This has a rather strong aroma with an oily vegetal and herbal scent mixed with peppermint, but also some pleasant cooked agave and slightly sweet spices. It smells rich and complex with swirling flavors that aren't excessively sweet. The mint is immediately noticeable on the palate and it arrives with a surprising amount of sweetness. The herbal element remains, and the palate is quite viscous, but it lacks the expected rich bitterness. It's quite smooth with some spicy notes (most notably cinnamon), but only a mild sensation of warmth. The cooked agave emerges, giving this a surprisingly rich (though still quite light) caramel sweetness. It's a tad on the sweet side, but its richness is pleasant and it has a fair amount going on. It's a shame the palate doesn't match the appealing profile of the nose, and the finish is rather brief, but it's still a very good tequila. Despite all that, this surpasses patron Blanco, but it's not quite on the same level as Cabeza. The nose is sweet (light caramel agave) with an earthy bitterness, and distinct mint. There's also a slightly rich scent. The palate is quite viscous with some sharp spices mixed with a soft peppermint. There's a hint of savoriness here that now resembles mushrooms. It's rich and smooth, though not dramatically complex. The mint makes it unique, but it's not exceptionally remarkable. Some subtle complexity gradually appears, though that savoriness can sometimes be a bit intense. It's good, though I wouldn't rank it with Fortaleza Blanco as a solid choice for sipping. When compared to El Jimador Añejo, this is less sweet and more viscous with more of those classic Blanco tequila flavors. It's quite solid with a clear minty character, though it's not clearly superior to the Jimador; I'd place them at a similar level. This has a less harsh flavor that feels more integrated, but it isn't as intensely enjoyable.
Embajador Platinum Tequila
Tequila Blanco Tequila Jalisco No age statement 40% ABV
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About this bottle
Embajador Platinum tequila is produced from 100% agave. The agave plants undergo roasting in traditional ovens and steam baking before being mashed and fermented. Following a double distillation process, the tequila rests in stainless steel tanks for 40 days prior to bottling.
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