Definite funk on the nose. I’m not a fan of the aroma. The taste is good with some minerals and light sweetness. The finish has some good black pepper but then is spoiled by the initial funk.

The nose is very good with cooked agave, ripe sweet banana, vegetal and fresh cooked peas. The flavor is bitter and taste of dried cooked peas, and very medicinal, un pleasant. Finish is short, with some spice.

Sweet and spicy with a Smokey aftertaste. Smooth neat.

There’s a bit of a vanilla cream thing on the nose along with an herbal funk and some agave. The palate is thin and bitter. On the finish, there’s a sweetness that sticks around for longer than I’d like. Probably passable as a mixer, but I’m not a fan.

not a fan

This is the first introduction to Cutwater’s tequila with a Reposado coming out some time in November. This San Diego Distillery (now owned by Anheuser Busch) took 10 years to introduce their first product, a Blanco). This is all done in Tequila Mexico in the traditional way. It is very similar to one called Fortaleza with rich smell of cooked agave, black pepper and a rich complexity.. They will be launching a Reposado at the end of this year. Apparently, they don’t put in any additives like any others. As many of you know, those who make Tequila in Mexico, can add up to 1% by volume of additives and those include coloring, sweetener, oak flavoring, vanilla and other things. They triple distil it and have it resting in both steel and copper containers. Apparently the copper will get rid of some of the peculiarities found in tequila that some of the flavorings would mask. I enjoyed it while visiting the distillery in San Diego earlier this week.