I’m visiting Madrid, from Texas, and just happened into a bar called Mezcaloteca Corazón de Agave it which happened to have one of the nicest tequila selections I’ve ever seen. Great cocktails and good tacos as well. I hope it’s possible to read all the labels in my photo, but trust me, the selection is quite excellent. You might consider hitting them up if you’re in Madrid.

What kinds of notes can you expect to get from these kinds of tequilas? Most notably Cascahuin Destino has anyone tried this? Specifically interested in blanco anyone tried El Bagazo or the Mijenta Selection 3?

Produced by distillery Fabrica de Tequilas Finos (NOM 1472) in Tequila, Jalisco, by master distiller Arturo Fuentes and master blender Alejandro Garcia Pez, Cenote takes its name for the swimming holes that formed by the collapse of limestone bedrock in the Yucatan which were revered as sacred wells by the Mayans.  Cenote is made with Valley Blue Weber agave 6-7-years-old cooked in an autoclave, fermented in stainless steel tanks, and 2x-distilled in both copper pot and stainless steel pot stills.  The añejo is aged for 12 months in American White Oak ex-bourbon barrels and is bottled at 80 proof (40% ABV) using deep artesian well water from the base of the Tequila Volcano (Volcán de Tequila) which is then carbon and reverse osmosis filtered with silver ions.

The lote number is 02203/2404A.  This review is based on multiple separate notes-taking tastings over 11 months using Riedel Ouverture Tequila Flute and Denver & Liely Mezcal glasses.

COLOR: Dark amber

AROMA PROFILE: Fruit (cherries & roasted pineapple, hint of caramelized banana), light smokiness, caramel, vanilla, cooked agave & baking spices (light cinnamon, nutmeg), vanilla, herbal notes, oak/barrel notes (not overly woody but oak-forward).

PALATE: Subdued fruit, punchy oak & barrel spice, baking spices (cinnamon, nutmeg, cloves), cherry skins, dried orange peel, light caramel & vanilla, light black pepper, dry cocoa powder.

FINISH: 5-6 seconds

MOUTHFEEL: Medium viscosity in the glass; Medium-thin mouthfeel

Any big tastings going on in SE US in the next few weeks or months?

I have a friend who is in Mexico currently he is gonna come back next weekend What drinks would you recommend to?? I am based out of India, I've heard tequila is quite famous in Mexico any particular brand I should ask him to get??

Please also recommend if there are any other kinds of liquor brands apart from tequila which are famous over there.

Been lurking for a bit and today decided to buy this. I am coming from a background of typical tequilas 1800, Patron and Don Julio and lean more toward the blancos. There is a bar nearby that has tequila tasting that I am going to use to try other tequilas. I’ve read that the Ocho is more citrus forward. After tasting it I know this will be a staple in our home.

Went to my local Vallarta here In socal today looking to get either a bottle of Ocho or El Tesoro when lo and behold I find Fortaleza tucked on the bottom shelf between bottles of Gran Malo. I never expected to find this out in the wild, especially in a big chain like Vallarta. I was especially surprised to see the price was originally $79.00 but was on sale listed at $69.00.

As you can see the bottle has been opened as I am a drinking man and not a collector. So for my first time trying Fortaleza I must say it was pretty damn good. An agave bomb on the mouthful with a nice lingering finish. Does it live up to the hype I always see about in posts? Yes if you can find it for the price I paid, but I dont see myself paying more than a 100 when there are other fine tequilas that are in the 40-50 dollar range that are more readily available.

I do hope to come across this more often and look forward to trying maybe their still strength and winter blends, although I think I was just at the right place in the right time though.

Feels like a pretty good price, checking online. I see mostly $70 but a couple $60 options as well. Would someone be willing to explain the difference between their Madera and mainline Blanco options? Ive had both their 40 and 54 ABV varieties, and to me the Madera definitely offere more "depth," for lack of a better word.

On the nose it almost smells like, a really mineral rich cave. Like going into a coastal cavern at low tide, but without the whole "low tide" aspect of it. I know that sounds ridiculous but I cant think of a better way to describe the scent. Its not very vegetal or herbal at all, but can definitely get some minerals and pepper.

