Review: Pasote Tequila
Sonoma-based August Sebastiani’s 3 Badge Beverage Corp. (the new name behind Kirk & Sweeney rums, Uncle Val’s gins, and others) has launched its first tequila: Pasote, which is made by Felipe Camerena in the Los Altos region of Jalisco.
Made in part with rainwater instead of just spring water, it’s made using traditional methods and bottled in antique-style glass. The reposado and anejo are aged in former, American oak bourbon barrels. We got all three expressions for review. Thoughts on each of the bottlings follow.
Each expression is 80 proof.
Pasote Blanco Tequila – Unaged, silver tequila. The nose is heavily peppered, with notes of citrus and a serious, agave undertone. A blast of lemon and green agave invade the palate straight away, building across a moderately oily palate to what emerges as a bold and herb-heavy finish. That finish is lasting as it sticks to the palate, offering a lingering expression of crisp, clean agave, unadulterated by any significant secondary character. B / $49
Pasote Reposado Tequila – Aged six months in oak. This is quite a tequila, taking that intense agave core as discussed above and filtering it through a very gentle, almost subtle filter of brown sugar and creme brulee. This reposado doesn’t reinvent tequila, but the balance between these two components is phenomenal, deftly threading the needle between sweet and savory spice with amazing aplomb — offering light pepper notes, cinnamon, lemon, and butterscotch, all in impressive balance. Reposado tequila can often turn into a middling middle ground between blanco and anejo, but Pasote’s shows how well-crafted this style can be. A / $59
Pasote Anejo Tequila – This anejo spends 18 months in oak, but it’s still decidedly light in color. This expression drinks a lot like a reposado, just pushed further along to the sweeter end of the spectrum. It’s still a very well-crafted tequila, its herbal characters tamped down and its sweetness dialed up. Here the overall palate takes on notes of marshmallow, vanilla, light caramel, and some cinnamon-scented Mexican chocolate notes. The agave may be dialed back, but it’s still present, kicking around primarily on the nose as well as a spicy reminder that hits well into the finish. It’s deftly handled and still light as a feather, but a worthwhile counterpart to some of the industry’s more overbearing anejos. A- / $69