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Smoothness in a reposado comes from production more than the label. Highland agave from Los Altos tends to be sweeter and softer. Slow cooking, careful fermentation and a clean distillation cut the harsh edges, and oak time rounds out what is left. Our guide to how tequila is made walks through each step. TROPA Reposado checks each box.
The agave comes from the highlands of Jalisco, the piñas are slow-baked for 8 to 12 hours and fermented for 72 hours, and it is distilled twice with a functional mushroom blend used during distillation. It then rests three months in American oak for a smooth, rounded, subtly sweet finish. See the details on our process page.
