Quote:
Originally Posted by Bradley Fraser There isn't a place in Cabo where you can't buy Tequila! I would suggest Europea. There is one in Cabo San Lucas on the marina, one in the Corridor and one in San Jose del Cabo. Here is a link with their Tequila choices and pricing.
Tequila comes in three 'ages': blanco (run away), repasado (yummy) and anejo (oldest and most expensive) and I recommend the repasado's. In particular try any of these brands: Herradura and Don Julio. Stay away from any of the cheap, sugared brands like Cuervo that you might find on the lower shelves of any U.S. store.
Here is a quick and dirty article on Tequila.
And lastly the cure for a tequila hangover... time! |
I realize everyone likes different things but I have to disagree with your "run away" comment pertaining to white (blanco) tequila. Both my fiance and I are tequila drinkers and have been for many years. White tequila is the purest, cleanest form of tequila. It is not aged in oak the way reposado and anejo are. We almost always choose blanco over all others. el corozon and el tesoro are my favorites.
My advice when looking for tequila would be make sure it is made out of 100% blue agave (rather than a mix of blue and green) and is made in jalisco, mexico. green is what they make mezcal out of. Mezcal is an entirely different thing altogether. To make mezcal, rather than roasting the agave hearts like they do for tequila, they char the green agave hearts. Mezcal has a wonderful smokey taste to it. I actually really like it - I do not eat the worms though.
The worm is put into the mezcal as a symbol. The worm represents the symbiotic relationship between itself and the agave plants. Despite the old wives tale, it does not give you hallucinations.
Another tidbit of trivia on tequila -tequila is the only alcohol that is a stimulant.
Here is some information I got off the net that goes more in depth about the types of tequila. I have never considered "reserved" a type and I have learned about another type that is not listed on this literature - joven (mix of blanco and anejo).
TYPES OF TEQUILAS
Tequila can only be produced in Mexico, in the Tequila Region, and must comply with strict Mexican government regulations. In order to satisfy an ever-growing demand and a multitude of consumer's preferences and tastes, tequila is produced in two general categories and four different types in three of those categories. The two categories are defined by the percentage of juices coming from the blue agave:
Tequila 100% Agave. Must be made with 100% blue agave juices and must be bottled at the distillery in Mexico. It may be Blanco, Reposado, or Aņejo.
Tequila. Must be made with at least 51% blue agave juices. This tequila may be exported in bulk to be bottled in other countries following the NOM standard. It may be Blanco, Gold, Reposado, or Aņejo
The NOM standard defines four types of tequila:
Blanco or Silver
This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is called Blanco (white or silver) and must be bottled immediately after the distillation process. It has the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a "caballito" (2 oz small glass).
Oro or Gold
Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most common. It is the tequila of choice for frozen Margaritas.
Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet, and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas have experienced exponential demand and high prices.
Aņejo or Aged
It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from the oak, and the oxidation that takes place through the porous wood develops the unique bouquet and taste.
Reserva
Although not a category in itself, it is a special Aņejo that certain distillers keep in oak casks for up to 8 years. Reserva enters the big leagues of liquor both in taste and in price.