Espolon Reposado Tequila

Espolón Reposado is a 40% ABV tequila from Jalisco, and the producer's reposado style is aged in American oak. That barrel time puts it in the middle of the tequila range. A reposado rests for at least two months and less than a year. That is long enough to round off the raw edges of a blanco and add some wood, but short enough that the agave stays in front. Expect a pale straw to light gold color, cooked-agave sweetness, and the vanilla and caramel tones that American oak typically gives. Black pepper, citrus peel, and a little baking spice usually sit underneath. The exact profile is easiest to judge by tasting it yourself. Compared with the rest of the category, a blanco is bottled unaged, or very briefly rested, and shows the plant at its most vegetal, peppery, and bright. An añejo spends one to three years in wood and moves toward toffee, dried fruit, and toasted oak. An extra añejo goes past three years and drinks closer to a brown spirit. A reposado sits between the two ends. It is softer on the palate than a blanco and still tastes of agave, and it is not as heavy on oak as an añejo. That balance is why it works both in a glass and in a shaker. For sipping, pour about an ounce and a half into a caballito or a small tulip glass and drink it at room temperature, so the vanilla and spice have room to open up. A rocks glass with one large cube is a good option if you want it cooler and slightly softened. Slices of orange or grapefruit, or a pinch of salt, suit it better than the lime-and-salt routine meant for harsher tequilas. In cocktails, a reposado makes a Margarita with more depth than a blanco version. The oak adds a gentle caramel note that sits well with lime and orange liqueur. Use a salted or half-salted rim and serve it over ice in a rocks glass. In a Paloma, combine two ounces of tequila with grapefruit soda or fresh grapefruit juice, a squeeze of lime, and a pinch of salt over ice in a tall glass. The wood notes stand up well to the bitter citrus. A Ranch Water, with tequila, lime juice, and sparkling mineral water served tall over ice, also works, though it tastes drier and more subtle than the same drink made with blanco. For food, it pairs well with grilled meats, carnitas, tacos al pastor, and dishes with citrus or a bit of chile heat.