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Nose: Fresh and briney right away, showing both raw and cooked agave with a touch of tartness. There’s a crisp, green edge from raw vegetables and just a hint of butter softening it up. It feels bright, clean, and a little coastal. Palate & Mouthfeel: Slick but light on the tongue. Sweet agave leads, joined by chili pepper, olive brine, and a touch of floral character. There’s a slight tannic dryness that gives it some grip, and that fresh chili note suggests at least some fermentation with fibers. Finish: The dry grip hangs on, carrying those same savory and peppery notes through. A cool mint note shows up late and ties it all together nicely. Final Thoughts: Layered, flavorful, and complex without being fussy. It’s got a great mix of sweet, savory, and spice, and feels well-balanced for a high proof pour - especially at the price.
This was a good tequila. Silky, flavorful, and well-balanced, with the barrel influence complementing the agave nicely. On the nose, the cooked agave stands out first, wrapped in layers of vanilla and caramel. Oak adds depth, while black pepper gives it some brightness. Butterscotch comes through rich and sweet, balanced by cinnamon and baking spice for a warm, inviting aroma. On the palate, the cooked agave carries through, supported by oak and a touch of black pepper. Vanilla and caramel bring creaminess, while butterscotch adds richness. Cinnamon and baking spice give it warmth, and a soft buttery note rounds off the finish with a silky texture. Overall, this is a well-made anejo that strikes a nice balance between sweetness, spice, and agave character. A solid sipper that’s enjoyable and approachable.
Tequilas aged in wine casks have become trendy recently, as producers play with different barrel influences. But “Rosa” tequilas, like “cristalino”, aren’t an official category.
Blind tasting results: 10 great "Rosa" tequilas.
As we begin a new month, we like to recap the bottles we poured on repeat from the month before.
The conversation has shifted to highlight producers that omit glycerin, sweeteners, and other additives in their product. But is additive-free the only indicator of quality?
Sorting through the options can be overwhelming, which is why we always opt to trust the experts. To get their take on a workhorse option, we asked bartenders to share with us their go-to tequilas.
Here's the reason for the añejo and extra añejo shortage that you probably didn't know was coming.
The team behind the Tequila Matchmaker have launched a “Verified Additive Free” program for tequila brands and distilleries. This is the first known independent, additive-free verification in the spirits world.
E. & J. Gallo Winery (Gallo), Modesto, Calif., announces its Spirits Division will become the exclusive U.S. importer for family owned and operated estate tequila producer Don Fulano.
Growing weber blue agave from seed? It's happening on a rooftop in Tlaquepaque, Jalisco. See this video interview with Grover from Tequila Matchmaker to learn what's going on behind the scenes of the app.
Each agave spirit has its own "flavor fingerprint," and each person has his or her own flavor preferences. Our propietary matching algorithm uses nine different characteristics to find the best matches for you. And, it gets smarter the more you use it. Download the app today - it's free - and let the Agave Matchmaker figure out your own flavor preferences.
Nose: Earthy minerals, white pepper, clean alcohol, airy herbal scent. Taste: Creamy cooked agave, caramelized agave sweetness. White pepper. Rustic quality Overall: Excellent quality. Well balanced. Overproof?