The Highland agave base — citrus, cooked agave, light pepper — gets softened by time in wheated bourbon barrels, which trade rye spice for vanilla cream, soft caramel, and a wheat bread sweetness. The result is one of the rounder reposados on shelf: approachable oak, no hard tannins, cooked agave still present underneath the barrel influence. Finish is warm, medium-length, and gently sweet. Wheated bourbon casks — think Maker's Mark or Weller — use wheat as the secondary grain in place of rye, which produces a softer, less spicy barrel character. Tierra de Ensueño uses that to their advantage here, building a reposado that bridges tequila drinkers and bourbon drinkers without compromising either.