Lost Lore is produced at distillery Feliciano Vivanco & Associates (NOM 1414) in Arandas, Jalisco, by master distiller Sergio Cruz for brand owners Arturo Lamas III and his wife, Sarah, reviving his great grandfather’s tequila distilling tradition.
The brand’s tequilas are made using Vivanco estate-grown Blue Weber agaves cooked in stone/brick ovens (hornos) whose sugars (aguamiel) are then extracted using a roller mill before fermenting in stainless steel tanks using champagne yeast. The tequila is 2x-distilled in copper pot stills and is bottled at 80 proof (40% ABV) using deep well water. The reposado is aged in American White Oak ex-whisky barrels for an undisclosed length of time between the 2-month minimum and 12 months maximum legally required for a reposado. The specific type of whisky the aging barrels held prior to being used for tequila is also not disclosed on the brand’s website though some reviewers claim they are Jack Daniel’s Tennessee whisky barrels.
Gold in the glass, the reposado has a very subtle and earthy aroma profile led by cooked agave, baking spices (cinnamon, nutmeg, light cloves), black pepper, dried orange peel, dried orchard fruits, the herbal/grassy/vegetal notes that are so prominent on the blanco (which is one of my favorite blancos), very light caramel and vanilla, and toasted oak. On the palate, the flavor profile clearly builds on the blanco’s earthy and “green” base with earthy and robust cooked and musky raw agave, the baking spices from the nose with punchier cloves, punchy black pepper and toasted oak, dried orange peel, dried apples and pears, a hint of caramel and vanilla, and a mix of some anise bitterness and black pepper on the 7-8-second-long finish. The reposado has medium viscosity in the glass and on the palate with the flavors emerging more prominently the longer it aerates in an open glass. I’m looking forward to seeing if this batch of the reposado continues to open up now that the bottle is open and the tequila gradually aerates.
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