About the product
Casa Pecados Reposado Tequila delivers smooth, aged character in this convenient two-pack bundle. Each 750ml bottle offers rich notes of oak, vanilla, and caramel from careful barrel aging. Perfect for sharing with friends, stocking your home bar, or gifting to tequila enthusiasts. This bundle provides excellent value for quality reposado tequila that's versatile enough for sipping neat or mixing into your favorite cocktails.
Tasting Profile & Food Pairings
Taste & Sensory Profile
- Nose: A complex "garden" bouquet. You’ll find notes of Gala apples, pear, and citrus zest, underpinned by vanilla, caramel, and a distinct note of slightly smoked agave.
- Palate: Medium-bodied and velvety. The entry is sweet with honey and roasted agave, which quickly evolves into savory layers of walnut, hazelnut, and cocoa. There is a light, peppery "tingle" from the white pepper and clove.
- Finish: Smooth and "spacious." It leaves a lingering, elegant trail of sandalwood, butter, and tropical fruit (specifically plum).
Food Pairings
The short aging cycle makes this Reposado exceptionally versatile:
- Savory: Grilled Octopus or Duck Carnitas. The hint of smoke in the tequila complements charred seafood and the richness of duck.
- Spicy: Mole Poblano. The chocolate and walnut notes in the Reposado are a direct mirror to the complex spices in a traditional mole sauce.
- Cheese: Aged Manchego with Honey. The saltiness of the cheese pulls out the caramel and apple notes of the spirit.
- The "Social" Serve: This is a sipping tequila. Serve it in a wide-mouth glass (like a Riedel Tequila glass) to allow the "legs" to develop. If mixing, use it in an Añejo Old Fashioned with orange bitters.
About the brand
Produced in the Amatitán Canyon of Jalisco (NOM 1477), Casa Pecados is a 3rd-generation family project. They are famous for their "Slow Growth" philosophy, harvesting only 100% Blue Weber Agave that has matured for a full 6 to 7 years. They utilize traditional stone ovens for cooking and copper pot stills for distillation, emphasizing the natural mineral sweetness of the Amatitán soil.
