that almost anything can be fermented to produce
alcohol, every time I drink Tequila I ponder the following
prickly point. Who in the world first decided to uproot a
big old Agave cactus and tear of all the pointy parts and
mash the heart and ferment it? These were either very stoned
people or very bored people or desperate alcoholics who had
run out of Beer. Either way it may have happened I'm really
glad it did because Tequila is one of my favorite tipples.
Tequila is named after the Los Altos (Highlands)
area of Jalisco, Mexico where the sweet Agaves that are used
for this Tequila live happy lives until they are uprooted
and crushed under the weight of a massive volcanic millstone
in the 500 year old Tahona method. I wonder who came up with
me start with the Plata (Silver) un-aged
un-barreled, un-bourboned and just pure plain no nonsense
Agave goodness. The nose is sweet agave, very fruity and full
and unmistakable Agave.
is very little alcohol in the fumes and that is of course
a very good thing. On the palate the fruit continues forward
but is soon apprehended by the alcohol in the finish which
is long and spicy. The Agave flavor of this Tequila is wonderful
but I think it could be tamed down a bit more.
Altos Reposado Tequila is aged in used bourbon
barrels for six to eight months. The nose seems to be equal
muted parts of sweet Agave, oak and Bourbon with the Agave
just a bit more forward than the other two. The palate is
warm with Agave and fills out nicely with oaky highlights
and a Bourbon back. The ageing has tamed the finish to an
appreciable tickle that is full and rich and long with a final
are complex Tequilas with depth. I normally lean toward the
Silver but in this case the Reposado is the winner in this
Prices for this Tequila seem to be all over the place so look
for the best deal but expect to pay $30.00 to $40.00 per bottle.
If you can find it for less than $30.00 that's the time to
pounce because in the twenties it's a real steal.
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