Tropa Tequila Reposado
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Tropa Tequila Reposado comes from a brand dreamt up in Melbourne by three friends and made in Mexico, distilled from 100% Blue Weber agave in Jalisco under NOM 1412 and CRT certified. Jimadores harvest the piñas by hand, which are slow-baked at low pressure for 8 to 12 hours, crushed, fermented in open air for 72 hours and distilled twice in stainless steel pots. During distillation a flash of functional mushrooms is introduced (the label reads Made with Mushrooms) before the spirit rests three months in American oak and is bottled at 40% ABV.
The oak rest gives it a light gold color and a sleek, structured body with long legs on the glass. Cinnamon leads the nose, grounded by hazelnut and wrapped in vanilla. On the palate roasted hazelnut and vanilla lean into caramelized oak, and the finish smolders briefly before fading clean.
Every bottle is a hand-crafted, hand-painted ceramic mushroom topped with one of four collectible caps: Scarlet (red), Skye (blue), Moss (green) or Midas (gold). Bottles ship sealed in a blind gift box with the cap assigned at random, so the color can't be chosen and is revealed when you open it. Midas is the special one: the gold cap is the ultra-rare easter egg of the release, with only 400 made, and it is the bottle collectors chase, so every box is a shot at it. The tequila inside is identical across all four caps. It makes a standout gift or bar-cart centerpiece next to the ceramic and collector tequilas in our lineup, including the 300-bottle Tropa Añejo Haas Edition. Ships to most US states. Adult-signature required at delivery.
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Tasting Notes
Tasting Notes
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Bottle details
| Type | Reposado Tequila |
|---|---|
| Brand | Tropa |
| Origin | Jalisco, Mexico |
| Age | Rested three months in American oak |
| Strength | 40% ABV (80 proof) |
| Bottle size | 750 ml |
| Made from | 100% blue weber agave |
| Cask | American oak |
Why Liquor Geeks recommends it
This is a reposado built for people who like their tequila sleek rather than heavy: 100% Blue Weber agave from Jalisco, slow-baked at low pressure for 8 to 12 hours, open-air fermented for 72 hours, twice distilled in stainless steel pots, then rested three months in American oak and bottled at 40% ABV. Cinnamon leads the nose, with hazelnut and vanilla close behind, and the palate leans from roasted hazelnut into caramelized oak before a clean, briefly smoldering finish. It works as an approachable first reposado for sipping neat or over a big cube, and it has the structure to carry a Tequila Sour. The shelf appeal is the bottle itself: a hand-painted ceramic mushroom sealed in a blind gift box with one of four caps assigned at random, including the gold Midas cap, of which only 400 were made. The tequila inside is identical across all four, so we carry it for drinkers who want a well-made reposado and collectors who enjoy the hunt.
Pairs well with
- Grilled meats — The smoldering oak on the finish echoes the char from the grill.
- Caramel dessert — Caramelized oak and vanilla on the palate mirror the dessert's sweetness.
- Blind-box unboxing with friends — Opening the sealed gift box to reveal which cap you got, maybe the rare gold Midas, turns the first pour into an event.
Questions about this bottle
Does the cap color change the tequila inside?
Does the cap color change the tequila inside?
No. The tequila is identical across all four caps: Scarlet (red), Skye (blue), Moss (green) and Midas (gold). Each bottle comes sealed in a blind gift box with the cap assigned at random, so the color can't be chosen. Midas is the ultra-rare one, with only 400 made.
What does Tropa Reposado taste like?
What does Tropa Reposado taste like?
It pours light gold. Cinnamon leads the nose, grounded by hazelnut and wrapped in vanilla. The palate is sleek and structured, with roasted hazelnut and vanilla leaning into caramelized oak, and the finish brings smoldering oak and hazelnut that fades clean.
How is it made?
How is it made?
Jimadores hand-harvest Blue Weber agave in Jalisco. The piñas are slow-baked at low pressure for 8 to 12 hours, crushed, open-air fermented for 72 hours and twice distilled in stainless steel pots, with a flash of mushrooms introduced during distillation. It then rests three months in American oak. It is produced under NOM 1412 and is CRT certified.
What's the best way to drink it?
What's the best way to drink it?
Sip it neat from a tequila glass to let the cinnamon, hazelnut and vanilla open up, or pour it over a large cube to soften the oak and bring the vanilla forward. For a cocktail, shake it with fresh lime, agave syrup and egg white for a silky Tequila Sour.
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