AsomBroso Reposado

AsomBroso is a brand that’s immediately recognizable thanks to its distinctive bottle design.

Produced at NOM 1424 in the Tequila Valley, the Eros label represents a newer direction for the brand, embracing a philosophy centered on just agave, water, and yeast. The tequila is cooked in masonry ovens, fermented with Champagne yeast in closed stainless steel tanks, and distilled in stainless steel with a copper coil. This reposado is aged for around nine months in French oak barrels that undergo a unique preparation process, where cooked agave juices are applied to the barrel staves and caramelized through charring before being filled with the blanco tequila. To me, this technique provokes deeper thoughts around barrel influence and flavor development.

Nose: Sweet aromas of vanilla, caramel, honey, and cooked agave lead, followed by baking spices, musty oak, and faint fruit notes.

Taste: Honey and cooked agave dominate, with caramel, baking spices, citrus, and oak rounding out the palate.

Finish: Citrus and baking spices persist, closing with a light touch of anise. Notably, it tastes raw and unpolished, with the flavors driven by the barrel rather than any artificial enhancement, reinforcing the intent behind this new tequila profile.

From a value standpoint, it does raise the question of how much of the price is tied to presentation versus production when compared to other reposado options on the market. That said, it’s a well-made and engaging tequila, one that sparks conversation and makes for an enjoyable pour to share with others.