Tequila Tepozan Reposado Tequila

Tepozán Reposado sits between the brand's blanco and añejo, made by Don Carlos Padilla, a Highlands farmer and distiller who grows the agave, runs the distillery and owns the brand, at NOM 1584 in San Julián, Jalisco, from estate-grown blue Weber agave in Los Altos. The name is the tepozán, a butterfly bush that appears on the minimalist label. The piñas are steamed for two days in above-ground pressurized brick ovens, crushed on a roller mill, fermented in open-air stainless steel tanks without fibers using ambient wild yeast rather than a commercial strain, with volcanic-filtered well water from the Padilla estate, and distilled twice in stainless steel pot stills. The reposado rests eight months in Kentucky white oak bourbon barrels and is bottled at 40% ABV with no additives, certified by Taste Tequila and marked on the label with the Verified Additive Free badge. Mezcalistas found it very light in color with a touch of pine on the nose, and on the palate squarely between a blanco and an añejo: wood present but not dominant, tannins that cut rather than cloy, no heavy vanilla, and a burnt-sugar note the reviewer compared to caramelized flan.

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