Buen Vato Reposado

BUEN VATO, Reposado, 70 cl, 38%

"Sustainability is our driver; Tequila is our medium"
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The sustainable Tequila choice
  • Category:
  • SKU: 13874
Facts
  • Brand Buen Vato
  • Distillery Name Destileria Casa de Piedra, S.A. de C.V.
  • Class Tequila
  • Alcoholic grade 38 %
  • Content 70 cl
  • Country distilled México
  • Country bottled Netherlands
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Simple Tech Data
Taste and Usage
About the Brand
About the Production
Do Good Plan
Product Only Available for sale to Members
Limited Edition Offers
Group Virtual Visit to distilleries
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Color, aromas and taste.
Color
  • color
    Yellow Gold
    Yellow Gold
Aromas
  • Oak
    Oak
  • Cooked Agave
    Cooked Agave
  • banana
    Banana
  • Chocolate
    Chocolate
  • Vanilla
    Vanilla
  • Alcohol
    Alcohol
  • Cinnamon
    Cinnamon
Taste
  • Fat taste Intensity: 45.00%
    Fat taste
  • Sweetness Intensity: 45.00%
    Sweetness
  • Peppery Intensity: 3.00%
    Peppery
  • Saltiness Intensity: 2.00%
    Saltiness
  • Bitterness Intensity: 5.00%
    Bitterness
Food pairings
  • Chocolate mouse
    Chocolate mouse
  • Chocolate desserts
    Chocolate desserts
  • Vanilla Icecream
    Vanilla Icecream
  • Strong cheeses
    Strong cheeses
  • Barbeque
    Barbeque

Aromas of cooked agave, banana, butter, and sage are the beginning of a pleasingly balanced and elegant tasting experience. Buen Vato Reposado is indeed a smooth tequila to enjoy. Its uniqueness lays in the simplicity but consistency of balance o of the main aromas, in the nose as well as in the mouth. The main components are in perfect harmony with the smoothness. The finish is long and rich, delicately spicy, and it has an oily texture that make this a joy to drink.

cocktail Buen Vato reposado is a perfect Tequila to present to a sceptical beginer. A tipical crowd pleaser that doesn't need much introduction. It is enjoyed in cocktails but also neat.

Brand and creators
Buen Vato Creators
Buen Vato Creators
Mayra and Omar, Environmental Engineers
Mayra and Omar, Environmental Engineers
Brand Creators
Brand Creators
BUEN VATO is founded by the environmental engineers at AliasSmith, a company that has been working distributing Mexican spirits across Europe since 2004. Due to our sincere concern of where we are heading regarding climate change and the inevitable negative impact of the production of our beloved Mexican spirits are doing, we wanted to create a brand that solely and entirely focused in only two things: taste and the less impact possible to the environment. This to prove all the sceptical wrong and show it is a good business to aim for sustainability. We are creating this brand together with our producers in who we invest great number of hours helping them achieve a high standard of sustainability and CSR. To begin with, we are launching a Blanco and a Reposado. More products and producers joining the change of the industry are to come. Join the movement and become a Buen Vato!
Production details
Organic Agave Tequilana Weber blue variety, cultivated in the fields found in the General Declaration of Protection of the Tequila Designation of Origin, registered in the Tequila Regulatory Council, A.C. We source all our organic Weber Blue Agave from our own fields in Jalisco, Mexico. Estate-growing our agave means we are in control of the agaves, quality throughout the farming process. We then select agave at the ideal maturity to ensure high sugar content and intense flavor and aroma.
COLOR
Artwork Azul (San Luis Potosí, Jalisco, Zacatecas)
  • FIELD LOCATION
    El Arenal, Jalisco, Jalisco
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
  • DISTILLERY LOCATION
    El ArenalJalisco
  • NOM
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
Organic Agave Fields
Organic Agave Fields

Manufacturing and aging

Our Maestro Tequilero oversees the double distillation process and ensures that the quality of the tequila he produces lives up to the highest standards. We bake, macerate, ferment, distil, blend, and bottle on-site at our family-owned distillery. That means complete control of the production process. We use an organic agave yeast culture during our slow fermentation process. We then distil twice in pot stills, add water, and bottle it.
Raw Material
The rosted corn is crushed in a tortilla mill to fine flour.
Raw Material
Single Raw Material
Plantation Type
The dried kernels i are cooked near the boiling point in a lime water, alkaline solution. Maize is left in the alkaline cooking liquid until kernels soften and hulls are dissolved. Kernels are then washed in fresh water, dried in hot air and then roasted.
Plantation Type
Cooking
The rosting is done in a specially contructed Coffe Roster
Cooking
Stone Oven
Milling
Roasted, nixtamalized corn flour is dissolved in stainless steel tanks with hot water.
Milling
Fermentation Method
Fermentation Method
Fibres and liquid, Own yeast culture
Fermentation Container
Fermentation Container
Stainless Steel bassins
Distillation
Distillation
Stainless Steel Pot Still
Ageing
The obtain corn distillate is matured in new toasted and used oak casks in an open warehouse with a light roof and no walls where temperature fluctuations and changing conditions provide a unique aging profile before Abasolo is bottled.
Ageing
Overground Ageing
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation
Do good plan
Started 2021 a CSR project. A complete CO2 inventory on the making..

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