I have a decision to make when reaching for Tequila.
Do I choose the influence of the raw materials used in production or the influence of wood in the maturation of that product?
Blue Agave is the raw material – 100% in this Corazón Tequila – but there are a few different production methods that can effect the taste – earthen pits vs brick ovens vs autoclave to cook the agave being some.
I didn’t check which method Corazón used before drinking & have yet to do a back to back taste test of all 3 methods to discern any resultant differences.
However I have done a back to back tasting of Blanco Tequila – unaged – vs Reposado – aged between 2 & 11 months – vs Anejo – aged for more than 1 year – and it does make a noticeable taste variation.
With Blanco it’s all about the agave. The rich earthy notes I love complimented by a spicy pepperiness on the finish usually topped off by an oily mouthfeel.
With Anejo those agave notes are somewhat diminished by the influence of wood. Oaky tannins, vanillas & caramel all make an appearance resulting in a softer more rounded drinking experience.
I begin to encounter flavours associated with aged whiskey – where it’s all about the wood – & therefore generally prefer Blanco.
That’s not to say Corazón Anejo isn’t a fine Tequila – it is.
Smooth & silky, those agave notes are blended expertly with warm woodiness building engaging flavours – but for an alternative to my usual whiskey tipple – Blanco is the way to go.
What’s your preference in a Tequila?
For an article on Tequila production methods read here.
Corazón Tequila website here.
For Tequila ageing categories read here.