A grower tequila with a passionate, agave-first approach. The Rodriguez family prefers the subtleties of well used barrels and a light touch. Each batch is curated by combining a very small number of barrels for a unique experience. Made with only the most mature Michoacán agave, champagne yeast and deep well water, Mi Casa Reposado VSB is a tequila that celebrates agave and the art of blending.
Every once in a while an individual barrel really sings to us, presenting an opportunity to be bottled by itself. Typically purchased by an individual bar, restaurant, or retailer you can find these special picks nationwide by clicking on the drop down below. Happy bottle hunting!
RSVB-001: 2024 Harvest, rested 5 months in stainless steel before going into used American oak barrels for 127 days. 8 barrel blend, resulting in 2,532 bottles at 40.7%ABV.
RSB7-1: Crafted Wine, Beer, Spirits in Westminster, CO. Cask strength at 51.40% ABV. 227 bottles.
RSB13-1J: Julio’s Liquor in Westborough, MA. 50.5% ABV. 120 bottles.
RSB13-1C: Condesa Restaurante Mexicano in Providence area, Rhode Island. Cask strength at 51.37% ABV. 108 bottles.
RSB10V-1: Rosetta Hall & Dearly Departed in Denver, CO. Cask strength at 51.03% ABV. 212 bottles.
INGREDIENTS – AGAVE, YEAST, WATER!
AGAVE – 100% estate-grown Blue Weber
RANCH – El Potrero Colorado, Michoacán
ELEVATION – 6,100 ft – 6,500 ft
DISTILLERY – Casa Tequilera de Arandas, Jalisco
COOK – Low pressure, 18 hours in a 22 ton autoclave
MILL – 4-stage roller mill
FERMENTATION – 96 hours in open-top stainless steel vats without fibers
YEAST – Champagne
DISTILLATION – 2x in stainless steel pots with copper condensers
DISTILLATION PROOF – 56%-58% ABV
BARRELS – Used American oak, varies by batch
RESTING – Varies by batch
ADJUSTMENT METHOD – Deep well water and non-chill filtered
ABV – Varies by batch
TASTING NOTES –
AROMA – Cooked agave, cinnamon roll, Bartlett pear
TASTE – Cacao, white wine, warming spice
TEXTURE – Enveloping, round, balanced
