About this tequila

Maya Pistola is proof that agave has a home in India too. Siblings Rakshay and Radhika Dhariwal, the hospitality pair behind bars such as PCO, source wild Agave americana from the Deccan Plateau around Chittoor, where the plants grow for 11 to 13 years in volcanic soil. The piñas are steam-cooked, fermented in wooden vats and double distilled in a part-copper pot still in Goa. Because it uses a different agave and is made outside Mexico's protected regions, it cannot be called tequila, so the brand calls it agavepura, a pure agave spirit.

The Reposado rests for around four to six months in virgin American white oak and ex-bourbon casks. The nose is all butterscotch, vanilla and crème brûlée, with orange marmalade, pineapple and cooked agave on the palate and a gentle oak spice to close. It is a conversation-starter for guests who know their tequila, and a proudly Indian gift with a story to tell. It also made its Kolkata debut at bars including The Oberoi Grand.

Key facts

• 100% agave spirit from wild Agave americana grown on the Deccan Plateau, with plants aged 11 to 13 years
• Piñas steam-cooked, fermented in wooden vats and double distilled in a part-copper pot still in Goa
• Reposado rested around four to six months in virgin American white oak and ex-bourbon casks
• Founded by Delhi hospitality veterans Rakshay and Radhika Dhariwal; also sold in the UK

Tasting notes

Nose:

butterscotch, vanilla and crème brûlée with a hint of citrus

Palate:

cooked agave, orange marmalade, pineapple and caramel over soft oak

Finish:

balanced, with gentle wood spice and a touch of tobacco

Serve

Neat or over a large ice cube; it also makes an excellent agave Old Fashioned (60 ml Reposado, 5 ml agave syrup, 2 dashes orange bitters, orange twist).

Food pairing

Try it with smoky tandoori pomfret or bhetki paturi, or with pork belly tacos and grilled pineapple.