
Reposado
Reposado · NOM 1438 Crafted in Jalisco. Raised in Tennessee. A reposado rested nine months in once-used Tennessee bourbon barrels. Caramel, honey, and warm oak settle over slow-roasted highland Blue Weber agave. 750mlBottle 40%ABV 100%Highland Blue Weber Agave 9 MonthsBarrel Rested Once-UsedTennessee Bourbon Barrels ZeroAdditives NOM 1438Casa Maestri, Jalisco On the palate Aroma, taste, finish Aroma Cooked agave leads, followed by oak. Caramel and honey sit underneath, with a clean thread of vanilla. Taste Cooked agave and honey up front. Butterscotch and oak give it body, held in balance from first sip to last. Finish Long and even. The alcohol fades gently, leaving a sweetness that lingers and a clean close. How it is made Made in Jalisco, rested in Tennessee oak Shadow Reposado is produced in Jalisco at NOM 1438, Casa Maestri, from 100% Blue Weber agave grown in the highlands of Jalisco. The agave is slow-roasted in brick ovens, then double distilled through a traditional process with zero additives. It rests nine months in once-used Tennessee-owned bourbon barrels, where it draws layers of caramel, honey, oak, cooked agave, and warm barrel depth. Roast Blue Weber agave, slow-roasted in brick ovens. Distill Double distilled for a clean, honest base. Rest Nine months in once-used Tennessee bourbon barrels. Bottle Zero additives, start to finish. Serving Best enjoyed Pour it neat to read it clearly, or work it into a glass with a little structure. Neat Over a large cube Reposado Old Fashioned Premium Margarita Paloma Shadow Tequila The most meaningful moments are not staged. They are shared. Crafted for connection, destined for discovery.
Tequileros are always looking for ways to craft delicious and high-quality tequila to satisfy drinkers. As tequila aged in bourbon barrels gets popular over time, many people are looking for better spirits to try. So if you’re one of those, we highly suggest trying any of the tequilas mentioned above. If you’re a bourbon fanatic, these tequilas won’t make you betray your favorite spirit– as they embody the notes of it within.
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HARVESTING
It all begins on Mexican soil. Our agave grows in the Jalisco Valley region and is harvested at 10 years of age by our experienced jimadors.
COOKING
Blue Agave Tequilana Weber are slowly steam-roasted in centuries old traditional thick stone walled brick ovens (hornos) for 36 to 54 hours. This traditional art of 'slow cooking' in brick ovens prevents the cooked agave from caramelizing while softening the fibers and transforming the carbohydrates into fermentable sugars.
EXTRACTION
The sugar is extracted from the cooked agave via a shredding machine, known as a 'molino' or mill. As the agave fibers pass through the milling heads, the agave is squeezed releasing the sugar concentrated sweet juice. All the while the fibers/juice is being washed with de-ionized/reverse osmosis treated water.
FERMENTATION
We utilize a medium/slow fermentation system, averaging 48- 60 hours.
DISTILLATION
After 48 hours of fermentation, the resulting 'mosto' is distilled twice in stainless steel stills: first into 'ordinario,' then again to finally obtain tequila.
AGING
Shadow Reposado rests for 9 months and Shadow Añejo for 18 months in once used Tennessee owned bourbon barrels, building a smooth, layered profile.