Mala Vida Repasado

Mala Vida Repasado is listed in the tequila category, and its name points to the reposado style. The details on file don't include an ABV, a distillery, an aging period or official tasting notes. Everything below describes what reposados typically offer, so check the label for specifics. Reposado means "rested." By convention in tequila, the spirit spends at least two months and less than a year in oak. That time sits between a blanco, which is unaged or briefly rested and tastes of cooked agave, citrus peel and black pepper, and an añejo, which is aged one to three years and leans toward vanilla, caramel and toasted wood. Reposados usually keep the blanco's vegetal, peppery agave core. The barrel adds a pale straw to gold color, a softer texture and light notes of vanilla, baking spice and honey, without covering the agave. Expect a little more roundness on the palate than a blanco and a lot less oak than an añejo or extra añejo. That middle position makes the bottle versatile. It is easy to sip neat, and it also holds up in mixed drinks. For sipping, a caballito (the small tequila shot glass) or a short rocks glass at room temperature shows the most aroma. One large cube is a good choice if you want it slightly cooler and a little softer without much dilution. Skip the salt and lime shot routine, which hides the spirit it is meant to complement. In cocktails, a reposado makes a Margarita with more body and a faint vanilla edge. Fresh lime, orange liqueur or agave syrup, and a half-salted rim work well. A Paloma, built with grapefruit soda or fresh grapefruit and lime over ice, gains a warmer, slightly toasty backbone from the oak. Ranch Water, which is tequila, lime and sparkling mineral water in a tall glass, is more often made with blanco. A reposado gives it a rounder, less sharp finish, though the barrel notes will be subtler once the drink is diluted and chilled. For food, reposado suits grilled meats, al pastor, carnitas and dishes with a little char or fruit.