From what was explained on our tour, the core of the agave produces a byproduct that impacts the flavor of the tequila. Due to the time and cost involved, most distilleries use the entire fruit. In Oaxaca, they remove the cores and only use the outer portions of the fruit. As a result, they produce less tequila per plant, but a much smoother final product.I've never heard Oaxaca method before. Is that referring to cooking the agave with fire vs steam?
I went on a 2 day tasting trip to Tequila and recommend for anyone who enjoys sipping a tequila. Great access to a lot of distilleries both big and small. You can also join a jimedor and cut the agave which is a cool learning experience.
Was that for mezcal in general? I don't think Oaxaca makes tequila, or at least not in the traditional sense.From what was explained on our tour, the core of the agave produces a byproduct that impacts the flavor of the tequila. Due to the time and cost involved, most distilleries use the entire fruit. In Oaxaca, they remove the cores and only use the outer portions of the fruit. As a result, they produce less tequila per plant, but a much smoother final product.
It could be complete bullshit, but the tour guide made it sound nice and said it's how his family has been doing it for 5 generations.
They only referenced tequila, so I can't speak to mezcal in general. We were in Cozumel, and due to the coral based soil, agave would not grow. They source all of their fruit from the mainland.Was that for mezcal in general? I don't think Oaxaca makes tequila, or at least not in the traditional sense.
Broke into this a few minutes ago for New Years. It's far and away the best and most unique tequila I've ever had.The 12 year aged in French Cognac barrels. This is the darkest and smoothest tequila I've ever tasted. It's one of 300 bottles they produce each year.
My old shop in DC always has a handful of Sotol on the shelf and I've tried most of them. Don't really remember which ones I had other than Flor del Desierto (though I might recognize labels), but like anything there were some I remember liking a lot and some I recall thinking weren't great. I think that there is some good value to be had with Sotol and won't be surprised to see a lot more of it show up on shelves as Tequila and Mezcal become more expensive due to lower agave yields.Anybody gotten into Sotol at all? Seems to be increasingly popular up here but I haven’t really tried any