Our group met early in the evening in the One & Only Palmilla's herb garden - a quite peaceful locale on the property. The herbs used in the hotel's restaurants are grown here. The aromas of basil, rosemary, mint and thyme waft around the enclosed gathering area with a private bar and lovely covered dining area. The table was set with eight flutes of tequila, some limes, and a few amuse bouche bites. I must admit I was nervous, if not apprehensive about this tasting. My knowledge of tequila, as with many people from the U.S., is "lick the salt, take the shot, and suck the lime." That can still be a part of the experience, but as I found out this liquor is so much more complex than I could ever have imagined. Ernesto, our teacher as well as wine and tequila master, quickly dispelled this extreme simplification of the liquor. The name tequila was adopted from the region in which the drink originated some 200 years ago. Today this region is in the highlands of Jalisco (there are a few other states it can be produced), and it can only be called tequila if it is from these areas. It is through the distillation of the fermented heart of one specific variety of the Blue Agave plant that we get this spirit. Ernesto dispelled the rumor of the tequila worm - which was a gimmick started in the 1940s for low-end Mezcal, another spirit made from a different variety of Agave. Before me sat eight small wine glasses in varying degrees of silver and gold. We start slowly by lightly smelling, then taking a very small sip to prepare the palate. A little bite on a lime can help with the bite that is likely to come with the drink. The first glasses we try are the Silver or Blanco, it is un-aged and bottled immediately after distillation. Blanco is the youngest of the family; it has a bit more of a brashness of youth in its initial taste, but it leaves your palate sweet and clean. Typically, it is had as an aperitif to get you ready for an evening of good food. The next one we try is Oro, or Gold; it is rarely 100% agave and sometimes even food coloring is added. Oro is the party girl of the family, and you can find her behind every bar from Chihuahua to Missoula to Amsterdam. She gets around and is commonly used for margaritas, although the Blanco has the cleanest flavor for mixing. We then moved on to, Reposado, or Rested, tequila aged for a minimum of two months but less than a year in oak barrels. This is the devastatingly handsome older brother of the tequila family. There is a complex sweet taste of butterscotch and vanilla that leaves you wanting to know and taste more. A little bit of lime allows you to explore his darker, smokier side. He is someone you could spend an evening with, but take care as he has a dangerous side. The grandfather of the family is Anejo, or Old; lolaged a minimum of one year to three years in oak barrels, (and Extra/Ultra Anejo, over three years in an oak barrel). It as a bold, rich flavor that takes the Reposado's smokiness to a whole other level. He has been around the block and knows how to please with a deep earthy and, at times, dark chocolate flavor. I learned that tequila doesn't have to be scary or drank quickly. It is a liquor that can be appreciated by taking it slowly, sip by sip. Much like great travel, it is something best taken day by day, experience by experience to fully appreciate where you are and who you are with. Click here to read more about Laura's luxury Mexico tour.
The response from Adventure Life to my first inquiry was prompt and promising. I worked with Jamie Broeckel, Trip Planner, via text, email, and phone calls- always extremely responsive and thorough with information and explaining the process to arrange a private tour for me to Malaysia Borneo. Within about week, the booking was complete and I made decisions because of Jamie's great customer service , friendly manner, and overall competence on behalf of the company's travel expertise. Now I have an itinerary, additional Trip Planner Assistants, several links for vital information for traveling to Maylasia, etc. Still many details for Sept. trip, but now the heavy lifting is done and I can enjoy the rest of the anticipation and research!! Thanks Jamie- you are amazing!!!!
Susan Campo
2 days ago
The trip was not only memorable for the amount of animals we saw but also for the people and accommodations at the two camps where we stayed. Our first guide, BK, was a wealth of information about the animals, landscape and down to the plants and what they were used for. Everyday out was a learning experience with him. All the people at the camps were gracious and the food was excellent.
Our second camp in the Okavanga was just as good as the first as far as the staff, accommodations, food and animals. After our experience at the first camp we amazed that the high quality remained the same. Our guide, G, made sure we were able to enjoy every experience including a rush through the bush to witness a cheetah and an ensuing hunt that he heard over his radio.
In both camps there were enough guides out that if they saw something the other guides were informed which helped in seeing as much as possible. It was also nice that the concessions were large enough that we did not have vehicles following each other throughout the day.
Normally there is always something in a trip of this length that we think could be improved upon but this is the rare case where we cannot think of anything. From the time we left the States to when we returned it was one of the most hassle free vacations we took.
Perhaps emphasizing the use of the laundry facilities at the camps would be useful because of the luggage restrictions would be the only thing I can think of as an improvement to future clients.
Kenneth Dropek
3 days ago
Mary was so pleasant and professional. She made sure all of our questions were answered.