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Sun, 8 Aug 2010

Tequila tasting notes

Like most of you, I'm sure, I've tried tequila in the past, and not liked it. But then I'd only had it while drunk, so when the opportunity came up to try a few different tequilas at another of The Whisky Exchange's tastings at Vinopolis a coupla months ago, I thought I'd give the drink another go ...

  1. Tapatio blanco: "blanco" tequilas are unaged - or at most allowed to sit for a few days. I was surprised that this was pretty drinkable for what is basically a raw spirit that's been watered down to 40%, with lots of flavour. It was very vegetal, and I presume that that was the agave coming through.
  2. Tapatio reposado: "reposado" tequilas have sat for a few months in wooden barrels. This specimen had spent 6 months in oak, and was bottled at 38%. The nose was dusty, the taste of sweet cinnamon and peppercorns. Very good indeed, and I bought a bottle
  3. Tapatio anejo: "anejos" have been aged for longer, this one spending between 15 and 18 months in wood. While that doesn't sound like much, the Mexican climate means that the wood works much harder than it would in the main spirit-producing parts of Europe - in this respect it's perhaps similar to the accelerated aging that Amrut's Indian whiskies get. Compared to the reposado, the dustiness has gone, leaving a much sweeter nose. The taste has mellowed, with the peppercorns turning into bell pepper.
  4. Chinaco blanco: this was less sweet than the Tapatio blanco, and is the other tequila that I purchased on the night.
  5. Chinaco reposado: aged for 11 months in oak, the nose is of turpentine and cherries. it's been aged in barrels that previously contained Scotch, and it tastes of it - quite sweet and vanilla-ish, somewhat syrupy, a bit like some grain whiskies. It was nice, but the whisky overwhelmed the agave.
  6. Chinaco anejo: aged for 30 months, this has a nose of grass and turpentine, and tastes dry and dusty, with less agave and pepper beginning to come through. Unfortunately, while it's not sweet it has a syrupy mouthfeel while also being drying. The mouthfeel makes this one a no-no.
  7. Tapatio extra anejo: back to Tapatio, this has spent between 3 and 5 years in new French oak, which makes it very old for a tequila. The nose is of old roses, vanilla, and white papper, the taste is smooth with violets, orange and heather-honey, leaving the mouth feeling quite dry.

We were also greeted with a Margarita (but not with that fucking horrible salt on the rim of the glass) made with Tapatio blanco. Very nice.

Posted at 16:45 by David Cantrell
keywords: alcohol | tequila
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