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The Master standard continued into the higher end of the añejo category, with one top award winner unearthed in the ultra-premium heat. Corralejo 99,000 Horas Añejo was a deserving Master medallist. The Tequila impressed the judges with its “very rich nose”, followed by a “smooth mouthfeel, wonderful complex mature flavours, and a long and elegant finish”. From there, the competition moved onto Flavoured Tequila, where a Gold medal was handed to 1800 Coconut, with its “inviting, fresh coconut” aroma and “agave notes on the finish”.
That concluded the Tequila segment of the competition. The tasting then focused its efforts on the spirit’s up‐and‐coming cousin, mezcal. Creyente Mezcal also joined the Master winners. The expression offered “punchy pepper on the palate, smoke and some agave syrup sweetness. Bold, long and flavoursome,” noted the judges.In the oldest portion of the Tequila category, three ultra‐premium extra añejo Tequilas won a Master medal. First of all, Avión Reserva 44 received the Master award for its “nutty” aroma, and “moreish” flavours of “chocolate, toffee and citrus peel”. We really thought about it and wanted to be different whilst keeping something of tradition. For example, the Blanco bottle is the colour of the agave; it’s also meant to look like ceramics so that a nod to tradition. Our logo is Quetzalcóatl, the Aztec god who agave supposedly came from.
Chambers said: “Quality‐wise, this was a solid tasting. And you’re starting to see one or two producers pushing the boundaries of what can be done.” Traditionally distilled in the Mexican state of Jalisco using the cooked hearts of the Blue Agave plant (Agave Tequilana), Tequila is one of the world's greatest and most unique spirits. Tequila can be either un-aged in the form of Blanco or spend some time in oak. Barrel-aged Tequilas are labelled based on the length of time spent maturing with Reposado being the youngest before Añejo and finally Extra Añejo. Often associated with youthful drinking sessions in shot form, there's much more sophistication in tequila than the average consumer realises. One great reason to barrel age a tequila is to mellow the rough edges that are sometimes left in the spirit after distilling. Reposado should have personality but be easily sippable. The third team consisted of Matt Chambers, co‐founder of the Whisky for Everyone blog and the North London Whisky Club, Evan Prousaefs, bar manager and assistant general manager of Los Mochis restaurant in London’s Notting Hill, and Chris Tanner, bar manager at Milroy’s. Melita Kiely, editor of The Spirits Business, chaired the panel.
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The añejo options in the super‐premium contingent were also impressive – with two reaching the Master standard. Sierra Tequila Antiguo was deemed to be Masterworthy, with its “brilliant nose full of earthy spice, pepper” and “very well integrated oak” that “beautifully supports the spirit”. El Mayor Tequila Añejo also secured the top Master accolade. Smith found “bright agave on the nose, salted caramel notes; great balance of spirit and wood”. Our panel – made up of 10-accredited spirits experts and tequila-loving consumers – put 27 blanco, reposado and anejo tequilas to the test. Each has different characteristics, ranging from the fresh and citrusy (there’s a reason you shot with lime and salt), to the more complex styles that display caramel and oak. Broadly speaking, blanco is for shots, anejo is strictly for sipping (like you would with whisky), and reposado is a good option for either. How we test tequila The qualities of the sweet Weber blue agave are ever-present and the smoothness of the Blanco is very impressive. Suggested Serve This double gold star awarded Tequila Añejo from VIVIR is their Tequila Blanco aged for 18 months in American Oak bourbon casks. The Tequila maintains its Agave routes whilst bringing an amazing palate of smoky oak, burned bananas and chocolate. Fantastic for sipping neat or over ice.
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