Reposado/Código 1530 'STAGECOACH' Reposado Tequila Limited Edition 750

Código 1530 'STAGECOACH' Reposado Tequila Limited Edition 750

Amatitán, Jalisco, Mexico
$65.99
Shipping — $20 flat nationwide 1 bottle or 12, same box, same $20
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About this bottle
Código 1530 "Stagecoach" Reposado is a limited-edition tequila from Código 1530, aged 6-9 months in American white oak barrels that previously held whiskey, a signature of the brand's production style. Made from 100% blue agave grown and cooked in Amatitán, Jalisco, the shorter reposado rest softens the raw agave without burying it, leaving room for the whiskey-barrel wood to add vanilla, caramel, and light oak spice. Each bottle in this limited run is handcrafted and individually numbered, aimed at collectors as much as everyday drinkers. Expect a smooth, balanced palate that still reads clearly as tequila rather than a barrel-forward spirit.

How to drink Código 1530 Stagecoach Reposado

Sip it neat to catch the whiskey-barrel influence layered over agave. It also holds up in a reposado Old Fashioned if you want to build a cocktail around the barrel character instead.

Tasting notes
Noseagave, vanilla
Palatecaramel, oak spice
Finishsmooth, balanced
Specs

Tequilaex-whiskey American white oak · Amatitán, Jalisco, Mexico

Shipping & delivery
Shipping $20 flat to 44 states + DC + PR — whether it's 1 bottle or 12. We can't ship to Arkansas, Michigan, Mississippi, or Montana. Alaska and Utah: some ZIP codes only.
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Questions about this bottle

How should I serve Código 1530 Stagecoach Reposado?

Serve it neat or on the rocks, or use it as the base for a cocktail.

What cocktails work well with Código 1530 Stagecoach Reposado?

Its whiskey-barrel wood notes make it a good fit for a tequila Old Fashioned or a Paloma.

What barrels is Código 1530 Stagecoach Reposado aged in?

It rests 6-9 months in American white oak barrels that previously held whiskey — a signature of Código 1530's production style — adding vanilla, caramel, and light oak spice to the 100% blue agave base grown and cooked in Amatitán, Jalisco.

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