Aroma: raw agave, black pepper, yeasty, minerality, lactic, dry soil, vegetal. Flavor: cooked agave, yeasty/bready, citrus, tropical fruit, white pepper, minerality, floral. Texture: soft, slight oil feel Finish: short - doesn’t really leave a lot of flavor. Does not drink like 46% - minimal warmth or burn.
Fake sweetness , is all vanilla
Similar to the Gran Patron Burdeos, this doesn’t taste like tequila but it does taste good. A nose of sweet barrel spices, caramel and vanilla. It’s oaky. I get cherry and whiskey. On the palate, again it is caramel and oaky. I get vanilla and whisky notes. A little butter and also some pepper. I like the Gran Patron a little better but again, as long as you aren’t expecting it to taste like tequila, this is a nice drink. I think it would go very well paired with the right cigar.
Nose: eucalyptus??? / fake vanilla/ menthol / vanilla/ grass/ pineapple/ lime/ spearmint/ basil / jasmine/ molasses/ musty Taste: artificial vanilla/ artificial sweetener/ grass: earth / cinnamon/ banana/ pear / lime / lemongrass/ basil / baking spice / molasses/ hint of pine/ cream soda / medicine Finish: sticky high viscosity mouthfeel/ lingering artificial vanilla, artificial sweetener, pepper and cinnamon This is a filtered anejo not labeled as a cristallino. There is not much to enjoy here. I can not recommend this.
Cognac cask 2014 rested 11 mos in medium-char oak casks for 11 mos, then transferred to french oak casks from cognac for 3 more months (my question = why is this not considered anejo? Casks larger than 600 liters?) Nose dry oak, barrel spices, cinnamon, I pick up the agave profile more in this expression than the other two, Palate is sweet, the agave is still there with some fruit and honey, butterscotch Finish dry and warm
Lou and his friend Warren give an honest video review of Herradura Reposado.
Forget slammers and partying, the trends in tequila are all heading resolutely upmarket nowadays. Laura Foster heads to Jalisco, Mexico, to discover a region where producers are moving from fast fashion to haute couture.
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In the face of yet another agave shortage, one that has lasted for several years, Tequila has, against all odds, remained resilient. Sustainability of the category’s key agricultural product has long been a recurring problem for the industry.
Despite the global popularity of its namesake beverage, Tequila has been overlooked as a tourist destination—until now.
The fifth edition in Tequila Herradura’s small-batch tequila series is a reminder of one of the brand’s most successful innovations, the first Colección de la Casa, Reserva 2012 – Port Cask Finished Reposado.
Sharing a bottle of Casa Noble Single Barrel Extra Añejo Tequila with friends, author David Lida considers the effects of age—both his and the spirit’s—on the experience.
When it comes to fine sippers to savor, spirits aficionados have long reached for premium whiskeys or Cognacs. But it may be time to add a new category to the sipping canon: tequila.
From artisanal new-crop distilleries to established, world-famous brands, master tequila distillers have begun barrel-aging the blue agave–based spirit for years, allowing the wood to layer rich notes of vanilla and caramel atop agave’s natural spice. But
Each tequila has its own "flavor fingerprint," and each person has his or her own flavor preferences. Our propietary matching algorithm uses nine different characteristics to find the best matches for you. And, it gets smarter the more you use it. Download the app today - it's free - and let the Tequila Matchmaker figure out your own flavor preferences.
