Calle 23 Reposado Tequila

Sophie Decobecq gives her Reposado its own yeast — the third strain in the Calle 23 line — and Agave Matchmaker's tasters relay the shop-floor wisdom that it's the most carefully crafted bottle she makes. Calle 23 is the tequila of a French microbiologist who learned to distill agave in South Africa before moving to Jalisco; she named it for the street sign across from the bar where her team celebrated nailing the fermentation, and it's pronounced kai-yay. The Reposado is 100% highland blue Weber agave from between Tepatitlán and Arandas, cooked at low pressure in stainless autoclaves, fermented 72 hours with the reposado's dedicated yeast, double-distilled in stainless pots with copper coils, rested eight months in American bourbon barrels, and bottled at 40% ABV, additive-free, at NOM 1545 in San José de Gracia. Sip Tequila: sweet cooked agave with butterscotch and warm fruit on the nose, then balanced agave and oak with natural sweetness leading into spice, custard cream, apple cider, citrus blossom, and minerality — an agave-forward masterclass where the barrel rounds rather than covers. Tequila Whisperer found the whole line wonderfully balanced and seductive. Honest note: eight months is a long rest, but the house's restraint keeps this closer to the Blanco than to a whiskey-drinker's reposado — the barrel is seasoning. For a reposado Margarita, an Old Fashioned, or neat. Kai-yay, rested.

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