Those who know me will say that I have a thing for fine sipping tequila. It’s true. I got hooked on the stuff a few years ago while vacationing in Mexico.
Now, let me begin by saying that Tequila doesn’t have a good reputation. Indeed, just mentioning the word leaves a foul taste in people’s mouths (figuratively speaking). My own cousin calls it “To-Kill-Ya”. Bad memories of our younger years and the aftermath of drinking too much of the stuff. “Margaritas” – those are drinks designed to drown out the awful taste of tequila. How about the “blancos”, “silvers” and “reposados” that are available at the LCBO? They all ‘burn’ all the way down! Awful tasting, in my humble opinion. What’s up with the lime and salt? That’s what someone thought would be a good idea to disguise or drown out the awful pre- and post-closing of a tequila shot.
So why do I mention tequila now? Because there are types of tequila – aged or “anjeo” or “extra anjeo” – that are simply delicious. Limited edition, complex, smooth, with hints of this and that (e.g. vanilla, tropical fruits, caramel, toffee, etc.). The process of creating tequila is quite interesting and involves picking the finest agave, roasting in traditional clay ovens for many hours, distilling the tequila (sometimes multiple times), and aged in oak barrels.
And that’s where this beautiful Don Juilo Anjeo 1942 comes in. Here’s the description as per their website:
