La Pulga Reposado 110

La Pulga is named after the open-air flea markets of Fort Worth, Texas. The brand was founded by individuals with deep ties to Mexico and Texan nightlife and culture: restaurateur Sarah Castillo, nightlife entrepreneur Andrew De La Torre, and venture capitalist Stephen Slaughter. Together, they built a tequila brand rooted in both Mexico and Texas, inspired by the community, culture, and celebration found in open-air markets.

La Pulga Spirits are distilled and bottled at Agroindustria Guadalajara (NOM 1068) in Capilla de Guadalupe, in the southern Los Altos, at an elevation of about 6,400 feet. The region is known for its iron-rich red mineral soil, which helps produce agave with a slightly sweeter, more citrus-forward profile. That flavor fits La Pulga’s goal of making “a juice for our people.”

Each La Pulga expression, including the “wild expressions” of mezcal and sotol, features an alebrije—a Mexican spirit animal from folklore. The high-proof reposado is marked with a bull, symbolizing the connection between Mexico and the Texas stockyards.

The spirit used for La Pulga Reposado 110 is aged 11 months in former Tennessee whiskey barrels made from American white oak. Bottled at 55% ABV, it reaches the highest strength allowed for a spirit to still be classified as tequila by the CRT (Consejo Regulador del Tequila). Any agave distillate above 55% ABV cannot be labeled tequila. In that sense, La Pulga pushes the boundary while staying true to its bold Texas spirit.

Now for the tasting.

When I first pop the cork, the initial aroma is alcohol. But tequila, like wine, needs a little time to open up before revealing its full range of aromas and flavors.

Once it does, it offers a real sensory payoff: cooked agave, honey, and olive arrive first, followed by barrel notes of baking spice, cinnamon, plum, stone fruit, and caramel.

On the palate, it is more complex than I expected from a high-proof reposado. Cooked agave and honey return, joined by cinnamon, peppery spice, subtle fruit notes, stone fruit, and even cantaloupe.

The finish lingers beautifully, though it never lets you forget this is 110 proof.