Difference Between Blanco, Reposado, + Añejo
Solento Organic Tequila currently offers three unique tequila expressions. Each of which are so smooth you’ll want to savor every sip.
Solento Tequila Blanco is flawlessly clear, effortlessly smooth, and is the most agave forward of the three expressions. Our agave is grown for 7 years and after it’s cooked, extracted, fermented and distilled, it is then rested in stainless steel brite tanks for up to two months - leaving you with blanco tequila.
Now let’s talk about our aged tequila expressions; Reposado and Añejo.
Reposado means ‘rested’ in Spanish. Unlike Blanco, Reposado has an extra step in the process where it is aged in American Oak Whisky Barrels for 9 months. To be classified as a Reposado, tequila is required to be aged anywhere from 2-12 months. However, after countless tests, we found our Reposado sweet spot at 9 months aging time.
Similar to Reposado, Añejo is an aged expression. Solento Tequila Añejo is aged for 18 months earning a rich amber color and a more robust flavor profile. Añejo means “vintage” in Spanish.
Like a fine wine, there are unique flavor profiles of each tequila expression. Your tasting experience may be different to ours, as we all have different preferences and some notes will stick out more than others. Here are some of the notes we experienced:
Aroma: Vanilla Tree Blossom
Taste: Meyer lemons, Tahitian vanilla
Body: Smooth with a silky mouthfeel
Finish: Light and clean finish with a hint of lemon peel
Aroma: Caramel, mandarin, ginger lemon tea
Taste: Homemade caramel, brioche, cooked agave
Body: Bright and buttery
Finish: Honey, pink peppercorn
Aroma: Maple, toasted hazelnuts, followed by spice
Taste: Cooked agave, warm maple syrup
Body: Velvety mouthfeel
Finish: Ruby grapefruit and lingering butterscotch
We will always recommend sipping Solento Blanco and Reposado on the rocks with a twist of lemon and Añejo neat, but we all like to mix it up in a cocktail from time to time.
If you’re looking for tequila cocktail recipes, click here to see our seasonal and signature recipes.
All photography in this journal by Alex Bohn