Tequila

Tia Tequila

I should'a just sprang for the real-sized one. Maybe for x-mas Santa will bring me one. T'would be nice for sippin' after work.

Sigh.

*cue Herb Alpert*

As a friend says, "you can taste it."

Lime and salt, too! :9

:beer:

I toured the state of Jalisco, the birthplace of tequila, and learned a few valuable facts from one of their better distillers - one that doesn't even export.

Real tequila:

1. By law, tequila must be made in the state of Jalisco, or in limited areas in the states of Guanajuato, Michoacan, Nayarit, and Tamaulipas. If it's not made in any of those areas, it must be given an alternative name. (For example, I bought a bottle made in the state of Sinaloa, which was tequila in all but name - so under the distiller's name, it just went generically by "Reposado", the name given to tequila aged a short time).

2. It MUST be made from 100% blue agave. Many cheaper varieties, especially ones like Cuervo and other bar rat swill exported to the U.S., are mostly, but not entirely, blue agave (it covers this up by saying 'Made with 100% Agave', without telling you that there are other varieties of agave).

3. It should ideally be 76 proof (38% alcohol). Distillers will often beef it up to 78 or 80 proof for the American exports to compensate for the lower quality of what they are sending up here. Give it more bite to cover its weaker flavor. Which brings us to the next factoid...

4. They export their lower quality tequilas - this is a common practice for all countries (if you ever had an American-based liquor purchased abroad you'll know this). So even the vaunted brands such as Patron regarded here in the U.S. as an ultra-premium tequila, are not as good as what they sell domestically in Mexico.

5. Reposados and Anejos are aged in used Jack Daniel's barrels (this was the most surprising and interesting thing I learned).

I didn't care that much for tequila until I traveled in Jalisco. Once I had the real thing, I knew they weren't kidding about what they export up here. I don't get down there often, but my sister-in-law's husband does every year, and he brings back a few bottles. Importing their domestic product IS the way to go.

And don't get me started on ruining it with salt and lime. It deserves to be treated like a fine cognac or high-end bourbon - not slammed down the way a stupid frat boy does.

Sent it to my son-in-law, a recent Tequila appreciator.

Tell him that I recommened Corralejo, which is still good even as an import. Whichever varietal he prefers: blanco, abocado, reposado, or anejo.

Also, if Dona Engracia is ever available for mail order, that is the BEST. That's the one I visited near Puerto Vallarta which doesn't export, but is considering mail ordering so people can have it the way it is meant to be. They make it in small batches, at one of the few haciendas remaining in Mexico.

http://www.haciendadonaengracia.com/

I remembered buying a bottle that afternoon, and then being at some sort of party that night, and waking up with Ann the next morning...All else is beyond a blur.

No thanks!

but i get your drift

:hi:

The rest of us manage just fine without being one, thanks.

I used to live on margaritas and shooters (Cuervo Gold, of course).
If I tried that now, SO would post my DU obit! "What a drag it is
getting old".



:hangover:

Best stuff I've ever tasted. If I could afford it, I'd never drink anything else. Anything. No beer, no liquor, probably not even water.

http://www.mezcal.com/pechuga.html



Here's a review:

"Pechuga- that's Spanish for chicken breast. Gadzooks, can you believe it: they use a chicken breast to make this stuff. The procedure goes something like this:

They take their double distilled Minero mezcal, and dump it in a still. They toss in "wild mountain apples and plums, big red plantain bananas, pineapples, figs, almonds, hazelnuts, and a few pounds of uncooked white rice. Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun."

The result? A clear liquid that noses of basil, lemon, ocean, and fruit. It is almost scotch like in its smoky taste. And yes, in addition it's salty, very soft, and tastes a wee bit like chicken. (Rating****1/2)

Astonishing. After a few large belts of it I felt this incredible calm,and when I walked it felt like I had pillows tied to my feet. I also began pondering calling some of my former girlfriends, as I felt a stirring in..."

http://www.alcoholreviews.com/SPIRITS/delmaguey-pechuga.shtml

Tequila--the Mexican fertility drug. :rofl:

I haven't touched that shit in over 10 years. Nothing good ever came of it.