Espolon Reposado Tequila

Espolòn Reposado rests up to six months in lightly charred American oak — the rooster's highland blanco given just enough barrel to round out a Margarita. Master distiller Cirilo Oropeza founded Espolòn in 1998 and built the Casa San Nicolás distillery, NOM 1440, to his own specifications among the agave fields of the Los Altos highlands; Campari owns it now. The Reposado is 100% blue Weber agave cooked twenty to twenty-two hours, fermented with well water drawn from 250 meters beneath the highlands, distilled for five and a half hours, rested up to six months in #2 char American oak, and bottled at 40% ABV; the Posada-style label shows a marketplace scene, a place the brand says holds special importance in Mexican history. Expect the Blanco's cooked agave, tropical fruit, and pepper softened by the oak into vanilla, caramel, and a light baking spice, a rounder, gently sweet palate, and a warm, clean finish that keeps the agave in front. Honest note: this is the reposado that made a generation of bartenders take the category seriously at a well price — the reposado Margarita workhorse, and a fine sipper for the money. For a reposado Margarita, a Paloma, an Old Fashioned, or on the rocks. The rooster, rested.

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