Highland anejo tequila aged three years. I'm not a great taster, but I wouldn't kick this stuff off my shelf, that's for sure. In fact, it's crazy delicious...
So what are the elements which distinguish a yuppie tequilla, from vicious (but effective) swill? Many 'round are familiar with this analysis re: bourbon. The wheat softens Maker's Mark (though not my fave). Low alcohol and rye? animate the mellow Basil Hayden (wimpy at 80 proof perhaps, but a fave). I seem to recall that you have held forth on the wonders of the aging process regarding Old Rip Van Winkle. So what signposts should the high end tequilla neophyte look for and is the extra coin really warranted?
you bring up a very interesting point. one, in fact, that has inspired me to write an entire blog post for you.. but it's not quite done..check back please!
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My treasure box. My gems.