Casamigos

Reposado Tequila

William Lee, Jr.

9.2

Paired w/seared sea scallops and mexican street corn salad, — 23 days ago

Casa Machaya

Mezcal Agave

Mark Strawn

9.1

Don Lencho, Rancho Blanco, San Pablo Gujla’ — 4 days ago

Cincoro

Reposado Tequila

William Lee, Jr.

9.1

Paired w/banana cheesecake — 23 days ago

Alex, Ericsson and 1 other liked this

Lobos 1707

Lobos PX Reposado Tequila

William Lee, Jr.

9.0

Paired w/spicy tamarind skirt steak, roasted potatoes, chef's choice vegetables — 23 days ago

Gran Centenario

Añejo 100% Agave Tequila

Momo Sa

9.3

Stop 1 on the NE trip — 11 days ago

with Mike

Fratelli Pasini

Testa Dura Mezcla de Tintos

Randall Brater

8.9

A blend of nebbiolo, tempranillo and other grapes from baja. Lots of oak and ripe fruit on the nose. Has the earthy character of nebbiolo with the ripe plum fruit, but the strong oakiness is a but off-putting. I’d be curious to see how this would taste with several hours of decanting, as some of the alcohol might burn off. Very enjoyable bottle with dinner though. — 15 days ago

Sean, Tom and 3 others liked this

Aguila

Superior Tahona Blanco

Paul T- Huntington Beach

9.6

New Aguila Superior Tahona Blanco,
One of the best Blanco’s I’ve had. Don’t be fooled by other so called high end that are sweetened even though they are 💯 % agave or made with the Diffuser method.
I.E celebrity bottles, Clase Azul, etc, etc,,,,

The excellent Cascahuin Distillery in the town or El Arenal is one of Jalisco's very best. The Rosales family is committed to quality and traditional techniques like few of their competitors. The Aguila Superior brand is made at their excellent facility under the watchful eye of Maestro Tequilero Salvador Rosales using the same time tested techniques that the distillery has since 1904. The agave for the Aguila brand was planted and harvested by the brand themselves insuring the quality of every pina. The average age is approximately 8 years and they are all roasted in the traditional brick ovens over steam. Maceration for this product is completed on the Rosales' tahona and fermentation is done in open ceramic vats with natural non-propegated yeast. Distillation is completely on their two small pot stills and only the the finest heart cut retained to be bottled or aged.
— a month ago