Lots of cool extra anejo. El Tesoro and Arette, both winners.
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I am not some absurd no additive purist, more of a drink what you like, but know what you drink person.
If it tastes good and you like it, go for it. If additives are an issue then just donât allow additives, but today 1% is allowed.
Where I am wary is where glycerin and jarabe or sugar based syrup is added as it can hide shortcuts using young agave. How is that different than chaptalization in wine, so how much can I complain. Using color to provide consistency isnât an issue I worry about. I donât know of anyone who uses oak extract that is also allowed.
Stoked about the recent trend of cask strength tequilas. Pretty much only blancos for now, but still.
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Terralta and G4 have always been good sources, since Fortaleza is now impossible to find.
Lalo is coming out with one that I am excited to try.
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Add in Don Fulano, Wild Common, Ocho, Caballito Cerrero, etc
FIFY
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I keep looking for the Cascahuin repo, but all Iâve ever seen up here is blanco
How was Cascahuin XA?
Kris, easy to drink with just a very little alcoholic wallop. Good with Birria. Subtle flavors and attack.
AĂșn, Tahona mĂ favorita.
Visitation window opening nowâŠ
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I tried the Casa Dragones Joven sipping tequila last weekend and thought it was incredibly smooth. Good enough to justify the $300+ price tagâŠnot yet convinced
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Glycerin-laden Tequila. Still, my favorite chi-chi when priced at discount.
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As always, drink what you like and additives are allowed so there is no issue, per se. Stylistically where I donât agree with additives, generally jarabes and glycerin, is when they are used to hide young agave and the green/sharp flavors that can come from premature agave harvested before their time.
The tequila snobs ding Dragones for production methods more than additives (modern hot acid diffuser and column distillation). The first duty of blanco tequila is not to be smooth.
-Al
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Smoothness is a core aspect for 99% of consumers, otherwise itâs why the Margarita and Paloma exist, that is just the consumer preferenceâŠdrink Tequila that âdoesnât taste likeâ Tequila so they can say they drink Tequila
I have a long diatribe on production methods that basically states if all Tequilaâs were produced the same, theyâd all taste the same and cost the same, but different methods and even variances within the same production method, ie. size/width/depth of oven, yield different tasting Tequilas which is good for consumers.
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Yes, I agree that smooth and not really tasting like tequila is what many consumers prefer. I have various friends who donât drink tequila because they got sick on it once years ago and the smell and taste can be so distinctive. I love the smell and taste of cooked agave, so Dragones isnât for me even at a lower price. Kudos to them for packaging and market position, though.
-Al
To get $300++ for Tequila that doesnât taste like Agave is pretty impressive. Clase Azul too. First class marketing.
Lots of people have a Tequila, Beam, Jack, or Gin story that makes them avoid that spirit.
Cascahuin Tahona is just so lovely.
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current stock of Tequila
Blanco
Don Fulano
Siete Lenguas
Cazcanes No7
Fortaleza
Mijenta
Reposado
La Gritona
Cazcanes No7
El Tesoro
Mijenta