Best Tequila You Can Only Get In Mexico – This comprehensive guide to the best tequilas of 2021 explores everything you need to know about the world’s most famous agave spirit, including key tequila terms – such as blanco, reposado and añejo – how to drink them, and list of the best tequila bottles and brands worth checking out.
It may not have the same alcohol or taste as tequila. Everything is trash in America; closing with a cheap margarita mix; to make nasty shots, you have to attack your tongue with salt and acid; take the line between the lights and throw up. At least absinthe gets to be the bad boy.
Best Tequila You Can Only Get In Mexico
Ironically, this is the tip of the iceberg for the tequila problem. Seven out of ten bottles are exported outside of Mexico, and 80 percent end up in the United States. Our drinking culture and the way we mix spirits is a reflection of how spirits are made today and the place they hold in Mexican culture.
Breaking Down The Difference Between Mezcal And Tequila
Chantal Martineau, ghostwriter and author of How the Gringos Stole Tequila: Mexico’s Contemporary Ghosts. “When legal regulations defined tequila in the 1970s” — it had to be made with at least 51 percent blue weber agave and in only five regions of Mexico — “the strong drink was already popular in the United States, to the point , in which producers in Mexico had trouble adapting. They had to change the way they created the atmosphere, modernize it and use it,” Martino said.
And so the tequila bar (actually a member of the mezcal family) was kicked out. We are mostly users of what is known as
– tequila made from only 51 percent agave and 49 percent sugar without agave, usually sugar. However, if we break the tequila, we can fix it. Made from 100% agave, our selections are cheap, expensive, soft, fragrant and everything in between.
Martino says that of all tequilas, blancos offer the best expression of agave. They are “unusable”, although they are sometimes kept in a container for several months to cure. “A really good blanco should have, first of all, a very rich nose and a body of boiled agave,” he says. “Also, there are many different profiles. Some are really green and green. Some have hints of chocolate. Pineapple in some, jalapeño in others. The best ones also have fun endings, like pepper or mint. See why they drink tequila with food in Mexico. “
Mexico’s Best And Most High End Extra Anejo Tequilas
Reposado refers to tequila aged between two and twelve months in oak barrels. “Space makes a big difference,” says Martino. And you can expect different flavors to follow. It is also worth knowing the color of the soul. “I always roll my eyes when I see [reposado], it’s really dark,” he says. “It seems to me that there could be more colors. I don’t mind getting a lightly aged spirit because 11 months isn’t a lot of time to spend in a barrel. ” A good reposado should retain the flavor of agave-front blanco, but will show the beans: sweet, vanilla, spicy. However, according to Martino, good examples are less dependent on the barrel. “Reposado means rest, not old age,” he says.
Añejos are tequilas that have been aged in barrels for one to three years. According to Martino, after three years the spirit becomes a new addition, which is a new phase. “I might be biased here, but I don’t think [some] añejos should be. “A lot of beers are coming together to fill out their lineup, but aging alcohol is a whole different game and not every distiller knows how to do that,” he said.
Still, there are good añejos here. There will be more color than reposado, although Martineau cautions that too dark can be treated with additives. “I think of [añejos] as something you reach for dessert,” he says. “You still want the agda cooked, close to the mushrooms. But on top of that you’ll find other flavors too. For example, notes of chocolate are found in some flavored blanks, such as milk chocolate, after aging.
Aging also affects the consistency and structure of tequila. “When it’s been in barrel that long, you have to expect it to have a syrupy quality,” says Martino.
Arizona Tequila Brands: Who Makes Them, Who Sells Them
Branding and bottling aside, Espolòn’s blank (and indeed reposado) is among the best in the agave range. Made without diffusers or additives (glues designed to make bad tequila), it’s available everywhere and costs between $20 and $30, depending on where you live. This is a great budget mix, fresh and well made enough to drink with ice and lime.
“It’s the brand that most tequila is based on,” says tequila expert Chantal Martineau. “The brewery here that day was sponsored by Patrón, whose recipe is based on this,” he said. The best part is that it was stolen. Its blank is made of a mixture of crushed and processed stones. Martino added: “But what’s really amazing is that it’s made like mekal, using plant fibers not only in the fermentation, but also in the breasts during fermentation. This creates a rich and rich taste, almost velvety.’
Tasting notes: cooking agave, minerals, basil, mint and lime on the finish with ground pepper, cooked agave, jalapeño, lime, soft vanilla tones and citrus zest.
“I love making margaritas and reposados. It brings a lot of spice and something really good,” Martino said. “It’s great for [cocktails] and it’s only $22. I don’t know why they are so cheap: they are made very well by many distillers. Because it’s so light, it’s also the perfect pour for someone who thinks they don’t like tequila because of that same college experience. “
The Right Way To Drink & Buy Tequila
“It was made by Senobio Sauza’s great-grandson, Guillermo Erickson Sauza,” says Martino. “He is not allowed to use the Sauza name – a Spanish company bought a winery with his name in 1976 – but he still has some of the original country. This is 100% Tahon. Guillermo would do the same thing as Patrón where they made a blend, used ground agave tahóna and others that went through a modern still. But then he tasted 100 percent ground tequila and said, “I have to sell this.” It’s a lot of work. But there’s something about crushing it—it breaks down the agave fibers and brings in more flavor because the agave is pressed slowly.”
“It’s a new brand created by David Suro, who works a lot locally. He came up with a very traditional tequila,” Martino said. “He’s also known for putting a lot of information on the bottle. You can trace the bottle back to the plant used, the farm where it was grown. He started Siempre Azul to make the perfect tequila, but also another way to spread this knowledge. It is a labor of love and a way to apply this idea of sustainable tequila production in a way that respects its history and people. “
It is a collaboration between the ambassador of Mexican tequila in Europe, Tomás Estes, and the most active winemaker in the mountains, Carlos Camarena. “The whole idea was to create a line of tequila that is about the same as wine,” says Martino. “There are eight tequilas, each made from agave grown on a different farm. You can taste them side by side and see what the terroir brings to the tequila table.”
“There’s a new machine making this tequila, and a lot of people agree it’s not what it used to be. But I still like her,” Martino said. “Her agave is also cooked in an autoclave for 12 hours, instead of the brick oven method.”
Patrón’s Latest Release Is Its Oldest Tequila Ever
“Carlos Camarena did that too,” says Martino. “Many distillers are happy to get a recipe that works; Camarena is constantly inventing new things. There are two ways to approach tequila, and he wants to do both. This uses ground agave and tahóna and is aged for about 11 months in Kentucky bourbon. “
“Another brand doing interesting projects,” says Martino. “This is a real estate revolution. Instead of changing where the agave comes from, they use the same agave but have three different wines. This one came from the factory in 1414.”
While most reposados rest in a former bourbon bar, this one was aged for six months in New America