¡Tequila!
- Thread starter SFJoe
- Start date
Jeff Connell
Jeff Connell
"Agave business is a casino business."
Bill Buitenhuys
Bill Buitenhuys
I had a few copitas of Fortaleza/Los Abuelos tequila with Guillermo Sauza during his last trip to PHX. Lots of farmer love goes into his product.
When you look at 8-15 years growing time, varietal differences of espadin, tobala, tepeztate, arroqueño, or one of the other 40+ plants used to make mezcal, variations in water source, distillation methods, different woods to roast the piñas, etc then agave-based spirits become quite fascinating. Then there is pechuga mezcal (distilled along with a chicken breast)....
When you look at 8-15 years growing time, varietal differences of espadin, tobala, tepeztate, arroqueño, or one of the other 40+ plants used to make mezcal, variations in water source, distillation methods, different woods to roast the piñas, etc then agave-based spirits become quite fascinating. Then there is pechuga mezcal (distilled along with a chicken breast)....
Lou Kessler
Lou Kessler
We were on a cruise ship a couple of years ago that spent a day in Cabo San Lucas and offered a tequila tasting at one of the luxury hotels. Very informative and was surprised with the varied types, terroir, etc. I put my name down for a further followup in the states but never heard from them. Much more complicated than I imagined.
Bill Lundstrom
Bill Lundstrom
i never was much of a tequila fan but el jimador blanco and tonic is quite delicious. and then, thanks to a philly bartender, i discovered; 1 blanco, 1 quinquina (byrrh from chambers street), and tonic, a delicious cocktail.