--- In FairfieldLife@yahoogroups.com, "John" <jr_esq@...> wrote: > > As a reminder, tequila might be bad for your liver.
This is a quantity issue. > > > --- 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. > > >
