Calirosa Reposado Tequila

Calirosa Reposado is the one Drinkhacker noticed missing when the brand launched — the red-wine-barrel reposado that arrived later to fill the gap between the pink blanco and the amber añejo. Adam Levine and Behati Prinsloo fell for rosa tequila on a trip to Mexico and partnered with the Real family, who've distilled at Tequila Selecto de Amatitán since 1942; third-generation master distiller Luis Trejo Rodríguez makes it from seven-to-nine-year blue Weber agave with at least 26% sugar, up to nine kilos of agave per liter. The Reposado is steamed thirty to forty hours in handmade brick ovens, roller-milled, fermented fifty hours with the estate's natural field yeast, double-distilled, rested in red wine barrels from top California wineries for the reposado term, and bottled at 40% ABV with a deeper rosa-gold hue than the Blanco. Wine wood gives what bourbon wood can't: expect the Blanco's rose petal, green agave, and pepper deepened by red fruit — cherry, plum, and a faint grape-tannin grip — with vanilla, honey, and a soft, rounded, creamy mouthfeel and a gentle, fruity finish. The brand's buyers call it fresh, clean, and a repeat purchase. Honest note: it's a soft, fruit-driven reposado for the wine drinker and the pink-bottle fan, not the barrel-spice reposado a bourbon convert wants — and it's the best cocktail bottle in the line. For a reposado Paloma, a Rosa Margarita, or on the rocks. Rosa, rested.

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