Mixed it up with my favorite Tequila cocktail; the High Voltage. 1 oz lime juice, 1 oz peach liqueur (I use either Mathilde Péche or Drillaud Peach, depending on the sweetness of the tequila. Mathilde for this one because I wanted something dry.) I personally love this cocktail for tasting when I dont particularly want to go neat or on the rocks, the peach and lime accentuate and elevate without obscuring, especially if you throw in an extra oz of tequila. 🤭

I must say, even with an extra oz in this cocktail, the Madera has almost no presence. I still get some minerality, but there is almost nothing that screams "tequila!" With this mix as other mixes have. Ive made this cocktail with both other G4 Blancos, Lalo, El Tesoro Blanco, El Tesoro repo, El Ateo añejo, Luna de Jalisco añejo, and Teremana repo. All of these other liquors have had a much bolder and upfront presence in this particular cocktail. Guess I'll have to go neat next time.

Im drinking my first bottle of rey sol with 2 dozen people.

Should I just serve it straight up? With ice? With coca cola? (Jk don't get angry)

El Mexicano is a family affair – tequila produced at distillery Tequilas “Hacienda” El Mexicano (NOM 1588) in Arandas in the Jalisco Highlands by master distiller León Bañuelos, Sr., and his children, Willy, Teresa, Tesy, and León, Jr.

The distillery uses Highlands Blue Weber agave at least 6-years-old cooked in a low-pressure autoclave for 18-24 hours. The sugars are extracted using a roller mill and fermented in open stainless steel tanks before 2x-distillation in stainless steel pot stills to avoid the flavor copper pots can impart. It is bottled at 80 proof (40% ABV). The reposado is a blend of tequilas aged for 90 days in American White Oak (80%) and French Oak barrels both open-air seasoned for 24-36 months.

The lote (batch) under review is #L 25 212 (bottled 24 July 2025). This review is based on multiple separate tastings conducted using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times over 9 months.

COLOR: Light gold/straw yellow

AROMA PROFILE: Sweet orchard fruits (peaches, apricots) & sweet citrus (lemon & lime), honey, cooked agave & baking spices (cinnamon & nutmeg), white pepper, vanilla, & herbal notes – the aroma profile overall is subtle.

PALATE: Cooked agave & robust baking spices from the nose + cloves, black pepper, oak & oak tannins, maple, anise, herbal/grassy notes, orchard fruits & berries, citrus peel (lemon, lime, grapefruit), light caramel, vanilla, butter, minerality, & salinity – the flavor profile improves significantly after the bottle has been open for a few weeks to a month.

MOUTHFEEL: Medium viscosity in the glass & a medium creamy mouthfeel

FINISH: 8-9 seconds (medium-long)

Here’s a breakdown of what I paid for each here in socal

Pantalones: $20

Codigo 1530: $15

Libelula: $28

Carrera: $20

G4 Reposado: $32

Cascahuin: $40

Ocho: $33

G4 blanco: $35

Mijenta: $37

Abre ojos: $26

They’re sealed because I typically buy two bottles: one to drink and one to give away if I like the juice.

Much appreciated :)

I’m looking for a gift for my father in law who loves a good reposado or añejo. Would love some ideas or suggestions for favorites that y’all have in the $150-$250 range. Thinking something similar to a Fortaleza reposado or I found an Ocho old Fitzgerald nearby. Any other recommendations in that price range?

Produced by master distiller and agave rancher Carlos Camarena at distillery Tequilera Los Alambiques (NOM 1474) in Arandas in the Jalisco Highlands, this añejo is made from mature 7-10-year-old Blue Weber agave cooked and cooled for 48 hours in brick ovens.  The sugars are extracted using a roller mill, fermented in open wood tanks for 100 hours using wild ambient yeast, is 2x-distilled in small copper pot stills, and is bottled at 80 proof (40% ABV) using natural spring water.  The añejo is aged on the lower end of legal requirements for the category, only 12 months, in American White Oak ex-bourbon barrels likely sourced from Heaven Hill whisky brands.

This review is based on 14 months of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.

COLOR: Light straw yellow

AROMA PROFILE: Sweet cooked agave & baking spices (cinnamon, nutmeg, cardamom), punchy citrus fruit notes (orange & lemon), caramel, vanilla, black pepper, minerality, earthiness, fresh herbs (rosemary), tobacco, florality, lighter oak/barrel notes & barrel spice.

