Tasting Notes: 100% Highland Blue Weber Agave with 50/50 autoclave/brick oven roasting, roller mill extraction, and open-air ferment, aged for 8 months in second-fill bourbon barrels, then 3 months in ex-California Cabernet barrels, the result is a silky, fruit-forward repo with light cream and cinnamon and a decent amount of cooked agave. This is the new house Repo for the entire Cunningham Restaurant chain and a premium pour to be enjoyed all over town or right at home.