Tequila



  • Not all Tequilas are equal. As I currently live 1 hour from the town of Tequila, and Jalisco is the original source of Tequila( Several other Mexican states are now licensed to make "Tequila"). This is about Tequila, not Mezcal, Solera, etc. we can talk about those elsewhere. My personal taste is for strong flavors; spicy food, strong coffee, smokey scotch, and Extra Añejo Tequilas.

    Most of us probably had a high school experience with Jose Cuervo Gold, after which we swore never to touch Tequila again. Fortunately, age is supposed to bring wisdom, so eventually, many of us gave it another shot (pun intended). Cuervo Gold, during my high school days was not actually Tequila. Real Tequila is made from the Blue Agave cactus, anything else (including Cuervo Gold circa 1980s) is not Tequila. Tequila comes in a variety of styles. There is Tequila Blanco (sometimes called silver), Reposado (rested for three months), Añejo (aged for a minimum of 1 year) and Extra Añejo (aged more than three years). There are also names like Cristalino, Joven etc. that are popular with a small set.

    Most Mexicans prefer Tequila Blanco. You can buy a bottle here for the equivalent of $5, or you can pay $200. Reposados are also somewhat popular, Gold Tequilas, they can be cheap, or expensive. Añejos are not so popular, you can expect to pay more for a good añejo ($20) or more, and then we have the Extra Añejos.

    Extra Añejo Tequila is more like Cognac than the fiery Tequila Blanco. You can expect to pay anywhere from $50 to $500 or more for a good one. My favorite, for taste and value, is Jose Cuervo Reserva de la Familia. The reserva is about $100 a bottle, so its not like you are going to be drinking a lot, but after a day of climbing it's nice to sit back and sip a
    snifter.



  • Not too knowledgeable about tequila. One of my UCLA roommates was from Mexico and gifted me some Jose Cuervo 1800, from Mexico. I remember it coming in a wooden box w/a Spanish language label and tasting different from the "American" 1800. And, yeah, I'll have to add a Jose story later. But for now.... hopefully I have something halfway decent to offer when you next visit Boise, eh?

    herradura.jpg

    Meh... likely not, a bit of a step down from Anejo's. Sigh... Oh well, you can always bring a bottle of the good stuff! 👍



  • Right on, @Scole!
    Tequila is perhaps Mexico's most iconic drink. It has been a local tradition for hundreds of years in Jalisco, the mexican state from which Mariachi music and Acopa shoes also hail.
    The local custom is to drink tequila alongside a spicy hot, fruity chaser called "Sangrita".Tequila y sangrita.jpg



  • @ACOPA said in Tequila:

    The local custom is to drink tequila alongside a spicy hot, fruity chaser called "Sangrita".

    It has been almost 50 years since I spent time in Mexico, but back then the custom in the places we hung out was to serve Tequila with a plate of lime wedges and a bowl of salt.

    Wet the back of your hand, put some salt on it, suck a lime wedge, lick the salt, and chase it with a shot of Tequila.

    Is that still common anywhere?



  • @David-Harris

    Not sure, but in true tequila crazy style I've been in clubs where I licked the salt from the nape of a woman's neck and followed the lime and tequila shot w/some deep throat tongue action. Supposedly was a chick thing during my EDM dancin' days that ascertained how good a lover you might be later in the evening. What the hell, they be buyin' the shots so I was... naturally... obligin'.... 💋 🕺 💃

    I don't really drink tequila these days. That lowly Reposado pictured up post is so I have something better than Jose to offer guests who prefer such. Not many folks I host seem to be into Tequila, however, as that bottle is probably four or five years old by now. Maybe my bad and now that this thread has schooled me up a bit need to up my host w/the most offering to some Anejo level stuff.

    OTOH, that lowly Herradura was something like a $35 bottle and I could get some dandy Clyde Mays Straight Bourbon fer' that kinda' coin! Sigh... I still "need" to spell Blanton's though..... Aye, now that's the spirits!

    Party on, Wayne! 🥃



  • @toby said in Tequila:

    Party on, Wayne!

