I sat down the other evening to taste Peligroso Cinnamon. I knew Peligroso was good to begin with so I aerated it with the Vinturi Spirit Aerator to allow it to show me what it had. As it happens, Peligroso Cinnamon has all the right stuff. This isn’t some girly bottle of silliness with all sorts of additives. This is 84 proof Peligroso 100% Blue Weber Agave Silver Tequila with 100% natural cinnamon extract.
From its rich golden color to its sweet nose of natural cinnamon, we were pleased with the pour. I found the nose somewhat reminiscent of the Big Red gum I remember chewing as a child. Like De La Tierre Maple Tequila, I was pleasantly surprised by the very natural flavor. It wasn’t an overpowering, over-the-top syrupy infusion but a bright spicy beverage with a warm, medium finish.
This is something I’d drink by the fire at the lodge after a day of downhill skiing. If you want something for a liquid dessert that hits the spot without being overly sweet or heavy, this is it. This is a sipper, a mixer, and a great juice to cook with. In fact, it felt so much like dessert to me that I was inspired to use it in an apple crisp.
The Peligroso Cinnamon Apple Crisp made for a deliciously light dessert, not your grandmother’s apple crisp. If you’re looking for a little something sugar free and diet friendly after your holiday ham, give this recipe a try:
Peligroso Cinnamon Apple Crisp
2 Cans Light Apple Pie Filling
1/2 C Cranberries (dried or fresh)
1/4 C Peligroso Cinnamon Tequila
1T + 1t Saigon Cinnamon
1 C Oats
1 C Whole Wheat Flour
1/2 C Butter
1t Baking Soda
1 C Splenda
Empty 2 Cans Light Apple Pie Filling (made with Splenda) into a crock pot. Mix in 1/2 cup cranberries (I used Low Sugar Craisins, but you could easily use fresh), 1/4 cup Peligroso Cinnamon Tequila and 1 teaspoon Saigon Cinnamon.
Top with a mixture of 1 cup oats, 1 cup whole wheat flour,1/2 cup butter, 1 Tablespoon Saigon Cinnamon, 1 teaspoon baking soda and 1 cup Splenda.
Cover and cook on high until the syrup bubbles up from below, then leave on warm for about an hour. Serves eight.
Whether you have it for dessert or breakfast, this is a guilt free recipe made extra tasty with Peligroso Cinnamon Tequila.
One of the benefits of working at Tequila Aficionado is that we’re often privy to tequila scuttlebutt. When I heard whispers that Mary Clemente, boss lady of Jurado Tequila, was working on something with well-travelled celebrity Chef Grant MacPherson, I had to know more.
It isn’t just about the tequila for me. My interest lies in all that is Tequila Culture - the people, history, places, and pairings that make up what our CEO, M.A. “Mike” Morales calls the “Anejo Lifestyle.”
The pairing of exclusive, ultra premium Jurado Tequila with world class Chef Grant MacPherson was news that definitely piqued my interest.
After a bit of Googling, I discovered Chef MacPherson had recently released a book entitled “Word of Mouth,” so I brazenly asked for a review copy. In the publishing industry, handing out PDF versions of advance reading copies (ARCs) for review is commonplace. What I didn’t expect was to receive a signed hardcover copy from Chef MacPherson himself.
Reading Word of Mouth, I realized the passion and care that goes into a well-crafted tequila is the same that goes into a well-crafted meal–both are art forms.
MacPherson considers the terroir of the foods he sources in the same way a Master Distiller considers the source of his or her agave. Whether you’re distilling a fine agave spirit or preparing an herb-crusted rack of lamb, as you’ll find on page 88, the true artist ensures every ingredient is the finest available so that he can create something unlike any other.
Jurado’s tagline is “Let taste be the judge.” Mary Clemente is taking that a step further by enlisting the talents of a top chef who regularly cooks with wine, vodka, and Scotch, and plans to let him innovate epicurean masterpieces with Jurado Tequila.
I would love to be at the chef’s table the evening he premiers that menu!
Word of Mouth is an eclectic compilation that is part resume of the positions MacPherson has held at exclusive resorts, part gratitude for all the mentors and management who have had a part in his career, part who’s-who of the superstar chefs he’s butted heads and knocked elbows with, and part endorsements from the many who have had the pleasure of working with him.
