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El Consuelo Organic Anejo Tequila Review [Transcript]

January 2, 2019July 29, 2017 by Lisa Pietsch

Watch the original Sipping Off the Cuff | El Consuelo Tequila Anejo video here

MIKE: Hi, I´m Mike Morales, you´re watching Sipping Off the Cuff! On www.TequilaAficionado.com part of Tequila Aficionado Media. That gentleman right there, his name is…

RICK: Rick Levy in San Diego.

MIKE: I´m in San Antonio. And Rick, we have enjoyed just a slice of heaven, a slice of the highlands heaven with El Consuelo, previously a Brand of Promise winner, in the blanco category last year.

RICK: It´s a blanco, it was a winner.

MIKE: Yep, it was a winner. It is organic and kosher so it was entered into the organic slash kosher category and won a gold medal. And unbeknownst to us, they have a repo and an anejo. The information – because the information they sent us doesn´t say anything pertinent, you know, except the price points. But um, so they sent these to us that were entered – or that are being entered into the 2017 Brands of Promise category or awards, but we´re going to…

RICK: We just reviewed the reposado.

MIKE: Right.

RICK: So check out the video maybe over here or over here.

MIKE: Right, somewhere over there. Wherever the button says, you know, or down below. But tonight, we´re doing the anejo. What do we know about the anejo? We know, number one, that they´re using cognac* barrels, right?

RICK: Cognac* barrels. 12 months.

MIKE: 12 months in cognac* barrels.

*Editor’s Note: Previous point of sale material was incorrect. El Consuelo is NOT aged in cognac barrels. El Consuelo is aged in Jack Daniels’ barrels.

RICK: Yeah.

MIKE: Do I see bubbles?

RICK: So that´s the, that´s the minimum for an anejo, right?

MIKE: I think so, yes. I´m just trying to see if there´s any bubbles. There some nice bubbles – It´s hard to tell, you know, with the – we love the hammered look of the bottle.

RICK: Yeah, it is beautiful.

MIKE: And it´s very rustic looking; you can see the graphics on the bottle, very really nice too. Just a really good old-world feel to it.

RICK: Yeah, an authentic artisan feel. We also know that, let´s see, so it´s made at NOM 1570, Altos Cienega Unidos, in Altotonilco. It´s in the highlands. They use a roller mill for extraction, they use – their agave´s are trimmed close, so there´s not much of a green skin left from the penca. They use masonry ovens, and they use open-air fermentation in stainless steel vats using the natural yeasts. And so that is, you know that´s a recipe for perfection right there, I think.

MIKE: Yeah, I was telling Rick previously on a reposado review, that we´ve been in communication with a couple of the folks from this distillery, and the pictures that they have of the feels and the plots, the estates where these agaves come from. They´re gorgeous and they look so peaceful, and beautiful, and inviting. And you know, they´re covered – there´s fruit trees, and there´s shade trees, and it´s just -and it they´re beautifully lined. Actually, it looks like there´s grass in between the rows of the agave, you know, it´s just so –they´re – they almost look ornamental. You´ll have to see some of the pictures, we´ll be rotating some photos in and out…

RICK: Yeah, I can´t wait.

MIKE:, And wait til you see them. They´re – it´s gorgeous! Like I say, the estates look ornamental.

RICK: Yeah.

MIKE: Like they´re there for… like nobody´s going to make tequila out of it, you know what I mean?

[both laughing]

MIKE: They´re just like a garden! Like rose gardens…

RICK: Eden! (laughing)

MIK: And terrariums – it´s beautiful, it´s really gorgeous stuff. So, I´m kind of excited because –

RICK: Well, you know, being organic we know that they put a lot of work into the agaves while they´re growing. You know, they´re going to be tending to them closely, so it makes sense that they would be paying a lot of attention to their grounds and estates. So that´s wonderful.

MIKE: The, from what my understanding is, they use a natural insecticide to keep the bugs off and what it is, it´s jalapeño* juice. Go figure!

RICK: Is it jalapeño* or habanero*? I forget

MIKE: habanero*, habanero*. You´re right.

*Editor’s Note: Previous point of sale material was incorrect. El Consuelo agaves are NOT treated with habanero infused water as an insecticide.

RICK: Yeah.

MIKE: Yeah.

RICK: So it´s hot pepper infused water and you spray on the agaves to keep the bugs away.

