Codigo 1530 Reposado

Código 1530 Reposado is a 40% ABV tequila from Jalisco, rested in French oak. That choice matters for the flavor. French oak is generally tighter-grained than American oak and tends to give gentler vanilla and baking-spice tones with less coconut sweetness. Reposados rest for at least two months and less than a year, so expect the blanco's agave character to stay clearly in front. Look for cooked agave, citrus peel and a little black pepper, with soft vanilla, light caramel and a trace of toasted wood behind them. The finish is typically medium in length and smooth, with a lingering warmth from the oak. Neat is the best way to judge it. Pour about 45 to 60 ml into a Glencairn or a tulip-shaped tequila glass. The narrowed rim concentrates the agave and oak aromatics, and a straight-sided shot glass loses most of them. Serve it at cool room temperature. Chilling it dulls the wood and spice notes that distinguish a reposado from a blanco. If you prefer it cooler, one large ice cube in a rocks glass works. It chills the tequila slowly and adds only a little dilution, which tends to open up the vanilla and citrus. After a few minutes in the glass, expect the oak to come forward. In cocktails, a reposado like this suits drinks that benefit from a bit of wood. A Margarita made with it is rounder and less sharp than one made with blanco. Use fresh lime, a good orange liqueur and a salted half-rim, and serve it over ice in a rocks glass. A Paloma is another good use. Grapefruit soda, lime and a pinch of salt in a highball glass bring out the pepper and citrus. For stirred drinks, try a Tequila Old Fashioned. Combine 60 ml of tequila, a small spoonful of agave syrup and two dashes of Angostura or chocolate bitters, then stir over ice and garnish with an orange twist. The barrel influence is clearly noticeable in this drink. For food, reposado works well with dishes that are grilled, smoky or mildly sweet. Good matches include carnitas, al pastor, grilled shrimp with chili and lime, roasted poblano dishes and aged semi-hard cheeses. It can also go with dark chocolate or caramelized fruit such as grilled pineapple.