How did you get that? His first question was asking if dragones tasted like Clase- which is the poster boy for manipulated tequila + marketing. Dragones is pretty similar- tons of marketing, and made in the cheapest/non traditional way possible (acid hydrolysis)
I mostly drink brown spirits (brandy and whisky) so I want a similar mouthfeel. I donât like light spirits or the generally agave heavy mouthfeel of some tequila. Iâm indifferent to whether that mouthfeel is achieved via additives if I like the taste. If itâs achieved via cask finish, thatâs great, as there are a lot of rums, brandy, and whisky I drink thatâs similar.
Iâm just trying to lead people towards the light 
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You are taking a clip and making it out a clip out of contextâŚI said the flavor profile ie. roundness Michael favors can be achieved with or without additives.
You may feel this way, but every production method facilitates the best product that can be made at that price point and allows for varied profiles and price points, just like wine production does the same.
It allows people to try Agave in a number of ways moving up down left right of the Tequila category.
I sit in the camp of anything that gets people to try Tequila (same with wine) is a good thing. If they explore the category, even better. If they like AF or additive brands, who cares, that doesnât affect me.
I am not a fan of absolutesâŚthere are plenty of good hydrolysis Tequilaâs out there that get people to try Tequila under $30.
Mixto we could discuss in a different context.
I mean. This is clearly false. Making something in the cheapest possible way, dressing it up with marketing and additives and selling it at a premium/luxury?
You may not like it, and I may not agree with it, but everything is worth what someone will pay for it. You may know more about Dragones and Clase Azul and production as I know nothing, and was referring to the process not the brands.
Those brands arenât priced the way they are from production or raw goods its all marketing costs.
We are crossing streams here which is causong confusion, which may lie with me.
Whatâs a little confusing is that Micheal tells us he likes Forteleza, tears, clase anejo. One of those is not like the others.
I do kind of wonder what the point is of drinking a spirit that veers pretty far from the classic profile of that spirit. But then youâll find a ton of people, even here, who love Merry Edwards Sauvignon Blanc.
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I feel like its clear what Michael likes when he lists the brands regardless of additives, richer, rounder, aged expressions that act more like whiskey or cognac on palate and with palate weight.
Tequila has always allowed up to 1% approved additivesâŚso why is additive free âclassicâ.
The CRT really needs a tried and true testing panel and truth in labelling with any of the approved additives that are used listed on back label and to remove consumer confusion. Challenge is with Tequila evolving into cask finishes and other arenas you cannot have a panel that shows additive decisions made by man vs. additives leached from barrel.
I personally seek and choose tequilas that are 100% agave and additive free, but if folks like a bit of glycerin or food coloring in their tequila, that bothers me little. What gets me is the casamigos and allegedly don julioâs that are misrepresenting being 100% agave spirits.
My bad for starting this.
People can like whatever they like.
Additive free makes me feel better others might have no effect.
How so, Scott?
Whatâs their workaround?
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Have you ever had clase anejo or extra anejo? I imagine the vast majority of people posting here have never had it.
Nope, have not had the anejo. But Iâve had other âpremiumâ anejo versions, and I assume it canât be that different. What I see is certainly a well made, well packaged, well marketed product. Also âwell pricedâ lol.
If they were/are using non-agave alcohols in their brands they should suffer the consequences and deserve them.
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The clase anejo and XA are phenomenal if you like the style.
Understood. And you like the style, which is cool. After having explored a bunch of different tequilas, styles, etc., I have zeroed in on cleaner versions of repo for myself. I like to be able to taste âtequilaâ, which I cannot do with many anejos, and definitely not extra. If I want something that shows age, Iâll go with cognac or scotch, but thatâs just me.
If youâre going to spend that kind of dough, get a bottle of Fortaleza Winter Blend, and see if that does anything for you. Probably not, though, it does not have the character you are looking for.
Caramel color (the coloring that is allowed) has zero flavor impact, it is to have consistency of color as most consumers would freak out if they saw a shelf full of 6 bottles with 6 different colors. I have no issue with it, where I want to be aware of additives is sugar, glycerin, and oak extract.
I still believe transparency of what is in bottle being required by CRT on back label cures 99% of questions.
I like Forteleza anejo, I have the still strength repo too, but havenât had it yet.