I drink mostly whisky and enjoy exploring different styles and have a small collection that keeps growing. I also enjoy gin and cognac, but tequila is probably the spirit I drink least. This week, I had the opportunity to taste Adiccion Reposado tequila, and it reminded me that a whole category of spirits outside whisky deserves more attention.
For someone accustomed to single malts, bourbon, and aged spirits, a good reposado tequila offers plenty to explore, especially when oak maturation starts influencing agave’s naturally earthy character.
The story behind Adiccion Tequila
French entrepreneur Kevin Bensoussan founded Adicciōn Tequila in 2020. The brand combines Mexican tequila-making tradition with French creativity, creating what it describes as a Franco-Mexican approach to tequila. The philosophy centres on respect for nature and the ingredients used to create the spirit. Sun, soil, agave and fire all play their part, while the production process relies on the knowledge and experience of Mexican artisans.
For me, that combination of traditional Mexican production and French influence makes Adiccion an interesting brand to explore.
How is tequila made?
My tequila knowledge is nowhere near my whisky knowledge, so before tasting the Adiccion Reposado tequila, I researched how tequila is produced.
Tequila begins with the Blue Weber agave, which typically takes around seven years or more to mature. When the plant has developed enough natural sugars, jimadores harvest it using a sharp tool called a coa. They remove the thick, spiky leaves, leaving the heart of the plant, known as the piña.
The piñas are then cooked to convert the agave’s complex carbohydrates into fermentable sugars. Once cooked, the agave is crushed to extract the sweet juice and fibres. Water may be used during extraction, and the resulting juice is fermented with yeast. During fermentation, yeast converts the sugars into alcohol.
The fermented liquid is then distilled, generally twice, to produce tequila with the desired strength and character.
For a whisky drinker, some concepts are familiar: harvesting a raw ingredient, converting its carbohydrates into fermentable sugars, fermentation, and finally distillation. The major difference is the ingredient at the heart of the process.
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Whisky vs Tequila: What is the difference?
The most obvious difference between whisky and tequila is the raw material. Whisky is made from fermented grain, with barley, corn, rye and wheat among the grains commonly used. Tequila, meanwhile, is made from Blue Weber agave.
There is also a major geographical distinction. Whisky is produced in countries around the world, including Scotland, Ireland, the United States, Japan, India and Australia. Tequila has a protected designation and must be produced in authorised areas of Mexico.
Maturation is another important difference. Whisky styles such as Scotch must meet specific ageing requirements, while tequila does not have to be aged at all. This is why you will find both unaged blanco tequilas and mature expressions such as añejo and extra añejo. And that brings us to reposado.
What does Reposado mean?
If you’re new to tequila, the terminology can be confusing at first.
Blanco: Generally unaged, although it can be rested in oak for a limited period. Blanco tequila tends to showcase the agave’s natural character and is widely used in cocktails such as the Margarita.
Joven: Also known as oro or gold tequila, this category can include blanco tequila blended with aged tequila.
Reposado: When tequila is aged in oak for at least two months and less than one year. The additional time in oak can add vanilla, spice, caramel and toasted notes while retaining the underlying agave character.
Añejo: Tequila aged in oak for at least one year and less than three years.
Extra Añejo: Tequila aged in oak for at least three years.
For a whisky drinker, reposado is an interesting place to start. You get some of the fresh, distinctive character of agave, but oak maturation brings familiar flavours associated with aged spirits.
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Adiccion Reposado Tequila
Adiccion Reposado tequila is made from 100% Blue Weber agave. The agave is harvested at around seven years old and cooked for approximately three days before fermentation and double distillation. The resulting tequila matures in American white oak barrels for around 10 months, placing it firmly in the reposado category.
There is also the bottle itself. Rather than simply presenting the tequila in a conventional glass bottle, Adicciōn uses a handcrafted ceramic decanter produced near Guadalajara. It is designed to be retained and displayed as a piece of decorative art once the tequila has been enjoyed. That certainly gives the bottle some presence on the shelf.
Tasting Notes: Adiccion Reposado Tequila
ABV: 43%
COLOUR: Light gold
REGION: Mexico
NOSE: Sweet vanilla arrives first, followed by something smoky with fresh green notes, hints of honey and gentle oak. It is rich and surprisingly complex.
PALATE: Smooth and sweet, with creamy vanilla, soft wood smoke, fresh dates, cinnamon and a gentle Sichuan pepper spice. One friend described it as tasting like Baileys Irish Cream, but without the cream. It is an unusual comparison, but I can understand where he was coming from.
RATING: DIVINE
As someone who spends far more time tasting whisky than tequila, I approached Adiccion Reposado tequila with few expectations. It absolutely blew me away. It was delicious.
There were plenty of notes that my whisky-trained palate recognised. The oak ageing brings some of the characteristics I enjoy in mature whisky, while the vanilla-and-oak combination reminded me of Scotch matured in bourbon barrels.
But the agave gives this tequila its own identity. It is rich and complex, with a lovely balance between creamy vanilla, gentle Sichuan pepper and fruity notes. A subtle smokiness adds another layer without overwhelming the sweeter flavours.
My friend thought the smoke reminded her slightly of a smoky mezcal she tried some time ago. That touch of smoke gives it a character that makes it particularly interesting for someone who normally reaches for whisky.
We sipped the Adiccion Reposado tequila neat, which allowed all those layers to come through. I think it would also work beautifully over a large block of ice. Alternatively, chill your glasses before serving. For anyone in South Africa looking to try it, Adiccion tequila is available from Norman Goodfellows, and I have also spotted it at La Maison du Whisky.
Final Thoughts
This tasting reminded me that exploring spirits outside my usual comfort zone can be rewarding. I may have a sizeable whisky bias, but aged tequila has considerably more depth and variety than I had previously appreciated.
Adiccion Reposado has certainly given me a reason to explore tequila further. And if this is what the category has to offer, I have some catching up to do.
Sample disclosure: I received this whiskey from the the PR team. The review and tasting notes are my own honest, fair and independent thoughts about the tequila.
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