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Getting rid of disappointing tequila?

100 Anos blanco - it wasn't super cheap in my state-controlled store, but I tried it in a margarita and couldn't choke it down - the taste is way too round, very little agave notes, not good. Any punches or similar mixings where drowning out a tequila taste wouldn't be a bad thing?

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  1. I always thought margaritas WERE the way to drown out bad tequila :p

    1 Reply
    1. re: twyst

      Actually, Margaritas were invented to keep gringos quiet.

    2. Tequila sunrise? Paloma? Anything that has a lot of mixer in proportion to amount of tequila.

      1. Second the tall-drink idea. Would it be possible to boost the agave flavor with agave syrup?

        Barring that, have a party. Or if you're drinking a lot one night, use it in your third or fourth drink when you won't really be able to tell anyway.

        1. Crème de cassis does a great job of masking the tequila in the El Diablo. As does the ginger beer depending on how flavorful.

          1 1/2 oz Tequila
          3/4 oz Crème de Cassis
          3/4 oz Lime Juice
          Ginger Beer
          Shake all but ginger beer with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer (2-3 oz or so), garnish with a lime wheel, and add straw.


          1. So it's not that it tastes of something bad, but rather that it doesn't taste much of tequila? I find that cachaca has a similar flavor profile to blanco tequila, even though they are made from completely different base ingredients. Perhaps mix 50/50 with cachaca and add lime, sugar, and mint? Call it a MojiDaiquiCaipiri?

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            1 Reply
            1. re: EvergreenDan

              I tried this (sort of)
              3/4 oz cachaca
              3/4 oz reposado tequila (no blanco on hand)
              3/4 oz JWray overproof white rum
              3/4 oz lime
              1/2 oz rich simple (shy)
              2 muddled blackberries
              lots of muddled mint.

              Very nice, although I think the blackberries, as delicious as they were, distracted from the interplay of the three spirits.

            2. Interesting thread. I've been "curating" a fifth of bad Sauza "reposado" mixto for several years, and the ideas so far here are okay but I'm not feeling them so much. I'll probably start using it in batches of Texas red to deglaze the meat.

                1. I am coming to the realization that sauza makes nothing worthwhile. I have read enough reviews to avoid 100 anus, but I did buy a bottle of Hornitos blanco once and it was not good at all. Yesterday I came across the Hornitos anejo on closeout in PA for $18 and decided to give it a try, not good even for the money.

                  Hopefully I will be able to resist the temptation to give tres generaciones a whirl at some point in the future, though I have seen the blanco in the $25 range and have almost caved.

                  5 Replies
                  1. re: ncyankee101

                    Try 100 anos. I also would avoid the first one you referenced - a bit too earthy.

                      1. re: Veggo

                        I don't have a problem with earthy tequilas - Casa Noble crystal is my favorite, and that's about as earthy as they come. I don't remember what I didn't like about the Hornitos blanco, I just remember I found it somewhat harsh and lacking in flavor compared to some cheaper tequilas such as Camarena, Espolon and El Ultimo.

                        The Anejo is actually not terrible, the extra aging (and I suspect some added sugars) have taken away the harshness but it is still lacking in any interesting flavors.

                        1. re: ncyankee101

                          The Camerena I tried out this Winter had very little flavor [albeit was not harsh]. However, I'm OK with Sauza Hornitos Reposado. Is the Blanco you cite the same as Hornitos Plata?

                          1. re: hawkeyeui93

                            I guess thats what they call it - I don't remember thinking it was undrinkable, just bland and at $22 (on sale) not a bargain compared to the cheaper tequilas I mentioned above.

                            Oddly enough, despite universally bad reviews for the plata on tequila.net, two people there mentioned that they liked the reposado.


                    1. You could try infusing your tequila. I've had good luck making a chile infused tequila, and you don't need to use a good tequila to have the end ersult turn out pretty good.

                      To 1 - 750 ml. bottle of tequila add 5-6 dried chile de arbol that have been wipped clean to remove any dirt or debris that might be on them. Let sit in a cool dark place for 3 days. Strain, remove chiles and discard, rebottle the tequila. You can use fewer chiles too, but for that size bottle, don't go below 3 dried chiles and don't let it infuse more than 3 days.

                      You can use it just about anywhere you'd use tequila. It works remarkably well in fruity margaritas, such as guava, strawberry, pineapple. If I have 1/2 a bottle of regular blanco and 1/2 a bottle of the chile infused, I'll combine them into one bottle and use them in regular margaritas; they turn out with just a hint of heat.

                      I infused a bottle of inexpensive reposado yesterday with jamacia (hibiscus) and will be trying it in maggies later on this afternoon. Gorgeous color, not sure yet what the flavor will be like.

                      You can infuse with just about any flavor combo you want to try. Citrus might do pretty well with tequila.