Herradura tequila

  • warning: Creating default object from empty value in /home/bittersa/public_html/modules/taxonomy/taxonomy.pages.inc on line 34.
  • strict warning: Non-static method view::load() should not be called statically in /home/bittersa/public_html/sites/all/modules/views/views.module on line 879.
  • strict warning: Declaration of views_handler_argument::init() should be compatible with views_handler::init(&$view, $options) in /home/bittersa/public_html/sites/all/modules/views/handlers/views_handler_argument.inc on line 33.
  • strict warning: Declaration of views_handler_filter::options_validate() should be compatible with views_handler::options_validate($form, &$form_state) in /home/bittersa/public_html/sites/all/modules/views/handlers/views_handler_filter.inc on line 17.
  • strict warning: Declaration of views_handler_filter::options_submit() should be compatible with views_handler::options_submit($form, &$form_state) in /home/bittersa/public_html/sites/all/modules/views/handlers/views_handler_filter.inc on line 17.

10 things you should know about tequila!

 

So here’s the thing about tequila; it’s pretty straightforward right? You make it from the juice of a cactus, it has a worm in it, it gives you a hangover and really it doesn’t taste very nice but that’s ok because you would only ever drink it as a shot anyway, and the wedge of lime washes the taste away…

Ok, maybe that’s an exaggerated version of peoples perception of this spirit, but let’s face it even with good tequila being much more widely available than it was even 5 years ago, it’s not a million miles off the mark of what many consumers think when you mention tequila. It’s a misunderstood spirit with a generally undeservedly bad reputation (although in truth some tequilas may have earned that rep fair and square). So here’s the REAL thing about tequila; it’s a spirit category split in half like no other I can think of, and because of this, good tequila is fantastic, and bad tequila is the worst kind of spirit imaginable.

The reason for tequilas split personality is simple, there are two kinds, governed by a set of rules that is necessarily flexible enough to encompass both types. This flexibility in the rules means there are also two kinds of producers. On one had you have those who want to make and promote lovingly crafted and traditionally made tequila, a spirit that can be complex and elegant, and is deserving of our respect. The other type of producer, unfortunately, wants to make something inexpensive, that only vaguely resembles the agave-based goodness of the other side of the industry.

Forget about the worm! - tequila part 2

Back at the end of October I wrote about tequila and its much-maligned reputation. The focus then was on blanco or un-aged tequilas, with a little information about the differences between good tequila and bad tequila. I promised a follow up looking at some of my favourite reposado and anejo tequilas, and here it is at last!
 
 
Just as with blanco there seems to be a lack of understanding or confusion about the aged or rested tequilas. It doesn’t help that the lines are quite blurred between the various categories and qualities of what’s available, with many cheaply manufactured mixto tequilas adding caramel colour to give the impression of age. As I said in my previous blog, look out for 100% agave tequilas… anything else is likely to be rough and unpleasant!