Catch this Agave
The explosion of interest in high-end spirits isn't all flashy ad campaigns and suggestive logos. As with wine, there always seems to be more to learn and production details are, of course, everything. Tequila, in fact, is a spirit which varies wildly in quality. Not all tequilas are 100% Agave and even among those that are, they're not created equally. This summer, Chicago bars and restaurants (including Nacional 27, Adobo Grill and Mini Bar) will begin carrying Gran Centenario's Plata (silver), Reposado (rested) and Anejo (aged) varieties. Gran Centenario has been made by the Gallardo family in Jalisco, Mexico since 1895 and it's unlike your typical Cuervo or Sammy Hagar variety in that it spends some time in French oak barrels or casks. To put it simply, the youthful Plata is a bit more transparent and smooth, while the darker Anejo takes on notes of vanilla and oak via oxidation. Or something like that. Like we said, it's a learning process.