On the nose I get lemon, sponge cake, a hint of vanilla, faint baking spice finished with cooked agave sweetness and hints of oak but not too much. On the palate I get cream soda/sherry notes, some black pepper with a nice toffee finish and subtle oak. Really solid finish of the cream soda/toffee combo. Overall, pretty delicious stuff. Would I go nuts hunting it down? No, but it is really good.
Lot 61. Aroma is a little less than usual-possibly the vessel. Taste is exceptional with lots of good agave heat with some smooth barrel notes. The finish is amazing as usual. Thanks Tom!
There is a dispute in the tequila over the right to certify and label tequila as additive free—but the small brands producing it are bearing the brunt of the fallout
The conversation has shifted to highlight producers that omit glycerin, sweeteners, and other additives in their product. But is additive-free the only indicator of quality?
Sorting through the options can be overwhelming, which is why we always opt to trust the experts. To get their take on a workhorse option, we asked bartenders to share with us their go-to tequilas.
An estimated 70 percent of all tequila contains undisclosed additives, like vanilla extract and aspartame. One couple is on a mission to change that.
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How the tequila industry manages the unrealistic expectations put on a natural product.
Kendall Jenner, Michael Jordan, the Rock. How American celebrities are changing Mexico’s tequila industry.
Here's the reason for the añejo and extra añejo shortage that you probably didn't know was coming.
Lou gives his seal of approval on this special reposado release from Fortaleza.