Ghost Spicy Reposado

I am not a bartender; I am a tequila drinker.

This distinction matters because, while I very much appreciate the bartender’s art, I just can’t get into spending a whole bunch of time making a tincture, hand-muddling something, or creating an egg-white foam for just a couple of cocktails.

Yes, I do like a spicy margarita, a spicy paloma, or a similar concoction. And no, it’s not that difficult to make a spicy marg with hand-cut jalapeños or some such, but if there’s a valid shortcut, I’m interested in taking it.

Ghost tequila is the shortcut.

Founded in 2016 by Boston bartender and liquor store owners, Ghost has become one of the best-selling flavored tequilas in the United States. It also won Double Gold at this year’s Agavos Awards in the flavored tequila category. It is not, however, for the faint of heart.

The “Ghost” refers to ghost pepper. Unlike other tequilas that are a wee bit spicy, Ghost brings the heat, allowing you (or a bartender) to instantly conjure spicy cocktails or spicy shots.

Previously made at NOM 1438, Ghost is now produced at Inulina y Miel de Agave (NOM 1605) in Capilla de Guadalupe, in the southern Highlands region of Jalisco.

Ghost uses a mixed process: part of the production involves stone-oven cooking, tahona crushing, and distillation in copper/stainless stills. The other portion uses fully industrial methods, including a diffuser and column stills.

And while diffuser-made tequila doesn’t typically yield outcomes that I prefer, if you’re going to dose it with GHOST PEPPERS anyway, the base tequila isn’t as important.

The reposado is a new expression for Ghost, aged for four to six months in American oak pipones (large wooden vessels). Then, the ghost pepper extract is added and left to marinate for two weeks before bottling.

Note that while we evaluate tequilas here at The Tequila Report based on their suitability for sipping, Ghost wasn’t designed or intended for that purpose. So, while I did sip it some, I also made a (very fast) spicy marg.

The question you may have right now is “How spicy is it?” because ghost pepper might seem a little scary. But I’d say it’s medium spicy overall. Like 2.5 stars when ordering Thai or Indian food.

Aroma: Subtle sweetness and a little minerality. You do not perceive the spice on the nose.

Flavor: The first things you notice is the highly perfumed, floral, very sweet notes. Artificial-tasting, for sure. Once the sweetness fades, the spice kicks in and that becomes the focus, but it’s still balanced with a bubble gum and strawberry candy essence.

Finish: The sweetness and other tequila notes fade away, but the spice definitely lingers for quite a while. You won’t forget you had some Ghost!

In a margarita, it’s a quick way to make a spicy one. But I don’t love how the vegetal notes of jalapeño get swapped for the higher sweet/fruit notes here. I think Ghost reposado would be better in a spicy paloma or even a spicy tequila and soda, if you don’t mind sweetness.

I can’t recommend it as a sipper. But again, that’s not really why it exists.

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