“Most bad,” the host concluded. “If you ask me, something sinister lurks in men who avoid wine, games, the company of lovely women, and dinnertime conversation. Such people are either gravely ill or secretly detest everyone around them.”
― Mikhail Bulgakov, The Master and Margarita
I have identified 72 wines, regions, and experiences thus far that I wish to write about. I have also realized that I will reach my 99 wines with a wink and a nod. How can I possibly narrow it down to just 99 wines?
42. The World!
This article is not about a wine but a spirit. My friend George Harris used to have a wonderful restaurant in the early 2000s located in the Las Vegas Design Center in downtown Las Vegas called Mundo, which in Spanish means “World.” The restaurant was beautiful, and the pan-Latin food was superb. It was one of Iruka’s and my favorite restaurants.
One day, George told me that he was having a special tequila-paired dinner. I do not drink spirits, and neither does Iruka. However, Mom loved the food at Mundo, and we always looked for a reason to take her out. Besides, this would be a unique experience, and I could always order wine with dinner.
The tequila maker, also known as a distiller, explained that tequila is a distilled spirit made from the agave tequilana weber azul, or blue agave, plant found in Mexico. Agave is grown in other parts of the world, but tequila can only be made from the Mexican blue agave. Ninety-nine percent of tequila is made in the town of Tequila in Jalisco, Mexico.
Tequila production is governed by the Denomination of Origin Tequila (DOT) and is recognized as such in more than 40 countries. Tequila must not only be from Tequila, Mexico, but must be produced from a minimum of 51% of the blue agave plant to be called tequila. The remainder, or filler, can be blended with a neutral spirit made from cane sugar juice. This is similar to the designation of origin wines laws in the E.U. I did not know there was a Tequila, Mexico, much less that there were such strict laws for tequila production. This was going to be an interesting evening.
There were only about ten people at the dinner. The tequila maker and the chef had curated each course to pair with a different tequila, similar to what would occur at a wine dinner. I had only tasted tequila in cocktails or blended drinks, such as a margarita. I wouldn’t say I liked the bland taste and burning sensation I had when sipping tequila neat.
The tequila maker described the process of making tequila and poured the first tequila of the evening. Instinctively, I closed my eyes and swirled my glass under my nose, inhaling the nuances of the tequila. I do not recall all the notes that I was able to pick up, but there were unexpected notes of vanilla, toast, and oak. I asked the tequila maker if I detected new American oak and the notes I perceived on the nose. I took my first sip.
The tequila maker asked if I was a wine drinker because the tequila had been aged in New American oak. From that moment on, he took a particular interest in me, and I took a special interest in the tequilas. The chef and the tequila maker had taken the time to expertly pair each course with the different tequila.
We were presented with a full range of tequilas, such as Reposado (aged for two to 12 months in oak barrels), Añejo (aged from one to three years in oak barrels), and extra Añejo (aged at least three years in oak). I picked up other attributes of the tequilas as the evening wore on. These included unexpected aromas such as citrus flavors.
I asked the tequila maker if it was true that they have worms in tequila. He smiled and said no. That is Mezcal, which is very different, although also made from agave, but not blue agave. Hey, I said I do not drink spirits!
I also asked him about some of the popular brands I have seen in the United States, such as Jose Cuervo, Don Julio, and Sauza. He was not a big fan. In fact, he said that most of the better tequilas are not imported into the United States. I have experienced this same issue in wines from other countries. I do not know if it is a specific desire to keep “the good stuff” at home or if the US erects barriers, causing the producers to throw up their hands and say it is simply not worth it.
The evening was winding down, and we finished the paired dessert. I was pleased we went to the dinner, as I learned quite a bit about something I would not have thought I would have liked. The tequila maker said he had one more thing he would like me to try as he reached into his briefcase. He pulled out a bottle of Clase Azul Extra Añejo. I was not familiar with it. The bottle was beautifully hand-painted.
I enjoyed the tequilas we had at dinner, but this was in a class (no pun intended) by itself. Clearly, he had brought me to a different level. He told me he was given a bottle annually as a bonus if he hit his marks. It costs about $7,500.00 a bottle. The nose had notes of citrus, spices, and vanilla. The palate was amazingly smooth, without any edges. There were hints of toasted nuts, caramel, and vanilla. It was as smooth as a Louis XIII cognac. I could have spent the next hour nursing my glass!
I could be a convert to tequila if all tequilas tasted like Clase Azul. Unfortunately, I have long since lost the tequila maker’s card, and I regret having to refer to him as simply the “tequila maker.” I am still not a spirits drinker, but I will be forever grateful that the tequila maker shared the Clase Azul with me that evening. I will always remember it.
Salud!
