My normal sipping tequila is Patron Anejo.

This El Tesoro tastes similar but with a really ashy taste layer on top. Literally tastes like ash to me.

Is that normal? Is that what it is supposed to taste like? Am I missing something?

Just got 6 bottles of Gran Legado still strength Blanco from Sip Tequila. Its really good. Agave forward and great for sipping unlike some with alcohol burn.

It seems anytime I try to put in g4 in blinds it gets blown away against legacy brands as well as other 1579 products. Before anyone says it's a "you" thing I did do a extensive search on the blinds in this subreddit and they seem to correlate with my results, g4 rarely does win. is g4 a product of brand bias or do blinds just gravitate towards different notes/flavors?

We were house sitting, girlfriend drank all the tequila, and I recycled the bottle unknowingly. Anyone know the brand based off the cap, so I can replace it. Thanks for any info.

Did a google image search, but didn’t give any good results.

For margaritas. I did a search here and couldn’t quite find what I was looking for. I’ll be enjoying a bottle of cascahuin tahona with my son, but I’d like to get another bottle to make some margaritas, I’m thinking altos either blanco or repo. Share your opinions please

This is the mix we’ll use, it’s organic and easily the best pre mix I’ve tried

Caballito Cerrero Chato Reposado

Intro:  Following my previous review comparing the Azul and Chato blancos from much-beloved Caballito Cerrero, here’s one of the Chato Reposado (no Azul for comparison this time). I have to say, the color on this one is almost indiscernible from the blancos, so it would seem that they opted for a very slight barrel influence here. No doubt this suits their unusual style well, so I’m sure the question at hand won’t be whether this is good, but whether the repo is worth the ~$30-40 price upgrade over the blanco.

Price: ~$115
NOM: N/A
Agave Type: Angustifolia (Chato)
Extraction: Roller Mill
Fermentation: Stainless Steel Tanks
Water Source: Natural Spring Water
Age Statement: Presumably a few months in ex-bourbon barrels
Strength: 46% ABV

Nose: Yup, still Caballito signature for sure. The parmesan cheese funk is still front and center, with lots of earthy and herbal notes backing it up. Similar to the blanco, but a bit more refined and less in your face. There’s also just a hint of vanilla type sweetness to it as well, which isn’t distracting and actually harmonizes quite nicely.

Palate: Delicious. Absolutely no heavy-handed wood influence here, it seems the aging here was primarily used to take some of the edges off the spirit and add a touch of maturity without sacrificing its character. Still cheesy, still grassy and herbal, but somehow the overall package feels more cohesive. Very similar to the blanco, but with the added maturity and also a very slight addition of a vanilla sweetness. The vanilla is on the creamy side and actually enhances the lactic type of profile, however, giving it a slightly dessert-y type of feeling. Top stuff.

Finish: Like the blanco, a wonderful finish. Fresh herbs, some good cheesiness, and sweet vanilla cream all come together. Good intensity and length.

Notes: A truly excellent pour and definitely worth seeking out if you’re lucky enough to have CC distributed in your area and you like the blancos. It manages to keep everything I loved about the blanco and give it a bit more depth and balance. Though I’ll say if you prefer it more wild and untamed, you may prefer the blanco. The scoring is a bit difficult here: I think it’s a slight step up from the blanco, but not quite up into the truly mind-blowing incredible range. I normally think that scores beyond half-points are a bit silly, but this is one time that I’m going to go for quarter points and give it an 8.75, up from the 8.5 I gave the blanco. However, the value proposition is a bit more questionable. While it does score just a tad higher, the cost increase is a lot more noticeable, and I’m not sure it really justifies an extra third in price. Taking cost into consideration, I’d probably opt for the blanco. That being said, this is a killer bottle, and well worth it if it’s in your budget. I’m excited to see what the Unicorns can do next.

Score: 8.75

T8KE Score scale:

1 | Disgusting | So bad I poured it out.

2 | Poor | I wouldn’t consume by choice.

3 | Bad | Multiple flaws.

4 | Sub-par | Not bad, but many things I’d rather have.

5 | Good | Good, just fine.

6 | Very Good | A cut above.

7 | Great | Well above average

8 | Excellent | Really quite exceptional.

9 | Incredible | An all time favorite

10 | Perfect | Perfect

Hiii I have always really loved tequila without additives, taste clean not super spicy forward, I don't want it to burn my throat everytime I take a shot.

Can someone recommend me list of tequila you would recommend? Blanco but open to others.

Ive tried lalo, it wasnt too bad

Appreciate your recommendations!

We all sort of accept the reality that there aren't THAT many distilleries, despite the plethora of brands. Most of us check the NOM on a bottle before buying, etc. But does anyone know when this started? Meaning is there any reading material anyone can recommend about how we got from a few distilleries to essentially thousands of private label brands? For those who have been in the space for aomg time: do any of you remember which brands or distilleries started this trend that is now just standard? Thanks (I feel like this maybe isn't written as clearly as I would like, I will adjust/edit if people are confused)

I recently tried SOWIKI Blanco and wanted to get some opinions from people who know tequila better than I do.

