Episode Transcript
[00:00:00] Hey, guys, check this one out. Dos Angeles Blanco. This is another one of those tequilas to me, that is just really great. It's coming out of nom 1522, which is one of my favorite noms. It's got a great master distiller there, Jaime Salsa. Jimmy Villaboso Salsa does a great job as a master distiller coming multiple generations down in this salsa family. His story is amazing. I got to do a really cool interview with. With Jimmy where he talks about the history of his family and their history in tequila. So check it out. I'll put a little spot right there. And of course, coming out of NOM 1522, owner Ileana Partita, which is one of the sweetest people in the world. And let's give this one a try. We did the video together with Jimmy, but I haven't done an official review of it. And I want to say thanks to Dos Angeles for sending out a bottle. I really appreciate that. This one's a Lowlands Tequila made in Amatatan, Jalisco, Mexico, which is in between Guadalajara and Tequila. And it's heading into the lowland. Lowland agaves, they use a low pressure autoclave. And one of the things Jimmy talks about is how he can adjust the temperature, the pressure in the time in that low pressure autoclave, and really create some different flavor profiles from doing that. You know, Tequila, the flavors don't just come from fermentation or distilling or the agave or how you crush it is so many methods to change it. Temperature, time of cooking, temperature of distillation, length of time in fermentation, the kind of yeast. These guys are using a deep well for their water. They're using an open stainless steel fermentation. They are using a roller mill for their crushing. And there's a lot of great tequila coming out of this nom and this one. Let's go ahead and give it a. Give it a nose. I get some earthiness, some funkiness, some cooked agave. I get a grassy note almost like a wet grass. And a just a little bit of that funkiness, that malolactic funkiness. Not a lot, just a hint.
[00:02:10] Really coats the mouth well. Great mouth feel. A really nice cooked agave flavor. That grassy note comes over in the flavor.
[00:02:20] That malolacticness goes away. You get this butteriness in the taste.
[00:02:28] I get a little bit of pepper in the finish and a little bit of citrus as well. Again, a lot of great flavors from another great tequila that's priced well. I'll put their website right here. So you can check out their website, find out all the places that they are available.
[00:02:45] What I get kind of the most out of this one that makes it a little bit different is this, I want to say buttery. This really rich, savory, buttery flavor that's really nice in a Blanco. I know they were working on coming up with a time to do a brand interview to get a little more story about the brand and how they came to be. They do have a Rosa, which is a Blanco that's been rested in a Rosa barrel. That is really phenomenal. I have had that one. They do have a reposado as well. And I can't wait to taste some of the other products and have these guys on to talk about their brand. So if this is one that you see in the store, this is one of those brands. If somebody said, hey, is this a good one? Absolutely. Pick it up. It's a great sipping blanco. I know this would go great in mini cocktails. The agave forwardness would be there. So check it out. Los Angeles.
[00:03:40] Great tequila. Thanks, guys.
