Alright, I'm trying a couple ounces of the Lunazul Reposado tonight, at room temperature. No ice. I have a feeling I won't like it. I don't much care for beverages that are room temp.
-Mike
-Mike
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For Tequila Lovers
- Thread starter Lobster11
- Start date
+1
I avoided tequila for decades...because of cheap Cuervo.
And I think the amount of wood aftertaste in most reposados is perfect. I wouldn't turn you down if you handed me a shot of anejo, but I prefer a good reposado straight up no ice or in a margarita.
My wife and I finally got the margarita recipe correct, to our tastes anyway. Freshly squeezed lime, soda water, agave syrup, and a good resposado. Simplicity at its best, crisp, clean, refreshing, all the flavors come shining through.
Stick it in the fridge. We put our tequila in the fridge so it doesn't melt the ice as fast when mixed.
No reason you can't try it a coupla different ways while you're at it, right? First, pour some into a glass and try it neat, at room temperature. (Be sure to try at least a couple of sips, because the first sip can be kind of a shock to the system and so shouldn't "count" -- especially if you aren't accustomed to, and/or don't usually enjoy, liquor at room temp.) Then, add a rock or two, swirl it around a bit to get a little ice melt, and try it again.
Repeat until you like it, or fall down, or both....
It's nice to see some people who truly 'get' Tequila. In many ways it is the finest of the liquors.
No doubt that reposado can be the perfect compromise. I drank nothing but repos for years for just that reason. But over time I noticed that repos vary quite a bit, with some being more blanco-like (presumably those aged for shorter periods) and others more anejo-like (longer aging) -- and that the ones I liked best were the ones toward the blanco end of the spectrum. That's precisely what got me to start trying blancos in the first place, and led me eventually to discover that blancos were (generally) what floated my own personal boat the most.
I also prefer blancos over repos for margaritas, for this reason: IMO, the main reason why a margarita "works" is that agave has a bright, snappy, almost citrus-y quality that makes it a perfect match for lime juice -- and blancos have that bright/snappy/citrusy-y quality more than (most) reposados do. (And I would never use an anejo in a margarita, for the same reason x2.)
I'll confess that a GOOD blanco sits well in a margarita too. But I am hooked on that woody aftertaste of the reposado to the point I enjoy it coming through in a margarita.
Trouble is, when I order margaritas at the bar, they usually don't have nice blancos, and a bad or average blanco ruins a margarita for me. But the reposados are always at least in the ball park.
Trouble is, when I order margaritas at the bar, they usually don't have nice blancos, and a bad or average blanco ruins a margarita for me. But the reposados are always at least in the ball park.
Tequila sipping, take two. This time I poured about an ounce in a glass, no ice. It was room temperature. The first sip was overwhelming, as Lobster11 said it would be, but it had some nice flavors. I sipped a few more times and found it to be an interesting flavor profile. I have to say, it was quite good actually. Very different.
I have the bottle in the fridge now, and there is maybe an ounce left. Sipping it cold will be my next taste test tonight.
-Mike
I have the bottle in the fridge now, and there is maybe an ounce left. Sipping it cold will be my next taste test tonight.
-Mike
Yep, you're hooked. Next time get a bottle of Herradura Anejo. Room temp. Sip, and then
wonder why it took you so long.
For drinking -
Anejo > Reposado > Blanco
For making mixed drinks -
Blanco > Reposado > Anejo
Pretty hard to find a good Marg outside of Mexico (& even there). Sweet & sour = complete fail.
What do you find is the most common problem with margaritas? Poor choice of tequila? Bad mixture of ingredients? What would be the perfect way to make one? I don't really care for them anyway, but maybe it is because I always tasted bad ones? I've been to plenty of Mexican joints that rave about how awesome their margaritas are.
-Mike
-Mike
Margarita mixes are, by and large, awful.
You need to make your own "mix" - using fresh lime juice, water with 2-3 tablespoons of lime zest steeped in it, and sugar (or agave syrup).
Too sweet.
Yes.
#1)
Zest ~3-4 limes (2-3 tablespoons of zest)
Add zest to 2.5 cups water
Place in refrigerator and let steep for 1+ hours.
#2)
Juice those fresh limes. ~3/4 cup of fresh juice needed.
#3) Combine lime water, fresh lime juice, 1/2 cup sugar. Stir until dissolved.
#4) Add good tequila + Cointreau at a ratio of 3/1 to taste.
I generally keep it in the refrigerator, then add a couple ice cubes to the glass when pouring.
I NEVER drink blended margaritas. WAYYYYY too much water in them from the ice.
bongomania
Commercial User
To my mind, a true tequila-lover's tequila contains nothing more than tequila, fresh-squeezed lime juice, and agave syrup/nectar (plus salt, on the rim of the glass). The whole idea is to complement the natural flavors in the agave with a little citrusy sour/bitter and a little extra sweetness. Add too much other stuff and you overwhelm the taste of the tequila rather than complementing it. For proportions, try something like: 1.5 oz. tequila, 0.5 oz. (fresh-squeezed) lime juice, and 2 teaspoons (or slightly more or less, to taste) agave syrup/nectar. Shake with ice, pour into a salt-rimmed glass, drink.
Of course, the whole "theory" behind this simple recipe is predicated on the assumption that you start with a decent tequila bursting with lots of fresh agave flavor. That's why I generally prefer blancos for margs, though of course there are good reposados that preserve lots of big agave flavor.
Of course, the whole "theory" behind this simple recipe is predicated on the assumption that you start with a decent tequila bursting with lots of fresh agave flavor. That's why I generally prefer blancos for margs, though of course there are good reposados that preserve lots of big agave flavor.