MIKE: Yeah. Have you ever grown chiles of your own in your back yard?

RICK: No, I haven´t, I don´t have a green thumb.

MIKE: Well… (laughing)

RICK: (laughing) I have a black thumb, everything dies.

MIKE: When I lived in New Mexico, we used to grow our own green chiles, which are Anneheim chiles and Big Jim´s. And you know, all the other – it was funny I never, I couldn´t – I just didn´t put two and two together from when I grew them the first time. I was like you know, there aren´t ants, there are no bugs, no aphids – nothing likes to mess with a chile, with a chile plant. Which is kind of cool, you know? And now I know why!

(both laughing)

MIKE: So, again, like you said it kind of makes sense that they would use a natural insecticide to keep the bugs away. So there you go. And it does not influence the agave in any way, you´re not – it doesn´t taste like jabanero or anything like that.

RICK: We´ve got the natural cork on the bottle.

MIKE: Yep. Oh, oh wow. Now, I´m using a Glencairn this go around, and I think – what are you using Rick?

RICK: I´m using the Glencairn too.

MIKE: Are you? Ok. Alright. So, you see the color´s a little bit darker, not much. I mean, if you´re not paying attention, or if you´ve got too much of one or the other, you you´ll get confused with the repo and the anejo because the colors are almost the same. This one´s a –

RICK: I don´t know, when I look at the bottles I can see a difference. I can definitely see a difference in the bottom, when you´re looking at large volumes of juice.

MIKE: Well – yeah… Yeah, I´m just, you know, I´m – I should be looking at the labels, because this is a green label and this is a the red label, and you know the repo is red, the anejo´s a green, the blanco I think is a blue, or something like that…anyway. But oh man, I love this.

RICK: Ahh.

MIKE: Holy cow! Oh, oh my gosh.

RICK: Definitely getting more of the barrel in there.

MIKE: Yes, yes.

RICK: Those barrel notes you were picking up on, and repo.

MIKE: In the repo? Yeah, yeah.

RICK: They´re really jumping out here. Not overpowering…

MIKE: No, no no.

RICK: Just, you know, present. Definitely present.

MIKE: There´s – just a heavier layer. There´s just a – more of the covers, you know, if the reposados were sheets, these are the wool blankets.

RICK: (chuckling)

MIKE: I – you know!

RICK: (laughing)

MIKE: Wow, this is really beautiful!

RICK: You know, I can – you know I still, I´m still getting a lot of agave in there.

MIKE: Me too! Me too.

RICK: Which is wonderful.

MIKE: And again, I´m getting it more out of the Glencairn than I did in the Riedel. And I – I´m thinking that that… I think, I think we´re onto something here; that one type of glassware will pull out different types of nuances. So…

RICK: Mmmm.

MIKE: But this one, I´m getting both. Now I understand what you were getting in the reposado. Because the fruit is still there, the fruit of the agave is still there.

RICK: And I´m getting the you know, the citrus and white pepper, and a little bit of apple, maybe not as much.

MIKE: Wow. Oh, that´s just beautiful though. It came right up to meet you, you didn´t have to dig for it, you know.

RICK: And you know, there´s no, nothing… no hints in the aroma of defects, or anything off.

MIKE: No.

RICK: It´s a very…it´s beautiful.

MIKE: I´m going to – I was talking with Rick off camera, I´m going to have to have – I have not done any research on the laws of cognac barrels like how often they can be used, you know, that sort of thing. Before they need to be discarded, in other words before they hit the secondary market for tequila, you know, because this is really – again, Rick, it´s a light touch!

RICK: Yeah, well I hadn´t tasted it yet, and a… you know I´m not getting…

MIKE: No, but there´s just the touch of on the color alone, though, you know.

RICK: Yeah.

MIKE: (sigh) Wow.

RICK: In the reposado I wasn´t picking up a lot of cognac. You know, because personally I don´t care for cognac. And so, you know, I wasn´t really finding notes in there the way you find whiskey or bourbon notes when they use those barrels.

MIKE: I think the only thing we agreed on, in the repo that we were both pulling out, was a chocolate. Like a dark chocolate.

RICK: Yeah.

MIKE: Either bitter or cacao, you know.

RICK: Yeah. Are you getting that here?

