Espolòn Reposado
Campari Group · Destiladora San Nicolás, Los Altos de Jalisco
Espolòn is proof that applied heat, carefully controlled, separates good tequila from great tequila. Cirilo Oropeza's decision to quarter the piñas — doubling the surface area exposed to the autoclave's heat — extracts more sweetness and complexity from the agave than conventional methods.
Nose
Roasted agave, tropical fruit, vanilla, light oak, with warm cinnamon and a hint of black pepper
Palate
Sweet cooked agave, caramel, pineapple, vanilla cream, oak spice, and a peppery warmth that builds gradually
Finish
Long and spicy with lingering agave sweetness and toasted oak
- Agave
- 100% Blue Weber Agave, Los Altos highland grown, piñas quartered for increased surface area
- Production
- Custom-designed autoclaves (22-hour cook), piñas quartered before cooking, column and pot distillation
Cocktail Suggestion
Cocktail — The Fuego Paloma: 2 oz Espolòn Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave nectar · 2 oz grapefruit soda · Pinch of smoked salt on the rim. Build over ice.
Food Pairing
Pair with: Grilled street corn (elotes) with chili-lime crema — the char on the corn echoes the roasted agave, and the spice is a natural match.
Redbreast Lustau Edition
Irish Distillers (Pernod Ricard)
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Tequila Los Abuelos (NOM 1493)
Fortaleza Añejo is what happens when traditional methods meet patient barrel aging — and neither rushes the other. The tahona wheel produces a spirit with more texture and mineral complexity than a modern roller mill, and eighteen months in oak adds caramel depth without burying the agave.
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Siembra Spirits
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Chinaco (González family)