Leyenda De Mexico Tequila Extra Anejo

Discussion in 'Food and Drink' started by purr1n, May 13, 2019.

  1. purr1n

    purr1n Finding his inner redneck

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    So holy cow. I'm not really a Tequila drinker; and honestly, I am a noob when it comes to Tequila. But this was impressive and opened the door into Tequilas for me. The Tequila that I know is the Cuervo stuff behind the bar, or on occasion, the boutique (I prefer to say "freakshow") stuff made by George Clooney or Sammy Hager. This stuff is basically garbage, not even suitable with salt and lime, rather best mixed with Cointreau and lime juice. Hence why I have stayed away from Tequila.

    So anyway, I was up at my usual spirits haunt to pick up a bottle of RE:FIND for @brencho when Marty (he's the spirits guy there) asks my wife and I try to this Tequila. Now again, I'm not a Tequila guy, but this blew me away. Holy shit. Smooth. Amber color. Kind of like bourbon, but an Agave bourbon, that finishes with a puff of smoke at the end!

    I'm still a relative newcomer to the North American spirits, but it just amazes me how people in the Americas (not only USA, but Americas) can come up with such good shit that can rival the finest brandies from Europe. (I'm sure the French may disagree). Supposedly, Tequila came about because the conquistadors ran out of brandy. I'm sure you guys can go to Wikipedia and find out more, but I will summarize.

    The core of agave plant (and I believe it can only be from the blue agave plant for it to be called Tequila) is baked in an oven (hence the tiny bit of smoke at the end - those who dislike the peat smoke of Scotch may find this kind of smoke to be much more palatable), ground into little bits by a stone wheel, fermented in a vat, and then twice distilled. It's basically Agave moonshine at this point and much of it is sold like this to stores. The amber looking stuff I am enjoying is Extra Anejo or Ultra Aged, which I believe means put in an oak cask for at least nine years. There is stuff in between that isn't aged as long too. The extra aged stuff is sort of like bourbon, except instead of corn, it's agave.

    This is the stuff that is best enjoyed neat. Actually, I'm pretty sure Mexicans enjoy Tequila neat. Only Americans (USA) do the salt and lime thing. I also found out that real Mexicans in Mexico don't do anything for Cinco de Mayo, but May 1 is their labor day, which is an important holiday for families to get together.

    Obligatory photos to piss off snobs.
    IMG_20190511_214427.jpg
    IMG_20190513_102123.jpg
     
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  2. spwath

    spwath Collegiate hijinks master

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    I have not found a tequila I liked, but I have not tried very good tequila.

    I was about to say I should give this one a try, until I saw it was $150. Plus I would have to find a place that sells it, and doesn't laugh at my ID.
     
  3. jexby

    jexby Posole Prince

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    that might be the worst food ever paired with a good tequila.
     
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  4. purr1n

    purr1n Finding his inner redneck

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    Nothing else available for breakfast, only a partially eaten Taco Bell burrito I found in the fridge. Good Tequila goes well with anything.

    I'll bring the bottle in a brown paper bag with me next time I visit San Pedro.
     
  5. ultrabike

    ultrabike Measurbator - Admin

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    Tequila comes in different qualities ranging from utter POS, to awesomeness. I have not tried the Legenda de Mexico. I have tried random bad tequila, and random good tequila. I'm not a drinker or a conoseur. But even I can taste the difference. It is not subtle.

    As far as 5 de Mayo. Yeah. Mexicans don't give a shit about it. Everyone seems to think that is Mexican Independence Day. Mexican Independence day is Semptember 16. Nobody cares about the Battle of Puebla (5th of May) against the French during the second French Intervention. It is small potatoes.
     
  6. Cspirou

    Cspirou They call me Sparky

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    My understanding is that during the 60s and 70s the American market was flooded with bad tequila and it was universally known as a harsh drink. The ritual of salt and lime to chase it was how they tolerated it, which wasn't even 100% agave most of the time. Nowadays you can find good tequila, but the ritual stuck.

    I like 1860 and Cazadores myself.
     
  7. purr1n

    purr1n Finding his inner redneck

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    I blame George Clooney and Sammy Hagar.
     
  8. JK47

    JK47 The Beer Houdini

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    ... and John Paul DeJoria from Paul MItchel hair products, and their over priced Patron.
     
  9. spoony

    spoony Spooky

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    This is correct.
     
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  10. frenchbat

    frenchbat BritishBat's arch enemy - Friend

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    Afaik the main problem with tequila is that anejo ("aged") is seldomly really aged. The use of food coloring is widespread and it's common to have the same stuff in white sold as "silver" or whatever, and colored as "anejo".

    100% blue agave isn't even necessary for it to be called tequila. I think it's like 51% minimum or something like that. But I'm sure proper 100% blue agave, aged properly must tastes really good.
     
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  11. purr1n

    purr1n Finding his inner redneck

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    I blame John Paul DeJoria for this coloring.
     
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  12. Luckbad

    Luckbad Traded in a unicorn for a Corolla

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    If you want to try a lovely, smooth tequila to drink straight give Maestro Dobel Diamante a try.
     
  13. abraxas666

    abraxas666 Acquaintance

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    Good tequila with a hint of smokines sounds amazing.
    Extra añejo means it was aged for the maximum of 4 years.
    Regular añejo is all over the place in regards to aging.
    I also believe tequila will say if its 100% blue agave. If you dont see that run away as fast as possible.
     
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  14. skem

    skem Friend

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    Not sure what’s better: the Taco Smell, or the implication that you were drinking at breakfast.
     
  15. StanT

    StanT Acquaintance

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    My wife gets a bit wild when she drinks Tequila ...

    We never run out.

    She's liking Maestro Dobel Diamante these days.
     

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