Primo 1861 Reposado

Same brand. New distillery. New chapter.

For most aficionados, a brand produced at El Pandillo in Los Altos, Jalisco carries serious weight. Under Felipe Camarena, that distillery has given us some truly beloved tequilas. Primo 1861 was no exception.

But in 2023, Primo 1861 left El Pandillo, marking a relaunch and a fresh chapter for Pedro Camarena and the brand. Pedro’s long-term goal has always been to have his own distillery, to be more hands-on in the process, and continue learning by making the calls himself.

That move brought Primo 1861 to Grupo Peña Blanca de Los Altos in Jesús María. With this transition, Pedro was able to bring in his own equipment. He now owns his fermentation vats, copper stills, storage tanks, and barrels, giving him full control over production and the freedom to shape his own style and profile for the relaunch.

In my opinion, there is a clear and complete shift in profile from the blanco at NOM 1579 to NOM 1639. Pedro personally selects the agave and has his hands in every step of the process, from agave selection and distillation to bottling every single drop and placing the cap on each bottle.

This new chapter for Primo 1861 also introduces two additional expressions: a first-ever reposado and a blanco high proof. For me, the differences between Primo 1861 at El Pandillo (NOM 1579) and at NOM 1639 are significant. This is a completely different profile and clearly reads as Pedro’s brand, not Felipe’s.

Production changes include the use of deep well water instead of spring water and a shift to 100% oak wood fermentation with wild yeasts.

For this review, I’m focusing on the reposado. This two month reposado is rested in brand new barrels, a hybrid of American and French oak. It strikes a beautiful balance. The barrel adds structure without overpowering the spirit, allowing the herbal backbone of the blanco to shine through.

Savory notes lead with raw sweet potato and subtle rosemary. The herbal character continues with soft lemongrass, followed by very delicate orchard fruit toward the back end.

The finish is medium and expressive. Citrus and floral notes open up and linger on the palate, finishing with gentle anise and light baking spice. The wood frames the flavors, but the freshness of the blanco I enjoyed is still very much alive in the reposado. This reposado profile sets itself apart from the current market and offers a profile that’s refreshingly different and made for unhurried sipping.