Produced at distillery Premium de Jalisco (NOM 1558) in Mazamitla, the highest distillery in Jalisco at 7,200 feet above sea level, by master distiller Alberto Herrera, Insólito is, unlike most tequila brands, made from a blend of Blue Weber agaves sources from both the Highlands (80%) and Valley (20%). The agaves are cooked in an autoclave at low pressure for 23 hours, the aguamiel (sugars) are extracted using a roller mill, fermentation takes four days and is done in open-air stainless steel tanks using ambient yeast followed by a second fermentation in closed tanks. The tequila is then 2x-distilled in stainless steel pot stills at 105 proof (52.5% ABV) and is proofed down using natural spring water. The reposado is aged in new 2.5 level charred American White Oak barrels for 6-10 months.
Gold in the glass with medium viscosity in the glass and across the palate, the reposado has light aromas of cooked agave and baking spices (cinnamon, nutmeg) followed by toasted oak, honey, caramel, vanilla, light black pepper, orange peel and blossom, fresh sage, and hints of brûléed banana. On the palate, the profile is earthy with flavors of sweet cooked and musky raw agave, punchy black pepper and toasted oak with a hint of oak tannin bitterness, herbal notes, hints of dried fruit, buttery caramel and vanilla, and dried ginger appear. The finish is moderately long at 7-8 seconds ending on the drier side with vestiges of sweetness and a healthy dose of baking spices and pepperiness.
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One response to “NEW BOTTLE HIGHLIGHT SERIES: Insólito Reposado Tequila”
[…] punchy baking spices and black pepper mixed with dark sweetness, oak, and earthiness. This and the Insólito reposado are perfect for those who enjoy aged tequilas with prominent oak/barrel […]