Most of the source material used to create the initial fermented alcohol is very common, highly identifiable vegetation found in most parts of the world. While fruits and vegetables are regularly used, the most predominant source of carbohydrates for fermentation come from cereal grains like barley, corn, wheat, and rice. Grown on every continent but Antarctica, cereal grains dominate the alcohol marketplace. Rarely is it that something foreign or unusual is used as a carbohydrate source in creating a quality spirit, worthy of praise. However, when it does happen the result can be both positive and negative to the spirit landscape.
The Mexican blue agave, a plant not known to most of the planet, creates a dandy spirit called tequila. The leaves are lopped off and the heart or piña is exposed and roasted. Rich in sugar, the roasted agave piña is then juiced. That juice is then fermented and distilled twice (usually) to create silver/blanco tequila. Reposado and añejo tequilas are aged in wooden casks for a smoother, smokier profile. Rich in flavor and intensely complex, good tequila can hold its own against the more traditional higher end spirits. Unfortunately, tequila is the most mistreated and misunderstood spirit known to man.
Cheaply distilled noxious swill is produced by the ton and slugged down in shot glasses or mixed with nuclear sugar paste in bars all over the world. Telling most people that you enjoy a neat Reposado after dinner will usually create a response of confusion or violent dry heaves. Visions of crazy biker gangs and bugs in the bottom of bottles can cause a lot of misconceptions. Amusing stories of ridiculous behavior or hallucinations induced specifically by tequila are usually not true. Enough booze from any source will have you dancing naked on you ex-boyfriends Trans-Am. Don't buy into the multiple myths that tarnish tequila. Just buy a good tequila and enjoy yourself.
I am a staunch advocate of spending good money on quality drink. I am also an advocate of not spending too much money on booze you can't appreciate. If you've tasted scotch twice you have no business buying a $100 bottle. You don't have the experience or knowledge to appreciate it. That is why I chose1800 tequila. I don't have a whole lot of experience with tequila and I'm still broke. It's 100% agave, (which means they don't fill part of the bottle with burro spit), it's generally well received in the spirit world, and it's only 25 bucks. It was initially purchased to be a quality margarita maker on a budget but turned out to be so much more.
Pay no mind to the fact that the bottle stopper is a shot dispenser and that there are instructions on the back on how to shoot. This stuff is pretty damn good. Salty aroma with a really cool wet ash presence. This Reposado gives a great balance of vegetal agave and warming oak. Earthen agave flavors with an almost sage like character come through a subtle wood bite. A metallic kick in the middle gives it great character. The oily mouth feel, dry finish, and smooth burn left my tingling mouth very happy. I'm going to say 18 fish tacos out of 10. If this is a "low end" tequila I cannot wait to try the really good stuff. This makes outstanding margaritas as its flavor is directly in between the lively silver/blanco and the calm añejo. It's a powerful flavor so powerful foods pair well. Obviously Mexican is great but any kind of bold flavors (garlic, peppers, tomato, citrus) with meat and good bread are awesome. I like watching movies with my wife while sipping tasty tequila. The Watchmen, Spiderman or any superhero movie will suffice just as long as you have a small group of good company.
cheers
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