May 25, 2007 This was an interesting Añejo. Chris Melendez says that it's oakiness is very well suited to the complexities of a cigar and after trying it, I would have to agree.

Very smooth, with a fantastic first taste on the tongue. It nonetheless still carries a nice balance of agave flavor throughout. Long finish.

Price is hefty, but that's what you pay for a truly organic product.

Very high quality tequila.

 May 25, 2007 This (like clase azul repo) drinks more like an añejo than a repo. It's aged from 8-12 months in charred American oak. It was refreshing to hear that although they could age longer to receive the añejo stamp, the tequila achieved the required taste after only 8 months during the first use of the barrels. The barrels are used only 5 times and each use increases the necessary age. Some were being aged for longer than 12 months by the 5th use. Since Tequila can be elected to be called a Reposado regardless of aging (min of 2 months) 1921 kept the name of Reposado Reserva to be consistent. Each bottle would be the same in taste but the range of aging was anywhere from 8 months to 13 months.

According to Juan Collado, the CRT suggested that this non-añejo was confusing to the market so he came up with a process to steam wash the barrels to that the first use would take longer than 12 months. This would achieve the taste he was looking for while allowing him to label them añejo. Going forward, all Reserva will be called añejo.

The taste of the Reserva was fantastic. Incredibly smooth without too much wood or oakiness. If you are an añejo drinker, it would be hard to pass up the value of 1921 Reserva.

 May 25, 2007 It's difficult to review a cream with the standard catagories so I just rated it a 90 across the board (what I would rate a very good tequila). The only exceptions were for smoothness and Presentation with I think are both fantastic on this bottle.

I am normally not a big fan of any kind of cream liquor, but I fell in love with this stuff. For me it's not something you have a lot of but it makes a very nice late night drink when poured on the rocks. Highly recommended to at least serve cold. Huge cinnamon overtones.

It must be stated this is more like a Baileys, Kahlua, or rompope than it is like an Agavero (which is more clear).

I can see lots of options in making drinks with this.

This is made with their 100% agave blanco tequila (makes up 30% of the creme).

 May 25, 2007 I've become a big fan of this blanco. I think it's one of the top 5 blancos that are available on a regular basis. One of the big scents that people associate with the typical blanco is wet cement, and this tequila has an abundance of it.

 April 11, 2007 As usual I'm never steered in the wrong direction when following the recommendations of those on this and other tequila forums.

I had not heard about this tequila much before becoming an "online" aficionado of tequila.

This is the first of the line I've tasted and so far I'm very impressed.

The color is a very pale yellow from the rather short aging (4months). The smoothness of this tequila is reminiscent of Clase Azul and it drinks almost like an anejo.

Very reluctant nose (maybe i'm just stuffed up, that last 4 or 5 tequilas have been this way)

Beautiful agave taste that slides like butter down your throat. Honey and caramel overtones that no doubt come from the bourbon barrels don't distract from the balanced and complex body and finish. Ends with some medium length spiciness.

They use adobe and stone ovens and copper stills. I believe they still use a tahona (milling stone) but I haven't been able to verify.

This is double distilled reposado.

Excellent tequila. May even replace Casa Noble as my "go to" Reposado.