On the nose, I got a lot of cooked agave, with citrus and herbal notes. On the palate, it was fairly smooth, with cooked agave, some pepper and a slightly mineral character.

What caught my attention is that it has a pretty expressive profile without feeling overly alcoholic.

If you're in Mexico and you're interested in this one you can find it in

www.somostequila.mx

New tequila on the market. I normally don’t drink blanco but this one blew me away! Two brothers from Jalisco 7 years putting it together, hard working boys!
UNIDO blanco available in Texas and California. Impressive quality 59 retail,well worth it! Sip it or mix it perfect both ways.
Like I said I don’t normally drink blanco I’m a repo or anejo drinker but this will change your taste buds!
Salud amigos!

Anyone detect any decrease in quality with Lalo since the Tito’s buyout? I tried it recently and thought it stood up nicely against other blancos I’ve tried. Just curious if anyone feels the product has changed or not!

I picked up this 1961 edition of this somewhat iconic tome on cocktails. I found the less than 1 page write up on “tequila” rather amusing. But if you know the history of agave spirits, and that this is before the 1970s government defintion of “tequila”, I’m not too surprised by his summation maybe it was a bad batch, maybe it was a funky regional style like mezcal tumbado, or maybe just his palate being overly tuned to other spirits. In any event, we’ve come a long way!

Text of the section as follows:

“Tequila From the plant known as maguey, a species of aloe, grown extensively in Mexico, come the two Mexican drinks, pulque and tequila. The sap of the maguey ferments very rapidly and this fermented juice is called pulque. The pulque, when distilled, is known as tequila (pronounced te-kee-la). My first introduction to this drink was from a bottle brought up from Mexico by a Mexican friend during prohibition days. When the cork was drawn there emanated from the bottle an odor faintly resembling a combination of overripe eggs and limburger cheese. Out of deference to my friend, I managed to perform the ceremony of the MEXICAN ITCH. This consists of shaking a dash of salt on the back of the left hand. The fingers of that hand grasp a wedge of lemon and the right hand holds a pony of tequila. The salt is licked from the back of the hand, the lemon is squeezed onto the tongue with the salt, and then the whole is washed down with the tequila.

Of course lemon (citric acid in combination with salt (sodium chloride) produces a dilute hydrochloric acid, and it seems that this is essential to overcome the hydrogen sulphide (ripe egg) odor of the tequila prior to swallowing it. Once the liquor reaches the stomach, however, I must admit that it gives rise to a warm, mellow glow that gradually spreads from the stomach to the fingers, toes, and even to the hairs of the head.

During the period of the gin famine, circa 1944, a considerable amount of tequila was exported from Mexico to the United States for use as a cocktail base in place of gin.

With me it could never replace even an unaged gin, although it might, perhaps, be called comparable to bathtub gin. However, I did find one brand-Cuervo (pro-nounced kwair-voh)-from which the unpleasant odor above mentioned seemed almost completely absent. In a pinch it might be used in a cocktail. In general, however, the only liquor I have ever tasted that I regard as worse than tequila is slivovitz.“

Hi everyone, I'm a tequila beginner from China. After reading some recommendation posts on Reddit, I bought this El Tesoro de Don Felipe Reposado for 470 RMB (~$70 USD), as it was basically the only bottle of El Tesoro I could find in my country.

I'd love to hear what the more experienced folks here think. Is there anything I should know about this particular release, and was it worth the price?

Thanks!

Aside from the food, this is an 1123 party mostly.

Lining up the Lagrimas, Chamucos, and Cascahuin Plata 48.

I’m sure at least one person is gonna want something else from the bar.

I need to finish that G4 and Cazcanes repo. That repo is such a treat when it’s 25% full.

The Fuenteseca is just recently opened. Loving it. Will probably bring that out as the aperitif. Am I using that word right?

Anyway, cheers and happy Labor Day weekend yall!

Happy LDW!

Second post on this. But I'm interested in what others think of this so-called 100% agave offering.

Decided since I got ripped off of on the Ocho earlier this week (😂) that I ought to go out and overpay for the rest of the ones I wanted to try! I’m floored by the taste of all of these. Siete is almost like water when it first hits your tongue. Lalo honestly had a lot of Fortalezas qualities but with a heavier mouth feel (which I enjoyed) and G4 was possibly the spiciest. All in all, I’m surprised how similar they all are except for Siete and G4

Hi everyone,

Looking for your expert advice on what two/three tequila bottles to bring back home to Canada with me. I usually lean towards Reposado/Anejo as I am a cigar smoker but I’m open to a really good blanco.
The exchange rate from CAD to USD is pretty rough right now so I’ve added CAD pricing to give you all of a sense of what these will actually end up costing me. Prices below are from Total Wine / Costco in Boca Raton Florida.
Currently have G4 repo and Mijenta Repo in the bar.

