ADDITIVES IN TEQUILA & MY PERSONAL LIST OF ADDITIVE-FREE TEQUILA BRANDS
Because it is such an IMPORTANT part of Tequila today, here is just the 'Additive Section' and my Personal list of 'Additive-free brands' from my recent, longer and more detailed article titled- "AGING OF TEQUILA - BARREL TECHNIQUES, ADDITIVES, ADDITIVE-FREE BRANDS, AND A FEW OTHER THINGS TO KNOW."
Aging of Tequila - Barrel Techniques, Additives, Additive-Free Brands, And A Few Other Things To Know
I can understand that some people can't take the power, rawness or the taste of clear blanco tequila. Well..... not really but anyway, for them there are aged tequilas that have different taste profiles and are smoother, more flavorful and sweeter, with less harshness. The alcohol burn normally mellows in
Fermentation to Distillation... Steps to make Tequila
Here is a SIMPLE DESCRIPTION OF THE FERMENTATION TO DISTILLATION STAGE for making Tequila: After steaming (cooking) the pinas, generally by horno (oven) or autoclave (stainless steel oven), inulin carbs transform into fructose. The next step is milling, to squeeze and shred the cooked pinas to get some juice to
Agave Pina Cooking Methods (Tequila) ..... Including Diffuser
Sometimes a tequila expert, can actually tell how the pina (heart of the blue agave) was cooked. It's not always easy to do, but the cooking procedure is actually quite important. Cooking is the first procedure after harvesting, and cutting the pinas, and this important step transforms the agave’s
Tequila Regions - Highlands (Los Altos) & Lowlands (El Valle) - WHICH IS YOUR FAVORITE?
The more you taste different tequilas, the more you will realize that the two main regions that Tequila is grown and produced (mostly all in the state of Jalisco) taste different. Agave plants nurtured in the Los Altos (highlands area) have mostly red clay soil and higher elevations that produce
Tasting Tequila & Learning - For Beginners
For those of you beginning your journey into tequila and other agave spirits, let me say a few things. YOUR TASTES WILL CHANGE. When I started out tasting tequilas (blancos), one after another, I would take notes. I told a friend- I didn't like this one, or that one, because
Long Island Lou's Favorite Extra Anejos - Blind Taste Comparison Of 18 Extra Anejos
I did a blind taste comparison and rating of 18 of My Extra Anejos, to see where they stand against each other, and how high they rate on their own. This is MY preference, using Aroma, Taste, Complexity, Enjoyability, Smoothness and Drinkability as factors. I devised a simple "Smoothness/
Glassware - Choose Your Weapon!
GLASSWARE- (L to R) - Caballito (shot glass), small mini- snifter, medium mini-snifter, large snifter, Riedel Ouverture Tequila glass, Glencairn whiskey glass, Canadian Glencairn whiskey glass, Glencairn whiskey glass, and a Neat Glass. Using the proper glassware is very important. I prefer Riedel for almost ALL my tequila expressions, except
LONG ISLAND LOU'S FROZEN MARGARITA - ABSOLUTELY AMAZING
Ready for a simple, more natural, easy to make frozen margarita? It is NOT overly sweet, and simply DELICIOUS. It's Long Island Lou's Frozen Margarita (Tommy's version). No Margarita powder or liquid mixes needed. None of that green, strawberry, overly sweet, chemically flavored and colored nonsense here. This is more
Lou Agave Presents:
I'm a Tequila/Agave Connoisseur, Taster & Reviewer from Long Island, NY. I want to teach others what I know about ALL Agave spirits, keeping it simple and fun! On Facebook, many know me by the name Lou Agave.
