Produced at distillery Feliciano Vivanco & Associates (NOM 1414) in Arandas in the Jalisco Highlands by master distiller Sergio Cruz, La Caza (“The Hunt”) is bottled at 80 proof (40% ABV). Like all of the brands produced at the distillery, La Caza is made using Blue Weber agave grown by the Vivanco family, a fifth-generation agave growing (agavero) and tequila producing (tequilero) family. The agaves are roasted in a brick oven (horno) and the sugars (aguamiel) are extracted using a roller mill. Fermentation occurs in open stainless steel tanks using the “Mozart Method.” The entire cooking and fermentation process takes over 90 hours to complete. The tequila is 2x-distilled in copper pot stills and is then aged for four months (the specific type of barrel is not mentioned on the brand’s website).
Like the blanco, the reposado has a very subtle aroma profile which needs to be coaxed out of the glass even after initial aeration. There is light cooked agave and baking spices (cinnamon, nutmeg), light honeyed vanilla, a hint of caramel, light fruit including brûléed banana, toasted nuts, light toasted oak, and a hint of white pepper.
The flavor profile, in contrast, is robust with earthy cooked agave and punchy aromatic baking spices (cinnamon, nutmeg, cloves), black pepper, creamy honeyed vanilla and caramel, robust toasted and charred oak that expresses itself as a light smokiness, brûléed banana, roasted almonds and hazelnuts, an herbal/grassy/vegetal note, and moderate anise and oak tannin bitterness on the finish mixing with creamy honeyed vanilla & butter.
The tequila has a medium viscosity on the palate and in the glass with a long 9-12 second finish.
I’m looking forward to seeing how this reposado develops as it continues to open up.
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