Tequila Arriesgado Reposado

Tequila Arriesgado Reposado begins with the same ancestral production as the Arriesgado Blanco — Amatitán Valley agave slow-cooked in a traditional masonry oven and hand-extracted using the Canoa y Mazo method, a wooden trough and mallet technique that preserves more agave fiber and character than modern roller mills. From there, the Reposado takes a different path: three months in French oak barrels, a deliberate departure from the American oak that most reposados rely on, resulting in a more measured wood influence on the base spirit. Released in the United States in April 2026 through PKGD Group, the expression earned 91 points and a Gold Medal from Tastings.com.

The palate is rich and notably oily, with roasted agave at the core alongside vanilla cream, coconut, spiced pepper, and banana pudding — a combination that reflects both the character of the Amatitán source agave and the lighter touch of French oak. The nose leads with agave before the vanilla and coconut emerge. The finish carries warmth from the pepper and fades cleanly back to agave.

An appealing gift for the tequila enthusiast who has moved past the standard reposado — the French oak distinction and award recognition give it a talking point beyond the bottle. Pair it alongside the Arriesgado Blanco for a side-by-side comparison, or explore the Valley-style tequila selection at Liquor Geeks to trace how Amatitán agave expresses itself across aging stages. Ships to most US states. Adult-signature required at delivery.