Montezuma’s Legacy-
Best Premium Tequila (Blanco/Silver), 2011

There are well over 1000 different tequilas currently being produced in Mexico. Since our last tasting, tequila’s popularity has exploded with new brands and signature cocktails.

TheFiftyBest.com held a private tasting with 25 people experiencing 20 blancos. All tequilas were 100% blue agave. The tasters included wine and spirits journalists, bartenders, and tequila aficionados.

Tasting Method: The products were served "blindly", with each brand completely unknown to the tasters. The order of service was randomly selected through a lottery system. Each of the tequilas were poured into fresh glasses from new sealed bottles, and served at room temperature, one brand at a time. Ice water on the side and unflavored breadsticks were available to cleanse the palate. There was a resting period between the two flights of blanco tequilas. Food was served during the break. Tasters wrote down their impressions of each product on score sheets. The scoring was done on a 5-point system, with 5 as the best. The totals for the blancos were added up, with the winners determined, based on the scores received. The tasting notes that follow the rankings are a summary of the results, and all replicate commentary has been eliminated while contrasting opinions have been summarized. Ties are listed in alphabetical order. Prices quoted are for 750ml sizes. Prices will vary by state.

History: Like Mexican culture itself, Tequila is the result of a creative encounter between two worlds, although it is likely that Mexicans would not be inclined to refer to it as creative as much as confrontational, an imposition and, reluctantly, a conquering. The ancient indigenous peoples of this romantic country drank the fermented juice of the agave in the same way that Europeans drank beer or wine. In colonial times, the Spanish came, they saw, and they introduced the distillation process to obtain the liquor now known as Tequila. It may be referred to in some circles as Montezuma's Legacy, but the fact of the matter is that it was crafted and refined by the Spanish who, while spreading their culture, were intent upon maintaining their love of intemperance and serious drinking.

How Tequila is Made: If you are getting ready for that next tasting party at your home or simply are desirous of furthering your education about Tequila, know that it takes 8 to 10 years for a blue agave plant to reach maturity. Tequila is a spirit made by fermenting and distilling the juice of the blue agave plant. It is grown in an officially delimited region of west-central Mexico, including the town of Tequila, in the state of Jalisco located between Guadalajara and Puerto Vallarta, and also Guanajuato. The blue agave, contrary to what many are led to believe, is not part of the cactus family, so stop looking around the deserts of Arizona to impress those traveling with you. Mezcal, interestingly enough, is the Aztec word for the agave plant but it is not a Tequila, although Mezcal comes from the agave plant it is from outside the delimited area. All Tequila is mezcal, but not all Mezcal is Tequila.

The juice-filled cores are then harvested, trimmed, cut in quarters, baked in steam ovens until their starch converts to sugar, at which point they are pumped into fermentation tanks and combined with cane sugar and yeast. So much for the calorie count. The more sugar that is added (up to 49% of the mixture) the less pungent the Tequila will be. Sugar is never added to the fermentation of 100% blue agave tequilas. If it doesn't say 100% agave, it can still be called “tequila”, but it’s considered a “mixto”.

All Tequilas are double distilled in pot stills (a few utilize a triple distillation, and several use a continuous still), and the second distillation converts the liquor into clean, white high-proof spirit. This Tequila is filtered and its alcohol strength adjusted with demineralized water that brings it to its bottling proof, (usually 80). The end product must be - make that should be - at least 51% derived from that plant, although most bottles will be labeled 100%.

Types of Tequila: Tequila can be White/Silver/Plata/Blanco (86% of the Mexican market) that is colorless, with little aging and a great choice for mixed drinks. All tequilas start as Blanco, with portions set aside for aging. Gold/Joven is un-aged Tequila to which select cane sugar or caramels have been added for that tawny color you occasionally see (mixtos). They are also perfect for mixed drinks and tend to taste a little sweeter than Blanco. Reposado is aged in wood tanks or barrels for at least two months, but many average six months. Añejo must have at least one year in wood (often more than the minimum). There’s also a newer classification of extra-añejo, which are aged for more than 3 years. It is proper to order an Añejo straight up, and sip it slowly so it can best be enjoyed.

