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Re: disagree and agree, sorry (Reply to this comment)
by lirubis
Factual and correct expositions like yours are ALWAYS welcome, my friend. Maybe I just said too much in order to simply stop people from chilling tequila before consuming it. The exercise is about gaining AWARENESS: you of course know how many lies go around in the wine and spirits world, many of them taking the form of RULES, sometimes for good, and some times for bad.
Let me share with you 3 wonderful secrets about that changed my life forever.
- The sheer JOY of a Beujolais Noveau served at 55°F.
- Straight Casa Noble Crystal tequila, cold after 1 hour inside the fridge (NOT CHILLED...), with a tiny piece of an orange leave inside the snifter. WOW! 1000% refreshing.
- Licor 43, served around 50°F with cold Pellegrino Mineral water chaser...ahhhhhhh!
I am not afraid to break the rules. Neither afraid to follow them. I simply disregard them as rules, period! Just dont make me have crappy bulk alcohol by fooling me via cheap tricks.
Remember something: here in Mexico, its sacrilegious to consume beer other than "frigginīdamn cold". Imagine the face of my guests when I offered them Guiness Stoutīs the way british have it...LOL!!
Enjoy!
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Jan 09 '02
3:35 pm PST
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Good advice! (Reply to this comment)
by mrkstvns,  in Restaurants & Gourmet
I don't think most people realize what effect temperature has on a person's ability to perceive subtle flavor differences. I first became aware of this when tasting beers many, many years ago. Better beers often suggest serving temperatures that are "chilled" but not "cold". In England, beer people refer to it as "cellar temperature". Beers that are served ice cold can't be fully tasted, even though they're perceived as "refreshing". Only by letting a beer warm above about 48-50 degrees can you really taste what's going on with it.
I can't imagine any spirit that should be consumed ice cold -- unless of course your goal is just to get drunk rather than to taste the product.
Thanks for yet another entertaining and informed review!
Mark
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Jan 09 '02
2:03 pm PST
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The MOTHER of all Tastings! (Reply to this comment)
by lvm111
I have had Tequila Tastings before but yours has 'em all beat; 48 ounces of liquor, wine & beer! Ya gotta love Mexico.
You are completely on target as usual. I was at a small club awhile back on a business trip to a little town in South Lousiana and my co-worker was drinking beers followed by shots of chilled Cuervo Especial ( the only Tequila available ) in tiny plastic cups. My first thought was " this is gonna be ugly" but I was surprised how "not too bad" it tasted; after a few beers & shots we had a really good time. Oh, the next day I had a terrible hangover!
Also, a well meaning but uninformed friend brought me a bottle of Cuervo Especial back from a trip to Mexico recently ( isn't that what we Gringo's have been taught to do for the last 30 years or so? ) and it tasted just as bad as always at room temp. I'm saving it to make Margarita's for mean people!
Enjoy your reviews; keep up the good work.
lm in dallas
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Jan 09 '02
1:13 pm PST
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disagree and agree, sorry (Reply to this comment)
by jeffs_usa
Sorry Lirubis, I realy like your great reviews on Tequila, but you are gereralizing far too much here.
First, there are a lot of differences between a clean tripple-distilled Plata and a rich fruity-spicy anejo. I do usually serve my tequilas at room temp, but have previously enjoyed them at cooler or even cold temperatures. It all depends on what tequila and the environment I am serving it in.
Another factor is how many people percieve taste very differently from each other. Just as many people can hear or see better than others, the ability to taste can vary widely. Personally I find cold temperatures mute mostly the sweet fruity flavors of a beverage, I do not doubt that many people might find chilling mutes other tastes, we are all different.
You generalize too much about other beverages. There are many white wines that are ruined by chilling below 50 deg F. There are a LOT of reds which benefit from at least being served lightly chilled. When I speak of chilling I am not talking about 35 deg F. I am talking about cool, like about 50-60 F. Too often beverage writers see the only choice as 72 deg F or 35 deg F, they dont see the in-between range. There was an article in the Wall Street Journal a few weeks ago where the wine writers tried a wide array of wines at different temps; they concluded that most of them were best in the range between refrigerator and room-temp.
On the subject of beer, which you lump into the carbonated beverage category; please be aware that there are many kinds of beer in the world with widely varying flavors (more than the differences between tequilas or even wines).
What temp beers are served at depends on the balance of the product, not the fact that it contains dissolved CO2. Often, if the bottle is closer to 60F than to 35F, as the beer is poured more gas will come out of solution and enhance aroma, while taking away much of the CO2 bite (the opposite afect of your experiment).
I am too lazy to begin to start on whiskey, but not all of it is best on the rocks no more than all of it is best at room temp.
I agree that Cuervo Traditional is horrid. I agree it is terrible to encourage serving anything really complex at a palate numbing 40 deg F or even colder. I just dont like broad generalizations about any beverage category or about all people's palates.
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Jan 09 '02
10:05 am PST
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Re: Re: Well... (Reply to this comment)
by 4-1-1
Interesting points, all.
Mixtos are popular in the U.S.A. for a couple of reasons: (1) CHEAP. (2) good for mixing and making sloppy Margaritas.
Personally, I think Tequila is a fine, noble spirit. That it takes so long to grow/cultivate the Agave plant to the point that it is ready for harvest is fairly remarkable. But, in my overall point of view, tequila is not my favorite spirit. It's interesting, but not as special as a 40-year old Armangnac, or a fine Napoleon Cognac. But I shall enjoy it whenever the opportunity arises. A good tequila pairs wonderfully with most of the cigars I smoke. One of my favorite spirits.
You tequila reviews are quite good. Would be interesting to see a "Top 10" list, ranging from affordable brands to your absolute favorite.
Keep up the good work. Cheers!
Tom / 4-1-1
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Jan 08 '02
7:49 pm PST
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Re: Well... (Reply to this comment)
by lirubis
You said it, pal. MIXTOS. With all due respect, virtually all Mixto tequilas are something close to rat poison. I do not want to sound rude or disrespectful in any way, but...why do you think GOLD mixtos only sell good in the USA, while mexicans AVOID it by rule?? It is NOT because of higher price, I can assure you.
Maybe you have gotten used to their organoleptic attributes, so I dont blame you. Fact is: you prefer them cold to mitigate their unpleasant features. I see no point in doing this. Instead, explore the new 100% agave "blancos"...they pack quite a powerful kick, minus the artificial coloring and "other sugars". Trust this humble friend of yours: purer is better.
Enjoy!
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Jan 08 '02
4:55 pm PST
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Well... (Reply to this comment)
by 4-1-1
I agree nearly completely, but will add when it comes to mixtos like Cuervo Gold or Sauza... I do like them served at refrigerator temperatures if I am going to drink a shot to chase a beer.
But, when I am drinking tequila with a cigar, I prefer a nice Reposado or Añejo served at room temperature.
Great review.
Tom / 4-1-1
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Jan 08 '02
3:59 pm PST
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