PALATE: Punchy cooked agave & the baking spices from the nose + cloves & orange peel, dried fruits, rosemary, minerality, some salinity, white & black pepper, caramel, light vanilla, cacao, & light oak/barrel notes.

FINISH: 10+ seconds

MOUTHFEEL: Medium-long viscosity (creamy/buttery/oily) in the glass and on the palate.

I went on a cruise along the west coast of Mexico with Princess Cruises maybe around 2010 to 2015. One of the stops was a tequila factory, and the tequila was so good that I actually bought a bottle and quite enjoyed it. But I don't remember the name of the place. They had plain tequila and a peach tequila, maybe more varieties but at least those two. I realize this is a very long shot, but maybe a tequila wizard will see this and know what I'm talking about.

More details: the shape of the bottle was similar to the one labeled "sylvaner and others" in this image. The factory had a large jug of tequila with a spigot near the bottom for people to sample, and there were apparently green olives swimming at the bottom of the jug, I don't know what was up with that, but that tequila was pretty good too. But not as nice as with the added peach.

I'm going to drink the entire bottle. 😂 Does anyone else get separate bottles even though it's a few dollars more expensive just to help moderate drinking? Julio Blanco is my absolute favorite straight, everyday sipper and I'm prepared for tonight and tomorrow.

Here’s the tequila list at the all inclusive resort I’m at. I’ve been drinking Herradura since it’s additive free. Curious if there’s something else I should be going for. I know the Don Julio 70 is the expensive pick but also it’s a cristallino pumped with additives. I’m looking for good options for both sipping and cocktails. What do you all recommend?

I used a Denver & Liely Mezcal glass and rested the tequila in the glass uncovered for five minutes.

The viscosity in the glass is medium-long with a moderately creamy/oily/buttery mouthfeel that coats the entire palate with a medium finish of 9-11 seconds. El Tesoro is one of the few tequila brands that is distilled very near bottling proof of 80 (40% ABV) and the reposado, which is a light gold/light straw yellow, is noticeably much more viscous than the average 40% spirit.

The aroma profile is defined by earthy cooked agave and baking spices (cinnamon, nutmeg, light cloves), sweet citrus fruits (Middle Eastern sweet lime, tangerine), white pepper, light fruity caramel and vanilla, light herbal notes, and light oak/barrel notes.

On the palate are flavors of cooked agave and the baking spices from the nose with more prominent cloves, robust oak and barrel spice, creamy caramel and vanilla, sweet citrus fruits and citrus zest/peel, black pepper, and some anise bitterness on the finish that balances out the creamy, fruity sweetness.

Produced at La Alteña distillery (NOM 1139) in Arandas in the Jalisco Highlands, this reposado is made with mature 6-9-year-old Blue Weber agave cooked in stone/brick ovens (hornos) for 48 hours. The sugars are extracted using a volcanic stone tahona wheel and are fermented in open-air wooden tanks with agave fibers using ambient wild yeast. It is a blend of multiple barrels of reposado aged 9-11 months. The distillery uses ex-Jim Beam bourbon barrels for aging.

I'm getting so tired of the influencer culture surrounding the spirits industry. The endless free bottles, exclusive distillery tours, special releases, and over-the-top reviews have become absolutely ridiculous.

What really gets me is the hypocrisy. You have influencers constantly bashing certain brands over additives and acting like their products are beneath them. But let's be real if those same brands started sending them free bottles, inviting them on all-expenses-paid tours, and rolling out the red carpet, how many would suddenly change their tune and start singing their praises?

It's becoming harder and harder to tell who's genuinely passionate about the spirits they're reviewing and who's simply promoting whichever brand is offering the best perks.

Meanwhile, everyday enthusiasts like us spend our hard-earned money supporting these brands, buying their products, sharing our experiences, and building genuine loyalty. Yet so much of the appreciation and special treatment seems to go to influencers who often haven't spent a dime.

I'm not saying every influencer is dishonest, but the constant flood of sponsored content, exaggerated reactions, and conveniently glowing reviews is getting old. At some point, authenticity has to mean something.

I'd much rather hear an honest review from someone who actually spent their own money on a bottle than another over-the-top endorsement from someone who got it for free.

Sorry for the rant, but it's getting harder to escape the nonsense. What used to be about enjoying good spirits and sharing genuine experiences is increasingly becoming one big promotional circus.

