This article is kind of annoying. It’s a bunch of people explaining what tequila is supposed to taste like. Apparently aging tequila too long is bad, because you end up tasting the notes of the aging and not tasting the tequila itself.
I mean, maybe. But we went through this with coffee. Back in the 90s and early 2000s, French roast was the thing, so people loved Starbucks. Then at some point the George Howell thing took over: now we’re only supposed to drink lightly roasted coffee, because “all those oils [that you see on the outside of a French-roast bean] ought to be inside the bean.” (For the record, I think Howell’s coffees are great as espresso, because the high-pressure / high-temperature extraction process gets more of the good stuff into the cup. I’ve not yet found a way to make them work well for French-press coffee.) Now maybe we’re in the full-city-roast era.
Whatever. Drink whatever you want to drink. Then there will be people who will tell you that you’re doing it wrong. Maybe you drink Cuervo, and maybe it’s shit. I don’t know; I’m not familiar with tequila. But maybe you’ll develop a real taste for tequila, and you’ll sip it neat, and eventually you’ll gravitate to other tequilas. Maybe some of those will be aged in oak for a long while; maybe others will be on the sweeter side, and will be less oaky.
Eventually you and I will both be dead, and it won’t matter at all whether we drank the “right” kind of tequila or coffee. Drink what you want to drink. Fuck those guys.
(I guess I’m feeling irritable today?)