Casamigos Reposado

Seven months in American oak puts Casamigos Reposado in a useful middle ground — long enough to build genuine warmth and complexity, short enough that the agave still leads. Clooney and Gerber famously went through several hundred recipes before they settled on this one, and whatever you make of the celebrity origin story, the blending discipline shows.

The colour is a warm golden amber, neither pale nor dark. The nose opens on caramel and vanilla with a touch of cocoa, softened by the sweet, herbaceous note of the agave itself. There is a creaminess to it that suggests careful handling rather than heavy processing. The palate is silky and balanced — roasted agave, more vanilla, a little oak spice — and the finish is warm and unhurried.

This is reposado built to convert: approachable enough for anyone just discovering aged agave, well-made enough to keep people who already know the category perfectly happy. Sipped neat it holds attention. In a Margarita or an agave Old Fashioned it stays present rather than vanishing under the citrus.

At £64 it is fairly priced for what it is — a reliable, well-judged reposado that will not divide a table.

How to Serve

Neat at room temperature in a copita, or over a single large cube when it is warm. In an elevated Margarita, or a Manhattan-style build where the oak can do some work.

Where to Drink It

Bar Lotus in Soho, where the agave list is taken seriously. Artesian at The Langham for a Margarita worth the money. Black Rock in Shoreditch for somewhere less formal.

Food Pairings

Roast chicken with charred lime, or carnitas tacos with plenty of white onion. A wedge of aged Manchego works if you are drinking it neat.