Tequila has been a part of my website almost since the beginning. When I first made the decision to write about the Mexican spirit, it was with some trepidation. You see, I wasn’t familiar with agave, and I wasn’t sure whether I would be able to write a meaningful review. However, my website is about exploration and discovery, and I felt that it would be a growth experience to push myself in directions I had never trod.
One thing I discovered quite quickly, was that Tequila had much more to offer than I originally anticipated. The agave plant (more specifically its cooked and fermented juice) brings rich flavours though the distillation and unlike whisky, it is the agave rather than flavours drawn from an oak barrel which is at the centerpiece of the spirit’s character. My first reviews were cautious, but by focusing my discussion upon the my enjoyment of the spirit, my reviews found favour not only among Tequila novices like myself, but also among many seasoned agave enthusiasts.
Tequila Old Fashioned
I have learned a lot in the last eight years as my understanding of the Mexican Spirit has grown. So this year I plan to re-boot my Tequila Reviews section revisiting many of my early reviews with new tasting notes and new scores for each spirit. That doesn’t mean I will ignore new agave spirits which come my way, in fact I hope to expand the tequila section at the same time. I hope everyone sticks around for the ride.
Last year was a good year for the Tequila, and if you are starting your own home bar, a great place to begin will be with my Rum Howler Award Winners for 2018.
Here is a link to my Awards Page for the Agave Spirit:
The 2018 Rum Howler Awards – The Year in Tequila
Stay tuned for the rest of my Award Winners in the days to come!
Chimo!
Reserva del Señor Añejo is a 100% Blue Weber Agave Tequila produced by 
Roca Patrón Tequila is a pure 100% Agave Tequila made from agave grown in the highlands of Jalisco, Mexico. The agave is 6 to 7 years old when harvested, and the heart of the plant or the piña is all that is used. After harvest the piñas are chopped in half by hand and slowly steamed in masonry brick ovens for about 79 hours to soften them. The softened piñas are then shredded and placed into a traditional stone pit, where they are crushed by a large 2 ton stone milling wheel called a Tahona.
Although most cocktail books favour the use of lime juice for this libation, I sometimes use both lemon and lime when making Margarita Cocktails with Reposado Tequila spirits like Casamigos:
has been in the news recently as the brand was recently acquired by Diageo Spirits in a deal which was rumored (italics because the key work is rumored) to be potentially (note again the italics) worth up to $1,000,000,000.00 (yep that Billion is in italics again). I thought the recent acquisition was a good excuse to revisit my reviews for the Casamigos brands.
Cara Cara Margarita
The Rum Howler Blog 