    Party on, Garth!



  • @David-Harris
    The salt & lime wedges, as well as doing shots, are mostly for tourists. Bars and restaurants sell a lot more tequila if they get you doing shots than if they have you sipping and tasting.
    Locals traditionally like to take their time and enjoy the taste, but restaurants are used to requests for lime wedges and salt and many serve them on the side.
    Tequila is a most efficient drink.



  • @ACOPA Im glad you chimed in! Have you ever noticed the rock in the baranca north east of Tequila?



  • Like ACOPA said: Tequila is like any other liquor. Shots of the cheap stuff for the amatures, and sipping the best for those who know.

    The Tequila bong and various other ways of getting you shit faced are popular in tourist bars, but are not part of the culture.



  • @ACOPA Good to know. I was wondering about such since Scott mentioned "sipping" up post. Sipping is also more my style, hence the "Sippin' Whisky" thread. I cringe when a guest "slams" a dram from a hundred dollar bottle of single malt. I imagine locals must feel us gringos are pretty silly. My college roommate mentioned up post also slammed shots though. Born in Mexico City but raised mostly in L.A. so maybe he was American Macho'ized? Ditto locals ordering up expensive Patron Silver/Platinum. Always seems to be portrayed such in movies as well, even those shot in Mexico. I always figured it was just one of those tequila crazy things, as how are you going to taste/appreciate "good booze" like that?

    Anything forty to fifty percent alcohol is going to be "most efficient". I'm not into the alcohol buzz but do enjoy good craft beer and good whisk(e)y. I quaff the former and linger over the latter, nosing and savoring the nuances. At full strength, such is less evident, however, and diluting with water backs off the alcohol "bite" and releases the secondary and tertiary esters, leading to esoteric verbiage like "dried fruit, hint of pear, apricot, etc." one may encounter in descriptions at various whisky aficionado sites. Indeed, Laphoraig recommends a 2:1 dilution on their cask strength. Is tequila sipped straight?

    Anyways, interesting cultural info. I've not ventured across the border in decades (bad experience w/a corrupt cop) and been meaning to email Scott and inquire what it's like for a gringo to be living in Mexico. But maybe that's a topic for another thread.



  • High end tequila has become very trendy, but not all expensive tequila is worth the money. It has become very fashionable to bottle generic tequila in fancy bottles, then charge premium prices: Patron is the epitome of this practice. Patron pretty much invented the fancy bottle for export. You can buy pretty much the same tequila at Trader Joes under a different label for less than half the price.

    Another trend, with many small proprietary labels popping up, is to chemically match flavors of well known brands, rather than to embrace the natural, distinct, flavors of a specific distillation. These are products of chemistry, not artistry. So buyer beware.



  • @Scole Yep. Ditto Italian olive oil, Canadian maple syrup and many other products oft times originating out of South East Asia. No shortage of "better living thru chemisery" marketroid conmen. I only every tried Patron once and was not impressed, especially at the price even though I didn't pay for it.

    So, do you have any recommendations for the moderately priced "real deal" that would be available stateside?



  • Does anybody make his/her own tequila?



  • I've known about cheap 2-day hangover tequila for about 30 years, but I don't drink much of the "gud-stuff" these days, & never have one of them "fruity" tequila drinks.

    However, I know I'm not one of you insiders, since I like it on the rocks. IMG_2310.JPG



  • @zBrown said in Tequila:

    Does anybody make his/her own tequila?

    I would...
    Well if I could make Tequila out of moss instead of cactus, I would.



  • @toby
    Yes, sipping is the way to go, and I do enjoy whisky as well.

    Everyone has probably slammed a shot now and then, but you learn your lesson quickly. You're right, anything with that kind of proof will do the job.

    Tequila is often mixed with fizzy water or Coke or Squirt type sodas, as well as fruit juices, as in a Tequila Sunrise. I prefer straight, but to each his own.

    Salud!



  • Tequila vision.JPG

    The world as seen through 50 L of Reserva de la Familia



  • @Scole What else is there that is worth seeing?


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