Tasting notes-taking sessions ongoing – The jury’s still out on this one – Zumbador Reposado Tequila
Honestly, I didn’t love it on the first few pours, but it really needs some time to open up & aerate.
I don’t like rushing reviews because, from experience, many (though not all) bottles of tequila & whiskies need some time between bottle opening & an initial serious review to aerate/open up.
Honestly, the (over?) hype that the brand has received lately (particularly from spirits “influencers”) hasn’t done it any favors because it elevated expectations to, perhaps, an unreasonable level. It is well made & at a very nice, budget-friendly price point of $29.99 in my market.
Zumbador Reposado’s aroma profile is extremely subtle/muted, requiring a lot of concentration to pick up much beyond a general earthiness, vegetal/grassy notes, & light spices.
The flavors on the palate, also earthy & very vegetal/grassy with quite a bit of anise & oak tannin bitterness right up front, are more discernible & they are growing on me as the bottle opens up with some air. I like earthy tequilas & non-tequila mezcals but have to be in the mood for them – if I am in that mood, this would be a reliable earthy/vegetal/grassy/musky sipper that could be enjoyed without worrying about having to replace an expensive bottle.
Zumbador is well made in the Jalisco Highlands using 5 & ½-year-old Blue Weber agaves grown at 6,922 feet above sea level, a tahona stone for aguamiel extraction, stone/brick ovens, wood & stainless steel tank fermentation, & 2x-distillation in copper & stainless steel stills. Some say the brand ferments with agave fibers, but the brand’s website doesn’t confirm this. The reposado is aged for only 12 weeks in “ex-whiskey” (presumably bourbon) American White Oak barrels.
These are just very initial tasting notes thoughts. I’ll write a more definitive review soon after some more tasting notes-taking sessions spaced out across time. Reviews, in my opinion, shouldn’t be rushed.
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