Page 1 of 4 123 ... LastLast
Results 1 to 10 of 33
Like Tree12Likes

Thread: SWEETIES

  1. #1
    Join Date
    Aug 2013
    Location
    Taampa, FL
    Posts
    7

    Default SWEETIES

    Hello Everyone,

    Longtime lurker.. new member. Appreciate the info.

    The GF and I usually drink aged rums as sippers(prefer Diplomatico reserva exclusiva, Don Pilar dark, Zacapa 23 and XO, Centenario 20 and 25- definitely the richer to sweeter profiles). We've tried many tequilas over the past 2-3 years and would like to specifically add more of them on the sweeter side.

    Selection in Florida seems very average but out of state visitors and online availability have increased our options. A recent birthday brought her:

    Crotalo A and XA
    Muchote R
    Alquimia XA
    Sin Rival B and XA........ All of these very nice but the sweeter Sin Rivals were a special treat........... Any suggestions?

    Because of our rum preferences we tried only anejos at first- Tres Generations, Partida, Casa Maestri. The blancos (Cuervo, Sauza....) and cheap reposados were used for some margaritas but more often we tended to use to the Kirkland anejo.
    Experimentation w/ margaritas, trying some cocktails -Freida Kahalo (tequila, ginger beer, muddled berries, lime and thyme) led to other tequilas.
    Blancos like Avion, Tequila Ocho Plata 2010 and Partida were a pleasant surprise and the beginings of an enjoyment of non Anejos.

    At a special birthday dinner at a resort in Phoenix we tried an XA flight-- Herradura SS, Patron GB and Partida Elegante-- All very nice but, sadly above the price range I'm looking at at the moment.

    So, again, any suggestions for sweeties in the Blanco, Anejo or XA styles?

    Thanks in advance for any info,

    Regards, LokiRN


    P.S. If you are in Naples, FL there is Agave Grill. Every third or fourth Wednesday of the month (reservation required) they have a tequila dinner- $50pp.. Four courses- 3+dessert- paired w a tequila line- Blanco through XA (if available). Each course is paired with a half shot of the tequila and a martini sized flavored margarita ( papaya, cucumber-jalapeno, cilantro.....) Recent dinners were; Tequila Ocho- Blanco, Repo, Anejo, XA, Partida-Blanco through Elegante, Avion- B->Anejo with Scorpion 5yr for the dessert. Nice way try a variety.

  2. #2
    MrAgave's Avatar
    MrAgave is offline Administrator
    Join Date
    Dec 2006
    Location
    Colorado
    Posts
    2,024

    Default

    Riazul and Clase Azul are sweeter tequila brands. Suavecito has agave nectar added, and DAgave is an agave spirit made in the US, similar to Tequila and sweet. Will let you know if I can think of more.
    LokiRN likes this.

  3. #3
    det
    det is offline
    Join Date
    Sep 2010
    Posts
    135

    Default

    Casamigos repo is sweet to my palate, as is Corrido repo (probably hard to find though).
    LokiRN likes this.

  4. #4
    Join Date
    Sep 2013
    Location
    New England
    Posts
    127

    Default

    +1 for Clase Azul Reposado and Riazul Añejo. Also, (if you can find it) El Secreto Añejo (it's a huge bargain) and Cava de Oro XA.
    LokiRN likes this.

  5. #5
    Join Date
    Aug 2008
    Location
    Seattle WA
    Posts
    246

    Default

    Try some Abandonado. While I haven't tried it myself several have referred to it as sweet.

    Reserva Del Senor and some other NOM 1124 product such as Dos Lunas would be another. First time I ever tried the Del Senor I thought I was drinking a milky way candy bar, after the bottle had been open for a while some bourbon notes came out in it.

    Tres Mujeres from NOM 1466 which also makes Sin Rival would be a distillery to look for. They also make Meloza, El Arco , Dos Artes, Casino Azul and others.

    To that end, the reason most of these products are sweet like that is due to the addition of nectar or glycerine above what occurs naturally, and while allowed per the rules, I am not really a fan, except occasionally. Good luck on finding more that meet that profile.
    LokiRN likes this.

  6. #6
    Join Date
    Aug 2013
    Location
    Taampa, FL
    Posts
    7

    Default

    Thanks everyone for the replies.

    Tried the Clase Plata-- less sweet to me than the Sin Rival- and with an added herbal/olive/brine taste. Nice, but prefer the Sin.

    The Riazul Anejo, I think, can be found locally and that will be the last try specifically for a sweetie for a while. Most of the other suggestions I have not seen locally but I will keep in mind to try if they can be found when travelling.

    Other than that I have searched many T-net reviews and cherry picked a list of various blancos, anejos and XAs to also try at some point. Mostly the usual suspects/ forum favs that had consistent tasting notes- 4Copas, Fortaleza, Corrido, ArteNom, Don Pilar, Arette and a couple of others. Drat- once again none of these seem to found locally except maybe the ArteNom 1146.

    Again, thanks for the suggestions and the many reviews on the site,

    Regards, LokiRN
    SeattleJuan likes this.

