Leyenda 1925 Reposado

Reposado means "rested," and in tequila that designation covers spirit aged in oak for at least two months and less than a year. That puts Leyenda 1925 Reposado between the bright, peppery character of a blanco and the deeper vanilla and caramel of an añejo. The listing gives no ABV, cask type or rest time, so treat the following as what reposados in this category usually deliver. Expect cooked agave and citrus peel at the core, with a soft layer of vanilla, light toasted oak and a touch of baking spice. The finish is usually smoother and rounder than a blanco's, with some black pepper left at the end. That balance makes it a good tequila for sipping without ice. Pour about 45 to 60 ml at room temperature into a copita, a small tulip-shaped tequila glass, or a Riedel-style tequila glass. The narrow mouth gathers the agave and oak aromas, and a few minutes in the glass lets them open up. If you find the spirit a little hot, one large cube in a rocks glass slows the dilution and softens the alcohol without flattening the oak notes. Chilling it hard works against a reposado, because cold mutes the vanilla and spice you are paying for. In cocktails, reposado suits drinks where the wood should be heard. A Paloma made with grapefruit soda, lime and a salted rim in a highball glass gains a rounder base than it would from blanco. A Margarita on the rocks, built with fresh lime and either orange liqueur or agave syrup, tastes slightly warmer and less sharp. Because the oak holds up to bitter and smoky ingredients, a Tequila Old Fashioned stirred with agave syrup and aromatic or chocolate bitters is another strong choice. Serve it in a rocks glass with an orange peel. At the table, reposado pairs well with food that has char and some sweetness: carnitas, grilled pork, chicken with mole, roasted corn, or aged cheeses such as Manchego. It also goes well with fruit-based desserts, where a baked pineapple or poached pear picks up the vanilla and oak.