Milagro Reposado

Reposado means "rested," and in tequila that designation covers a spirit aged in oak for at least two months and under a year. That puts it between the bright, peppery character of a blanco and the heavier vanilla and caramel of an añejo. Milagro's Reposado sits in that middle ground. The listing doesn't give an ABV, a barrel type or a rest time, so treat the profile below as what the style usually delivers, not a measured description of this bottle. Expect cooked agave and citrus peel up front, with soft vanilla, light baking spice and a touch of toasted oak from the barrel rest. Because the oak is gentle, a reposado still tastes mostly of agave, and that decides how to serve it. Neat at room temperature shows the most aroma, and a small splash of water can open up the sweeter, spicier notes. If you like it colder, one large ice cube on the rocks mutes the oak less than a handful of small cubes, which dilute it faster. For neat pours, a tulip-shaped tequila glass or a copita concentrates the aromas better than a wide tumbler. For ice, use a heavy rocks glass. In cocktails, a reposado usually makes a Margarita rounder and slightly warmer than a blanco version. Keep the mix simple, with fresh lime juice and either orange liqueur or a little agave syrup, and shake it hard over ice. It also suits a Paloma, where the oak stands up to grapefruit soda without disappearing. A Tequila Old Fashioned with agave syrup and a few dashes of aromatic or chocolate bitters shows off the barrel notes, and it works well stirred over a single large cube. The glassware follows the drink: a salt-rimmed rocks glass for a Margarita, a tall highball for a Paloma, and a double rocks glass for the Old Fashioned. At the table, reposado goes well with food that has some char, fat or sweetness. Good matches include carnitas, grilled shrimp with lime, al pastor with pineapple, and roasted poblano dishes. It also works with aged cheeses and with dark chocolate, where the vanilla and spice in the spirit pick up the cocoa.