I've mixed a lot of Tequila based cocktails for others over the years but never developed a taste for the liquor myself. May give it another go when the weather warms up.
Got a hankerin' for Tequila this evening, so poured a Reidel Bourbon Glass of Tres Generaciones Anejo. This may be the first January since college that I have had a neat pour of tequila. :skep: And, I'm sure that tequila was probably Two Fingers...Yikes!!! :crazy:
My next door neighbor brought me back a bottle of Los Azulejos Anejo in a cool decanter. Everything is written in Spanish. ANyone know anything about this?
I haven't actually had any yet but have seen it @ my local Total Wine. Here's a link to some info @ Tequila.net:
K&L Spirits Blog in rant mode again, this time on tequila's degeneration to corporate slop:
Since he is trashing his own dwindling or OOS inventory (Clase Azul & Casamigos), I think this is the lead in to him introducing K&L's new line of barrel selected exclusive tequila's & mezcal. Maybe I'm too young to remember how tasty and "real" tequila used to be. Or is this just more Driscoll dreck? I like how he conjures the image of the dejected Mexican tequila lover shuffling off to the mezcal bars to reminisce about the days when tequila was TEQUILA.
That and I happen to like my "sugary" Clas Azul. Certainly not my only tequila or even the tequila I would reach for if I wanted to drink "real" tequila. But a nice after dinner drink now and again. And I still find what I feel to be enough "real" tequila out there. It just isn't Patron or Cuervo or the growing number of celebrity backed brands. But it doesn't have to taste like it was stored in a gas tank to make me think it is plenty real.
Sometimes you have to kiss a few pigs before you find the real bacon!
Also not sure how concerned I am that the locals are rejecting it. Or if anybody, including K&L, can provide a product that I can be certain doesn't have additives in it without specific regulation in place. Just because the producers claims it doesn't isn't particularly reassuring in this day and age. If Mexico wants to "fix" the problem they could certainly do so by putting a limit on what can be added to a spirit and still call it tequila. Or create a special class something like the difference between bourbon and blended whiskey. Tequila and "tequila classico" perhaps.
I've had 'real' Tequila, in Mexico over 40 years ago and the best thing I can say was it made me appreciate good Bourbon all the more.