Gorgeous vintage tequilas here

[RWBadley]

OK guys- this is my first post here. I'll try and make it a good one.

I've been a drinker of pretty good stuff -beer, wine, whiskey, Scotch, tequila mezcal, cognac; if it's good, I like it... for at least 20 yrs. Years back when I first tasted the Cuervo Traditional 196, That was an exceptional year. I loaded up with a dozen bottles and was truly sorry when it finally ran out.

Fast forward many years and I'm into the Del Maqueys and generally anything else that's good.

Well, I thought I knew a good tequila.

I recently run into a small cache of whiskey along with a few tequila. Look at these babies (btw, your smilies are wiggin' me out, man)

Quick- before I could change my mind and search out the collector value- I opened the the Numero Uno

Oh, man is this good. This freakin' tequila slays all that I knew was good before it.

Now, for a question- I know what a pechuga is. I have never tasted one. Anybody with an idea what this critter may be like?

Any other comments are welcome

Here's the pics...

Cheers,

RW

[MrAgave]

Have seen a few of the Numero Uno bottles on here lately...

As for Pechuga, I thought it meant "the breast of a chicken", similar to the way we call the chicken leg a "drumstick".

Cool pics, would like to see closeups of the labels and any text.

[RWBadley]

Originally Posted by MrAgave

Have seen a few of the Numero Uno bottles on here lately...

As for Pechuga, I thought it meant "the breast of a chicken", similar to the way we call the chicken leg a "drumstick".

Cool pics, would like to see closeups of the labels and any text.

I'll work on more photoz...

Pechuga historically is made using (as far as I know) wild agave,little red apples and something else I don't recall - but the distillation is done with a chicken carcass hanging over the the mash in the potstill. I don't know the condition of the chicken- but from what I understand the carcass or breast hangs in and when the distillation is done supposedly nothing but the bones remain.

I have known of this pechuga stuff for quite a while, and other than the current Del Maguey (which I have never tasted) I do not know if any is currently made.

As for these beauties- based on the vintage of the other stuff in the collection, I would guess the Numero uno to be late thirties early forties, and the pechuga has a Nevada tax stamp that is from (it looks like) 1944.

RW