Milagro Select Barrel Reserve Reposado Tequila

Select Barrel Reserve Reposado is Milagro's craft tier rested in oak — tahona-crushed highland agave, copper-pot distilled, aged three to six months in American and French oak, in the bottle with the hand-blown glass agave inside. 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 Select Barrel Reserve Reposado is 100% estate-grown highland blue Weber agave, slow-roasted in brick ovens, crushed by a two-ton volcanic tahona, triple-distilled in small-batch copper pot stills, rested three to six months in American and French oak, and bottled at 40% ABV with a hand-blown glass agave piña rising inside the bottle. Expect a nose of cooked agave, vanilla, and caramel with highland florals and a French-oak spice, opening into a fuller, more textured palate than the standard Reposado — agave, honey, baking spice, and a mineral edge — with a long, clean finish. Honest note: the Milagro reposado for the enthusiast — real tahona character, two woods, and a conversation-piece bottle at a price well under the craft brands. Neat, in a copita, or on a big cube. The miracle, stone-crushed, rested.

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