Jimmy Sauza Made This? | Dos Ángeles Reposado Production & Tasting

[00:00:00] Hey, guys. Today we're going to drink one of the best reposados out there that a lot of tequila drinkers have never heard of. And it's made by Jimmy Salsa. Today we're going to find out if this bottle deserves a place on your shelf or is it just another pretty label and pretty bottle? If you're new here, this channel is all about traditionally made tequila and helping you decide what's actually worth spending your hard earned money on. Now, I've actually had Jimmy Salsa on the show before. He's become a dear friend and I actually know his philosophy behind making tequila. So I knew this one, kind of checked all of the boxes before I ever opened it up. And I seen this on a shelf in Denver, Colorado this weekend visiting my son. And I hadn't had the repo, so I knew I had to give it a try. So let's talk about how it's made and where it's made. Jimmy makes this tequila at NAM 1522 Hacienda de Ora in Amatitan, Mexico. This is all blue Weber agave from the Amatitan area. So we're talking about Valles Agaves. This is cooked for 12 hours in a low pressure autoclave. Now, I know a lot of people jump on that and say, oh, no, I can't have an autoclave. It's not about the equipment, it's about how it's used. Low pressure cooking can preserve all of the natural cooked agave flavors incredibly well. You may not have the minerality contribution of a stone oven, but you still have the same low slow pressure cooking like you do in the stone oven. Go through their roller mill and from there, deep well water into fermentation. Fermentation happens naturally with wild yeast from the native Amaton Valley. It's open air, stainless steel tanks. And when you're in this distillery, those tanks are, they're tall and they're small and they're just kind of in one tight area where all the air flows through the distillery. It's, it's really magical and the smell is amazing. [00:01:30] I really love when distillers do wild fermentation. It often brings out more character complexity than like a commercial yeast. Every batch is going to have a little bit of its own personality from there. This is double distilled in stainless steel stills and they have copper heads allowing the copper to remove some of the unwanted sulfur compounds but still keep that rich agave intact. Then the reposado is aged in a combination of French oak and American oak barrels. The goal is not to cover up the agave. The oak is there to just complement it. And that's exactly what I like to find in reposado. Now, before bottling, this is filtered for clarity. The bottle itself is made of 100% recycled glass. The philosophy is simple, high quality agave is the best ingredients. No glycerin, no sweeteners, no artificial savers, just quality agave. Careful fermentation, thoughtful distillation, and patient barrel aging. All right, so I poured this about 20 minutes ago. I wanted to let it rest. Lately, I've been diving into my reviews on fresh crafts, and then I go back to the tequila later, and it tastes even different than when I did it on the show. So what I'm trying to do now is let these open up a little more, especially these reposados and anejos. Let them breathe and let them get a little bit more of the flavors here and see if we get a little better. No? So let's dive into this one immediately. Cooked agave, but I get honey and a little bit of cinnamon. There's a little bit of orange, and there's a vegetal floral note. Like, it's a green vegetable type note, but then it also has this floral. A little bit of a floral compound to it. Floral is almost a bit of a. Like a. Like a perfume floral. It's really nice. Let's dive into the taste. Cooked agave. Layers of vanilla and caramel. Some honey. There's a touch of like, a butterscotch and some pepper. There's a little bit of cinnamon there. It's got a really nice mouthfeel. Really creamy. It's got a great color to it, some nice legs on the glass. Knowing it's in French, I was expecting there to be a little bit more of some of that orchard fruits or that, but I'm not picking up any of that. I'm picking up a lot of, like, barrel spice. A nice peppery heat to it in the finish. The honey is really strong. The cooked agave is really strong. This is one that I'm going to just kind of sit and visit with. This is a nice tequila. I think Jimmy and his team really accomplished something great here in this tequila. Like I said, I'm going to sip on it and kind of sit with it for a little while. And it's very complex. There's a lot of flavors going on here. If you don't know who Jimmy salsa is, go back and watch my interview with Jimmy. He's been on a couple of times. He's making great tequilas. He's one of the most knowledgeable people of history of tequila and information about how to make Tequila. And he's just a great guy. So definitely check him out. Check out his social media. I'll put it in the description here. It'll be tagged. If you want to learn more about Tequila, you can learn from guys like Jimmy, but you can also sign up for the Tequila Report. It comes in your email every single week with fantastic Tequila information. And best of all, it's free. Check it out. Tequila Report.com Subscribe Now I think this Dos Angeles repo is fantastic. I want to know what you think. Have you ever tried this one? Let me know down in the comments. And if you enjoyed this review, give me a thumbs up. Subscribe if you haven't already. Till next time, keep exploring. Great Tequila. Cheers.