Episode Transcript
[00:00:00] What do you do if you made a tequila so good that you wanted to name your brand after your master distiller and she said no? Well, that was the question that Todd Hummel had when he asked Ileana Partita to name this tequila Ileana Partita. So what did he do next? One of the best things he could do to honor the tequila that is made at nom 1522 hasi in the deora in a Matatan. He named it Evolution 1250. And what does that even mean? The distillery itself sits. Sits at the elevation of 1250 meters. So he named it after the height of the distillery, which is pretty awesome. This tequila is made with Ileana Partito working as hard as she can to take great 100% blue Weber agaves from the Valles, having them cut at the peak of harvest with the maximum amount of brix level and sugar inside, bringing them back to the distillery. Nom 15:22. Cutting those in half and quarters, potentially removing that kegoya to keep that bitterness out, and cooking them in an autoclave. And I'm telling you what, the 1522 autoclave, the way that they use that thing to create some of the best sweetest cooked agave I've ever tasted out of an oven is amazing. From there, they took this inside, crushed it through their roller mill, open air fermentation, and then they put it into some nice American white oak for around four months. Now, they're not as much about aging to time as they are aging to taste, so, you know, they're going to do a great job at this. So let's dive in to the 1250 reposado. I did get the opportunity to interview Todd Hummel where he talked about the whole process of coming up with this brand, meeting with Eliana, their ideas behind their regular aging, their rose, their blanco, and all the things that they've done. If you want to check out that interview, it's on my YouTube channel. It really gives you an open discussion on how they came up with everything and a great insight to this actual tequila. Let's dive into the nose of this one. You get a nice cooked agave. You get this nice little oaky barrel, funky smell that's really good. I actually pick up just a little bit of cinnamon as well, just in the nose. And this is one that has been a favorite. I really enjoy drinking this repo. It's half gone, so I'm gonna have to order some more of this one. It is a tequila, to me, that honors the taste of a traditional tequila with a really nice kiss of the barrel. So let's dive into the taste of this one. You get a great cooked agave, this nice minerality, a lot of vegetable flavors, and then that vanilla and the butterscotch and the caramel kind of roll in midway through that palate. And then from there it turns a little dry and it heats up with just a little bit of pepper. And I almost want to say like a green jalapeno in the finish. It's a nice vegetable spiciness with a just a teeny bit of cinnamon and a little bit of dryness. So really well round reposado with a nice great, easy to drink flavor that honestly, this is. This is one of those. That's a strong sipper for me when I'm drinking a blanco for the evening that I come out and I kind of want something that's going to be a little bit more dessert style sweeter. This is it. And it's a natural sweetness. When I say sweeter, I'm not talking about that fake sweet. I'm talking about that true pure cooked agave sweetness. And it really kind of even stays there in that finish. That finish lasts such a long time. So if you're looking for a great tequila that has a great story behind it, made as authentically as you can by one of the best master distillers, you're going to find Ilana Partita, one of the sweetest people I've ever met. This is a tequila for you to find. They've got great social media. They're starting to grow more and more places. I'll put a website in the description so you can find where to buy it. Check it out.
[00:03:45] 12:50. This is a great repo. Cheers. Have a great night.
