Cazcabel Reposado - 100% Agave Tequila - Oak Cask Finished - 70cl £20.99 @ Amazon

• AMERICAN OAK BARRELS. Cazcabel Reposado is rested in American oak barrels for a minimum of 9 months.
• BEAUTIFULLY BALANCED. Beautiful, clean and earthy agave flavour balanced with the complex but subtle aromas of toasted Oak.
• SAMPLED WEEKLY. The tequila is sampled every week during the ageing process, which can last up to 11 months depending on taste. Our Reposado is truly hand finished.
• PREMIUM BLUE WEBER AGAVE; We only use 100% locally grown, blue weber agave in our tequila which grow for around 7 years before harvesting. The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.
• Alcohol Content 38 Percent by Volume
• Liquid volume 700 Millilitres

Straight from the highlands of Jalisco (a coastal Mexican state) is this deliciously balanced tequila, made with one eye on the past and one eye on the future. Truly an artisan offering, the distillery itself is based in the highlands, putting the operation close to where the agave is grown. Cazcabel Reposado is chewy with caramel and punchy with cinnamon and pepper – it makes an excellent Mexican negroni.

Cazcabel Reposado is aged for at least nine months in American oak barrels. The influence of the maturation is immediately evident in the punchy cinnamon notes on the palate, tempered by caramel and figs, with agave wrapping the whole lot in a silky blanket.

This tequila makes an excellent Mexican negroni, a warmer and silkier twist on the classic. In a short glass, pour 30ml Cazcabel Reposado, 20ml each of sweet vermouth and Campari, and 10ml Aperol. Then add a large orange twist and a cinnamon stick to garnish.


What's the story behind Cazcabel Reposado tequila?

Agave plants grow best in the highlands – tequila makers head up there to harvest, then come back down to distil. Cazcabel goes the extra mile by both harvesting and distilling in the highlands. The firm is named after local legend Don Cazcabel, a ‘snake man’ famed for his healing powers and commitment to Toltec, Olmec and Aztec traditions.

The distillery sticks to strict processes passed down through generations, never cutting corners to save on costs or labour and only using the finest ingredients available. The agave used in distillation grows high up in the Jalisco mountains – the altitude ensures that the plants stay hydrated and the nutrient-rich soil helps them grow to a larger-than-average size.

When it comes to harvest time, the piña of the plant is used. The word piña translates to pineapple, but refers to the heart of the agave plant (which looks very similar to the tropical fruit). The piñas are taken back to the distillery where they are steamed in high-tech autoclaves, converting carbohydrates into fermentable sugars. These sugars are fermented for 10 days in steel tanks before being distilled in copper and pot stills. The distillate is then chill-filtered to remove any impurities.


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