MIKE: I´m getting more of a sweeter nose. I´m not, you know, the barrel it´s almost like a balanced, you know… I´m really getting both. And I understand what it is you were getting in the reposado that I couldn´t – I wasn´t getting enough of, from the Riedel in the reposado.

RICK: Yeah, I´m going to agree with you that I´m getting more – the notes are a bit sweeter rather than the kind of bitter chocolate or the citrus.

MIKE: Or leather.

RICK: Yeah.

MIKE: You mentioned leather too that you were, you were getting.

RICK: Yeah, not so much here.

MIKE: No. This is really pleasant. Wow.

RICK: Alright. We going in?

MIKE: I´ve got to dive in. I´ve got to taste it.

[both taking a drink]

MIKE: (growling glottal noises) Mmmm. (chuckling) Oh my god.

RICK: Just leave that right on the pallet.

MIKE: Wow – it was right at the tip! It was like it hit – it just it was so pleasant at the entry and then it just, it didn´t explode like the repo did for me…

RICK: Yeah.

MIKE: It was just a, it was just a beautiful – It was like throwing the blankets over me. It was just so…

RICK: (laughing) Just wrap yourself up in it.

MIKE: Yeah!

RICK: It is, you know it´s – it didn’t burst like the reposado did.

MIKE: Yeah, yeah.

RICK: It was kind of almost like a build to a – almost like a crescendo at the end.

MIKE: Yeah.

RICK: Because at the end, I was getting, you know, the tingling and the pepper.

MIKE: Yeah. This one is – this was more like a coating. It´s like a – it just introduces itself and it gets better and better. It really is literally like, like pulling the covers over you or something. It´s the only way I can describe it, it´s a weird descriptor I know.

(both laughing)

MIKE: But it was so uniform and so, you know, it wasn´t like – sometimes you´ll get, well, you and I will try tequilas where the nose belies the entry, the finish belies the entry, that kind of thing. But this was so well done, it just is just – you know, it´s like –

RICK: Yeah, it´s consistent.

MIKE: It´s like jazz music, you know.

RICK: Yeah, it´s balanced, you know. It – they all play together well.

MIKE: Yeah, exactly. You know, I think the repo was designed to make a statement. I think – I think that´s what they tried to do with the reposado. But with this anejo, this anejo is just it just it´s one you want to linger over. It´s got good structure on the pallet, it really does. And uniform all the way through.

RICK: Yeah. (growling glottal noises) Getting a little bit of a, little bit of a butterscotch central pallet.

MIKE: The retronasal is very sweet on the nose. And I´m getting more – not cacao, I´m getting more cocoa. I´m not getting chocolate so much as I´m getting like a cocoa, which I guess would be a little bit different.

RICK: Hmm.

MIKE: I really…. Wow, I really dig this. This is really a – I don´t even want to use the word smooth because that doesn´t – that´s not –

RICK: Yeah.

MIKE: That´s an old, that thing´s been over used forever, but a lot of people would probably say it´s a smooth anejo. Now that I´ve had like a couple of swallows, the finish begins to linger. It´s got a medium to short finish, if I´m not mistaken. It´s not – I think the repo has a longer finish, for me.

RICK: Yeah, I think so. You know this is, you know this is more of a chill sipper whereas the repo…you know, there´s a bit more excitement in the repo, but this is more of a comfortable blanket you want to slip into and just kind of chill out.

MIKE: Yeah, just you, your kitty cat, rocking chair….

RICK: (laughing)

MIKE: …and the fire. You know this –

RICK: I like the point you made about structure, though. I think that´s a good way to phrase it on this. It has nice structure.

MIKE: Yeah.

RICK: You know, there´s a lot there but it´s not making, you know, the kind of a statement you get with a blanco or a light repo. You know, this is – it´s young for an anejo it´s only 12 months but it´s certainly worthy.

MIKE: Oh, yeah. You know the price point that we found, Rick, was…

RICK: $60.

MIKE: 60 bucks. Would you pay 60 bucks for this?

RICK: Oh, certainly – I´d pay a lot more than that!

(both laughing)

MIKE: For much worse! Right? I, you know…

(laughing)

MIKE: For, for very questionable! I – wow, wow. I – and this is really your night cap. This is the after dinner drink, or the one you drink before you go to bed. This is the one. I´m so –

RICK: It´s a nice way to finish a night.

MIKE: Yeah. This is beautiful, it – again, hey, I don´t know about you man, but as far as I´m concerned, Brand of Promise Nominee in the organic category for the anejo. El Consuelo just rocks ladies and gentlemen.

