Wahaka Reposado Mezcal

Wahaka Reposado is a mezcal, which sets it apart from tequila. Mezcal can be made from a range of agave species and is traditionally cooked in earthen pits, so the category as a whole tends to carry a signature smoke. The listing doesn't give an ABV, agave variety, village or production method, so what follows describes the style, not measured facts about this bottle. In a reposado like this, expect the roasted-agave and light smoke of the category to sit alongside the softer notes of time in oak: vanilla, caramel, a little baking spice, and a rounder, less sharp texture than an unaged bottling. Reposado sits in the middle of the aging ladder. Blanco, or silver, is bottled unaged or rested only briefly. It shows the raw agave, smoke, mineral and green-pepper edges most clearly. Reposado spends at least two months in wood, which in most styles takes the edge off those sharper notes without hiding them. Añejo is aged at least a year, and Extra Añejo at least three. Those tend to lean toward dried fruit, toasted oak and spice, and the agave moves further into the background. A reposado is usually the most flexible of the four: it has enough smoke and agave character to stand up in a mixed drink, and enough smoothness to sip. For sipping, pour about an ounce or two into a caballito, a small tall tequila glass, or a Glencairn or small rocks glass, and serve it at room temperature so the oak and smoke can open up. Orange slices dusted with a little sal de gusano or plain salt are the traditional accompaniment. A single large ice cube works if you want it cooler and a bit softer, though chilling it too far mutes the aromatics. In cocktails, the smoke is the main point. A Margarita made with a reposado mezcal gets a savory, slightly campfire edge. Use fresh lime, a light touch of agave syrup or orange liqueur, and a salted or Tajín-dusted rim. A Paloma works well with grapefruit soda and lime over ice in a highball glass, where the smoke reads as depth against the citrus. For Ranch Water, pour over ice into a tall glass and top with sparkling mineral water and a generous squeeze of lime. It's lighter and drier than the other two, and the mezcal's smoke stays noticeable. At the table, expect it to pair well with grilled meats, charred vegetables, citrus-dressed seafood and dishes with chile heat.