Corralejo Reposado Tequila is produced at Hacienda Corralejo in Penjamo, Guanajuato one of the oldest tequila distilleries in Mexico, operating since 1755 and the site where Miguel Hidalgo, father of Mexican independence, was a frequent visitor. 100% Blue Weber agave, aged 4 months in a combination of American, French, and Canadian oak barrels at the historic estate hacienda.

The triple-barrel aging approach American, French, and Canadian oak simultaneously is unusual and deliberate: each wood type contributes differently. American oak adds vanilla and coconut character, French oak contributes lighter, more delicate spice and dried fruit, and Canadian oak adds a softer, subtler wood note. Four months in this combination produces a reposado with more complex oak layering than single-barrel aging, while the brief duration keeps the agave character the dominant note. The result is a reposado with a distinctively pale rose-gold color, herbaceous minerality from Guanajuato agave, and a finish with white pepper and light berry character.

Tasting Notes

Nose: Pale rose-gold. Mild herbaceous agave, basil, and slate-like minerality. Palate: Light and silky cedar, coconut, and honey from the triple-barrel combination, with the slate mineral character of Guanajuato agave throughout. Finish: White pepper, light raspberry, and a clean, dry fade.

Specs

Distillery: Hacienda Corralejo, Penjamo, Guanajuato, Mexico (est. 1755) Agave: 100% Blue Weber Aging: 4 months, American + French + Canadian oak ABV: 40% Size: 750ml

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Frequently Asked Questions

What makes Corralejo different from other reposado tequilas?

Two distinguishing factors: origin and aging. Corralejo is produced in Guanajuato rather than Jalisco one of the few tequila producers outside the traditional Jalisco heartland. Guanajuato is an authorized tequila appellation region, and its agave develops a slightly different mineral character from the states soil composition compared to Jalisco lowland or highland agave. The triple-barrel aging American, French, and Canadian oak simultaneously is unusual and produces more layered oak complexity than single-barrel reposado aging. The combination of non-Jalisco terroir and multi-barrel aging produces a reposado that tastes noticeably different from mainstream Jalisco expressions at the same price point.

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