Episode Transcript
[00:00:00] This tequila has been at my house for a long time and I've been drinking it for a while, but I haven't talked about it. Not because it's bad, not because I forgot about it. Because sometimes a bottle earns its place on my shelf quietly. Today we're finally talking about Paladar Still Strength Blanco. And there's a reason why I always have Paladar at my bar. This is the Paladar still strength blanco. 50% ABV, 100 proof. And yes, this tequila was on the additive free list back when Tequila Matchmaker was able to do certifications. Seven year Blue Weber Agave grown on their own estate fields in Jalisco. Slow cooked in traditional brick ovens. Fermented in open air pine boxes using wild proprietary yeast. Twice distilled in a blend of copper and stainless steel pots. And one of the coolest things, this bottle is hand dipped in the earth in the fields where their agave is grown. It's really cool. It is a bottle that I have to put on a coaster so it doesn't scratch the wood. I recently got the opportunity to meet Peter Nolvan Glauski And Eduardo Orendine Jr. The founders of Palador Tequila. And in April, I do have an interview coming up with Peter and we're going to dive deep into this brand. But before the interview comes on, let's do a review.
[00:01:14] Let's get this one in the bottle. I love the way they have this little cork, but I will tell you, sometimes it's hard to get your fingers in there and grab a hold of it.
[00:01:22] It's a nice crystal clear blanco. I really like that about it, man. You can smell it from here. It takes no time to get a good nose going on this thing. It's a great smell of tequila. And one thing that's a little different on this one. A cooked agave smell is what I get a lot. But this one I get a fresh cut, vegetal type agave smell. You get some lemon zest, some, some lime peel, even a little bit of, of like a white pepper smell. Honestly, it smells like when, when you have the agave being d front of the oven. You have the ovens with the smell of the cooked agave coming out. And you have the smell of these agaves coming out of the truck. And that fresh cut agave, such a nice clean, vegetal note. All right, let's dive into the taste of this thing. First thing I notice is the texture. You get this nice, creamy, oily mouth feel. It's really awesome. And I think that pine fermentation really adds in that flavor as well. You get cooked agave, it kind of dominates, but you get green pepper, some vegetal notes. There's a slight, like, tropical flavor as well, almost like a unripe pineapple. And that proof shows up, but in a good way. It gets a little bit warm. It doesn't, like, attack you. It just kind of expands your mouth a little bit, and you get this cover of, like, pepper and heat. It's really nice. This one's coming out of Nam. 1109. It's right downtown. Tequila. You get to walk by it every time you're headed into the town to hang out.
[00:02:47] They make fantastic tequila there. And Palador is definitely one of those. If you see this, they got pretty wide distribution. They're. They're in Indiana. I pick it up here all the time. If you see it, pick it up. If you've had Palador drop a comment, let me know what your thoughts are of it. And if you have the still strength, tell me what you think of that as well. I look forward to doing the interview in the future. If you've got any questions about this tequila, hit me up. Know what you're drinking. Thanks for watching. Have a great night.
