This tequila needs to sit and open up. You also need to take your time with this, there is a lot going on with the nose, so do some exploring. This has the complexity of the G4 coming out of 1579. Nose: cooked agave, alcohol, cinnamon, wet cement after a summer rain, citrus (tangerine) vanilla, jalapeño, sweetness of grilled pineapple and peach Flavor: starts off hot, has a creamy and spicy mouth feel, cooked agave, hot cinnamon like the candy atomic fire balls, and citrus Finish: starts with sweet ripe fruit, gets spicy like green peppers, the cooked agave comes through, and finishes hot and leaves your mouth tingling Yes I would cook with this like flaming of butter sauté shrimp, scallops, or clams.

Aroma carries agave without any heat. Hints of acetone / esters behind vanilla towards the end of the smell. Mid palate taste shines with a warm agave forward flavor, then let’s you know it’s been aged in wood. Overall a great mouthfeel & experience from a lightly aged Repo.

Tasting this G4 108 and a Spring Water 110 side by side. 108 is hot at first, tip of tongue numbing. Several small sips taken over 10 minutes or so have less effect and I think we're ready to taste. Technically the single water G4 55% is not the same as the blended water G4 108. Made at the same distillery these have many similarites but also numerous differences. Mouth effect is really almost 180° with the buzz right up front on the 108 assaulting the tongue whereas the SW 110 is at the end more near the back of the throat as you swallow. Great stuff in both bottles though, no doubt.

Nose: The nose needs some breathing time - you will be rewarded with subtle transitions. Opening charge brings minerals, a cellar note and rich cooked agave with undercurrents of baked pineapple. A bit later citrus blooms. Then a shift toward vegetal/herbal aromas: thyme, sage and dried oregano. Next warm “barrel-like” spices emerge: cinnamon, dried ginger, vanilla and star anise. And the agave takes on a more caramel like aroma, complementing everything that has come before it. Flavor: Somewhat creamy in the mouth. Yet with a blast of heat: black pepper, spicy cardamom, and cinnamon red hots, that sends some fire to the back palate. The herbal notes retreat somewhat, leaving the lively spices dancing on my tongue. Finish: Trace bitterness. Light colored fruit, pineapple and agave hangin’ on for the ride. Be forewarned, it finishes a little hot.

Just reviewed this as my #tequilaoftheweek number 45 on @the_tequila_wanderer IG page. Can’t say enough good things about this. I obviously enjoy everything coming out of el Pandillo and this Anejo is no exception. Light oak and caramel on the profile, plenty of cooked blue agave notes and light pepper on the back end of the profile. Highly recommend

Bottle#771 Nose: Fruity agave leaps out at you on first whiff, with just the faintest trace of bourbon oak. There are incredible spice and fruit notes: dark berries, ripe Rainier cherries, vanilla, citrus, white pepper and cedar shavings. Minerals and earth in the background. Flavor: Jerk seasonings, cloves, cinnamon, nutmeg, red pepper flakes, salted caramel, almonds and leather in an oily, mouth coating experience. This is thick and creamy and kissed with honey. The 55 months in the barrel has in no way obscured the rich agave that was clearly meant to be showcased. Pretty close to perfection.