Cabo Wabo Reposado is a tough one for me because this brand is what got me into tequila back in 2003 at the Cabo Wabo Cantina.
Sammy Hagar loved traditional tequila and created this brand with that in mind. Like most brands, once he sold it, the new owners found ways to make it more profitable.
This current version, now made at Campari Mexico (NOM 1440), uses autoclave cooking and a mix of column and pot still distillation.
On the nose, it’s pretty light—some oak, a little cooked agave, and a faint vegetal note.
The palate follows that same path with a thin mouthfeel, light agave, and a touch of fruit, but it’s quickly overtaken by a noticeable bitterness that lingers. I was honestly expecting more sweetness, and while it’s not a bomb, the balance just isn’t there.
Aging just two months (the minimum) in American Oak doesn’t give this reposado much extra flavor notes, either.
It’s not terrible, but it’s not something I’d reach for. If you’re coming off sweeter tequilas, this might be a stepping stone—but for me, I’d pass.
NOM | 1440 |
|---|---|
Agave | Jalisco (Los Altos) |
Cooking | Low pressure autoclave |
Extraction | Roller mill |
Water | Deep well water |
Fermentation | Stainless steel tanks |
Still | Column and stainless pot still with copper coil |
Age | 2 months in American oak |
ABV | 40% |
