Reposado

Tequila Bribón’s story was set into motion by a pair of multi-generational families who came together with a common goal: to create a new standard in premium tequila. The Orendains are one of the four founding families of tequila in Mexico — they’ve been crafting the spirit since 1840, establishing their first distillery in the village of Tequila in 1924. With nearly 200 years of heritage and a passion for expressing Mexico’s unique terroir, they are renowned for producing bold, sophisticated, and approachable tequila. In 1996, they forged a partnership with distinguished importers of fine wine and spirits the Taub family — whose own storied history in spirits production dates to pre-Prohibition. What followed was a fusion of old-world traditions and modern technology that yielded a superior-quality reposado tequila that could be embraced by everyone from seasoned aficionados to curious explorers.

Tequila Bribón uses only fully matured 7-10 year old agaves harvested by hand. Once harvested they are taken to the distillery where they are cooked for 18 hours at 100°C / 212°F to convert the starches to sugars. The cooked agaves are shredded and the juice (known as “miel”) is fermented in tanks at a consistent 32°C / 90°F utilizing a proprietary strain of yeast developed by Don Roberto himself. After fermentation, this reposado is double distilled utilizing a process that combines pot-still distillate with column distillation before it is aged in toasted American oak barrels for 6-9 months. The end result is a tequila that that is complex and sophisticated while being extremely approachable and easy to drink.

Light straw in color. Sweet aromas of caramel, candied papaya, and citrus confections with hints of green agave underneath. The palate displays a striking, ultra-soft texture that fills the mouth with velvety smoothness, complemented by flavors of sweet baking spices, demerara sugar, and subtle pipe tobacco.