We tried 5 different tequilas, first on their own and then paired with different flavours.
We tried Sauza Silver, Sauza Gold, Hornitos Plata, Hornitos Reposado and Hornitos Black Label.
Now, I have to say that I’m still learning how to hone my palate for tequila, as it’s never really been a liquor that’s top of mind when I’m out. But I’ve been learning a lot more about tequila, it’s process and trying it in different drinks. I think my favourite right now is just a good old fashioned Paloma.
Sauza Silver and Hornitos Plata were my favourites of the bunch – and I’m assuming it’s because both don’t have that huge, distinct smoky flavour that other tequilas have. It’s quite pleasant to drink on it’s own, or in a margarita or Paloma.
If you’re more of a fan of the smoky taste, I’d definitely suggest going for the Hornitos Reposado or their Black Label. Very similar to whisky, you can serve it neat or as a shot.
The Sauza Silver and Gold are both un-aged and made with 51% blue agave. I’m curious as to why caramel colouring is added to most tequilas that are gold – most people tell me it’s for the aesthetics. But if I’m wrong, please let me know in the comments below!
The good stuff is made with 100% agave and that is your Hornitos Plata, Hornitos Reposado, Anejo and Extra Anejo. Most of them (with the exception of the Silver) are aged in oak barrels from 11 months to up to 3 years as you go up in the Aged scale.
During the course of our tasting, we were lucky to have a special menu prepared for us at Cafe Medina. All the food was phenomenal and now I’ll have to go back and try their regular menu soon!
And since I mentioned my favourite tequila cocktail at the moment above, here’s the super quick recipe to make a Paloma at home:
3 parts grapefruit juice
1 part tequila
Stir and serve over ice.