Teremana Reposado

The biggest “small-batch” reposado I think I’ve ever tried.

Made at Destilería Teremana de Agave (NOM 1613), every bottle label contains the same information: small batch, gluten-free, and 100% puro agave.

Coming in all sizes and with a lot of backing, there’s no wonder you know this tequila very well, even if you haven’t purchased a bottle.

Teremana means “Spirit of the Earth.”

The reposado is really symbolic of that because so many elements of the earth are at play in creating it, from the water used to create the blanco to the perfect amount of time spent aging in a barrel.

After extraction, they return the agave fibers to the earth by using them as compost to help their baby agaves grow.

The water comes from a deep well, and a roller mill is used for crushing. The agave is cooked in brick ovens and distilled in handmade copper pot stills.

It would be great if we had more information on the barreling, but it’s said to be aged for 4–6 months in American whiskey barrels.

Aroma: Cooked agave, Jell-O, cinnamon, dried fruit, and acetone.

Taste: Oak, spice, and some kind of vanilla.

Finish: Oaky and smoky, while heat coats the mouth with an unsettling feeling through the throat.

While it was not the worst thing in the world that I’ve tried, and I do agree that they receive an abundance of unnecessary hate, I wouldn’t purchase this particular reposado regularly. It is harsher than I normally like my reposados, and I don’t see myself using it as a mixer either.

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