![]() ![]() This is also the reason they often cost more. This produces a much fuller, sweet, and more complex flavor with no burning sensation. This produces a much lower-quality tequila and are the ones that usually burn on the way down.įor a sipping tequila, you want to look for labels that say 100 percent agave. Tequila must have at least 51 percent agave, but some brands create what’s called a mixto tequila by using fermented sugar cane juice for the rest. While it’s worth the wait, it is a long time to wait, hence the higher price for a tequila of such stature. In addition to the age of the plant, the ingredients play a huge role in what you’ll use the tequila for. ![]() The higher-quality tequilas come from agave plants that are not only home-grown by the estate but have been aged for close to ten years. Agaves are sweet so it makes sense that good tequila is, too. ![]() Tequila comes from distilling the fruit of an agave plant. It’s like beer or wine, sometimes you need to try a bunch before you find your style. A low-quality tequila may indeed be mediocre at best and burn a little going down – hence the use for shots.Įven if it takes a little while, it’s time to get that association out of your head because once you diversify your tequila experience, you’ll find some incredible flavors. The thought of tequila doesn’t always scream “fancy” to everyone, but the best sipping tequila easily rivals a glass of Scotch or bourbon. That said, tequila doesn’t stop at shots. Not many people relish the thought of so quickly chugging something back that came from a $200 bottle. It’s a popular one for taking shots, likely due to the (often) sweet taste and cheaper varieties available. The light green elixir possesses complex and delicate flavors, inclusive of characteristic anise with other herbaceous notes and surprisingly minimal burn considering it's 124 proof.Tequila is a popular spirit, in part due to its versatility. It's pre-ban, pre-Van Gogh's ear absinthe. The French eau de vie is distilled in 130-year-old copper absinthe stills located in the Loire Valley. Breaux replicated a 19th century absinthe using the original Swiss method, meaning no artificial sweeteners, flavors, or colors added. New Orleans native and master absinthe distiller T.A. Splurge: Nouvelle-Orleans Supérieure ( $125): This absinthe is history in a bottle. ![]() However, it's the perfect stand-in for any cocktail that calls for a touch of the Green Fairy. There really is no such thing as a cheap absinthe. This Legendre Herbsaint Original Liqueur is liquor maker Sazerac Company's reproduction of the apothecary's 1934 recipe. Because of the spirit's ban in the early 1900s, Legendre called his formula "herb saint ," similar to the French pronunciation of absinthe. Marion Legendre created his own wormwood-free absinthe alternative. Steal: Legendre Herbsaint Original Liqueur ( $35): After Prohibition in New Orleans, a former apothecary J. Cooper himself usually doesn’t like picking favorites from his line, but this one is it. It’s not as bacon-y as one would assume, but there's discernible salinity, umami and a heartier flavor as compared to chicken. Splurge: Del Maguey Iberico ( $200): An alternative to the traditional pechuga mezcal, also known as mezcal distilled with chicken. A collaboration between Del Maguey founder Ron Cooper and chef Jose Andres (minibar, D.C.), this unique meaty mezcal is made by suspending a piece of pricey ibérico de bellota ham (from free-range, acorn-eating, black-footed Ibérico pigs) in place of chicken during the third and slowest distillation. The flavors are softer and more approachable than upper tier mezcals, making it more conducive to experimentation. This one is still made from 100-percent Espadin agave, roasted in stone pits, ground by stone, and distilled in copper stills. And just because this is El Silencio’s entry-level mezcal doesn’t mean the quality isn’t on par with its top shelf offerings. Steal: El Silencio Black Bottle ( $30): Thirty dollars is the lowest one can go in mezcals before dipping down into worm-in-the-bottle territory. ![]()
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