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As tequila has continued its rise in popularity among bartenders and collectors, there has been fascinating growth in unique barrel-finishing programs. For a long time, most barrels used to age reposado, añejo, and extra añejo tequilas were fairly similar. But today, brands both large and small are exploring a broad range of barrel types.
A prime example is 1800’s GuachiMonton, an exuberantly expressive tequila that’s initially aged in French and American oak barrels before being finished in casks that previously held orange tequila liqueur. The result is a spirit that offers an interplay of sweet fruit with barrel spice and the subtle vegetal note of the agave itself.
That sort of creativity is sizzling throughout the world of tequila. Quintaliza’s reposado offerings now include expressions aged in ex-bourbon barrels as well as those that previously held organic coffee from Chiapas, Mexico. It’s a fascinating take on the category, with a flavor profile that would likely find fans among both tequila and whiskey lovers.
“Aging a spirit in barrels is nothing new,” says Mike Winters, founder and CEO of Quintaliza. “Distillers all over the world have been using barrels to not only create something different but to show the potential of what their spirit can become. The main goal of using unique barrels is not to change the base but to complement it. With tequila, you don’t want a barrel to overtake the core notes of what an agave plant delivers. You want to spotlight those cooked agave notes while adding a little something special to it by using a time-honored process that is organic and responsible.”
Here are six examples of unique barrel-finished tequilas that will challenge expectations while offering complexity, nuance, and surprise.
Food & Wine / Proximo Spirits
Aromas of orange sherbet and creamsicles dance with orange blossoms and honeycomb before a palate with layers of raspberries, flowers, and sweet spice. The finish rings with notes of nougat and cardamom, making this excellent to sip on its own, and a particularly fantastic base for a tequila Old Fashioned.
Food & Wine / Sazerac Company
Eagle Rare bourbon may be difficult to source on store shelves, but this añejo is a fascinating use of their barrels. The tequila was aged for a full 17 months in casks that previously held Eagle Rare 17 Year Old Bourbon, resulting in a surprisingly subtle yet deeply flavorful tequila that sparkles with notes of citrus, sweet spice, and stone fruit.
Food & Wine / DIAGEO
The four months that this effusive tequila spent in ex-ruby port barrels have brought distinct notes of chocolate-enrobed caramels, butterscotch, and dark cherries to the spirit. It’s an excellent sipper, and a terrific base for cocktails, too.
Food & Wine / El Negocio Tequila
This tequila spends the entirety of its aging regimen in barrels that previously held Cabernet Sauvignon from Napa Valley’s critically adored Memento Mori. The result is a tequila that balances notes of chocolate-covered orange peels with the kind of subtle savoriness on the finish that demands another sip.
Food & Wine / Inspiro Tequila
Aged entirely in used rosé barrels from France, this elegant, layered tequila shines with notes of red berry fruit and oranges alongside bergamot and the sweetly vegetal hint of the agave itself. 20% of the expression’s net profits are given in monetary and in-kind donations to organizations that help female business owners.
Food & Wine / Quintaliza Tequila
The time that this organic tequila spent in barrels that previously held both bourbon and coffee from Chiapas, Mexico, has brought deep, rich, almost roasty flavors. Notes of dark chocolate meet toasted vanilla and coffee, which interact beautifully with toffee and caramelized agave.
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