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Tasted at total wine and only got defects and acetone
Sampled at Total Wine, I believe this is one of their house brands. Fair nose, getting some agave here with caramel and baking spice. The palate tracks, cooked agave is still present with caramel, butterscotch, and a floral element. Unfortunately, the back palate and finish is where this spirit flounders. A sharp ethanol hit arrives on the back palate with acetone and an unpleasant bitter finish. To this reposado’s credit, cooked agave is pronounced, which I appreciate. I still feel like I’m tasting tequila, not some abhorrent caramel cotton candy bomb like most TW house offerings. That being said, the issues arriving with the finish and back palate kills it for me.
green agave, astringent, bitter. perfect example of diffuser made tequila. no character, no complexity, no depth of flavor. Note: this was before they switched to stone/brick oven. Will reevaluate when the new version is available
For years we’ve been saying “process matters”, and that each choice made during the production process will find its way into the finished product. Now we have proof.
Back in July we reported on Diageo's intention to gain back its leading position, with regard to profit, in the tequila category. Larry Schwartz, president of Diageo North America, made mention of perhaps purchasing other brands to achieve this goal, and
A week or so ago I attended the San Francisco launch event for Don Roberto tequila, hosted by Junior Merino at Cantina. Don Roberto is made by the Orendain family in the lowlands of Jalisco, Mexico in the town of Tequila, at the La Purisima distillery.
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