magazines, including Playboy, The Quarterly Review of Wines, Tasting Panel, and The Somm Journal. In addition, he served for 10 years as a judge and team captain for the San Francisco World Spirits Competition. He has authored 11 books published in the United States, Great Britain, and Germany, including The Ultimate Cigar Book and The Connoisseurs Guide To Worldwide Spirits. He was knighted in Germany and is an honorary member of numerous whisky and wine societies, including the Scotch whisky industry’s exclusive Keeper of the Quaich honorary society (where he is one of fewer than 200 people worldwide to hold the coveted title of Master of the Quaich), and the Ordre des Coteaux de Champagne. He has traveled the world visiting countless distilleries in Scotland, France, and Italy and, of course, Mexico. His books on spirits and cigars are currently available on Amazon.
