re: Let's talk Tequila

Patron Silver chilled, duh!

Don Julio 1942. Sip it and smile. It'll change your mind about tequila. I've only had Don Julio Real a few times and it was fantastic. But I probably wouldn't pay $35 a snifter for it. It's damn smooth though. Partida anejo is my go to.

You want 100% agave, otherwise you are getting a bunch of garbage mixed in (see Cuervo). I have always liked Herradura, using the blanco for margaritas and the reposado (aged in oak for 60-90 days) for other drinking. Anejo tequilas are aged (usually in old bourbon barrels) for a few years and can be as complex as other liquors. Like everything else, cheap tequila was marketed for "shooting", but there are quality producers out there with great products.

For a great mixer, I always use Tres Agaves. It runs around $20-$25, and it has a great flavor. I think it's the best for the price range. It works well as a sipper/shooter too. I like to use Reposado for my mixers. Anejo is strictly a sipper (flavor is too strong and complex for mixing), and Blanco generally has little flavor.

don julio anejo is what turned me on to sipping tequila

I feel privileged to have a shop near the house that regularly stocks the añejo. I've got a great drink recipe that compliments it well.

First thing to note is that is Tequila made exclusively from the Weber blue agave. If it isn't, it ain't Tequila. Tequila has internationally recognized denomination of origin, much like Champagne or Bourbon meaning it can by definition only be produced in a certain geographical region. (Jalisco)

The first distinction to make amongst tequilas is the source of their sugar. By law, a 100% agave tequila is made from two ingredients, agave and water. This makes it a pure, more flavorful tequila. A 100% agave tequila is less likely to give you a hangover for that very reason. Any tequila that is not labeled “100% agave” is a mixto, and most likely is almost half cane sugar. A blanco or plata is a clear, un-aged tequila. It is bottled immediately or shortly after distillation, and is the purest form of tequila, usually featuring a strong presence of roast and/or raw agave flavors. By law, blancos may be “rested” in oak for up to 60 days. A reposado (rested) has been aged in oak containers for at least two months. The aging imparts notes of vanilla, oak, chocolate, coffee, nuts and whiskey to the palate. An añejo (aged) tequila has been aged in oak barrels for at least one year. Anejos usually trade in much of their agave essence for oaky characteristics after so much time in the barrel. Extra-anejos are aged in oak barrels for at least three years, and sometimes as many as five. In blind tastings, the best extra-anejos are often taken for bourbon, scotch or whatever.

To be honest, their isn't really much good tequila in Louisiana distribution. The best that we get in state ranges from DJ 1942 to higher price ranges. But the best for the $$$ is easily Milagro Select ranges or Chinacos selection (not their cheap white label, the higher end one, and not regular Milagro but the select with a crystal agave plant in the bottom) If you ever get time, stop by the bar (the cove), we have the biggest Tequila selection in the state.

If you are going to drink on the cheaper end and want the true Tequila experience drink Herradura. Smoother doesn't mean better with Tequila. Hence why Patron is garbage.

My personal favorite and difficult to get is Tonala Anejo (it's an extra).

Best of note and more difficult to find, but you could probably special order at Bin-Q include:

Los Nahuales
Fuenteseca 12 or 18 year (these are $$$)
El Tesoro Paradiso Extra Anejo
Any varietal of El Conde Azul (also a bit more $$)

This must be Tom

quote:

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Bourbon meaning it can by definition only be produced in a certain geographical region.

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This is not true for bourbon (unless you're referring to the United States as a "certain geographical region).

I liked the Tres Agave. I got the blanco. I'm going to decide which blanco I like first then move on to the other categories.
Is agave nectar easily findable? I used the simple syrup bc I just happened to be making some. I do like to taste the flavor of the alcohol when I mix a drink, so I'll give it a run.