★★★★★
♝ - Good for seasoned tasters looking for complexity
Although this blog focuses on whisky, gaining an appreciation for the characteristics of different spirits helps develop a palate that can discern the distinctiveness of whiskies and in particular single malts. Having tasted and reviewed rum, cognac and Armagnac I was curious about tequila. My exposure to tequila was limited to licking a dusting of salt on my knuckle, chugging down a cheap tequila shot and biting a lemon… that is what I considered the be the pinnacle of tequila. Boy was I wrong!
♝ - Good for seasoned tasters looking for complexity
Although this blog focuses on whisky, gaining an appreciation for the characteristics of different spirits helps develop a palate that can discern the distinctiveness of whiskies and in particular single malts. Having tasted and reviewed rum, cognac and Armagnac I was curious about tequila. My exposure to tequila was limited to licking a dusting of salt on my knuckle, chugging down a cheap tequila shot and biting a lemon… that is what I considered the be the pinnacle of tequila. Boy was I wrong!
Tequila is made in Mexico from the blue agave plant,
which has a high proportion of fructose. This makes it particularly useful for
producing alcoholic beverages. The juice of the agave is
then placed in vats for fermentation and distilled once to produce “ordinario”
tequila or twice to produce “silver” tequila.
It may also be aged in wooden barrels thereby
taking on a golden or amber colour. Tequila can either be 100% agave or a mixture
of 51% agave and other sugars. It comes in five different types:
- Blanco or “white” which is not aged or aged for below two months;
- Joven or “young” which is a mix of blanco and “reposado”;
- Reposado or “rested” which is aged for more than two months but less than a year in oak barrels;
- Anejo or “aged” which is aged for at least one year (but less than three years) in small oak barrels;
- Extra anejo or “extra aged” which is aged for at least three years.
The aging process mellows the flavour of tequila, making
it smoother and more complex because it takes on the flavours of the barrel. The Mexican government has laws that restrict the production of Tequila (which can only come from Mexico) to a few areas, in particular Jalisco.
The Patron Anejo Tequila is aged for at least 12 months in white oak barrels.
It is an extraordinarily complex tequila with robust earthy flavours and hints
of herbs and sharp pineapple slicing through the backdrop of wood and nutmeg.
Though it is a little skewed to the citrus side, it still offers complexity and
depth with a lively electric buzz that is smooth yet strong.
Patron Anejo |
Nose
A mild wood with spice and nutmeg gently wafts into
the air, as the powerful surge of pineapple and lemon comes with a burst! Lemon
leaves, wood, cedar and herbs then develop on the nose.
Taste
Silky smooth with an oily texture, waves of sweet,
spicy and tangy smack against my palate. Nutmeg, bay leaf and earthy spices are
especially noticeable and spread from my tongue to my entire mouth. Then mild
wood, spicy pepper and red grapefruit provide some spark interwoven with bitter-sweetness.
Mild woody and earthy notes then gently build up with bark and splashes of
fruity sweetness like honeyed pineapple and tangy lime leaves. Lemon juice then
cuts through the cedar.
Finish
With an almost dull spark this tequila radiates from
the tongue with a lovely earthiness.
Overall
This tequila is sublime, with no bitterness or
harshness it slides down like velvet with the sharpness of lemon juice slicing
gracefully through the mellow earthiness of oak and herbs as a tangy gust of
lime and lime leaves melt into bay-leaf and nutmeg.
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