The Best Reposado Tequilas

Casamigos (loosely translated to "house of friends") is indeed the tequila brand created by George Clooney and Rande Gerber. The agaves are sourced from the Highlands of Jalisco and this reposado is aged for 7 months in reconditioned whiskey barrels and is bottled at 80 proof.

Corralejo is known for its innovative techniques that date back to 1775 when the distillery first began producing tequila in Guanajuato. This reposado is aged 4 months in 3 different types of casks - French, American and white oak - to impart a variety of characteristics to this matured spirit.

Created by Felipe Camarena, G4 (four generations) is a tequila distilled at El Pandillo Distillery in Jesús María, Jalisco. The agaves are cooked in one of two stone ovens on site for 22 hours and crushed in a handmade metal tahona nicknamed "Felipestein". It is distilled in copper stills for both distillations. The water used to create the tequila is a 50/50 mix of collected rainwater and spring water. Their reposado is aged for six months in used bourbon barrels. Additive free.

Inspired by the legend of Aztec fighters, Pasote Tequila Reposado is made by master distiller Felipe Camarena at El Pandillo Tequila Distillery in the Los Altos (Highlands) region of Jalisco. The brand is part of the 3 Badge Mixology portfolio headquartered in California. Traditionally made using 100% blue agave tequila, it is rested for six months in barrels previously used to age bourbon. It is bottled at 40% ABV. Additive free.

Tequila Chamucos began as a side project between friends and is now a fully formed brand. The agave is harvested at between 8 - 10 years and roasted in a brick oven, bound for stainless-steel column-distillation. The reposado is aged 7 months in ex-bourbon barrels and packaged in hand-blown glass. Note: The original box is worth seeking out to play with the cardboard cutouts. Additive free.

1 2 3 or as it is meant to be pronounced “Uno, Dos, Tres” is a certified organic tequila brand. The agaves used were sourced from the Tequila Valley and the piñas were cooked for close to two days in stone ovens. The reposado, or “Dos” is aged in white oak for 6 months.

This expression was distilled by Melly Barajas and her all-woman team in Valle DeGuadalupe, Jalisco (NOM 1533) using 100% blue Weber agave that was 9 to 10 years at harvest. It is steamed for 24 hrs and rested as long before crushing and fermenting in stainless steel vats. It is distilled twice in steel before resting in lightly-charred ex-American whiskey barrels for 8 months. Each batch is approximately 12,500 liters. It is bottled at 80 proof.

Founded in 1870 by Félix López, Herradura is one of the oldest producers of tequila. Herradura is distilled at Hacienda de San José del Refugio, located in the small town of Amatitán, which is considered by many to be the birthplace of tequila. The Double Barrel Reposado is aged for 11 months in oak barrels, then aged another month in a toasted oak barrel. The traditional production process is overseen by Maria Teresa Lara, one of only a few female Maestra Tequileras (Master Distillers) in the world.

Based in the Tequila Valley of the eponymous town of Tequila in Jalisco, Fortaleza (known as Los Abuelos outside of the US) holds on to classic production methods dating back over a century. They hand-harvest their agave, roast them in brick ovens for 3 days which are then crushed by a tahona pulled by an electric tractor (which took the place of their mule after he died). Later the pulp is rinsed with local spring water and the mash is fermented for 3.5 days in a wooden fermentation vat. It is double distilled in classic alembic stills. This reposado is rested in American oak barrels for 7 months in used whiskey barrels.

Bottled in a beautiful handmade and hand painted ceramic decanter. Inside is a distillate that is carefully aged for eight months in second-use oak barrels. It is then triple micro-filtrated to ensure the highest purity.