reposado (“rested,” in Spanish) refers to tequila that has been aged in oak vats or barrels from two months to one year, in contrast to blanco (aged less than two months) and añejo (aged longer than one year) tequilas. See añejo. The designation was introduced in the mid-1970s, although resting the new spirit in large oak vats prior to bottling had long been a common industry practice. It was enshrined in the Mexican laws governing tequila by 1982.
Many experts regard tequila aged to this range as ideal for sipping, with the time in oak adding just enough mellow, toasty vanilla notes without obscuring tequila’s natural honey-like agave, pepper, or citrus characteristics. In addition, a growing number of bartenders prefer reposado for use in premium cocktails: where añejo would be too expensive and blanco too brash, the honeyed tones of reposado lend affordable finesse to mixed drinks.
The reposado designation also is used with other barrel-rested agave spirits, such as mezcal and sotol. See mezcal and sotol.
See also tequila.
Williams, Ian. Tequila: A Global History. London: Reaktion-Edible, 2015.
By: Kara Newman