![]() ![]() Like any fine spirit served neat, a good sipping tequila should be smooth, velvety, and nonabrasive-but, simultaneously, should still taste like tequila, rather than trying to mimic the characteristics of whiskey, or vodka, or anything else. Region: Jalisco, Mexico | ABV: 40% | Tasting Notes: Citrus, Spice, Brown butter View On Drizly View On Flaviar View On Caskers Once you claw your way through the limited-production bottlings and the celebrity vanity projects, you'll discover that solid tequila can still be found at budget prices-and the Pueblo Viejo blanco is Exhibit A. The classically-made tequila boasts a nose of white pepper and a rustic, unapologetic palate replete with bright agave and fresh mint. A secret favorite in the mixologist comminity, Pueblo Viejo blanco is crafted using 100 percent blue Weber agave, which is cooked in stone and brick ovens and crushed by a traditional rolling mill called a tahona. But there are still plenty of great values for those with the patience to seek them out-and it's hard to think of an inexpensive tequila that over-delivers on quality quite like Pueblo Viejo. Tequila's popularity has skyrocketed in recent years, and the top bottles now command cultish prices formerly reserved for the rarest of Scotches and small-batch bourbons. Region: Jalisco, Mexico | ABV: 40% | Tasting Notes: White pepper, Agave, Mint Related: Best Tequila Subscriptions of 2023 Whether you like your tequila neat or mixed with cocktails, here are the best tequilas available today. ![]() kept in barrel for one to three years), and several other increasingly esoteric categories. aged in barrel for two to twelve months), añejo ("aged," i.e. The Consejo Regulador del Tequila, the spirit’s regulatory body, lists 1,754 tequilas currently in production-and these include bottles labeled blanco (unaged or lightly aged), reposado ("rested," i.e. Our top pick is cult favorite Fuenteseca Cosecha 2018 based on its ripe agave base, artisanal production methods, and rich concentration of flavors.īut the sheer volume of tequila brands currently competing for shelf space means that there's truly a bottle out there for every consumer. However, to longtime aficionados like Grover and Scarlet Sanschagrin, the Jalisco-based founders of the website Tequila Matchmaker, there's something to be said for the old, artisan production methods and for the flavors they yield: herbs, spices, and the briny, bittersweet signature of agave. Nutrition consultants saddle it with various health claims (some more dubious than others), and it seems like every day that yet another celebrity (again, some more dubious than others) is launching a new tequila brand. Every spirit has its "moment"-sometimes more than once-and just like whiskey in the pre-prohibition era, rum in the midcentury tiki craze, and vodka in the swingin' sixties and seventies, tequila is currently the darling of the spirits world.
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