Hotel Cal. Tequila Reposado

Hotel Cal. Tequila Reposado sits in the middle of the aging ladder. A reposado is tequila rested in oak, typically for two months up to a year, which is longer than a blanco (bottled unaged or after only a brief rest) and shorter than an añejo (one to three years) or an extra añejo (more than three). The listing doesn't give a proof, an origin or a stated aging time, so the details below describe the style. They are not measured notes for this bottle. Expect the agave to stay in front, as it usually does in this category. That means cooked-agave sweetness, some citrus peel and a little black pepper. The barrel adds a softer layer: vanilla, light caramel and a hint of toasted wood. A reposado usually rounds off the sharper, vegetal edge of a blanco without taking on the heavy oak, dried-fruit and spice weight of an añejo. If you've found blancos a bit sharp and añejos a bit like whiskey, this is the bridge between them. For sipping, pour a measure into a caballito, the small tall tequila shot glass, or a short rocks glass, and serve it neat at room temperature so the oak and agave can both come through. A single large ice cube is a fair compromise if you want it cooler and slightly more open, but heavy chilling mutes the vanilla. A slice of orange or a pinch of salt is a traditional accompaniment, though it isn't needed if the tequila is smooth. Reposado also works with food, such as grilled pork, roasted chicken, tacos al pastor or sharp aged cheese. In cocktails, reposado suits drinks that benefit from a little warmth. A Margarita made with it (about two ounces of tequila, three-quarters of an ounce each of fresh lime juice and orange liqueur, and a salted rim if you like) tastes rounder and slightly richer than the blanco version. A Paloma works well: tequila over ice in a highball glass, topped with grapefruit soda and a squeeze of lime, where the oak softens the grapefruit's bitterness. A Ranch Water, which is tequila, lime juice and sparkling mineral water over plenty of ice, is more usually made with blanco. A reposado makes a gentler, slightly sweeter version, so use a little more lime to keep it crisp.