Tapatio Reposado 110
Tapatío · Tequila Tapatio (La Alteña Distillery)
This is reposado with its volume turned up. The 110-proof bottling lets the agave and barrel talk at full register without distortion. Don Carlos Camarena's La Alteña distillery produces this with traditional brick ovens and tahona-crushed agave, and the result is a reposado that hides nothing. Sip it neat or try it in a stirred cocktail where you want agave to lead.
Nose
Roasted agave with a distinct mineral earthiness, followed by cracked black pepper and a hint of caramel from its brief barrel rest. Fresh lime zest weaves through.
Palate
The higher proof delivers agave with urgency — cooked and slightly sweet, with a peppery backbone. Cinnamon and butterscotch emerge at mid-palate, while mineral notes and dried herbs keep things grounded. Full-bodied without being aggressive.
Finish
Long and warming, with lingering cooked agave, white pepper, and a subtle vanilla from the oak.
- Agave
- 100% Blue Weber Agave
- Production
- Brick oven cooked, tahona crushed, natural fermentation
- Region
- Jalisco, Mexico
- Cooking Method
- Brick oven cooked, tahona crushed, natural fermentation
- Distillation
- Double distilled in copper pot stills
- Aging Vessel
- 4 months in American oak barrels
- NOM
- NOM 1139
- Additives Free
- Yes
Cocktail Suggestion
La Alteña Stirred — 2 oz Tapatio Reposado 110 · 0.75 oz Ancho Reyes · 0.25 oz agave nectar · 2 dashes mole bitters · Stir over ice, strain into coupe, garnish with orange peel.
Food Pairing
Slow-braised pork carnitas tacos with pickled red onion and salsa verde — the caramelized pork fat and charred tortilla echo the tequila's heat-shaped character.
Crafted by the Camarena family at La Alteña distillery in the Jalisco highlands, Tapatío's 110-proof reposado uses tahona-crushed, brick-oven-cooked agave and rests in American oak for four months.
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