RICK: You know, and I said this is the reposado, and I´m sure I fawned over it when we reviewed the blanco…

MIKE: (laughing)

RICK: …but, you know, I just really love their attention to the process. You know, they are putting the time in on their agaves, doing all that extra work to keep it organic, which so you know they´re putting that effort into their agaves. And then they´re using the traditional masonry ovens, to caramelize the sugars, and then they´re using the open-air fermentation with the natural yeasts. You know, I just I can´t ask for more than that.

MIKE: No, no.

RICK: You know, part of the process.

MIKE: There you go. I totally agree, organic and kosher as well so, you know. Which to me are – the organic category´s exploding, the kosher category, far as I´m concerned, is highly underserved…

RICK: Mmhmm.

MIKE: Or not as publicized as it should be. But again – what a lovely, lovely spirit. This is, they just did a really great job. If you follow us on Instagram, check it out. We´re going to probably – you´ll be seeing a lot of some photographs that were from El Consuelo. You´ll see those on our Instagram and Facebook, as well. You´ll also be able to follow these guys pretty shortly on all their social media, as well. Well, wait ´til you see –

RICK: Yeah, they´ve been making a big push on their social media lately.

MIKE: Yeah, yeah they have, surprisingly.

(both chuckling)

MIKE: But wait ´til you see the pictures of the field. I kid you not – the first couple that come out, I´ll text you and I´ll go Rick! Look at Instagram you know.

(both laughing)

MIKE: And you´ll go nuts! Because they´re some of the most beautiful, terrain and terroir, and fields and estates. So well cared for, and it shows. It shows, it really does. It shows all the way down to the juice. So…can´t say much more. That´s our take on El Consuelo organic, the anejo. Brand of Promise, again, Nominee for this year, 2017. I´m Mike Morales here in San Antonio.

RICK: Rick Levy in San Diego.

MIKE: Don´t forget to subscribe to the Tequila Aficionado channel on Youtube, and whatever other videos that come across…

RICK: (laughing)

MIKE: Between, you know, either around Rick or me. Click on those. Tell us what you think, if you´ve had El Consuelo, if you haven´t…

RICK: Get it. (laughing)

