How seriously do you take your tequila? What champagne is for France, tequila is for Mexico. Mexicans drink it to celebrate national holidays, weddings, and anniversaries. It even has a government protection similar to the French AOC. The Consejo Regulador del Tequilo states that the drink must come from a region in central south Mexico: the state of Jalisco. Drinking tequila straight from a small glass is the most traditional way to drink it. So, what does it mean that companies, such as Tanteo, are now producing flavored tequilas? In a recent New York Times article, Florence Fabricant explains that flavors, like jalapeño and passion fruit, are subtle and delicate in Tanteo's line of flavored tequilas. As much as I want to be a traditionalist, I have to admit that I'm intrigued and looking forward to trying these tequilas. Tanteo tequilas are now available in NY at three locations: Ambassador Wines and Spirits on Second Avenue, SoHo Wines and Spirits on West Broadway, and at Philippe Wine and Liquor in Chelsea.

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1-03-2009 @4:59PM bbum said... The problem with flavored tequilas is that they are typically not made from very good tequila. Often, it is a mixto composed of up to 49% cane sugar alcohol -- think the cheapest rum money can buy -- with the infusion used to cover up the awful flavors.
You are far better off simply buying a decent bottle of 100% blue agave silver (or reposado) tequila and infusing it yourself. Trivial to do; place desired flavor in mason or canning jar, pour tequila until container is full, tightly cap with a lid, let sit in a semi-cool / dark spot for a few weeks to a couple of months.
BTW: There are actually 4 other states in Mexico that have small tequila producing regions, all bordering Jalisco. Only Jalisco has distilleries and agave fields throughout.
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1-04-2009 @7:48PM dksbook said... Tres Generaciones Silver.
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