Siete Leguas put itself on the map by producing the original Patrón line of tequilas before demand outgrew Siete's small-batch methods. Now they focus on making their own line, which include some of the best and most complex 100% agave tequilas out there.
The key to making exquisite tequila starts – literally – at ground level. The red, volcanic soil surrounding the town of Atotonilco El Alto provides a rich terroir for Siete Leguas’ agave plants. Once mature, piñas (the succulent cores of the agave plant) are hand-selected and tested for sugar content prior to being slow roasted in artisanal ovens. After roasting, the piñas are ground and pressed using a tahona (or stone mill) pulled by a team of mules. The pressed fibers and juice are left to slow ferment in open vats. This slow, traditional process gives this tequila its complex palate of earth, pine and citrus notes.
The reposado’s eight-month finish in white oak barrels gives it its pale, straw color and cask notes of vanilla, caramel, and baking spice. Reposados work well in cocktails, but we suggest you drink this one like a fine whiskey — neat or on the rocks.
TIP OF THE TONGUE
Did you know that tequila comes in three primary varieties? The blanco or “silver” is unaged. Reposados (“rested”) are aged a minimum of two months, but less than a year. And añejo or “aged” are matured a minimum of one year, but less than three.
40% alcohol by volume. Comes in a 750 ml bottle.