Embajador Tequila Premium Reposado Review by Steve Coomes


Embajador Tequila, premium, reposado, review, coomesPremium, the second of three
Embajador Tequila offerings can be described as the good middle child of the bunch–

Eager to please, never offending, yet losing a tad of its uniqueness sandwiched between its siblings.

According to the distiller, it’s rested for eight months in American and French Oak barrels, meaning the final product is a blend of juice from both types of cooperage.  It’s pale, straw color suggests that all its cooperage is used since precious little color is given back to the tequila.

 Its aromas aren’t dominant, but pleasant nonetheless.  Banana, toffee and agua miel are evident, and the grassy note that sneaked into the Platinum comes out in the Premium as well.  A bit more time and swirling reveal a bit of citrus and a touch of ash.

Not surprisingly, Premium is fairly light bodied and modestly leggy. Vigorous swirling sets off wide-set and narrow trails down the glass’s sides, hinting correctly that it won’t dominate the palate.  But that doesn’t mean it won’t please the tongue either.

Embajador Tequila, premium, reposado, review, coomesA sip reveals strong notes of cocoa, vanilla less so; and toasted marshmallow even less.  You have to work for it, but it’s there and worth waiting for.  Just close your eyes and summon it.

Finish is fast, hinting of but not slamming home, white pepper.  It’s slightly drying and a tad mineral, but pleasant all around.

Premium is not complex, but that’s not a criticism.  A young reposado blended from its rest in American and French oak doesn’t get the chance to assume a distinct personality of one barrel or the other, it just emerges balanced.

Which is likely where Embajador wanted it.

Distiller’s note:  Premium is best enjoyed served at 64 F.

Embajador Tequila Online

 

Tstephen coomes, steve coomes,equila Aficionado is proud to welcome rising star in tequila and travel journalism, Stephen Coomes, as a Contributing Writer and Reviewer.  His steady gigs include roles as contributing editor for Nation’s Restaurant News (the U.S. restaurant industry’s largest publication), restaurant critic and feature writer for Louisville magazine, feature writer for Edible Louisville and Seafood Business magazines, Kentucky travel and dining contributor for Southern Living, and dining blogger for Insider Louisville. He also writes marketing, PR, web copy and ghostwrites for numerous private clients.  You can visit Steve online atwww.stevecoomes.com.