Jurado Tequila will be so exclusive that it will only be available through duty free retail stores in certain countries for those with the means and sophistication to travel internationally. One of Chef MacPherson’s dishes in Word Of Mouth is likely to be just as rare a find.
For those of us who may not have the opportunity to dine at Chef MacPherson’s table, Word of Mouth teases us with some luxurious and artistically presented dishes such as Singapore Chili Crab, Eight-Hour Golden Pineapple, and Maine Lobster Scotch Eggs that only the most brave and adventuresome will attempt to recreate.
I would be remiss if I didn’t mention presentation in my discussion of Word of Mouth. Photographer Bill Milne has supplied each page with a stunning image related to each dish and meal creation.
This is the Anejo Lifestyle at its finest.
Word Of Mouth isn’t just a cookbook, homage, or resume. The entire piece is an opus, packed with stunning images meant to spur discussions of world travel, meals enjoyed, and the friends one meets along the way.
It’s the sort of book we might browse and discuss while enjoying a treasure bottle of tequila with cherished friends. Gratefully, Mary Clemente has persuaded Chef MacPherson to add premium Jurado Tequila to his artist’s palette so he might lend his talents to Tequila Culture and lead the way for other chefs to explore agave spirits and bring them into the mainstream for all to appreciate and enjoy.
Word of Mouth isn’t just a book; it is an experience for the senses, something tequila aficionados worldwide can certainly appreciate.
If you’re wondering what Mary Clemente has up her sleeve, stay tuned. I’ll get it out of her eventually!
The preceding podcast was recorded by Tequila Aficionado’s Founder, Alexander Perez, on March 21, 2006.
Sadly, many brands still persist in the Tequila Girl marketing that Alex mentioned over seven years ago. Some brands believe they’ve evolved and took it a step further with Tequila Boy marketing. I believe the true aficionado finds both of these offensive.
True aficionados don’t buy their tequila based upon how attractive an ad model is. It saddens me that so many brand marketers are stuck in the 1990s and won’t let go of this old advertising paradigm.
When all you put out there is co-ed bimbos doing shots, drinking from red Solo cups, or worse, from the bottle, you’re telling the world you don’t want your brand to be taken seriously. I love a shirtless hunk as much as the next straight woman but don’t try to dazzle me with him while you pour cherry soda and light beer into a blender to hide the taste of your mass produced tequila.
Show me a brand owner, male or female, who is smart, savvy, self assured and passionate about their tequila and I’ll stop what I’m doing to listen.
Alex said “Tequila companies need to rethink their marketing tactics” and they still do. The big boys are still marketing their swill with expensive distractions, but the little guys…we love the little guys here at Tequila Aficionado. The little guys are slowly changing the tequila marketing landscape.
People like Alex Viecco at Montalvo who is also involved in programs to create biofuels from tequila production waste products; people like Sergio Olmos of Nuestro Orgullo who take up the banner for a family business and knock themselves out trying to create the best product possible, not for the money, but for family pride and love of agave spirits; people like Laurence Spiewak and Lance Sokol of Suerte who put thought and meaning into a logo rather than attempting to dazzle us with tits and ass.
Yes, there are still small brands that believe they can grow by emulating the big brands with sponsored DJs, rock bands, edgy artists, and girls with great plastic surgeons but they rarely make it past that crucial five-year threshold. Superficiality attracts superficiality. When your marketing involves pretty girls in club attire giving shots to partygoers who will quickly forget what they drank, then you must realize that your tequila will last only about as long as their buzz does.
I think we’re on the cusp of something, though. It makes me very happy to see tequila brands that are finally letting the tequila do the talking.
As brands take themselves and their products more seriously, so too does the consumer. People like Mary Clemente of JuradoTequila are partnering with great chefs like Grant MacPherson. Pairing dinners are becoming popular ways to market good tequilas and I hope they’ll soon take the place of trays of shot glasses.
People are beginning to appreciate what great tequila and tequila culture can bring to their lifestyle through books by authors like Lucinda Hutson. Lucinda was well ahead of her time when she first began this journey, but perhaps tequila drinkers have grown up enough to become aficionados and truly appreciate the treasures she pens.
