There are four types of tequilas

Date: April 30, 2011

Manila Restaurant and Wine Bar discusses Tequila and Rum

None of the dozen or so shoppers who offered opinions seemed to know much about the product.

This doesn’t surprise Phil Bernstein, proprietor of Fine Wine Brokers Inc. in the Logan Square neighborhood. He does not sell any distilled spirits at his store but has spent many years observing the buying habits of the liquor-loving public.

“Once a trend starts, you will see a lot of competition. That’s why the shelves are filled with all sorts of new tequilas,” he says. “There really isn’t a lot of difference in the taste–it’s sort of like vodka–so what is attracting people is what I call the aesthetic of the product: the shape of the bottle, the design of the label. I notice that when people buy wines, they are drawn to the labels or the bottles. The same is true with tequila.”

The most expensive bottle of tequila at Sam’s was a Porfidio anejo in a handblown glass bottle with a small, colorful glass cactus inside. Price: $72.99.

Whatever the shape of the bottle or style of the label, there are four types of tequilas: silver, unaged and bottled within 60 days of distilling; gold, also unaged, with colorings and flavorings added; reposado, aged two months to a year; and anejo, aged for at least a year in oak barrels. Most tequila is produced in central Mexico near Guadalajara, and by Mexican law it must be made from Weber blue agave plants. The heart of the spiky plant, called the pina (pineapple), is steamed and the resulting brew, again by Mexican law, is distilled twice.

Mescal is produced in the mountainous region near Oaxaca. It is made from a different agave plant, the heart of which is baked in a rock pit for three days, then fermented and distilled in a centuries-old technique.

It is widely believed that mescal is stronger than tequila. That is not true. It is widely believed that mescal offers kinder hangovers than other liquors. Who knows? Considered by aficionados to be a more sophisticated and intricate drink than tequila, it is still suffering an image problem.

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How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Source: http://articles.chicagotribune.com/1995-12-29/features/9512290010_1_jose-cuervo-tequila-el-tesoro/2

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For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

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April 30th, 2011 in Learn About Wine, More About Wine