Whiskey Distiller Chip Tate Creates Gran Nota Triple Oak Reposado Tequila

 Foley Family Wines & Spirits announces Gran Nota Triple Oak Reposado Tequila is the first ultra-premium tequila from whiskey distiller and innovator Chip Tate, created in collaboration with the legendary Bañuelos family at Hacienda El Mexicano in Jalisco. 

How It's Made: Gran Nota Triple Oak Reposado begins with 100% mature Blue Weber agave from the Highlands of Jalisco, slow cooked for three days in traditional brick ovens using atmospheric steam rather than pressure-cooking in autoclaves. This deliberate process develops rich, caramelized agave notes while retaining the spirit’s natural sweetness and avoiding harsher, acrid flavors. The result is a rounded, nuanced base spirit with a pronounced cooked-agave character. 

The liquid is then fermented for five days with a proprietary malt whiskey yeast typically used in the production of fine Scotch-style whiskies – a true departure from conventional tequila methods – to create a richer, more expressive fermentation profile. The yeast contributes weight, texture and signature notes of fresh pear and ripe fruit, producing a fuller-bodied spirit with greater aromatic complexity.

Gran Nota Reposado is then rested for five to fourteen months in a signature Triple Oak maturation program that combines new custom American oak, new custom European oak and select ex-whiskey barrels. Each barrel type is specified with different toast levels, enabling targeted extraction across the blend. Tate’s aging techniques balance newer oak influence with seasoned barrels to modulate structure and texture while preserving agave character.

 The result: A reposado designed to preserve agave character while adding depth, texture, and complexity through innovative fermentation and maturation techniques, replete with rich with flavors of layered oak, orchard fruit, and cooked agave. Gran Nota is bottled at 45% ABV with a $55 SRP and is available online and at select retailers nationwide. 

What They're Saying: “Gran Nota is about unlocking agave’s layers and dimensions,” said Tate. “Working alongside the Bañuelos family, we set out to explore how innovative fermentation and a triple oak maturation approach could reveal new dimensions of flavor, while still honoring the essence of the agave. I’ve wanted to create a reposado that feels familiar yet is undeniably new in its expression of the interplay between the piña and the Oak. True craft celebrates tradition by reinvigorating and building on deep roots.”