I highly appreciate the thank you.
Your questions are important and they are not simpleton. If they were I
wouldn't of had to look them up.
People think that bartending (making drinks) is a simpletons job. I told
someone right after I moved back to Rhode Island, 2.5 months ago, that I was
not going to go back into electronics, but was going to go to bartending
school to be a bartender. She said that sounds great, but when are you going
to get a real job.
As far as your wife picking the gold, everyone has different tastes. I've
never tried gold tequila, but it is a requested spirit.
I have a number of books on tequila. And it is a highly interesting
succulant. A succulant is not a catus. There are three varieties, blue, green
and ash colored. The Blue is the variety used for true tequila. The whole
plant is harvested for tequila. The Weber Agave varieties do not have worms.
There is a white worm (actually a caterpillar) on the leaves and a red worm in
the roots that is found in another type of succulent used to make mezcal.
There are at least 4 different types that are used in making mezcal. There is
Pulque and many other regional type mezcals that are available in Mexico, but
not in the U.S.. Pulque is very nutricious, but spoils quickly. The strange
thing about succulants is they cross pollinate and create other succulents. I
think there were over 600 different ones last count.
I'm looking through my books and I will have an explanation later on the Anejo
and reposado.