Mature, estate-grown Blue Weber agave aged 5–6 years is harvested to make this lightly aged tequila. After cooking in a brick oven, the piñas are milled and fermented for 80–90 hours while temperature and nutrient levels are carefully supervised. After double-distillation and proofing with water from the distillery’s own wells, the spirit spends 2–3 months resting in American oak casks. Finally, the tequila is double-filtered resulting in a soft balance of banana, oak, dried fruit, faint cinnamon and green herbs.
Tequila Reposado refers to Tequilas that have been ‘rested’, or aged, in oak barrels for a minimum of two months but not more than one year. Depending on the specific flavors a tequilero wishes to impart on the spirit, a variety of different barrels may be used, from Brandy and Bourbon, to Wine and Sherry. The time spent on the wood allows Reposado Tequilas to mellow as they age, softening and rounding powerful flavor components brought by the agave and marrying them to subtle notes of caramel and vanilla brought by the barrel itself.