Discover Quintaliza Reposado
The first tequila aged in coffee barrels
Discover Quintaliza Reposado
The first tequila aged in coffee barrels

Stop buying boring spirits.
Quintaliza is premium, organic sipping tequila aged in coffee barrels.
Quintaliza is a reposado unlike any you’ve tried before. Each batch is uniquely aged for a perfect pairing of creativity and quality, melding the smooth taste of organic agave with familiar, subtle yet bold notes of roasted coffee.
Hear it straight from the experts. Rolling Stone, Bartender Magazine, and Jay Baer all agree
– Quintaliza Tequila is in a league of its own.
Order Quintaliza Reposado
$79.00

Order Quintaliza Reposado
$79.00
| NOM | 1522. Master Distiller Iliana Partida |
| Location | Amatitán, Jalisco (Valle del Tequila) |
| Agave | 100% Organic, mature Blue Weber Agave grown in Jalisco, Mexico |
| Cooking | Stainless steel autoclave |
| Milling | Roller mills |
| Fermentation | Naturally fermented for 3 days |
| Distillation | Double distilled using old methods in traditional alembics |
| Aging | Double barrel aged in coffee barrels, creating unique tasting notes while remaining 100% additive free |
Tasting Notes
- Aroma: Roasted coffee, caramelized agave, and earthy undertones followed by bitter chocolate at the end
- Palate: roasted coffee, oak wood, rich chocolate, and subtly sweet agave giving a smooth and lasting mouthfeel
- Finish: a smooth and lasting balance of sweet and bitter, reminiscent of a good dark chocolate
Quintaliza Tequila stands for authenticity
At Quintaliza, we pride ourselves on being 100% authentic—just like our organic agave. We honor the places from which our ingredients prevail, as well as the people who employ their skill and expertise in the production of our additive-free tequila. Quintaliza’s Master Distiller is Iliana Partida, a fourth-generation maestra tequilera with deep knowledge of traditional methods and the boldness to break the mold. That’s what Quintaliza Tequila is all about.
Our mature, organically grown Blue Weber Agave is cultivated in Jalisco, Mexico. It’s then naturally fermented for three days and double-distilled using traditional alembic stills before being matured in two different barrels—ex-bourbon barrels and barrels seasoned with organic coffee from Chiapas, Mexico. This one-of-a-kind combination imparts notes of roasted coffee and oak wood, underpinned by hints of earthy agave and caramel.

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