Episode Transcript
[00:00:00] And let's talk about a tequila that has been aged to perfection. Let's drink a little bit of the roble vino tequila partida.
[00:00:11] All right, guys, this one is really, really fantastic tequila. And I got the opportunity to do an interview with one of the master distillers and the person in charge of operations, this distillery, Jose Valdez. He came on the show. I was so happy to have him. He explained the entire process, how they make partita tequila. All right, this tequila is made the right way. The agaves on this one are from the valley, the Valles, which is right there in the amatitan area. From there it's going into a low pressure autoclave. Cooked low and slow, done the right way with an autoclave really controlling those temperatures and pressures to maximize the juiciness of that coke agave. From there to a roller mill. From the roller mill to stainless steel open fermentation into some stainless steel distills and distilled twice and boom, you get this amazing blanco tequila. From there, this is going into American white oak used barrels. And they rest it for 18 months. And after that 18 months is over, that tequila comes out of those barrels and goes into some really amazing sherry barrels for another five months. These are a barrel that a really famous whiskey rested in. Before four, it came to the tequila. So a sherry barrel and then an amazing whiskey in there and then this tequila. So you talk about a bottle, that one, it's. It's absolutely stunning. It's a beautiful crystal bottle painted on, engraved with Mexican silver. And then of course the cool bird at the top on the cork. The cork is heavy. Just. It's a great presentation. It's a top shelf bottle with a top shelf tequila in it. And you think of some of the tequilas out there that are in the 3 and 400 DOL, I think comes in at 150 bucks. And it is absolutely awesome. So let's give it a nose.
[00:02:07] First off, cooked agave, a little bit of earthiness and minerals, some vegetal notes, and then that barrel. And to me, it's a different smell than your normal musty bourbon barrel. Sure, you get some of that whiskey note, but there's something that's fruity in the nose as well. That's really good. Let's break into the taste here.
[00:02:29] Mmm, it's got a great sweetness. It's agave forward. Get a little bit of maybe a little bit of mintiness. And then all of these different fruits. Think I think it fall in the category of stone fruits or Pitted fruits. You get, like, apricot and a little bit of pear, almost a little bit of peach in there as well.
[00:02:45] That fruitiness is really awesome. It's a different taste than what I get in most tequilas. Keep in mind, the agave is still there. You still get those vegetable notes. You still get that almost a little bit of that malolactic. Not really malolactic, but a little bit of that funkiness in the smell, which. Which relates to a creaminess in the taste and that time, the fruits kind of change going into the finish. From that stone fruit to a little bit of maybe raisin, a little bit of vanilla, a little bit of oak. This one has so many different flavors. The finish on this last finish, I'm picking up some cinnamon. I get a dryness that is really nice, and it just warms up a little. But that. That finish just hangs on with flavor. It just keeps building with more and more flavor. This is a very complex anejo to me, and I may not have as complex a palate as what some people have, but I sure pick up a lot of great flavors. A lot of times in a good anejo, I'll tell somebody that I get the taste of burnt sugar or cream creme brulee. This one is far more fruity. The. The flavors of the fruit and the dried fruits and even a little bit of cherry in there. The longer it sits, it is so good. So if you're an anejo person and you really like a complex anejo with deep, fruity flavors to it, that's still agave forward. Check this one out. I know you can get it from their website. Partita has fantastic distribution. Check out the interview that I got to do with Jose. He'll talk a little bit more about the process, and you'll find out a little bit more about how famous these barrels are that make up this fantastic tequila. If you've had it, comment, let me know. If you've had a tequila that you're really excited about and you'd like to see me review it, let me know. If you're ever in the Indianapolis area and you want to come to my bar and sit down here in front of the camera and have a drink with me, message me. I'd love to do it with you. Cheers. Have a fantastic night.
