Camarena Reposado

Camarena Reposado sits in the middle of the tequila aging ladder. Reposado means the spirit has rested in oak, by the usual definition between two months and a year, which is long enough to soften the sharp edge of blanco tequila without hiding the agave. Expect cooked-agave sweetness and a little black pepper, backed by light vanilla, caramel, and a touch of toasted wood. The exact profile varies by bottling, so treat those as the typical markers for this style, not a measured profile of this bottle. Neat, it works best at cool room temperature, where the oak notes show. Chilling it slightly mutes the sweetness and leaves a cleaner, more peppery finish. A single large ice cube is a good option if you want it slower and more diluted, because the vanilla and citrus-peel aromas open up as it warms. A small splash of water does the same job. For glassware, a tulip-shaped copita or a short-stemmed nosing glass concentrates the aroma. A rocks glass is the right choice for ice or a stirred drink. In cocktails, reposado suits drinks where you want more body than blanco gives. A Margarita made with it comes out rounder and a little spicier, and it needs only a light hand with the agave syrup or orange liqueur. It also works well in a Paloma, where the oak stands up to grapefruit soda and a salted rim. For something stirred, substitute it for whiskey in an Old Fashioned with a dash of orange or chocolate bitters. Serve a Margarita in a coupe or over fresh ice in a rocks glass, and a Paloma in a tall highball glass. On the table, reposado pairs with dishes that have smoke or char. Try carne asada, pork carnitas, grilled shrimp with chile and lime, or roasted corn. Its mild sweetness also balances mole and spicy salsas. For a simple finish, serve a small pour alongside orange slices dusted with cinnamon.