Tequila labels usually bear the letters- NOM (Norma Official Mexicana) which are the initials of the Mexican government agency and serves as a quality seal. Examine the bottle's label for it. In general, 100% agave means better quality, flavour, taste & purity, with no additives. In 1995, 100% agave represented only 15% of the entire production of tequilas. Today, 100% agave tequilas represent more than 50% of the total production. So you can see were the trend is going.

The Art of Tasting Tequila: The Tequila Shake- Don’t swirl, place your hand over the mouth of the glass and shake the liquid to release its aroma. Drink at room temperature to judge the products properly.

TASTING RESULTS (Blanco/ Plata/Silver):

7. Riazul - $55

Vanilla, caramel, peppery, nutty, almond, smooth, licorice, agave, menthol, floral, clean, salty, slightly smoky, vanilla nose, caramel finish.

Gold Medal
 

8. Two-Way Tie -
El Jimador - $19

Double distilled.
Floral, dried fruit, peppery, tea, asparagus, eucalyptus, agave, smooth, consistent, well rounded, dry, mild, crisp, clean, floral nose, strong finish.

Gold Medal
 

Tres Generaciones - $33

Triple distilled.
Spicy start, mossy, dry, mineral, sweet, complex, intense, very alcoholic, approachable, crisp, medium-full body, smooth finish.

Gold Medal
 

9. Corzo - $40

Light, clean, smooth, cinnamon, creamy, buttery, sweet, pear, pineapple, pepper, caramel, lemon, minty, complex, smoky.

Gold Medal
 

10. Two-Way Tie -
Don Eduardo - $45

Classic, smoky, smooth, woody, pepper, spicy, caramel, buttery, honey, ginger, hint of sweetness, well rounded.

Gold Medal
 

Semental - $45

Triple distilled.
Peppery, woody, cedar, salty, citrus, fresh, anise, white pepper, cinnamon, vanilla, floral notes, spicy, cloves, mild, fruity, apple, peppermint, nutty, licorice, pungent, soft.

Gold Medal
 

11. Two-Way Tie -
Antiguo - $26

Double distilled.
Lively, dry, smooth, balanced, sweet, citrus, peppery, assertive, dusty, wet stone, grassy, good for cocktails, long, oily finish.

Silver Medal
  

Espolón - $20

Vanilla, pepper, rosemary, smooth, floral, spicy, balanced, woody, cedar, licorice, tobacco, slightly fruity, caramel, grappa-like, clean, mild, sweet nose.

Silver Medal
  

12. Two-Way Tie -
Cazadores - $21

Double distilled. Light, balanced, woody, tangy, spicy, sweet, floral, grassy, flavorful, rounded, short finish.

Silver Medal
  

Inocente - $46

Triple distilled.
Spicy, apple, cotton candy, woody, vanilla, cinnamon, caramel, pineapple, anise, yeast, burnt, pungent, oak, long finish.

Silver Medal
  

13. Chinaco - $30

Bottled within 30 days after distillation.
Earthy, hay, woody, spicy, cloves, peppery, buttery, caramel, agave, smooth, long finish.

Silver Medal
  

14. El Tesoro - $44

Spicy, pepper, gummy bears, licorice, hay, nutty, grassy, agave, light.

Bronze Medal
  

15. Tequila 55 - $30

Earthy, woody, mushrooms, nutty, medicinal, grassy, vegetal, sesame oil, licorice, prunes, neutral, pungent.

Bronze Medal
  

16. Campo Azul - $30

Nutty, spicy, vegetal, asparagus, earthy, medicinal, licorice, pungent, rough, full bodied.

Bronze Medal
  

More Results (Añejo) 

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