"Nobody hipped me to that man!" Peewee I share your appreciation for good tequila. The mixto swill is agave adulterated with sugar in the mashing process so it cranks out alcohol with no flavor. That is why the 100 percent agave on the label is for starters. I would love to try the wild agave you had. More natural character always improves spirits. Blanco-no aging, Reposito-aged in oak for 18 months and Anejo- aged for up to 3 years are all good in different ways. But the tragedy for me is that it has a weird effect on my stomach, even when drunk in moderation that no other distilled spirit has on me. So I can handle one and then have to switch.
--- In FairfieldLife@yahoogroups.com, turquoiseb <no_reply@...> wrote: > > http://www.youtube.com/watch?v=UVKsd8z6scw > <http://www.youtube.com/watch?v=UVKsd8z6scw> > > At my normal "writing cafe" today, I watched three fairly young (20s) > Dutch guys take a break by popping back a few tequilas. They're Dutch, > so they didn't overdo it, and they didn't ask what kind of tequila it > was. > > Sad. I used to live in a town with bars that had 200 varieties of > tequila, some of them straying over the line from beverage to artform. > Tequila is one of those rare liquors that has "personality," and reacts > well to both careful cultivation and post-production (aging, the types > of barrels it's aged in, and how long you leave it in the barrels). > > Living in Europe, I really miss good tequila. Good single-malt Scotches > I can get here. But good tequilas, not so much. They're just not > imported, because there is no perceived market for really upscale > tequila. By "upscale" bear in mind that I'm talking about tequilas that > would sell for upwards of $100 a bottle in the US, and that I've seen > sold at 15-20 bucks a shot. > > These are "sippin' tequilas." No one in their right mind would ever mix > one into a margarita. Nor would they do what the Dutch guys did and mix > the tequila with lime and salt, in a ritual that only makes sense when > dealing with piss-poor tequilas. (They were drinking Cuervo Gold, which > warrants the ritual.) Connoisseurs would just sip a good tequila > straight, kick back, and experience the explosion of tastes and > sensations as it hit their palates, and then later their psyches. > > The best tequila I've ever tasted was not even a tequila. Technically, > it was a mescal; the difference is in variations in the brewing process. > It was not only a single-village, single-crop mescal -- meaning made > from agave plants raised in one crop in one village -- it was made from > wild (as opposed to cultivated) agave. The difference was as profound as > I've noticed in the past when dealing with great wines or with the > Chinese tonic herbs, such as ginseng. Where the herb comes from and > whether it's cultivated vs. wild *really* makes a difference. In the > Chinese view, wild is better because it had to fight harder to survive. > This gives the roots more character or power. I've found the same to be > true with agave. YMMV. > > I now return you to your normal discussions of spiritual topics. >
