Of all the truths of life bantered about, one is resoundingly true: all stories about Tequila end badly. If ever somebody starts talking about drinking in college, it always ends with "and I've never touched tequila since." I suppose it could be all those graduation parties and spring break getaways to Mexico that Americans can't resist. But there has to be more to it than that - and for the life of me I can't figure it out. That, and why little kids always put their shoes on the wrong feet, is all that remains elusive about life. . . . . .
Tequila is like cognac in that it comes from one place and one place only - and it is made a certain way and as a result it deserves respect. Unlike a trip to the Cognac region of France, a trip to Jalisco State in Mexico can be as scary as hell. We've actually been robbed at gunpoint by the Federales - though he will maintain to this day that he was just collecting a fine that his comandante had levied from his palapa lunch table as we were driving off the beach. Cross the river north out of Puerto Vallarta at your own risk.
There are now 5 recognized types of Tequila:
White [silver, plata] - this is the stuff of Margaritas
,
Gold - a bogus category in my mind; a mix of white and colorings,
Reposado - this is barrel aged and the color is a natural result,
Anejo - which means old, though not old like cognac, and
Extra Anejo - a newly minted category which is well, extra anejo
But no matter what type you get, look for one thing: 100% Blue Agave. Not "Agave-esque," or "lived near Agave in college," or "dated Agave," or my favorite "elaborado con agave" meaning somebody walked through the plant with a perfume mister filled with agave and randomly sprayed it on cases before shipping. . . . 100% Agave or walk on by.
Tequiila's more black wear sister, Mezca,l is made with another agave variety which makes an equally spectacular product. If Tequila is an exciting date, then Mezcal is that suave gigolo that one Mediterranean summer . . . . . . oh yes, and then there is Sotol from the northern Mexican desert. Harvested wild and put away wet. This is that affair with your best friend's dad
And finally, for those who belong to adventure clubs that roam the world, rather than contribute to the upbringing of the children they left with their college fling ex's, there is raicilla. Only found, and I use the word loosely, in and very closely around Puerto Vallarta. My first experience with it in a little palapa bar on the more desolate coast near Bucerias, was a nearly hallucinogenic experience. MOre than 20 years later on a return trip to PV, I asked a bartender what he knew about it. Only to be told he didn't drink it much - it was too strong for him. But of all the 4 Mexican distillates it has the least bite, drinks the smoothest, and mixes the best.
Oddly enough, if you are a margarita fan mostly, then you can get away, as in no other category, with a less than spectacular product. White tequilas will stand up just fine to lime juice and some sweetner, as margaritas are made in America. Refined tequilas won't. So you lose the point of drinking Tequila if you overspend. [Though I will admit that margarita of a great anejo and key lime juice and a dash of agave syrup is fab.] But if you wish to sip tequila, then proceed as you did for Scotch: sample as much as you can off other people, talk to retailers, read on line tasting notes, and then dive in .Unfortunately, like Scotch, there are 100 times more to be found in the country of origin than are available in the states. This category is very individual taste specific. And the drinks from it, very agressive.
The first 3 below are interchangeable - affordable, accessible. Chinaco is very nice, in a conventional way. 5 & 6 are e xcellent entries into strange offshoots.The remainder are suggestive but available.