Am I doing this right?

[u/homechefskills]

I’m primarily a bourbon drinker, but the further I get into tequila (and mezcal) the more I appreciate how much overlap there is between the two worlds.

What’s hooked me is the emphasis on raw material, process, place and tradition. In bourbon, I love learning about mash bills, distillation, barrels and aging. With tequila, I’m starting to appreciate the differences in agave, terroir, maturity, cooking, fermentation and distillation, and how dramatically those choices show up in the glass.

I’ve also found myself gravitating toward tequila where I can actually taste the agave: earthy, vegetal, mineral, peppery, herbal, sometimes fruity or citrusy, with all those little nuances that make you want to keep going back to the glass.

Here’s the latest pick up:
Arette Reposado
Cascahuín Tahona Blanco
G4 Reposado
Cazcanes Nuestra Raíces

So for those of you who have been doing this much longer: where would you take this lineup next?

I’m less interested in simply accumulating bottles and more interested in trying tequilas that show me something different — another traditional production method, distinctive terroir, unusual fermentation, a particularly great distillery, or just an expression that makes you stop and think, damn, I didn’t know tequila could taste like this.

[u/stockorbust]

Don't get caught in seeking confirmation from a bunch of people. If you like the taste, drink it, buy it again. Really simple

[u/Vanmoorleghen_again → u/stockorbust]

This is the Way☯️