MIKE: Get it. This is a definite – you´ve got to have this in your library. Especially at night time right now on those chilly evenings, you want to have some anejo. Let me tell you. And, like we always say here at Tequila Aficionado, tomar sabiamente (drink wisely).

~~~~~~~~~~

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El Consuelo Reposado Tequila Review [Transcript]

January 5, 2019June 18, 2017 by Lisa Pietsch

Watch the full video review.

MIKE: Hi, I´m MIKE Morales. You are watching Sipping Off the Cuff on Tequila Aficionado dot com, part of Tequila Aficionado Media. I´m here in San Antonio, that gentleman out there is…

RICK: RICK Levy in San Diego.

MIKE: And RICK, tonight we have the complete set of a beautiful organic tequila that we fell all over ourselves… It was a Brand of Promise winner.

RICK: For 2016, organic blanco winner.

MIKE: Yes, you have the blanco.

RICK: El Consuelo.

MIKE: Tonight we are doing the reposado.

RICK: Reposado.

MIKE: We didn´t even know that they had the varietals. We didn´t know that there was more. So when they sent us….

RICK: What a lovely surprise, to find more elaborations.

MIKE: Well, we when they sent us the rest of it, it was after our cutoff for 2016, so obviously these are their entries for 2017. By the way, our organic category is looking very, very interesting this year.

RICK: The category is taking off this year, isn´t it?

MIKE: Yeah, you know, and there´s more coming. There –

RICK: It´s a wonderful development.

MIKE: Yeah, considering the state of agave at this point, in 2016, being that there´s a shortage. It´s nice to know that places – brands like Consuelo are estate-grown and bottled and I believe we have just made contact with a couple of people involved with the distillery, and it´s very much the co-op that you and I were talking about when we talked about the blanco.

RICK: When we took the blanco.

MIKE: in 2016. So –

RICK: Yeah, in Atotonilco.

MIKE: Yes.

RICK: They seem to be very committed to their production process.

MIKE: Oh, you should see the pictures, RICK. You should see the estate pictures – oh, oh, oh my god! They´re beautiful. They´re so, you know, they´re surrounded by fruit trees and it just looks peaceful. I just want to go lay down in the field, you know?

RICK: Yeah.

MIKE: It´s that beautiful.

RICK: Well, I just know that I get excited whenever we have – especially when we have an organic tequila, it´s wonderful, because you know that they put a lot of work into how they care for it, you know, for those 7-10 years while it´s growing. But also, I just love it when we have tequila that has used open air fermentation, and has used masonry ovens for containers.

MIKE: Well that and the fact that when – I had to pull out the old POS material from last year to catch up, and I had forgotten that they use a proprietary yeast; the cultures come from their own agave, which is very similar to what Carlos Camarena does. I´m sure that´s what Felipe Camarena does also. So it´s very much a –

RICK: Yeah, well, Felipe – I believe when I was talking to Felipe last, he said they use a combination of natural yeasts and then something that´s been more cultured.

MIKE: Oh, yeah. When I spoke to – when I met Carlos Camarena it was just cultures from their own agave is what – course that was the first time I met him, things may have changed at this point, but… especially for el Tesoro because at the time that was not – Tapatío, that was the secondary line. So when I met him originally, it was all about El Tesoro de don Felipe. But regardless, I think that you know, acquiring yeast cultures from their own plants – I think it´s a safer bet, you know what I mean? Everything is going to –

RICK: Well, I think it just shows that they´re not trying to hurry the process at all.

MIKE: Right.

RICK: Because when they´re using those naturals from their agaves, you know the ones from their own environment, then you know it might take a little bit longer to get through the fermentation process. And if they´re adding in some champagne yeast, or something like that, something that´s been more developed, something like that is going to be designed to make the fermentation process maybe more efficient. But, you know, when they´re using just the natural yeasts from their environment, it is really true to the terroir, right?

MIKE: Exactly, exactly. Because the champagne yeast will actually change I think the flavor profile slightly.

RICK: Oh, of course.

MIKE: And I think that that´s –

RICK: You know, the bacteria is going to produce different compounds that are going to behave differently in the distillation process.

MIKE: Well and that´s, and I think we were talking about champagne yeast, we were talking about NOM 1414, which is well, that´s a trademark, as well as the Mozart Method. You know, when they manufactured tequilas at that location.

RICK: Well, and we know they don´t rush the process there. (laughing)

MIKE: No, uh uh. (laughing) And well, if you´re going to play Mozart, what the heck, right?

RICK: Yeah.

MIKE: But again, I can´t wait. Let´s delve into it. What do we know about this repo? Because I think the initial information wasn´t, it wasn´t in the POS but I think the website.

