Thinner letter metal label. Warm cooked agave, cinnamon, mocha, jalapeno, orange zest, roasted nuts, ginger... I need more of these older bastards!
Thinner letter metal label. Cooked agave, minty butter, bubble yum, mango, citrus, white pepper... tasty AF.
Aroma: Cooked agave and ethanol, vanilla. A bit of oak, and a tiny bit of mint. Caramel, and clear whiskey notes. Palate: Cooked agave, barrel spice. Ethanol, but not too harsh. Definitely some caramel coming through. Earthy. Verdict: Solid budget anejo. For $29.99 at our local Trader Joe’s, this is a steal. It’s not particularly complex, won’t be a daily sipper by any means, but I can see this making a very solid Tommy’s margarita. Maybe my new well anejo if the margarita I make with it goes well.
Lou does a video review of Espolon Blanco.
Commercially available aged tequilas are a fairly modern invention, with the first reposado not launched until 1974, although a number of tequila houses kept aged barrels at home for their own usage. But in every case, aging decisions start with barrel se
Campari America, together with its affiliates Gruppo Campari, announced today it is signing new distribution agreements across 23 markets with Southern Wine & Spirits of America, Inc. (Southern), the nation's leading wine and spirits distributor.
This year the list is peppered with 100% agave brands that talk of terroir, single estates and tahona wheels. Now recognised selling points, these would have been confusion points in years gone by.
Master Distiller Cirilo Oropeza, Pioneer of Tequila Barrel Finishes, Unveils His First Anejo Available in the United States.
Driven by the continuing expansion of the 100%-agave segment, the U.S. Tequila market continues to carve out solid growth.
Espolòn Tequila have today announced the participation of Espolòn in the FIM MotoGP World Championship for the 2014 season, where their very own Cock-A-Doodle-Crew (a not-so-subtle reference to the legendary rooster Ramon featured on the label) will be 's
Tequila is taking over bars, cocktail lists and palates all over the Bay Area and as we reported this week, several young companies are jumping into the booming market for Mexico's national spirit.
Clayton and Grover compare 3 different versions of Espolon Reposado.
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Nose- Wet grass, raw agave, rubbing alcohol Palate- Cooked caramel Finish- Sweet… somewhat clean. Overall decent value reposado that has high that would make a good cocktail base.