  7. #7
    Join Date
    Aug 2013
    Location
    Taampa, FL
    Posts
    7

    Default

    SeattleJuan- Thanks for the suggestions. The Casino Azul is available locally- I'll add that to the list next time we go to a tequila dinner.

    In regards to the sweeties, I could see the Sin Rival blanco aging to become the the less sweet XA (if that is the process to produce their XA?). But, for Partida, Herradura and Patron their initial line up does not seem to similarly lead to their sweet XAs. Do they add agave nectar or something while producing their XAs or begin with a distillate that contains a higher concentration of sugars just for the XA line?

    Regards, LokiRN
    SeattleJuan likes this.

  8. #8
    Join Date
    Aug 2008
    Location
    Denver, CO
    Posts
    277

    Default

    Clase Azul repo and Riazul Anejo are great ones I keep on my shelf at all times.
    For a sweeter style I also really like Asombroso La Rosa 3 month. Some don't care for it because it's aged in Bordeaux barrels which gives it a pink hue (and therefore nontraditional). And their bottles are a bit phallic, but I've always been a big fan of the product inside the bottle. Plus I'm not so sure the company is doing well, so you might be able to get it on the cheap.

    Quote Originally Posted by LokiRN View Post
    SeattleJuan- Thanks for the suggestions. The Casino Azul is available locally- I'll add that to the list next time we go to a tequila dinner.
    I had a bottle of the Casino Azul Anejo, and I personally hated it. I found it to be like rubbing alcohol with a little coloring in it. Fancy bottle though.
    Last edited by jasonrm72; September 13th, 2013 at 11:13 PM.
    SeattleJuan likes this.

  9. #9
    Join Date
    Aug 2008
    Location
    Seattle WA
    Posts
    246

    Default

    Quote Originally Posted by LokiRN View Post
    SeattleJuan- Thanks for the suggestions. The Casino Azul is available locally- I'll add that to the list next time we go to a tequila dinner.

    In regards to the sweeties, I could see the Sin Rival blanco aging to become the the less sweet XA (if that is the process to produce their XA?). But, for Partida, Herradura and Patron their initial line up does not seem to similarly lead to their sweet XAs. Do they add agave nectar or something while producing their XAs or begin with a distillate that contains a higher concentration of sugars just for the XA line?

    Regards, LokiRN
    You're welcome. Guess I don't tend to think of Partida Elegante and Herradura Seleccion Suprema as necessarily on the sweet side. Some of those elements in particular vanilla or caramel, most certainly come from the barrel or barrels they are aged and finished in. The Patron Burdeos in particular is formulated to be sweet after aging in Bordeaux barrels to add "the distinctive flavors of vanilla, raisins and dried fruit" (their quote, not mine). This site has an aroma wheel here someplace if I am not mistaken that goes a long in helping identify smells and tastes common to tequila and where they come from. It is here: http://www.tequila.net/images/storie...-aromas-r1.pdf Go look at the aroma wheel and see if that will be useful to you.

    I have no knowledge of any of these products being manipulated, so to speak, by the allowed addition of agave or glycerin or oak essence. But generally any kind of sweetness not from the barrel is also not from the agave distillate. It has an inherent sweetness as it is fermented sugar from organic material, but not an overt sweetness, if that makes any sense. If it tastes to you like sugar was added, whatever it's form, it probably was. Many times the product progression from blanco to reposado to anejo to extra anejo follows no linear progression and/or logical path. For instance I was told by the Aha Toro brand owner recently, who should know right?, that all of the juice destined for the anejo and extra anejo is from tahona crushed agave which is then fermented, distilled and aged for 1-3 years or more. Apparently they don't use the tahona for the blanco and reposado.

    Some of the others I mentioned were due to knowing, at least a little, the profile of the majority of tequilas from certain distilleries and suggesting those. Some that you have listed like the 4 Copas and the Corrido and in particular the Arette of any kind are becoming harder to find due to stopping production or importation. For the Arette I don't know if I have seen too many bottles actually in the US lately. The owner of Corrido died year before last and so the existing stock is slowly being consumed. Most of the blanco and reposado are gone, though some anejo and a lot of extra anejo are available. In the beginning that was all Corrido had was an XA, strange as that may seem. The Arte NOM and the Fortaleza and Don Pilar should be readily available. Trust me, availability of a wide range of product only exists in a few places in the entire country with CA, TX, IL, CO and NY being the heavy hitters. Everywhere else is at the mercy of the distributors in your particular state or the state liquor system/control board.

    Jason mentions the 3 month Asombroso La Rosa. I have a bottle of that and I hate it. To me it isn't very well integrated and my bottle has some bitter notes that I do not enjoy at all. I have tried a couple of times to like it but haven't gotten there yet. On the other hand I have a bottle of the 11 month La Rosa that is superb and everything the 3 month is not. Shows how everyone tastes differently and neither one of us is right or wrong in what we like and prefer. Find something you do like and enjoy the journey.

  10. #10
    Join Date
    Sep 2013
    Location
    New England
    Posts
    127

    Default

    One other thing about Riazul Añejo that I think is significant but hasn't been mentioned, is that it's pretty heavy on banana flavor. I don't care for banana, yet it's my favorite Añejo- but if you don't like banana it could be an issue.

Page 1 of 4 123 ... LastLast

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •