This reposado is rested six years in American oak (more than required for reposado), yet because it was aged in a vessel larger than the 600-liter maximum, it still gets to bear the reposado label. The liquid offers distinctly sweet aromas of vanilla, maple and dried fig. The palate echoes those tones, layering on clove, allspice and cayenne.
This reposado is rested six years in American oak (more than required for reposado), yet because it was aged in a vessel larger than the 600-liter maximum, it still gets to bear the reposado label. The liquid offers distinctly sweet aromas of vanilla, maple and dried fig. The palate echoes those tones, layering on clove, allspice and cayenne.
This reposado is rested six years in American oak (more than required for reposado), yet because it was aged in a vessel larger than the 600-liter maximum, it still gets to bear the reposado label. The liquid offers distinctly sweet aromas of vanilla, maple and dried fig. The palate echoes those tones, layering on clove, allspice and cayenne.
This reposado is rested six years in American oak (more than required for reposado), yet because it was aged in a vessel larger than the 600-liter maximum, it still gets to bear the reposado label. The liquid offers distinctly sweet aromas of vanilla, maple and dried fig. The palate echoes those tones, layering on clove, allspice and cayenne.