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Archive for the ‘Reposado Tequila’ Category

Review: Herradura Reposado Tequila

Posted by Arctic Wolf on May 7, 2018

The Herradura Tequila brand is owned by Brown-Froman. It is produced thirty miles from Guadalajara, in the state of Jalisco, in the town of Amatitan, at the Brown – Forman Tequila Distillery Mexico, S. de R.L. de C.V.. Herradura is produced from agave grown in the lowlands. This is important to know, because lowland agave will usually bring more earthy/punky flavours through the distillation than highland agave which tends to bring more earthy fruit flavours through the distillation. The lowland character of the Herradura tequila was obvious during my tasting sessions and dealing with the strong earthy flavours of the spirit was particularly significant during cocktail construction.

The subject of this review, the Herradura Anejo is a true 100% Weber Blue agave tequila.According to the Brown-Forman website:

Herradura Reposado ages in the barrels for eleven months,  far longer than the two months which is required by law for this category. This gives the tequila its deep copper color. The Reposado category was created by Tequila Herradura in 1974.

Here is a link to my full review:

Review: Herradura Reposado Tequila

“… once we pour Herradura Reposado, our nose is immediately greeted with an intense, earthy, agave scent. Getting past the intensity of that earthy agave is difficult, but letting the glass rest for a few moments allows us to catch sweeter tones of caramel and to a lesser extent vanilla. The spiciness of red chili peppers and a hint of citrus seem to forward as well …”

Please enjoy my review which concludes with my cocktail recommendation, El Tranvia (the Mexican Sidecar).

Chimo!

 

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Review: Corzo Reposado Tequila

Posted by Arctic Wolf on March 26, 2018

Corzo is a 100% Blue Weber Agave Tequila produced in Los Altos (the Highlands) of Jalisco, Mexico. Although the Corzo website does not explicitly state the distillery which produces their tequila,The NOM identifier on the bottle is 1487 CRT. This NOM identifier is required by the Mexican Government to be placed on the label of each bottle of tequila to verify that it is produced legally from agave sourced in the Tequila region of Mexico. Each distillery has its own NOM, and by researching the NOM we can discover exactly which distillery produces each brand of tequila. The Corzo Brand is produced at the Tequila Cazadores De Arandas, S. De R.I. De C.V. (also known as Bacardi y Compania, S.A. de C.V.). Indeed the Corzo Brand is owned by Bacardi and is their premium tequila brand.

Most tequila is double distilled however, Corzo Tequila is triple distilled with only a small center cut taken from each distillation. In fact this fine center cut requires the company to use twice as much agave to produce the tequila as would normally be used. After the second distillation, Corzo tequila is rested for 2 to 4 months in American white oak barrels. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the third distillation the tequila is then matured (or rested) for a second period of time (3 to 6 months) in French oak until it has reached the right properties to be bottled as Corzo Reposado Tequila.

Here is a link to my full review:

Review: Corzo Reposado Tequila

“… The initial aroma from the glass is lightly sweet with hints of dark fruit mingling with the mild punky aroma of agave and a firm scent of white pepper. Rising into the breezes above the glass are additional impressions of honey and vanilla, almond and coconut, hints of lemon zest lemon, and grilled pineapple …”

Enjoy my review which concludes with a nice cocktail suggestion, The Dreadful Lemon Sky.

Chimo!

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Review: Cabo Wabo Reposado Tequila

Posted by Arctic Wolf on March 12, 2018

Caba Wabo Reposado was the very first tequila brand I reviewed on this website. At the time of that original review, I was told that it was produced from agave grown in the lowlands of Mexico’s Tequila producing region. This was important to know, because lowland agave will usually bring more earthy/punky flavours through the distillation than highland agave which tends to bring spicier pepper and citrus flavours through the distillation. This year when I researched Cabo Wabo, I could no longer verify any information regarding the growing region of the agave used to produce the spirit.

