All about Don Julio Reposado

Rested tequila can develop a very different profile after just a few months from its blanco and añejo siblings. Hand-harvested, 6- to 10-year-old blue Weber agave from the Los Altos (highlands) region of Jalisco is shredded and slow-cooked before being thrown into large steel fermentation tanks with a proprietary agave yeast, then double-distilled in stainless steel pot stills. The spirit then ages in American white oak ex-bourbon barrels for about eight months before it’s brought down to proof and bottled.

In this case, the reposado features the original agave more significantly than in either the unaged or añejo expressions. It’s a clean, clear expression of blue Weber, with all the fruit and grass many seek in a tequila. This is a sipper through and through. Best enjoyed on its own, or with a refreshing grapefruit soda, or sipped along with fresh Sangrita.

Tasting Notes

Color: Pale straw gold
Nose: It opens with a strong grassy and almost funky vegetal agave note, very different from the blanco, with hints of honey, stewed fruit and very light vanilla-oak. As it sits in the glass, the “edge” comes off, and the grassy agave notes dominate.
Palate: At the front of the mouth, it’s a medley of agave-grass-vegetal notes and stewed tropical-fruit overtones, with a hint of sweetness and spicy oak highlight. As it moves to the midpalate, it’s medium- to full-bodied, with an emphasis on herbaceous notes and some vanilla. As you swallow, you get a hit of green pepper along with baking spices and a slight oaky exit.
Finish: A long, pleasing finish that’s warming and fruit-forward with caramel and pineapple, as well as lingering agave on the tongue.

History/Trivia

There really was a Don Julio Gonzales, who started his journey in tequila at age 15. If you’re able to visit the distillery, you’ll also find one of the most beautiful distilleries in Jalisco, with an excellent kitchen.

Awards

Silver, 2020 San Francisco World Spirits Competition

NOM: 1449