Good. I’m no fan of undisclosed additives. No fan of cheating in formulation.

But this case was pretty clearly a shakedown from the start. The claims were outrageous levels of fraud and the testing methodology was unproven.

If they’d settled, it would have been devastating to the rest of the industry.

Wanted to do a comparison between two extra anejos. My buddy invited me over for a good cigar so I decided to buy these two bottles as my contribution. I got to keep them and we only drank 1/5 or less of each bottle so maybe I came out ahead in the deal. These two tequilas could not be more different from each other. The el Tesoro tasted smelled like tequila but elevated to a higher and smoother level. The cazcanes was playing a totally different ball game. It has rich and complex flavors. I could literally taste the bourbon and wine flavors from the different barrels used. El Tesoro was the best version of el Tesoro I’ve had and I’ve had half a dozen of them, my previous favorite was a local barrel club’s reposado. But, like I said, this extra anejo was still tequila in all its tastes and smells. I’ve had quite a few XA’s that sort of depart the land of tequila and a few that I might not even guess were tequila in a blind taste test. It didn’t change on the pallet from front to back like the cazcanes. The cazcanes smelled like whiskey and the first sip burned like bourbon but mellowed with more tastes and sips. The lingering after taste was more of wine barrels than the up front bourbon whiskey and bourbon barrels.

And don't say the tourist answer, tell me what people ACTUALLY drink 😂
I'll start: Argentina - Fernet con Coca.

It feels like every beginner wants to start with the Repo for that celebrity brand everyone buys.

​Instead, I’ve been starting people on a solid standard Blanco, followed immediately by a Still Strength / High Proof Blanco.

​My reasoning:

​Standard Blanco gives them the unaged baseline (agave, pepper, citrus, minerality).

​Still Strength shows them what full-flavor, undiluted agave actually tastes like before water softens it.

​Añejo/Repo comes last so they can see how wood impacts the base spirit, rather than confusing vanilla/oak for tequila itself.

​Am I crazy for putting beginners on high-proof so early, or is this the best way to build a real palate?

Produced by master distiller Salvador Rosales Trejo at distillery Cascahuín (NOM 1123) in El Arenal, Lágrimas del Valle is a tequila brand started by Altamar Brands to highlight the influence of terroir/microclimates on tequila flavor profiles.  Each vintage bottle released by the brand uses Blue Weber agave harvested from a single estate/farm.

This was the first vintage release from the brand and was made using Jalisco Valley agave (35% brix/sugars, which is very high) grown in Amatitán at 1,260 meters above sea level.  The agave is cooked in a brick oven (horno) before the sugars (aguamiel) are extracted separately using a volcanic tahona stone wheel (70%) and a roller mill (30%).  Fermentation for 30% of the final batch blend is done in open wood tanks and 70% in stainless steel tanks before the tequila is 2x-distilled in stainless steel pot stills with copper coils.  The final plata (blanco) is bottled at 92 proof (46% ABV).  This is lote (batch) #338 bottled on 27 January 2023.

This review is based on over a year of multiple separate tastings using Denver & Liely Mezcal and Riedel Ouverture Tequila Flute glasses with varying aeration times.

COLOR: Crystal clear w/shards of silver in the light

AROMA PROFILE: Aromas are led by prominent “green” notes (fresh herbs, olive, bell pepper, jalapeño mesocarp) with cooked agave & musky raw agave, lemon peel, black pepper, prominent minerality, & salinity – On the nose the plata is earthy & herbaceous.

PALATE: Blast of rich, sweet, & earthy cooked agave with musky raw agave & baking spices (cinnamon, nutmeg, cloves) & anise, lemon peel, punchy minerality & salinity, the “green” notes from the nose, florality, butter, anise, & a finish of black pepper & a hint of smoke.

MOUTHFEEL: Long viscosity in the glass & medium-lasting creamy/oily/buttery mouthfeel

FINISH: 5-7 seconds

From:
https://raretequilas.com/products/g4-dia-de-muertos-anejo-2026-limited-edition-tequila-pre-order

HOW SHOULD I DRINK G4 DÍA DE MUERTOS AÑEJO 2026?

Sip it neat in a copita, with a few drops of water if you like, or over a single large ice cube.

Mind you, raretequilas.com should drink what they like, how they like