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NOM: 1440

Aroma: spicy with a hint of caramel fudge

Palate: bold, round palate, medium to full bodied with a rich roasted agave, sweet tropical fruit, vanilla and brown spices, long spicy finish

Good for: sipping, sharing and makes a fine Mexican Mule = 50ml parts Espolòn Reposado, 15ml fresh lime juice in a Mule cup, top up with ice and ginger beer, stir gently, garnish with lime.

Interesting fact: Master Distiller Cirilo Oropeza has made an award winning tequila reposado:

Gold Medal: 2011 San Francisco World Spirits Awards, Finalist: 2014 Ultimate Spirits Challenge, Silver: 2016 San Francisco World Spirits Awards, Bronze: 2016 International Wine & Spirits Competition, Silver Outstanding Medal: 2013 International Wine & Spirits Competition


Region: Los Altos, Jalisco

Age of agave when harvested: 6-10 years, the pinas are cut into 4 rather than 2 to increase surface area for maximum sweetness

Oven type: autoclave for 22 hours (industry standard is 18)

Extraction method: mechanical roller mills, the pulp (bagasse) is used to fuel the stills

Fermentation: is done in sealed stainless steel vats using well water for a sweet soft flavour, he plays rock music to his vats to encourage yeast activity

Still type: Column and pot still for a very smooth taste

Rested: 3-5 months, in "virgin" American oak barrels featuring a lighter No. 2 char to impart more subtle caramel and vanilla notes, 200 litre barrels are used which are smaller than the industry standard 500 litre barrels, giving the liquid more contact with the wood for additional complexity

ABV: 40%

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