Lunazul Reposado Tequila

Lunazul Reposado is a 40% ABV tequila from Jalisco. The producer's own description says it is made from 100% agave and rested six months in American oak. That puts it in the middle of the aging ladder. A blanco goes into the bottle unaged and tastes of raw cooked agave, black pepper and citrus peel. An añejo spends at least a year in wood, and an extra añejo at least three. A reposado sits between those, and the six months here is toward the shorter end of the category's two-month to one-year window. Expect the agave to stay in front, with the oak adding vanilla and caramel, which is how the distributor describes this bottle. Styles like this usually show a pale straw to light gold color and a rounder, softer texture than a blanco, without the heavy dried-fruit and toasted-wood weight of an añejo. That balance suits both sipping and mixing. Neat, it works best at room temperature in a caballito or a small tulip-shaped glass, where the vanilla and agave notes are easier to pick out. Over a single large ice cube in a rocks glass, it opens up slowly and the sweetness stays gentle. A lightly chilled pour also works if you prefer a cleaner, crisper edge. Salt is unnecessary for sipping. A thin wedge of orange or a few slices of grapefruit fit better with the oak than a lime does. In cocktails, the reposado shines wherever a blanco might taste too sharp. In a Margarita, the barrel notes round out the lime and a little orange liqueur or agave syrup. Serve it on the rocks with a half-salted rim, or shaken and strained into a coupe. A Paloma is a natural fit: build it over ice in a tall glass with fresh grapefruit juice, a squeeze of lime, a pinch of salt and soda, and the caramel notes smooth the grapefruit's bitterness. Ranch Water also works with a reposado, though the result is softer and warmer than the usual blanco version. Pour it over ice with lime juice and a sparkling mineral water such as Topo Chico. Reposado is also a good base for an Old Fashioned-style drink, stirred over a big cube with a dash of bitters and a bar spoon of agave syrup. At the table, a reposado like this goes well with grilled chicken, carnitas, al pastor tacos and dishes with roasted chiles, since the vanilla and caramel soften the heat. It also pairs with milder cheeses and with fruit desserts, such as grilled pineapple.