Milagro Reposado Tequila

Milagro Reposado rests two to four months in American oak — the highland silver with just enough barrel to round out a Margarita and sip on the rocks. Danny Schneeweiss and Moy Guindi, two Mexico City friends, founded Milagro — miracle — in 1997 to make a modern tequila from the Los Altos highlands; William Grant & Sons owns it now, and it's made at Feliciano Vivanco y Asociados, NOM 1559, in Arandas, one of the most respected family distilleries in the highlands. The Reposado is 100% estate-grown highland blue Weber agave, slow-roasted thirty-six hours in brick ovens, triple-distilled in pot and column stills, rested two to four months in American oak, and bottled at 40% ABV in the tall bottle with the agave-heart base. Expect the Silver's cooked agave, citrus, and highland florals softened by the oak into vanilla, light caramel, and a faint spice, a rounder body, and a smooth, easy finish. Honest note: the bartender's reposado — clean, light, and easy, built for a reposado Margarita and an on-the-rocks pour, not for the enthusiast's copita — and one of the best-value reposados on any back bar. For a reposado Margarita, on the rocks, or a Paloma. The miracle, rested.

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