I find fault with you arguing that you like to taste Tequila but have never tried Clase Azul Anejo or XA so have no idea if they taste like Tequila, whatever that means. I am a Blanco fan so I think I get what you are trying to get at, maybe, but Repo has a pretty wide swath so harder to focus in on.
Seems you are inserting yourself in a conversation to be part of conversation and add opinion without experience.
The still strength is probably blanco, I like it quite a bit.
-Al
Canāt remember, maybe, either way I got a bottle for a relatively low price.
Interesting- I was under the impression that adding color was also considered an additive and producers like siete leguas and forteleza also did not use color (hence the much lighter color for their repos and anejos than many producers.
Appreciate the correction if this if I was misunderstanding- I do agree that of the additives, it is the most benign- however I would also prefer not having color added, tbh
Sure, thatās fair. I should have added that Iāve had other Clase bottles, just not the Anejo or XA. Wasnāt interested in pursuing it more.
I think you recommended the Tapatio XA. Tried that, not really for me, especially for the price. Iāve had Tears, and other XAs, and they all mostly fit within a certain style window as far as my tastes can tell. If Clase XA is significantly different, than Iām off base. But I will stand by my comment that too much age in tequila diminishes the āsense of tequilaā, for me. Everyone is welcome to find their sweet spot.
Iāll let you guys have your discussion.
It is blanco
I honestly wonder why aged items donāt just avoid clear glass. Its also why I like some Cristalinos and perhaps it gets some people to try aged Agave options that donāt have color variances.
I think I suggested Terralta XA as it is a much lighter XA, Tapatio is more like Tears-liteā¦so Michael shoudl try it.
It was here
I have not had the Terralta.
Based on you liking Repo it would be worth trying if you see one.
since this is a wine board, curious as to how people compare tequila additives to wine āadditivesā. Anywhere from the scale of mega purple to not disclosing x% of other varietals added
Said it above, no issue with caramel color for consistency, donāt like idea of jarabes, glycerin, or oak extract to mask young agave/inferior product.
Open to being proven wrong.
These things are meant to appeal to different audiences in the wine world. Itās up to the individual consumers to decide if they like it or if it is too OTT for them. I donāt particularly like the flavors mega purple or wood chips impart. So I tend to stay away from producers that are known users or wines that taste manufactured in these ways. Some people enjoy those flavors or even whiskey barrel aged wines. Good for them, not for me.
Wine blending is another area where there is some ambiguity. Blending is perfectly fine, and some of the best wines in the world are blends. If blending is done undisclosed, that can be fine. Or is can be that the producer is cutting cost and adding cheaper varieties to the blend. I would prefer disclosure, but ultimately I have to vote with my own palate. Other vintage years can be part of the blend too, even with the same variety. I think California allows 10%. So a 100% cali cab designated as 2023 can have 10% from other vintages
So with tequila, itās a similar playing field except itās either 100% agave or not. They donāt tell the percentage if itās not 100%, so as a Mixto, it just has to be 51% or above.
Additives like sugar and glycerin would again be to personal preference and are likely used to improve inferior products or develop a taste profile more widely marketable (I think of casamigos as meoimi in this way)
Weāre depending on you.
This is a good view. Couple other parts that should be said.
Agriculture: agave is a natural product that takes up to 8 years to mature, so shortcuts generally start here with the need for additives. Also, companies promoting using wild Agave is a form of deforestation as some of those agaves may never exist again if they arenāt protected.
Production: this tends to be a pivot point for Tequila geeks saying brick ovens and tahona are the only way to make proper Tequila. The reality is every Tequila tastes different based on production if the agave is consistentā¦agave cooked in a 20x20 oven will taste different than cooked in a 10x10 oven. Hydrolysis tastes different too, offering a less expensive method (geeks call it a shortcut). If all Tequila was made the same all Tequila would taste alike and cost the same price. Production allows for variety of flavor and price to help consumers try different expression, no different than carbonic maceration vs. fermentation. Like wine there are no absolutes.
Going to be in Mexico City in a couple of weeks. Any recommended places to purchase good Tequila in the Centro area? What about the Duty Free shop in the airport?
Canāt speak from experience l, but from what I have heard most tequila is more expensive in mexico/at the distillery than in the states.
So I took a look in the cellar and I have maracame, terralta XA, el Tesoro XA, Forteleza anejo, tears, clase gold, clase reposado, clase anejo, and clase XA for tequila. Any other XA or anejo I might want to try?
Iād try RDLF Cristalino Anejo, Codigo XA, Dobel Silver Oak, and Rey Sol.
