Centinela Tequila Reposado (750ml)

Casa Centinela takes time cooking the Agave as this is crucial in our tasting profile. They use a clay oven (compared to others that use stainless steel ovens) that gives the cooked Agaves a smoky flavor, and a sweet after taste. Tequila Centinela slow cooks with steam and this process takes approximately 24 hours. The cooked Agave is then allowed to settle and cool for an additional 24 hours.

Two mills with 5 presses each are used for the extraction or the grinding process, crushing and washing the fibers in a gentle way so as not to tear the fibers so they don't release bad flavors in the juices (other distilleries use more industrial machinery for this process, like the "diffusor" that cooks and rinses the Agave in one process, it saves time, but it compromises the flavor).

The extracted juice is called "Aguamiel" (honey water), and is very sweet with high sugar content, which is what is needed to create alcohol in the fermentation process. The "Aguamiel" goes to the fermentation where it is combined with their yeast that is natural and it comes from the environment, and is controlled. This process takes from 3 to 5 days, as the yeast starts converting the sugars into alcohol.

The first distillation is called "destrozamiento" (5 hours), to get rid of the "heads and tails" (colas y cabezas) and the heart in this process is called "ordinario". The second distillation is called "rectificacion" (10 hours), again to cut the "heads and tails", and now the heart of the second distillation is called Tequila.

Once the Tequila is ready it goes to the aging room, where it is aged in previously used 200 liter American White oak bourbon barrels.

Tequila Centinela Reposado is 100% Agave and rested for up to 18 months in barrels that previously held bourbon.

Centinela Reposado Tequila Tasting Notes

Aroma: Clean, agave-forward, with notes of vanilla.

Palate: Full of flavor with sweet notes of vanilla and caramel.

Finish: Long and sweet.