We welcome these changes at Tequila Aficionado. Alex’s vision was that Tequila Aficionado become a resource for all things agave including mezcal, sotol and other agave spirits. He wanted to interview people in the industry, people with a passion for fine tequilas, people breaking the old paradigms. He wanted to provide honest discussions about the merits of particular spirits over tastings, not just a simple “thumbs up” or “thumbs down.” He envisioned an online resource that would bring depth to tequila culture. He hoped to create in a magazine what a master distiller creates in a small batch, something that pleases the senses, enhances, informs, and provides the perfect finish that brings you back time and time again.
Something was missing in the mix all these years, but we believe we’ve finally found the right combination to bring that dream to fruition.
We have new Sipping off the Cuff episodes airing every week so you can taste along with us; bloopers and outtakes so you can laugh with us; Founder’s Features that are interviews and articles of significance to tequila history; Portraits in Tequila taking you beyond the label to see the story of the people behind the tequila; reviews of books on all aspects of tequila from dirt to drink and beyond; reviews on tequila related products like glassware and the foods, treats and cigars that can be paired with tequilas; articles on agave related industries; features on distilleries; and reviews of hotels and restaurants in Mexico’s tequila region.
We will always have a focus on the finished tequila product, but we’re deeper than that. We’re no longer focusing simply on the finished tequila; we’re expanding to encompass all of tequila culture because, after all, it isn’t about just a quick shot –
It’s about the whole experience.
We look forward to sharing that experience with you.
At first glance, this little, hollowed out lime stuffed with an airy, white sorbet and topped with the stem end of the lime seems like a very insignificant morsel. One might be tempted to let something so small go unnoticed but, I’m here to tell you, do not pass on the LimaRita Tequila Lime Sorbet.
Paul Cantatore, the creator of LimaRita, must have been divinely inspired when he put this idea together.
Just out of the freezer. Even the spoon is smiling!
Give it a moment when you take it out of the freezer. Give it a second moment to admire it. This is not your average lime. The longer this sorbet stays frozen in the lime, the more lime essence you taste in it. Yes, like good tequila, this treat ages well.
Speaking of tequila, the spirit of Mexico really is in this creamy citrus delicacy, but I can’t tell you which one. It is a well-kept secret, and there’s only just enough to make the sorbet taste like a carefully and lovingly constructed margarita. There is only enough to influence your taste buds but not nearly enough to influence your judgment. In fact, the tequila content is so minute, it is classified as a non-alcoholic treat.
After you’ve paused to admire this fresh, frosty, margarita inspired delight, you’re ready to try a taste. The combination of the smooth, silky texture and the fresh, bright flavor each chilly spoonful delivers is a sensory celebration.
This sorbet is tart, but not too; sweet, but not syrupy; and has just a hint of saltiness to make the flavor pop. It’s a true tequila-lover’s palate cleanser.
Click on the image to see full size
I can easily see this new product becoming a huge hit as a light dessert after a late dinner, the perfect frozen cocktail-style indulgence for a designated driver, or as a delicious 80-calorie dessert option for the dieter who doesn’t want to go another night watching their friends have fruity, calorie-laden cocktails and empanadas while they’re left to sip water.
I can also see this as something you can serve along with a blanco tequila for sipping. If I were to introduce a girlfriend to sipping tequila, this would be a great accompaniment to ease them into it. Think of each icy spoonful as a delicious chaser after each sip. I guarantee any man trying to move his margarita-loving girlfriend toward sipping tequilas would be well served by presenting her with a LimaRita alongside that snifter.
That sad moment when you realize there’s nothing left but the lime.
The first time I tried the LimaRita Tequila Lime Sorbet, I tasted, I died, and I went to heaven. It has taken me weeks to find the words to describe what a find this is – and I’m a novelist!
Just as a master distiller puts his heart and soul into finely crafted tequila, so too did Paul Cantatore put his heart and soul into this creation. When you taste something this special, you cannot help but admire the artisan.
As of this article’s publication, LimaRita is set to soon be found on the dessert menus of the many Rocco’s Tacos and Tequila Bars in Florida. Rocco’s features authentic Mexican food and over 250 Tequilas, but the LimaRita would be reason enough for a visit!
Find more information on LimaRita Tequila Lime Sorbet online here.
We do not purchase all the spirits we review here. Some we receive from the brand owner, some we receive from the distributor, and some we receive through PR companies. Some spirits we purchase ourselves.