From: Stewart Pinkerton
Date: Wed, Mar 8 2006 1:47 am
Email: Stewart Pinkerton

I prefer anejo in most brands. Typically it's far smoother IMO

Reasonable, since that just means 'aged'.

I think that there are legal standards for each in Mexico though. I
picked up a very nice, very smooth, very well-made low volume reposado
from a family distillery while I was there last month. Excellent stuff.

IIRC, Anejo (aged) is aged in oak barrels for one year, Reposado
(rested) for 2-12 months in oak or glass tanks. I may be wrong, but who
cares?

After a couple of either even r.a.o. seems bearable.:-)

Now what should I do with this 15-year-old MacAllan that I have? Those
****ing Scottish gets are so cheap it was probably rested (briefly) in
knotty pine tubs. That might be why it took them 15 years to sell it.