Aguasol Reposado Tequila 1L

Sale price$64.99
40% ABV• 1L

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Aguasol Reposado brings a refined stillness to the reposado category, offering a tequila that balances agave character with the gentle influence of oak aging. From the Sip Tequila collection, this expression is a testament to patient craftsmanship and the rewards of time well spent in the barrel.


Crafted from blue Weber agave in the tradition of Jalisco's finest distilling heritage, Aguasol Reposado rests in oak to develop its signature depth and approachable complexity. The reposado aging process softens the agave's raw energy into something polished and layered, making this a standout pour for those who appreciate tequila at its most expressive.


  • Nose: Warm agave sweetness with hints of vanilla, toasted oak, and a touch of dried fruit
  • Palate: Smooth and rounded, with flavors of caramel, roasted agave, gentle spice, and a whisper of citrus peel
  • Finish: Long and warming, with lingering oak and a clean, earthy sweetness

Aguasol Reposado shines in a Tequila Old Fashioned, where its oak-kissed depth plays beautifully against a touch of agave syrup and bitters. It also elevates a Paloma, lending warmth and body to the bright grapefruit and lime.


Best enjoyed neat or on the rocks to appreciate its full character, Aguasol Reposado is crafted from blue Weber agave and aged to perfection in the tradition of Jalisco reposado tequila.

Tasting Notes

Aroma: Cooked agave layered with butterscotch, vanilla, a touch of dried fruit and honey.

Palate: Fresh agave, soft caramel, light toasted oak and gentle spice.

Finish: Long and satisfying, with sweet agave and a subtle hint of spice.

BEST REPOSADO

DOUBLE GOLD

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Location: El Arenal, Jalisco
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Distillery: Destilería Cascahuín
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NOM: 1123
Aguasol was started by Charles Attal, co-founder of the company behind the Austin City Limits festival, and Eddie Margain, co-founder of Austin FC, after the idea came up backstage at ACL. They spent four years visiting distilleries before choosing the Rosales family's Cascahuín in El Arenal. Agave grown around 1,400 meters in volcanic soil is cooked slowly in stone ovens over three days, crushed with a steel roller mill and fermented about four days in open-air tanks with natural yeast. It is distilled twice, first in stainless pots with copper coils, then in copper stills.
Map of Jalisco, Mexico, with El Arenal marked
LOCATION

El Arenal, Jalisco

Map of Jalisco, Mexico, with El Arenal marked

El Arenal sits at about 1,450 meters in the Tequila valley west of Guadalajara and is known as the gateway to agave country. Its name comes from the sandy ground of the first settlement, and it belonged to Amatitán until it became its own municipality in 1923. Most of the land is flat or gently rolling farmland on volcanic rock, planted with blue agave and corn. Tequila making is the main industry, and the town lies within the Agave Landscape that UNESCO named a World Heritage Site in 2006.

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