So we hosted a special night at the Club and brought in George to talk to us about tequila—how it’s made, where, and how it differs from our beloved whisky.
Honestly, it changed the way I see tequila tastings. Tequila always took me back to those days when I was building up my tolerance 🫣 and testing the strength of my friendships—because a true friend is the one holding your hair back while you’re throwing up your soul.
Tasting tequila now reminded me of sampling new make—it had that exact profile I remembered: aniseed, grassy, fresh, and spicy.
We tried:
- Blanco
- Reposado
- Cristalino
- Extra Añejo
Plus two cocktails made with the last two:
- One with Aperol, lime, and honey
- The other with liqueur and espresso
We learned about the different categories, fermentation time, distillation, cuts, and aging processes.
My favorite was the Reposado, and many of us thought it had some real whisky-like qualities.
George’s tequila, Enemigo, has a very intense black pepper flavor—really strong. Honestly, it was a bit tough to handle for some.
But the real highlight of the evening for me? My own bottle 💁♀️ that I shared—Deanston 15, finished in tequila casks. Think: apple-flavored Vitamin C syrup with a kick—coming in at 52.5% ABV. Absolutely delicious.