Tequila Reposado

Where it started

Reposado is one of the five classes defined in the 2012 tequila standard, between blanco and añejo.¹ The CRT's own summary puts it simply: reposado must mature in direct contact with oak or holm oak for at least two months.²

Where and how it's made

Three rules define it. The tequila must sit at least two months in direct contact with the wood of oak or holm-oak (encino) containers.¹ Unlike añejo and extra añejo, the reposado definition sets no maximum container size, so large wooden vats can be used as well as barrels.¹ And the maturation has to happen inside the appellation territory, under the authorized producer.¹

Reposado may be abocado, meaning softened with up to 1 percent of caramel color, oak extract, glycerin or sugar syrup.¹ Strength is adjusted with dilution water to 35 to 55 percent alcohol.¹ Aging containers stay sealed for the whole maturation, and only the conformity body, in practice the CRT, puts on and lifts the seals; that is how two months is verified.¹

Blending has a rule too: mix a reposado with añejo or extra añejo and the result is still sold as reposado.¹

How to taste it

A copita or Glencairn, neat. Expect cooked agave first, then vanilla, light caramel, baking spice and a softer finish than blanco. Reposado works in a margarita for a rounder drink, or in a Tequila Old Fashioned. Pair with carnitas, al pastor or roasted squash.

Styles and what the label means

• Reposado — the Spanish class name on the label.¹
• Aged — the permitted English export term for reposado, not for añejo.¹
• 100% de agave reposado — blue agave only, rested at least two months. tequila →
• "100% reposado" — banned as misleading label wording.¹