Review: 818 Tequila Reposado
818 Tequila Reposado is probably best known as Kendall Jenner’s tequila. Kendall is not the first celebrity to create a tequila brand but she is the first I’m aware of that has been publicly criticized for doing so. Kendall worked in tandem with La Cofradia distillery for four years developing the 818 brand. It starts with hand selected agave grown in both the Highland and Lowland Regions on family farms in Jalisco. The hand trimmed pinas are slow roasted for 40 hours in adobe brick ovens. Once cooled large stone Tahonas are used to crush and extract the juice which is fermented for 70 hours. The spirit is small batch double distilled in alembic pot stills and matured in French oak barrels. The aged tequila is then blended with extra anejo tequila before bottling. Read more 
Review: Teremana Reposado Tequila
Teremana Reposado Tequila was recently released. Teremana is one of a growing list of celebrity owned tequila brands. In this case, Dwayne “The Rock” Johnson. Dwayne Johnson has already played on a NCAA Football National Championship Team, The Miami Hurricanes of 1991, become a WWF Championship Wrestler, written a #1 New York Time Best Selling book, and his films have generated over $10.5 billion dollars world wide in revenue. Having accomplished all of this, Dwayne wasn’t about to cheapen his reputation by slapping his name on a random bottle of tequila. Instead The Rock partnered with Ken Austin, Founder and former CEO of Tequila Avion, and former President of Avion, Jenna Fagnan in building a tequila from the ground up. He built his own distillery, Distilera Teremana. The copper pot stills were made by a local artisan on the premise of the distillery. The agave is grown at the highest elevation in the Jalisco Highlands. The 100% Blue Weber agave is slow roasted for 3 days in traditional brick ovens. Once cooled the pinas are shredded and the juice is open air fermented in stainless steel vats. After a small batch double distillation, the tequila rests for a minimum of two months in former bourbon barrels before bottling at 80 proof. All this sounds great but how does it taste? Read more
Review: Dano’s Dangerous Reposado Tequila
It’s not often we get the opportunity to review a brands complete line of tequila from Blanco through Anejo. Its even less frequent when that product line includes four varieties. In this case a fresh Pineapple & Jalapeno flavor infused tequila. Today we are reviewing Dano’s Dangerous Reposado Tequila. On Friday we will complete our journey with our review of Dano’s Anejo. Dano’s Dangerous Reposado is crafted at Casa Reyes Barajas, the second oldest tequila distillery in Mexico. The 100% Weber Blue agave is grown at an elevation over 3000 feet in the Highland region for a minimum of 8 years. The agave is steam cooked in 180 year old hornos, crushed with a traditional tahona, fermented in open air wooden vats, and double distilled in copper stills. While most reposado’s are aged for as little as 2 months, Dano’s is aged for 9 months in virgin oak barrels. Read more
Review: Los Sundays Reposado Tequila
Los Sundays Reposado Tequila has been redesigned and repackaged. I like the new high-end bottle design, I hope the same can be said about the bottles contents. Our regular readers may recall the previously reviewed Los Sundays Reposado was infused with coconut, and it was awarded a Gold Medal. The current version is made from the Los Sundays Blanco base that is crafted at Destiladora del Valle de Tequila. The agave used is hand selected from sustainably farmed 100% Blue Weber agave grown in both the Highland and Lowland region for 8-12 years. A minimum 23 sugar brix count is required before harvesting. The distillery has secured relationships with the agave growers to ensure consistency. The agave is slow roasted in stone ovens for 24-48 hours using stem. The extracted juice is fermented for 48-72 hours before it is double distilled. It is then matured for 1 year in once used American oak whiskey barrels sourced from Tennessee, before bottling at 80 proof. Read more
Review: Familia Camarena Reposado Tequila
Familia Camarena Reposado Tequila was introduced in 2010. The Camarena family immigrated to Mexico from Spain in the early 1700’s, pla
nted their first agave fields in 1860, and opened their distillery, Casa Casco Viejo in 1938. The Camarena family currently grow 3 million agave plants at an elevation of nearly 8000 feet. Familia Camarena is made from 100% Weber Blue agave that are slow roasted in traditional volcanic stone horno’s for several days. After a slow fermentation the tequila is double distilled. The Reposado expression is aged for 60 days in both new and used American oak barrels before bottling at 80 proof. Read more
