Hotel California Tequila Reposado

Hotel California Tequila is made at NOM 1545 in the southern Los Altos highlands of Jalisco (earlier bottlings came from NOM 1529), from blue Weber agave grown in Jalisco. The agave is cooked in a high-pressure autoclave, crushed on a roller mill, fermented as 100% agave in stainless steel tanks and double distilled in a stainless steel pot still, with deep well water used for proofing. For the Reposado, that spirit is rested in American white oak barrels, within the two-to-twelve-month window that defines the category, then cold filtered and bottled at 40% ABV (80 proof). Tasters on Tequila Matchmaker find caramel leading both the nose and palate, followed by vanilla, oak and cooked agave, and describe it as smooth and on the sweeter side of the reposado spectrum, with an old-school character and a short finish. That caramel-forward profile suits whiskey drinkers. Pour it on the rocks with an orange twist, use it in a reposado Margarita or a Paloma, or try it in a tequila Old Fashioned with agave syrup and a couple of dashes of Angostura, where the oak and caramel fill in the gaps.

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