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.
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.
If you’re wondering what Mary Clemente has up her sleeve, stay tuned. I’ll get it out of her eventually!