Review: Tequila Chamucos Reposado
Tequila Chamucos Reposado was first launched in 1994. In 2009 they added a Blanco, and in 2010 an Anejo expression. They have continued to build the line with the launch of Chamucos Extra Anejo, and the 110 proof Diablo Blanco. Chamucos are dark shadowy creatures who appear in dreams and only visit at night. Chamucos Reposado is made from organic agave with a brix content from 27-30, grown in the Highland region of Los Altos. The agave is slow cooked for 30 hours in masonry brick ovens and then cooled for 24 hours before the juice is extracted. A natural fermentation follows with proprietary yeast in open vat tanks. The spirit is double distilled in a specially designed stainless steel alambique still. A micro filtration, polishing filtration, oxygenation, and cold filtration follows. The tequila rests in virgin American white oak medium toast barrels, and a small percentage of American Oak Char #2 for 6-7 months. They do not use previously used whiskey barrels. Read more
Review: Mi Campo Reposado Tequila
Mi Campo Reposado Tequila and the previously reviewed Mi Campo Blanco were launched November 2018. Each is made from 100% blue agave allowed to mature in the fields for a minimum 7 years, and pure spring water from Volcan de Tequila. The pinas are slow cooked for 38 hours. A unique method of squeezing the cooked pinas instead of crushing them is designed to eliminate flavors of bitterness. The juice is fermented for 3-5 days in open stainless steel tanks allowing local mango and citrus trees to influence the flavor. The spirit is double distilled for over 13 hours. The tequila then rests for three months in wine barrels from Napa Valley previously used to age Pinot Noir, and Cabernet Sauvignon. Read more
Review: Los Sundays Reposado Tequila
The idea for Los Sundays was originally sparked by a home made liqueur 3 friends including Mitchell Hayes, Founder and President of Los Sundays found from a street vendor during a trip to Tijuana. After falling in love with this agave based liqueur they started playing with the thought of creating a tequila with similar flavor attributes. Soon after they jumped on a plane, flew to Jalisco, and made their way to the city of Tequila. They developed a relationship turned partnership with a family owned distillery with unique signature distilling techniques that was as passionate about creating this tequila as they were. After a few months of sampling, refining and bringing back bootlegged sample bottles for friends to taste. They found the final ingredient that makes Los Sundays so special, a natural coconut extract, which is added in the last 8 hours of distilling. Not a flavoring syrup, and not added after the fact. This ensures the flavor is subtle yet present and most importantly still allows the agave to be the dominate flavor. Los Sundays Reposado Tequila is made from hand selected sustainably farmed 100% Blue Weber agave grown in both the Highland and Lowland region for between 8-12 years. It is double distilled and aged for 12 months in oak barrels. Read more
Review: Herradura Coleccion De La Casa Reserva 2016 Port Cask
Herradura Coleccion De La Casa Reserva 2016 Port Cask is the fifth in their series of annual limited edition craft tequila’s. Since 1870 Casa Herradura has been hand harvesting and estate bottling the finest 100% agave tequila. In 1974 Herradura introduced the industries first Reposado Tequila. In 1995 the first Extra Anejo. Coleccion De La Casa is crafted by Master Distiller Maria Teresa Lara, one of the only female distillers in the tequila industry. After maturing for 11 months in a medium char American Oak Barrel, the tequila is finished for two months in a cask previously used to age port from the renowned Duoro Valley in Portugal. Read more
Review: 1800 Reposado Tequila
1800 Reposado Tequila was introduced in 2004 along with their Silver and Anejo expression. 1800 was named for the year tequila was first aged in oak barrels. The 1800 product line was first launched in 1975 and it was called Cuervo 1800 Tequila. It is made with 100% Weber Blue agave that is grown for 8-12 years before they are hand picked. The pinas are roasted in masonry kilns and double distilled in copper pot stills. The tequila is then aged in American and French Oak barrels for at least 6 months. Read more