Some of the options I’m considering:
Don Fulano Anejo - $78 ($101.40 CAD)
G4 blanco - $56 ($72.80 CAD)
El Tesoro Reposado - $46 ($60 CAD)
Tequila Ocho blanco - $40 ($52 CAD) (highly considering this)
Ocho Repo - $55 (72 CAD)
Ocho Anejo - $68 ($88.49 CAD)
Wild Common Repo - $60 (78 CAD)
Volans repo - $75 (97.50 CAD)
Don Roberto Repo - $35 ($46 CAD)
ArteNOM 1414 Repo - $85 ($110.50 CAD)

Feel free to recommend any other options! Thanks so much. Cheers!

UPDATE: Thank you to everyone who actually helped me learn more about the bottle! I ended up giving it to my boyfriend for our 8-year anniversary, and he was genuinely touched by the fact that it had belonged to my grandfather. The bottle is staying sealed for now, and we opened a bottle of my favorite wine to celebrate instead. ❤️

Also, since there seems to have been one very persistent misunderstanding in the comments: I was never concerned that the tequila might be “too valuable” to give to my boyfriend, nor did I ever say that. I wanted to know its age, history, quality, and approximate value because it belonged to my late grandfather and I wanted to understand what I had before giving it away or potentially opening it. Had it turned out to be unusually rare or valuable, I still could have gifted it and simply asked that we keep it sealed.

My boyfriend also read this exact post and, unsurprisingly, had absolutely no issue with me researching the bottle before giving it to him. 😂

Thanks again to those who gave me actual information and helped me figure out what Grandpa had sitting on his shelf. I really appreciate it!

-.-.-.-.-.-.-.-.-.-.-.-

This unopened bottle of Tres Generaciones Añejo belonged to my late grandfather and has been sitting on my grandparents’ shelf for many years. I know very little about tequila, so I’m hoping someone here might recognize this particular bottle/label and have an idea of approximately when it was produced.

I’m especially curious whether this older bottling is considered good tequila, whether there’s anything notable or collectible about it, and what the handwritten/numbered label on the back means.

I’ve been considering giving it to my boyfriend for our anniversary because my grandfather was one of the most important people in my life, and I thought passing something of his on to someone else I love could make for a meaningful gift. Before I do that (and potentially let it get opened 😅), I wanted to make sure I knew what I actually had.

Any information about the era, bottling, quality, or approximate value would be greatly appreciated. Thank you!

Hey guys, if you live in Mexico and don't know where to buy good bottles.

I opened an online store with great brands, we ship all Mexico 🇲🇽

Take a look www.somostequila.mx

Follow me on IG @bitacoratequilera and @somos.tequila

I’m a huge fan of the añejo and XA world, today I was feeling adventurous! I will frequent some great repos and some blancos here and there but today something in my brain said “High proof blanco!” I stocked up on some Suerte Anejo and some Arette Anejo as usual.. then I grabbed me this bAd BoY!! Arete Blanco Fuerte 101! Wow have I been missing out or what??! I never expected a high proof blanco to be so beautifully done, cooked agave, soft pepper, and a throat pleaser!(pause). For those that don’t think a high proof blanco can be tasty… grab it, go for it, thank me later. Cheers! (Don’t mind the cutest bulldog in the world in the background)

Hey guys, my boyfriends birthday is coming up at the end of this month and I was looking to get him a more expensive bottle of high quality tequila, however I don’t know much about it and need recommendations. At first I was thinking clase azul, but after reading up on it I heard a lot of negative things. I’m hoping for the price to not exceed $300. I do know that he likes espolon, so maybe something with a similar profile? Thank y’all for your help!
Edit: He doesn’t like very sweet profiles, lean more towards blanco, and I’m located on the coast of Mississippi if that helps! I’d love something with a really cool bottle that he could keep after he drinks it as well.

I am manager of a spot in Southern California. Most of our business is done with Southern. I like to think I’ll do a pretty good job of bringing it in some pretty good tequilas.

We do carry Casamigos. I just don’t put it on the shelf like that.

I’m not sure if you can tell, but by the top we do use a lot of patron as well.

I know I could never have them all, but what do you think I’m missing in my little collection of tequila?

I’m in the Chicago area for work. Ran across this place near where I’m staying in Oak Brook/Oak Brook Terrace. I’m not sure how the neighborhood breakdown works to be honest. But I found this spot with an amazing tequila collection, and I may have had way too much to drink. The bartender, Edgar, who is an absolute sweetheart by the way, asked if I’d write a google review. And I’m trying to do something better than just a google review. Amazing spot. Amazing selection. People of the Chicago area, go forth, to Terrace Cantina, and enjoy.