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  1. #1
    Bourbonian of the Year 2002 and Guru
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    What Tequila do you recommend?

    I enjoy a good tequila now and then, both in margaritas and straight. Yes, straight. A good tequila can be sipped just like a fine bourbon.

    It so happens that I am a fan of Herradura, specifically their reposado, so I noticed with interest the news that Brown-Forman has acquired the company, which also makes the El Jimador brand.

    In another thread where this came up, WKU88 recommended Cuervo Gran Reserva. ("It may be the best tequila ever. It is expensive, though.") As well as Cuervo Traditional and Sauza Hornitos, which are reposados, and Cuervo 1800, an anejo.

    So, what do you like in a tequila, either for sipping or mixing?

  2. #2
    Guru
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    I personally like Cuzano Rojo Mescal. It has a butterscotch taste and goes down well straight. I never mix this stuff. One time while in the Sam's Club in Cancun, one of the natives referred to it as "rat poison". Seems Mescal is a little too strong for them. They prefer the clear tequilas.
    Joe
    Colonel Joseph B. "Bourbon Joe" Koch

    "Bourbon.....It's cheaper than therapy!!"

  3. #3
    Bourbonian Of The Year 2013 and Guru
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    Just East of the Big Chicken, GA
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    I have 3 favorites, all for sipping: 1)Sauza Triada Anejo (Only problem is I haven't seen it for a couple of years now) 2) Cielo Reposado. Had this at our sast annual Cinco de Mayo party, and it was a huge hit. 3) Herradura Reposado (A regular at the party, since Chuck's rec a couple of years ago)

    JOE

  4. #4
    Enthusiast
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    Tequila choice depends on whether you are drinking it straight or in a Margarita. If straight, you want something aged. I prefer El Tesoro aņejo. If you want to drop $100, try El Tesoro Paradiso. It is cognac barreled and very elegant. If making a drink, you want it unaged to get a full, fresh flavor. I recommend El Tesoro Platinum or Sausa Hornitos.

    For a good Margarita you MUST use fresh squeezed lime juice and Cointreau.

    Limes vary in sweet/tart profile with every batch. About twice a year you will get a batch of limes that are absolutely perfect. On those occations, make the Margarita with El Tesroro Paradiso (or the best aged Tequila you've got) and the result is simply spectacular.

    1. Fill cocktail shaker 1/2 full with medium size ice cubes
    2. Add 1 1/2 oz. freshly squeezed lime juice (about 1 lime)
    3. Add 1 1/4 oz. El Tesoro Silver tequila
    4. Add 3/4 oz. Cointreau
    5. Place top on shaker and shake for 5 seconds
    6. Pour drink into glass
    Mike

    "You're the best bourbon drinkers ever!" - Margo (waitress at Bourbon's Bistro in Louisville)

  5. #5
    Disciple
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    Feb 2005
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    Japan, (American)
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    1,673
    Quote Originally Posted by MikeK
    Tequila choice depends on whether you are drinking it straight or in a Margarita. If straight, you want something aged. I prefer El Tesoro aņejo. If you want to drop $100, try El Tesoro Paradiso. It is cognac barreled and very elegant. If making a drink, you want it unaged to get a full, fresh flavor. I recommend El Tesoro Platinum or Sausa Hornitos.

    For a good Margarita you MUST use fresh squeezed lime juice and Cointreau.

    Limes vary in sweet/tart profile with every batch. About twice a year you will get a batch of limes that are absolutely perfect. On those occations, make the Margarita with El Tesroro Paradiso (or the best aged Tequila you've got) and the result is simply spectacular.

    1. Fill cocktail shaker 1/2 full with medium size ice cubes
    2. Add 1 1/2 oz. freshly squeezed lime juice (about 1 lime)
    3. Add 1 1/4 oz. El Tesoro Silver tequila
    4. Add 3/4 oz. Cointreau
    5. Place top on shaker and shake for 5 seconds
    6. Pour drink into glass
    I have a question about the El Tesoro tequilas. I saw three of them on the shelf today, the silver, platinum, and one other, I don't recall which. The sliver was a couple of bucks more than the platinum. What is the difference and which do you prefer?

    I know that fresh limes are a must, but I don't use them. They are just too expensive here in Japan. I do have a trick to make bottled lime juice more acceptable. I add a few drops of lemon extract to the drink. If I remember in time I pour a bit in the shot glass and pour it back in the bottle. This gives the finished drink a bit of citrus peel flavor that would otherwise be missing.
    Ed
    Bourbon makes me happy.

    Go Fighters!

  6. #6
    Novice
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    Aug 2006
    Location
    Indiana
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    2
    Quote Originally Posted by MikeK
    Limes vary in sweet/tart profile with every batch. About twice a year you will get a batch of limes that are absolutely perfect. On those occations, make the Margarita with El Tesroro Paradiso (or the best aged Tequila you've got) and the result is simply spectacular.
    Using Paradiso in a Margarita is just wasting good tequila. I wouldn't think of mixing something with it.

  7. #7
    Guru
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    4,235
    Herradura Reposado (A regular at the party, since Chuck's rec a couple of years ago)
    So that's why I have a bottle of that. I was rearranging things recently and came across this bottling. I vaguely recalled buying it, perhaps in Houston a couple of years ago, but I couldn't remember why. Normally I buy tequila only to make Margaritas for guests, and I stick with whatever I can get at COSTCO.

    Now that I no longer recall how much the HR cost, I think I'll put it in the regular rotation for sipping.

    Yours truly,
    Dave Morefield
    Last edited by bluesbassdad; 09-05-2006 at 16:10.
    Yours truly,
    Dave Morefield

    Dog Lover, Euphonium Player, Campfire Guitarist, Marksman,

  8. #8
    Bourbonian of the Year 2009 and Virtuoso
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    Sep 2003
    Location
    Houston, Tx
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    1,797
    Chuck....I'm with you on the Herradura Reposado, as we've both posted here numerous times that its a good one. My mother doesn't drink much, but when we take her out for dinner, she has me order her a Margarita made with that "good tequila".....Herradura Reposado.

    Another fave is made just north of PV....called Leyva. Aged for three months, more or less, in oak barrels. The pinas are still cooked in a outdoor dugout pit and fermented in open topped barrels. A garden hose provides the water for condensing off of the still. As simple a distillation process as I've ever seen. It can't be called tequila as its made in the state of Nayarit. Look for it if you ever make it to PV.

    Randy

  9. #9
    Virtuoso
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    Apr 2005
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    Chicago SW 'burbs
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    I'll second (or third, or fourth) the recommendation for 100% agave. A mini of Cuervo Gold turned me off of tequila - until I came across a tasting of Distinguido at my nearby Binny's. It's available in blanco, reposado, and aņejo versions, all 100% agave, and all were out for tasting. A bottle of the reposado followed me home... it's very sippable neat, yet it's light enough to be good in a cocktail - which reminds me, I ought to mix a margarita or go fishing for tequila cocktail recipes on cocktaildb.com some time.
    Oh no! You have walked into the slavering fangs of a lurking grue!

  10. #10
    Bourbonian of the Year 2011
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    Cuervo Gold may not be 100% agave (actually I thought it was, but maybe not) but it has an excellent house flavor. I find it a bit sweet but sometimes sweetness is wanted, e.g., after dinner with coffee.

    Gary

 

 

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