Destilado de Agave produced in Amatitán, Jalisco. Maestro Tequilero Claudio Jimenez Hernandez. Steam cooked in a 150-year-old brick oven. Distilled twice: first pass in a small stainless steel pot still, second pass on a larger copper pot still. Rested 6–9 months in American oak barrels.

A healthy dose of candied apple and caramel on the nose, with whispers of strawberry, vanilla, heavy cream (or maybe cereal milk?), red pepper, and cinnamon toast—all of which show tenfold on the palate. Like a boozy ballerina, this Reposado is both graceful and forceful, stunning but delicate.