Lágrimas del Valle 2024 La Loma Reposado Tequila

Lágrimas del Valle 2024 La Loma Reposado Tequila shines when sipped neat or with a single large ice cube, allowing its complex flavors of tangerine, canela, and lemongrass to unfold gradually. This versatile spirit also excels in citrus-forward cocktails or alongside grilled seafood and light Mexican fare, making it an ideal choice for warm summer evenings or as a bright counterpoint to crisp autumn nights.

Nose: Bright citrus notes of tangerine and lemon zest mingle with warm spices like cinnamon and star anise. Roasted agave provides a sweet, earthy backbone, while hints of fresh-cut grass and melon add complexity.

Palate: Smooth and well-balanced. Roasted agave takes center stage, accompanied by flavors of salted caramel and ripe cantaloupe. Lemongrass and cinnamon provide a gentle spice, while subtle oak influence from the short aging period adds depth without overpowering the agave character.

Finish: Medium-length with lingering notes of sweet agave, citrus peel, and a touch of white pepper. The finish is clean and slightly warming, leaving a pleasant combination of fruit and spice on the palate.

Lágrimas del Valle 2024 La Loma Reposado Tequila is crafted using a unique intermittent cooking method, where agaves are cooked for 8 hours daily over 4 days, allowing for deep flavor development. The tequila is then made from a blend of agaves crushed by roller mill (70%) and tahona (30%), with the latter portion fermented in open-air wooden tanks with agave fibers included, before being double-distilled and rested for 3 months in ex-bourbon barrels.

• Lágrimas del Valle 2024 La Loma Reposado uses agave from the fourth field ever harvested for the brand, but it's their first from Michoacán state, bringing a whole new terroir to the lineup.
• The tequila is made using a unique "intermittent cooking" method, where agaves are cooked for 8 hours daily over 4 days, allowing deep flavors to develop as the piñas repeatedly heat and cool.
• La Loma's agave grows at a staggering elevation of 1,540 meters (over 5,000 feet), contributing to its incredibly high sugar content of 38% Brix - far above the industry average.