Calle 23 Criollo Reposado "El Dos"

Three reasons this bottle is one of 2026’s most anticipated limited tequila releases:

First, it’s one of the very few tequilas made with criollo agave. These are wild Blue Weber agave plants, usually found on steep hillsides. They ripen slowly, concentrating sugars in their atypically small piñas. Because they are found rather than cultivated, it’s quite rare to make tequila solely from criollo agave.

Second, its forebears. One of the only tequilas previously made with criollo agave was the legendary Calle 23 Criollo Blanco, which is arguably one of the tastiest blancos ever produced. For me, it is perhaps my favorite blanco tequila.

Third, its recipe. As you may know, tequila regulations require a blend to be labeled according to the youngest tequila in the mix. Thus, while this is technically a reposado, it is by no means a typical one. Instead, it combines reposado (8%), añejo (77%), and extra añejo (15%) tequilas, each contributing different layers of aroma, flavor, and complexity.

Creator Sophie Decobecq conducted countless small-scale experiments before deciding that "El Dos" was ready for public release.

How involved was that process? Well, this tequila is a tribute to her son, Eliès, and she initially filled used American oak barrels on the day he was born. The tequila is only now ready for release, and he has just turned seven.

This is a labor of love in every sense of the phrase.

Packaging: The “El Dos” reposado comes in a gorgeous engraved wooden box containing a paper-wrapped recycled-glass bottle with a cork stopper.

Color: The first aspect of this tequila that jumped out to me was its visual impression. It is very, very sparkly for a reposado and looks like honey-colored glass. I saw a brown diamond in a fashion magazine recently, and this tequila looks just like that.

Aroma: This tequila has a lot of layers, so it’s worth the patience to give it 30 minutes in a tasting glass before approaching it. Once you do, you’ll find cooked pineapple, mango, guava, almonds, and cardamom. There is a layer of oak, but it’s very crisp and not laden with whiskey notes.

Flavor: Very complicated and luxe. It has a very thick mouthfeel, as might be expected at 46.7% ABV (in quality tequila, extra alcohol often creates more body). This is a tequila where you’ll pick up new notes every time, but today I get peanuts, orange peel, cherries, and a lot of herbal character, like an amaro. This is not an explosion of citrus, but rather a fascinating ride on a savory, herbal train.

Finish: Very long and harmonious. The top notes fade away, and the lingering impression is of that herbal component, with a pine-resin sidekick.

A little of this tequila goes a long way. I will drink it almost exclusively as an after-dinner digestif, as the herbal element makes an incredible capper to a special meal.

More from Calle 23: All of our Calle 23 coverage, including reviews, lists, scores, and more.