I need revisit Tequa Ocho and try out the reposado. I thought the Blanco was solid, but nothing special.

I bought a liter of Arette Blanco for margaritas, but have also sipped it the last two nights. For $25/liter, it's a steal. If this was in a blind taste test I think it would punch above it's weight and beat out more popular picks.

Bought Abandonado anejo off of a Spec's employee's recommendation. Totally blown away. Granted this is also above my normal price point for spirits. Absolutely enjoyed sipping on it though. I was also shocked that the anejo was only about $10 more than the repo. (The link for the anejo didn't have a picture of the bottle, which is fairly unique so I linked to the repo).

https://specsonline.com/shop/spirits/abandonado-tequila-reposado/

That G4 Reposado is so light in color. I wonder how long they barrel that? I'm sure it is tasty, just surprised at how light it is.

I haven't cracked the g4 reposado yet, I'll let you know how it is.

That G4 reposado is incredible. Finished my bottle way too fast, I'll need grabbing several more from Total Wine. I liked it quite a bit better than their anejo.

Please report back on the Cascahuin as well.

mneisch said:

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That G4 reposado is incredible. Finished my bottle way too fast, I'll need grabbing several more from Total Wine. I liked it quite a bit better than their anejo.

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Agree completely on the G4 reposado. It's a fantastic pour and you can find it on shelves!

Picked up some El Tequileño Extra Añejo

I am a new tequila convert. I just got back from an all-inclusive in Mexico where I met someone who convinced me to stop ordering margaritas and try sipping tequila. I thoroughly enjoyed Don Julio 70 and Maestro Dobel Diamante so much that I didnt try any others. I wanted to try Clase Azul but didnt because it wasnt included in the all-inclusive and would have cost extra. Is it worth the extra cost?

After skimming through this thread it sounds like I need to try G4 and Ocho, among others.

Question about the Don Julio 70: Why is it the only tequila the resort was storing in the fridge? They kept everything else on the shelf but the 70 was kept cold. Is there a reason?

I'm not near as educated as some on here but here's my input. Others will chime in and provide some more detailed responses or correct me if I'm wrong.

The Clase Azul is what it is. It tastes good but it doesn't taste like tequila. It's got a crap ton of additives to make it appeal to the masses. It's packaged in a fancy bottle with a catchy bell so they can mark it way up. So while you may enjoy it it's not representative of craft tequila. Personally, I wouldn't mess with it but lots of people do. You'll find out as you start there are much better tequilas for a fraction of the price.

As for the chilling I'm not sure why that particular brand was the only one chilled but many prefer to drink their tequila chilled. I don't but that's not all that out of the ordinary. Plus if it's included in an all inclusive I'm guessing people are slamming shots of it left and right and it's typically easier to shoot chilled.

Ag_07 said:

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I'm not near as educated as some on here but here's my input. Others will chime in and provide some more detailed responses or correct me if I'm wrong.

The Clase Azul is what it is. It tastes good but it doesn't taste like tequila. It's got a crap ton of additives to make it appeal to the masses. It's packaged in a fancy bottle with a catchy bell so they can mark it way up. So while you may enjoy it it's not representative of craft tequila. Personally, I wouldn't mess with it but lots of people do. You'll find out as you start there are much better tequilas for a fraction of the price.

As for the chilling I'm not sure why that particular brand was the only one chilled but many prefer to drink their tequila chilled. I don't but that's not all that out of the ordinary. Plus if it's included in an all inclusive I'm guessing people are slamming shots of it left and right and it's typically easier to shoot chilled.

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While i personally agree that Clase has additives based on its flavor, Arturo is adamant there are none. Yes ive seen the youtube video cooking the juice, but its dumb because tannins will remain too. Try burning bourbon. They have sued people over publicly making these claims.

For the people discovering G4....its Fortaleza. Its good stuff and on shelf.

ATL Aggie said:

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I am a new tequila convert. I just got back from an all-inclusive in Mexico where I met someone who convinced me to stop ordering margaritas and try sipping tequila. I thoroughly enjoyed Don Julio 70 and Maestro Dobel Diamante so much that I didnt try any others. I wanted to try Clase Azul but didnt because it wasnt included in the all-inclusive and would have cost extra. Is it worth the extra cost?

After skimming through this thread it sounds like I need to try G4 and Ocho, among others.

Question about the Don Julio 70: Why is it the only tequila the resort was storing in the fridge? They kept everything else on the shelf but the 70 was kept cold. Is there a reason?

