Wild Common Tequila Reposado

Wild Common Tequila Reposado comes from Jalisco, the state that holds most of Mexico's tequila production. Reposado means the spirit has rested in oak, which under tequila rules is at least two months and less than a year. That puts it between Blanco, which is unaged or rested only briefly and shows the raw cooked-agave character, and Añejo, which spends one to three years in wood and leans toward vanilla, caramel and dry spice. Extra Añejo goes past three years and drinks more like an aged brandy or whiskey. The producer doesn't list specific tasting notes, so what follows is what reposados usually do. Expect the agave to stay in front, with its cooked, slightly peppery and citrus-peel notes, while a short stay in oak rounds the edges and adds light vanilla, honey and toasted wood. The color is usually pale straw to light gold. That in-between position suits sipping and mixing equally. Neat, a reposado works well in a caballito, the small tall tequila glass, or in a short rocks glass at room temperature, where the oak and agave notes are easiest to separate. A single large ice cube slows dilution if you prefer it cooler. Chilling it hard mutes the wood, so a few degrees below room temperature is plenty. A wedge of orange or a pinch of salt on the side is a traditional, low-key way to frame it, and sangrita, the spiced tomato-and-citrus chaser, is the classic Jalisco companion. In cocktails, reposado makes a Margarita with more body than a blanco version. Shake it with fresh lime juice and a measure of orange liqueur or agave syrup, and serve it over ice in a salt-rimmed rocks glass. In a Paloma, the oak softens the bitterness of grapefruit soda. Build it in a tall glass with ice, lime and a pinch of salt. For Ranch Water, pour it over ice with fresh lime and sparkling mineral water. The barrel notes give the drink a little more depth than blanco would, but the drink stays dry and light. At the table, reposado goes well with grilled meats, carnitas, al pastor and other dishes with char or mild smoke. It also works with citrus-dressed seafood and with dark chocolate or caramelized fruit for dessert.