RICK: Well, from the blanco, from the blanco we know that of course, this is a – it´s from the highlands. Highlands agave.

MIKE: Right.

RICK: Made at NOM 1570, Altos Cienega Unidos in Atotonilco. The agaves are organic kosher.

MIKE: Cork!

RICK: Yeah. They do their crushing using a roller mill, fermentation in steel vats, open air. Let´s see, their agaves they trim close, so there´s not going to be much of that green penca skin left on there. Masonry ovens, 40% alcohol by volume, so that´s the process on the blanco. Then with the repo, they age in single barrel cognac barrels [Editor’s note: Previous point of sale material was incorrect. El Consuelo tequila is aged in used Jack Daniel’s Tennessee Whiskey barrels] and so you know, each batch I guess, it comes from a single barrel. And it is aged, the repo is aged for 6 months.

MIKE: Yeah it´s very light in color, surprisingly light in color. But for 6 months, you know, and cognac is – there´s a distinct flavor profile with a cognac so, you know.

RICK: Yeah, it´s not going to be what you get from a bourbon barrel or a whiskey barrel. It´s going to have a different profile.

MIKE: And I´m using a Riedel glass tonight so we…

RICK: I´ve got the Glencairn.

MIKE: Yeah, you´ve got the Glencairn.

RICK: I think I´m a convert now to the Glencairn.

MIKE: Well, I tell you what – we´ve got something special coming up here shortly. We´re experimenting new glassware specifically for tequila and mezcal, and you´ll see that with RICK and myself on Sipping Off the Cuff here. Hopefully in the next few weeks. You´ll notice because the glasses will be different. And we´re going to put them to our gauntlet here. You know, and probably not to replace glassware, but something just to add to your toolkit, you know?

RICK: Definitely.

MIKE: Well, the colors beautiful. Nice legs and tears.

RICK: Yeah, it´s a light touch on the color.

MIKE: Oh my.

RICK: So I´m getting some fresh agave in there. It´s definitely pepper, maybe more of a white pepper?

MIKE: A little bit. And there´s, you know, it´s a cognac barrel so you will get a little bit of a layered wood on it. But it´s still very reminiscent of the blanco.

RICK: Yeah, not a lot. Like maybe you getting maybe like a little bit of leather?

MIKE: Yeah, well, you know the cognac –

RICK: That would be like a wood note.

MIKE: The tequila´s I´ve had aged in cognac barrels are typically darker than this. And they´re typically, the ones I´ve had are anejos. So there´s a distinct smell and it´s usually…yeah, you´re right it´s like leather or tobacco; you get more of a punchy kind of you know. It´s not the sweet oak and it´s not the bourbon where it´s dry. This is really a bit of a different…

RICK: Well, it´s a light touch. You know, I´ve poured a bit of the blanco here as well, to compare.

MIKE: You –

RICK: You know, it´s a light touch on the barrel; you know, maybe the barrels were chipped out, or light char, or…

MIKE: Yeah, we don´t know much about those barrels, except that it says cognac. So they obviously use cognac barrels. We don´t know how old they are…

RICK: And you know, it´s only – it´s only in there 6 months, so it´s not like they´re pushing the age on the repo.

MIKE: No, and you can tell that It´s in there just enough to soften the edges but not enough to influence too much of the flavor profile.

RICK: Yeah, I think that´s what´s happening.

MIKE: Well, I love the nose, it´s –

RICK: Yeah. I get a little bit of barrel spice, a little bit of leather. But, you know, I´m still getting that you know that kind of green apple and citrus notes that we got in the blanco.

MIKE: It´s pretty, it´s pretty pretty.

(both drinking)

MIKE: (growling gurgle noises) Mmm. Mmm.

RICK: Oh, well that´s a beautiful entry.

MIKE: Oh wow. And that pepper explodes right in my mouth.

RICK: Yeah.

MIKE: Just like it did before. and then on the back end on the finish.

RICK: Yep.

MIKE: Wow, nice finish on this one.

RICK: It´s nice.

MIKE: Oh, whoa!

RICK: I think –

MIKE: But see, that to me, is the cognac. To me that finish is a little bit of the cognac influence.

RICK: Yeah?

MIKE: Yeah, I think so. The retronasal´s beautiful though.

RICK: Well, it is – you know that is gorgeous. And you know this? If I were to pour this, you know when I pour this again, I´ll probably pour it in a Riedel.

MIKE: When we do the reposado after we´re through with the repo, when we do the anejo, I´m going to pull out my Glencairn because I just want to play with the anejos typically to see what the darker spirits are like in a Glencairn. And especially in this one.

RICK: Exactly.

MIKE: I don´t have any qualms about this. This thing – you know what I like about this?

RICK: Oh, there´s absolutely no defects in this, at all.

MIKE: No, no.

RICK: There´s no, nothing off, it is beautiful, you know, so it´s just a matter of matching the profile to you. And I think this is certainly a profile I would recommend highly.

MIKE: Now, RICK, maybe you´ll agree with me. Do you think this reposado, for as light as it is, it´s actually bold. This is a bold reposado. I´m really surprised that the flavor profile has this much punch because it doesn´t you know it looks – the looks are deceiving.

RICK: Yea.