To be clear, I am not sure whether anything within the spirit changed, however it is true that the ownership of the brand has been evolving. Cabo Wabo Tequila was created in 1996 by Rock & Roll legend, Sammy Hagar and named after the nightclub he owned in Cabo San Lucas. In 2007, Gruppo Campari purchased 80 % of the brand from the musician, and then purchased the remaining 20 % in 2011.

As my original review for the spirit may no longer reflect the current contents, I thought it would be fun to revisit the Cabo Wabo Reposado Tequila with an updated review.

Review: Cabo Wabo Reposado Tequila

“… The breezes above the glass bring hot spices and citrus zest forward with the typical punky agave aroma (this aroma always reminds me of baked squash) peculiar to Tequila is muted somewhat. This seems to indicate the spirit has more highland character than lowland …”

Please enjoy my new review which concludes with my cocktail suggestion, a traditional Margarita Cocktail.

Chimo!

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Review: Corralejo Triple Distilado Reposado Tequila

Posted by Arctic Wolf on February 26, 2018

Hacienda Corralejo was established in 1775 by Don Pedro Sanchez de Tagle in the Mexican State of Guanajuato. The distillery (Nom 1368 CRT) uses traditional methods of fermentation and distillation with clay ovens used to cook the agave and copper pot stills used for the distillation.

Corralejo Triple Distilado Reposado Tequila is a 100 % Blue Weber agave reposado tequila which undergoes an unusual distillation process. The fermented agave juice is first distilled through a copper pot still, then through a column still, and once more through the copper pot still. This makes the spirit lighter than a typical Reposado Tequila which would normally be distilled twice through a copper pot still.

As a reposado spirit, the Corralejo Triple Distilado must be aged a minimum of two months, but less than a year in oak barrels of any size. In the case of the Corralejo brand the company typically uses charred American oak barrels. The Corralejo website indicates the spirit is bottled at 38 % alcohol by volume which is probably true for the domestic market; however, my sample bottle (available in Canada) is labelled, 40 % alcohol by volume which is also the bottling proof of the spirit in the USA.

Here is a link to my full review:

Review: Corralejo Triple Distilado Reposado Tequila

“… I suspect the triple distillation has muted the normally aggressive agave and white pepper allowing me to notice nuances which lie underneath. There is a light honey-like sweetness which builds slightly, and I like how all of the scents and smells are in unison. Hints of oak and light impressions of tea have joined the breezes as well …”

Please enjoy my review, and do try my cocktail suggestion, the Tangelo Margarita.

Chimo!

 

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Review: Alamo (Reposado) Tequila

Posted by Arctic Wolf on February 5, 2018

Alamo is a tequila brand sold by Minhas Distilleries in Western Canada. I reviewed part of the portfolio a few years ago, but recently I noticed that a change had occurred concerning the distillery of origin for the tequila brand.

According to the Minhas Distillery website, Alamo Reposado is a 100 % Agave Tequila aged for 6 months in white American oak barrels. The Minhas website tells us that the Hernandes Estate near Guadalajara is located high in the mountains which implies the spirit is a highland tequila, however my research indicates that the distillery of origin, Agaveros y Tequileros Unidos de Los Altos typically uses both highland and lowland grown agave when producing their tequila. (In the production of tequila, highland agave tends to bring stronger fruity citrus notes and more spicy pepper into both the delivery and in the finish. Lowland tequila tends to bring firmer earthy flavours of the agave fruit into the flavour profile.)

Here is a link to my review of the Alamo Reposado Tequila:

Review: Alamo (Reposado) Tequila

“… When I brought the glass to my nose I discovered a lightly sweet, mildly punky agave aroma lifting from the glass. It has a fruity smell reminiscent of baked squash with white pepper and citrus zest building. There is a lovely earthy quality which brings me impressions of licorice and angelica as well as very light hints of butterscotch and oolong tea.

I hope you enjoy this review which includes a nice recipe suggestion, Maximiliano Tequila.

Chimo!

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