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Ag_07 summed it up pretty good. Clase Azul is overpriced for what it is. While good, it isn't authentic real tequila. It 100% has additives no matter what anyone says.


Seems like you are enjoying more of the anejo style. Try the El Tesero anejo next time you go by a specs or something. Also, while some would call it a celebrity brand, Insolito make a good anejo at a decent price point. Both ET and Insolito are additive free.

I just picked up an El Tesoro reposado this past weekend based on the Texags recommendations and it was a very good pour. I'm new to tequila (I'm a bourbon guy), so are the aged tequila the sippers and the blanco for mixing?

Not necessarily

There are lots of blancos that make great sippers. I've also had some blancos that I enjoy as a sipper but not in a cocktail.

I liken it to wine. While the general rule of thumb may be white wine for chicken and fish there are lots of good reds that pair well with chicken and fish too.

Pac1698 said:

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I just picked up an El Tesoro reposado this past weekend based on the Texags recommendations and it was a very good pour. I'm new to tequila (I'm a bourbon guy), so are the aged tequila the sippers and the blanco for mixing?

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I hardly ever drink Repo, or Anjeo. 95% of the time I am drinking blanco neat, or on the rocks.

Anejo and Repo's are too sweet to me. Hence, I am not too fond of bourbons.

as a tequila snob you will start moving toward blanco the "true" espression of agave.
All 3 can be more mixing or sipping.

ACA and Matsui are spot on with their takes, but I find my personal sweet spot to be reposados. I enjoy blancos quite a bit, but like the refinement of the repo and find it to be great for drinks and sipping. My take on Clase Azul is it is overpriced, too sweet, and all about that beautiful bottle and not the juice in it.

Ditto. Repos and Jovens are were I find the stuff I really like.

After mainly drinking blancos for the past year or so, I find anything else too sweet. I had some bourbon the other week, it tasted like candy!

Goodest Poster said:

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Ag_07 said:

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I'm not near as educated as some on here but here's my input. Others will chime in and provide some more detailed responses or correct me if I'm wrong.

The Clase Azul is what it is. It tastes good but it doesn't taste like tequila. It's got a crap ton of additives to make it appeal to the masses. It's packaged in a fancy bottle with a catchy bell so they can mark it way up. So while you may enjoy it it's not representative of craft tequila. Personally, I wouldn't mess with it but lots of people do. You'll find out as you start there are much better tequilas for a fraction of the price.

As for the chilling I'm not sure why that particular brand was the only one chilled but many prefer to drink their tequila chilled. I don't but that's not all that out of the ordinary. Plus if it's included in an all inclusive I'm guessing people are slamming shots of it left and right and it's typically easier to shoot chilled.

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While i personally agree that Clase has additives based on its flavor, Arturo is adamant there are none. Yes ive seen the youtube video cooking the juice, but its dumb because tannins will remain too. Try burning bourbon. They have sued people over publicly making these claims.

For the people discovering G4....its Fortaleza. Its good stuff and on shelf.

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Different NOM between G4 and Fortaleza?

mneisch said:

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Goodest Poster said:

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Ag_07 said:

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I'm not near as educated as some on here but here's my input. Others will chime in and provide some more detailed responses or correct me if I'm wrong.

The Clase Azul is what it is. It tastes good but it doesn't taste like tequila. It's got a crap ton of additives to make it appeal to the masses. It's packaged in a fancy bottle with a catchy bell so they can mark it way up. So while you may enjoy it it's not representative of craft tequila. Personally, I wouldn't mess with it but lots of people do. You'll find out as you start there are much better tequilas for a fraction of the price.

As for the chilling I'm not sure why that particular brand was the only one chilled but many prefer to drink their tequila chilled. I don't but that's not all that out of the ordinary. Plus if it's included in an all inclusive I'm guessing people are slamming shots of it left and right and it's typically easier to shoot chilled.

---

While i personally agree that Clase has additives based on its flavor, Arturo is adamant there are none. Yes ive seen the youtube video cooking the juice, but its dumb because tannins will remain too. Try burning bourbon. They have sued people over publicly making these claims.

For the people discovering G4....its Fortaleza. Its good stuff and on shelf.

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Different NOM between G4 and Fortaleza?

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Was a little tongue and cheek. Sauza v Camarena. Method same and source is same. Pretty sure Tapatio is too. If u dont care about additives, Padrino for 30 bux tastes better than all of them.

Ah, just making sure I didn't miss anything.

Any feedback on the G4 Blanco de Madera?