MIKE: It looks like they´re not in there long enough to give any kind of a super influence, but it´s really – The explosion of the pepper and then the finish, are bolder. In my opinion, that´s the way it feels. It feels –

RICK: Really?

MIKE: Yeah. It´s not as aggressive on the intake, so much as on the finish for me. And you know, that´s just me. Maybe I´m reading too much into it.

RICK: Well I think their blanco is a work of art. So to be able to still have so much of that in the repo is fantastic.

MIKE: Mmmhmm.

RICK: And so, I´m still getting a lot of the blanco here, which is a great, and then you know the – The wood is rounding it out a little, it´s rounding out that blanco a little bit.

MIKE: Mmmhmm.

RICK: And it is adding, you know, those barrel aspects. So we´re getting some barrel spice, and we´re getting a little bit of leather on the nose. The fruit…

MIKE: You know, it´s like a bitter chocolate.

RICK: Really?

MIKE: Yeah, but on the flavor.

RICK: Oh yeah, yeah. I´m picking that up.

MIKE: On the pallet.

RICK: Oh, on the pallet?

MIKE: Yeah, on the pallet. Not as –

RICK: I was thinking maybe I was getting like a you know, some dark chocolate on the nose.

MIKE: Right.

RICK: Maybe just a…

MIKE: Dark chocolate, bitter chocolate.

RICK: A bit more acidic than –

MIKE: We´re in the same neighborhood (laughing)

RICK: Yeah.

MIKE: It´s that over 65% cacao, you know, I don´t know. (laughing)

RICK: Hmm.

MIKE: It´s not sweet, but it´s a dark chocolate is where I´ll go. Let´s just say that.

RICK: Yeah. The things that – I guess what I – the side of the profile I´m drawn to, is the side that is – you know, you´re picking up on a lot of the wood aspects in the profile, and really enjoying that. What I find I´m still really enjoying is the agave side of the profile. You know, still enjoying that apple, and citrus, and you know I think the fruit in this you know in the repo it feels a bit softer like at some tree fruit rather than like full-on citrus.

MIKE: Right, right, this is really gorgeous.

RICK: But I can totally see what you´re saying with the wood as well.

MIKE: It´s neat how we´re gravitating toward what has – what is drawing us. And it could be the glassware.

RICK: It could be.

MIKE: It could be the glasses are influencing which aromas and flavors we´re drawing from it. Which is the beautiful part about having more than one tool in your toolkit, so…

RICK: Yeah, I know with the – the Glencairn seems to magnify the aromas for me.

MIKE: Yes.

RICK: And I´m just really enjoying that on this because, because there´s fun stuff to explore here. And you know, there´s nothing off putting even low in the background. This is just beautiful.

MIKE: So nicely done, what do you think? Another Brand of Promise?

RICK: Oh, absolutely.

MIKE: Of course! Brand of Promise in the reposado category and this is the organic category, of course. El Consuelo, beautifully done. In fact, I should pull this one out here. That´s the one I´m using. Here! The repo.

RICK: Well, no, that´s the blanco you just had.

MIKE: Well, that´s – here it is.

RICK: (laughing)

MIKE: I´ve got all three of them! You know, I don´t care! I´ve bought them all, you know!

RICK: (laughing) Well, we haven´t gotten to the anejo yet.

MIKE: No, we haven´t.

RICK: We need to research.

MIKE: We haven´t, but we will. Yeah, I pulled the blanco one down, because I have it up on the shelf. I didn´t want to finish it because I knew we were going to do these two later on.

RICK: You need to have reference here.

MIKE: Yeah, this was so well done, though.

RICK: Yeah it is.

MIKE: And again, very light but I would say if, depending on your glassware, whichever glass you´re using, be prepared that one glass may influence whatever nuances you´re getting. In my case, with the Riedel, I was getting more of the wood as opposed to – and you with the Glencairn you were still getting a lot of that fresh blanco that we loved, and that we fell in love with. So…Kudos to these guys. Just another beautiful, beautiful tequila. In the reposado organic category. That´s our take on El Consuelo –

RICK: Wait! What about the… the MSRP on this is $55?

MIKE: Yeah, I think so.

RICK: And you know, I think that is a fair price for it.

MIKE: I do too. I think so too. It´s not one that I would probably mix in a cocktail, especially not at that price. But you don´t have to. You really don´t have to. This is one of these that you really want to spend time with; it´s a true sipping tequila.

RICK: There´s nothing in this that you want to hide.

MIKE: No, not at all. Nuh uh. You don´t even want to float this on anything (laughing). So.. but again, that´s our take on El Consuelo. I´m MIKE Morales here in San Antonio.

RICK: RICK Levy in San Diego.

MIKE: As always watch – subscribe to the Youtube channel, down below, you´ll see either around RICK´s face or my face you´ll see some other video suggestions, but whatever you do, press that red button down there. Subscribe – tell us what you think! If you´ve had it before, if you know you´re a big fan of El Consuelo, or you´re a big fan of organic tequilas in general, let us know. Write down, right on the comments. And as we like to say, in Spanish, tomar sabiamente (sip wisely).

El Consuelo Reposado can be purchased online at $46.99 as of this publishing at http://bit.ly/buyelconsuelo