Sake Yeast & Mozart?! Rimari Reposado Is Not Your Average Tequila!

[00:00:00] I've got something really special today. A reposado from Tequila Ramari 1414 under legendary Sergio Cruz, the master behind some of my favorite highland tequilas. Romari is a brand new brand that's already getting a lot of attention for doing things a little differently. Remarri is born from one simple question. Why should great tequila be overpriced and underwhelming? The founders of this tequila wanted to blend a tradition with innovation. Today, make a tequila that's honest, responsibly made, and full of life. They partnered with Sergio Cruz, who oversees the production at the Bavinka Distillery in the highlands of Jalisco, in the town of Aragas. Everything starts with this estate grown agaves, plants grown for over six years before harvest. They're slowly roasted with traditional stone and brick ovens, crushed with care through an awesome roller mill there at 1414, and then fermented a little different. Something pretty wild. They used sake yeast, and along with that fermentation, they play classical music in the background. Sergio Cruz calls it the Mozart method. The vibrations supposedly keep the yeast happy. And after tasting this, I think he's onto something. After fermentation, Remarri is double distilled in copper pots, which strips away the impurities and leaves a bright, crisp, clean profile that 1414 is completely famous for. This reposado spends a little time resting in American oak barrels, just enough to put some vanilla caramel toasted spice without losing that highland agave brightness. Now, my buddy that has a company called Lux Bev called me yesterday and said, dude, have you tasted this tequila? This reposado may be my favorite reposado I've ever tasted. So let's find out. If Dave is right, I'm going to dive into the nose. [00:01:39] I do get a lot of sweet coked agave, a touch of floral, a touch of citrus, some toasted oak. And I don't know if it's the yeast different that's given me this fruitiness, but it's almost like a soft pear note. Let's dive into the taste. Wow. Cooked agave got a nice balance to it. I do pick up some caramel and vanilla a little bit from that oak. Not too heavy. [00:02:04] I get a honey sweetness with some warm baking spice and an agave freshness that makes this really drinkable. Like it's got a different agave freshness hit to it where that cooked agave and clean agave are kind of blended together. [00:02:20] I don't know if it's the sake yeast that's making this so unique, but it does have a really silky texture. Wow. This is different. Second taste. Little more caramel, little more oak. But again, that cooked agave shines through. [00:02:35] The honey is a little bit more. The baking spices are a little bit more. [00:02:40] And the agave is almost green, like a clean green agave. And it is wild. I get this really nice, different fruit, like a pear. I get a pear taste out of this one. The finish is smooth. [00:02:53] Got a little pepper, a little oak, little spice. It's got a clean fade. It just kind of goes away really slow. It's very refined. It makes me want to drink it again. Again, really well executed Tequila. Sergio Cruz, he. He kills it every time. Now for this, I think it's around a 59 repo Romari reposado. It punches way above its price. It's. It's crafted with a lot of care, no additives. You can taste the respective tradition in every sip. I will be sitting down with the founders really soon to do a story about their whole brand. What brought them to Tequila. It's going to be a whole brand interview where we can learn a whole lot more about this brand and how they got started. [00:03:29] So you definitely want to subscribe. If you haven't get those notifications turned on so you don't miss this interview, drop a comment below and tell me what you think of the Mozart method. Is it gimmick or is it genius? Cheers, guys. Remember, sip with respect.