Tag Archives: Wood

Corazón Anejo Tequila, 40%

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?

Sláinte

For an article on Tequila production methods read here.

Corazón Tequila website here.

For Tequila ageing categories read here.

Dunnes Stores Traditional Whiskey Smoked Irish Ham

If you’re out shopping for some sliced ham – as I was – and you come across a Whiskey Smoked one – there can only be one response – buy it!

Now it might be a gimmick.

It might not be up to much.

But it sure is worth a punt!

2 (1 of 1)-3
A proper sandwich. c/othewhiskeynut

I happily slapped a few slices in a sandwich layered with mayonnaise for a taster.

Very nice!

To be fair no whiskey has been used in the smoking. It’s the whiskey wood chips that provide the fuel source for the aromatic smoke after the spirited liquid has been removed.

2 (1 of 1)-2
3 days maturation – sorry – curing! c/othewhiskeynut

Trying the ham ‘neat’ did reveal some subtle smokiness which gave welcome added flavour.

Suited my palate just fine!

Sláinte

Good Logo