| Puerto Vallarta Gold "Voted Best Tequila"
Mexico |
Product Notes:
Pale yellow color with a moderate, pungent attack. Sencillo complexity with moderate agave intensity. Some earthy agave aromas are mixed with smoke, caramel, and bits of pepper. Sweet and full in the mouth. Caramel and earthy agave flavors dominate. The finish is hot with long-lasting flavors of white pepper that turn to caramel.
Voted Best Tequila! In the 1997 Grand Tequila Competition sponsored by the Food & Beverage Journal.
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 About Estate:
Voted Best Tequila! In the 1997 Grand Tequila Competition sponsored by the Food & Beverage Journal. Identified by its golden hue, distilled in kettle stills and aged in American oak for 9 months.
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Food Pairing:
Produced for rock singer Sammy Hagar, Cabo Wabo is an extremely smooth tequila that is perfect in margaritas or straight up with a wedge of lime.
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About Varietal:
Tequila is usually bottled in one of five categories:
* oro ("gold") unaged tequila which is "joven y abogado" (young and adulterated) which means that caramel, fructose, glycerin and wood flavoring can be added to resemble aged tequila * a±ejo ("aged" or "vintage") û aged minimum 1 year but less than 3 years in oak barrels
* maduro ("mature," "ultra-aged," or "vintage") û aged minimum 3 year in oak barrels This is a new category which was established in March 2006, represented on the bottles as "Extra A±ejo".
The aging process changes the color of tequila, but the liquid can sometimes be colored with caramel to show a darker color, indicative of a longer aging process; a±ejos tend to be darker, the reposados slightly less dark, while the platas are not colored at all.[citation needed
It is a common misconception that some tequilas contain a 'worm' in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis that lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. (Note: for more information on how tequila is made, see mezcal.) However this misconception continues, and even with all the effort and marking to represent Tequila as a premium -- similar to the way Cognac is viewed in relation to brandy -- there are some opportunist producers for the shooters and fun market who blur these boundaries
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Recipe:
Long Island Ice Tea
1/2 oz Vodka
1/2 oz Gin
1/2 oz Light Rum
1/2 oz Tequila
1/2 oz Triple sec
Fill With Coke
Lemon Garnish or a Lemon twist.
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