Blanco is the untouched expression of agave. Think of it like fruit before you put it into a pie. A green Granny Smith apple tastes different from a red Gala and that nuance can be lost when they are cooked into a pie. Purists love blanco because it showcases the character and quality of the agave. This is particularly important in the case of our blanco because of its unique agave profile. We taste notes of citrus, orange, petrichor, and cooked agave.
But you also need pie.
For our reposado, we take the juicy goodness of our blanco and place it in barrels that have been lightly charred. The burnt wood interacts with the tequila over time to impart flavor and complexity as well as to mellow the raw spirit. While most tequilas are aged in old American oak barrels, we use French. It has a softer profile and touch that perfectly compliments agave. So maybe our pie is more like a galette. We taste notes of honey, cinnamon-vanilla, and butterscotch.