Mara Smith, a former Chicago attorney, launched the Inspiro Tequila brand in 2021. As a lover of tequila, Smith felt it was difficult to know which tequilas on liquor store shelves were truly additive-free, which is a growing concern amongst tequila consumers and which continues to draw controversy.

The additive-free tequila movement faces issues from regulations, industry pressure, and consumer confusion. The Tequila Regulatory Council (CRT) has been critical of independent certifications and has banned “additive-free” language on labels, impacting smaller brands’ ability to differentiate themselves. This has led to accusations of the CRT being motivated by protecting the interests of larger producers who may not disclose the use of additives.

To create Inspiro, Smith tapped Ana María Romero Mena, one of the most respected master distillers in the tequila industry in Mexico and one of the first Official Catadores of Tequila (professional tequila expert). Mena is also the author of The Aromas of Tequila: The Art of Tasting, a book that identifies the various sensory notes in tequila and explains how each develops. Using a proprietary production process, Mena, and Smith produce Inspiro at Tequilera Tap in Amatitán, Jalisco, Mexico.

Women are an important part of this brand; Smith has placed women in every aspect of the brand, from production in Mexico to work in the U.S. market getting bottles on the shelves. Smith shares that Inspiro Tequila is committed to donating 20% of its net profits via in-kind and monetary donations.

The Inspiro brand has three tequila expressions: Luna Blanco, Rosa Reposado, and a Special Reserve Añejo. Today we review the blanco and reposado offerings.

Both are 80 proof. NOM 1614.

Inspiro Luna Blanco Review

Crafted from 100% Blue Weber Agave and rested in American oak barrels for a lunar quarter. The nose has hints of spice that weave in and out of the cooked agave aromas. Noticeable aromas of black pepper, anise, and citrus develop after a few minutes.

On the palate, the texture is silky and more viscous than expected. The heat level is medium, so it’s an easy tequila to sip. Spices detected in the nose appear upon tasting with vanilla and cooked agave as a dominating flavor and a very light brine. The agave flavor is crisp, with citrus in the finish — both vegetal and creamy. Pepper and anise return, with vanilla and cinnamon lingering.

A- / $55 [BUY IT NOW FROM FROOTBAT]

Inspiro Rosa Reposado Review

100% Blue Weber agave aged in French rosé wine barrels. Along with expected tequila aromas, hints of apples, a grape whiff, and floral notes are present on the nose. The aromas are a little more subdued than the blanco, and the flavor is noticeably different. More dried fruits are present before you get to the cooked agave and spices. Black and white pepper come forward midpalate with sweetness and ripe juicy fruit. Cinnamon and pepper with honey are the lasting flavors in the finish, which linger for a decent amount of time.

Overall, the palate is much more inviting than the aroma. It’s possible that the sweetness might be too much for seasoned tequila drinkers who lean towards drier and spicier tequila. This expression would be a great choice for new tequila drinkers looking to sip neat. For cocktails, I would go with lighter profile cocktails like a Tequila Spritz. More recipe ideas follow.

A- / $78 [BUY IT NOW FROM FROOTBAT]

Inspiro Matadora
1.5 oz Inspiro Tequila Luna Blanco
1.5 oz Pineapple Juice
.5 oz Lime Juice
1 oz chilled club soda

Add tequila and juices to a cocktail shaker with ice. Shake well and strain into a rocks glass over fresh ice. Garnish with a pineapple slice or a lemon wedge.

Rosemary Spritz
2 oz Inspiro Rosa Reposado
1 oz fresh grapefruit juice
1 oz chilled club soda
.5 oz rosemary syrup

Add tequila, juice and syrup to a cocktail shaker with ice. Shake well and strain into a stemmed cocktail glass. Top with chilled club soda and garnish with a rosemary sprig.

To make the rosemary syrup: Add 4 sprigs of rosemary to the bottom of a medium – warm pot for one minute then add 1 cup of water, allow to simmer on low for 5 minutes. Remove the sprigs, add 1 cup of raw sugar and stir until the sugar is dissolved. Allow the syrup to cool before adding to the cocktail. Store remaining syrup in a sealed container in the fridge for up to 2 weeks.

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