Tag Archives: blanco

Sipping Off The Cuff: Penasco Tequila Plata

Alexander Perez and M.A. “Mike” Morales taste and discuss Penasco Tequila Plata (Blanco). They also discuss why they’ve nominated this tequila for the 2014 Brands of Promise Awards.

We apologize for the sound quality.  We’ve fixed the issue in recording and this is one of the last reviews with poor sound quality.

 

penasco tequila, tequila,

 

 

Visit Penasco Tequila online at TequilaPenasco.com

Follow Tequila Penasco on Facebook here.

Follow Penasco on Twitter here.

 

From their website:

Welcome to the world of Tequila through the vision of Del Bravo Imports.

We are committed to bringing you one of the finest distilled 100% blue agave tequilas on the market.

Tequila Peñasco represents quality, is named for the famed beach town located in the Mexican State of Sonora, on the sea of Cortes. Today, Tequila is one of the fastest growing liquors in the world. The direction of the growth is decidedly upscale. An entire tequila culture is being developed not just in Mexico but all over the world. Enjoyed in many countries, local pubs, neighborhood bars as well as many sophisticated restaurants around the world.

There is a large market of excellent 100% blue agave tequilas available in the range of $20 to $30. A greater quality of tequilas made of 100% blue agave in the $30 to $50 dollar range. Most all tequilas priced under $20 dollars are mass produced for local markets and export and are made from a mix of agave plants.
For the enjoyment of our beloved loyal Tequila drinkers; Tequila Peñasco is enjoyed in the USA in Arizona, Texas and South Carolina, as well as 3 northern states of Mexico, Sonora, Chihuahua and Baja. Let your senses be your guide! DISCOVER THE DIFFERENCE…

 


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Sipping Off The Cuff: Senda Real Silver Tequila

Senda Real Silver Tequila

senda real, tequila, silver, blancoMike Morales and Alex Perez taste a discuss Senda Real Silver and explain why they have nominated it for the 2014 Brands of Promise Awards.

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Tequila Pairing Challenge with Tequila Don Fulano

…At The Patio in San Diego

By Ryan Kelley

 patioTequila pairing dinners are always an adventure. Like fine wine, tequila has a way of inspiring and challenging chefs to marry just the right food to match the myriad and often complex flavors inherent in well-made, artisanal tequila. So when my friend Tequilier Mario Marquez invited me to join him and renowned chef Andrew Spurgin to judge a tequila pairing competition between both locations of The Patio in San Diego, I was all in.don_fulano_bottles2

Chefs at each of the restaurant’s two locations were given the challenge to prepare a five-course dinner with the five different expressions of Don Fulano tequila.

Day 1: The Patio on Lamont

Day1_Restaurant

 

In a large yet cozy room at The Patio’s Pacific Beach location on Lamont Street, General Manager Chris Simmons welcomed tasters and the judging panel and then introduced Chef de Cuisine Andre Fuentes.

As the first course was delivered, Don Fulano Brand Ambassador Sergio Mendoza told guests about Don Fulano—distilled at La Tequileña in the Tequila valley in small batches from 100% estate-grown agave from the highlands of Jalisco.

Day1_Course1Most notable about Chef Fuentes’ menu was that it strayed from the typical Mexican flavors normally paired with tequila.

The first course was a fried green tomato with herb-whipped goat cheese, watermelon and cucumber salad and watercress paired with Don Fulano Suave. The fried green tomato had a tendency to overwhelm the delicate and complex flavors of a blanco, but the watermelon and cucumber brought out the herbal and earthier flavors.

 

Day1_Course2It was a solid start, but then the evening took an unexpected twist.

At most tequila pairing dinners, courses will be paired with a vertical flight of tequila. That is, the first course is paired with blanco, the second with reposado, third with añejo, etc. Instead, Chef Fuentes served his second course, a chilled honeydew soup with pistachio gremolata, snow crab and lemon vinaigrette with Don Fulano añejo, which is a floral yet sweet and intense tequila aged for three years in French oak.

Pairing the sweet soup brought out the sweetness of the añejo—fine for a dessert course but a little odd this early in the evening. Interestingly, when I went back to sipping the blanco with this course, I found it to be a much better marriage.

Day1_Course3The highlight of the evening was the third course: fried soft shell crab cooked to perfection with a grilled corn puree, smoked pork belly and cantaloupe relish paired with Don Fulano resposado.

The hearty dish stood up to the well-balanced reposado, which offers a fruity, delicately herbal flavor up front and ends with richer flavors of caramel and maple. The freshness and fruitiness of the relish and corn puree brought out the sweet agave and herbal flavors, while the heartier fried crab opened the palate to the richness from the barrel.

Day1_Course4This was a true winner, and was the highest-scored plate by all three judges.

The fourth course, agave-glazed smoked duck breast paired with Don Fulano 5-year Imperial was unfortunately overpowered by the complex flavors of the extra añejo, but the evening ended on a high note with a watermelon-basil sorbet that brought out the fresh flavor of the sweet, intense Don Fulano Fuerte, a 100-proof blanco.

 

Day 2: The Patio on Goldfinch

Day2_Course1The second evening featured Executive Chef John Medall’s five course menu at The Patio on Goldfinch in the Mission Hills area of San Diego. Medall’s menu offered more traditional Mexican flavors, but was still creative and full of unexpected accents.

The first surprise came with the first course, a simple yet elegant watermelon and jicama salad dressed with agave honey, cilantro, cotija and pine nuts. Fellow judge, Chef Andrew Spurgin, hit it right on the mark when he described the dish as “honest.”

The fresh, flavorful salad complimented notes of grapefruit in the blanco and opened up the herbal aspect of the tequila without an overpowering sweetness.

Day2_Course2This was the first highlight of the evening. It even gave me chills!

The second course, a cantaloupe and mango gazpacho, was tasty but its richness and sweetness overpowered Don Fulano reposado.

The second highlight of the evening, and my favorite dish and pairing across both nights was tequila-braised pork carnitas wrapped in a house made tortilla and topped with salsa verde, served with Mexican rice and spicy pinto beans and paired with Don Fulano añejo.

Day2_Course3It was a robust dish worthy of the bold flavors in the añejo. The flavors of the dish heightened the agave-heavy entry of the añejo and accentuated the wonderful wood notes in the tequila’s finish.

Also notable was that the dish showcased Medall’s philosophy of using even “unusable portions” of his ingredients: watermelon rind leftover from the first course was smashed into the tortilla dough to give it a beautiful color and a mild, sweet flavor that added to the complexity of the dish and tequila pairing.

Day2_Course4The third course proved hard to follow, and the fourth course, a Puerto Nuevo-style lobster, came out a bit overcooked—likely due to difficulty choreographing and timing such an ambitious plate for so many guests. It’s pairing with Don Fulano Imperial was rather “ho-hum,” but I found that pairing the Imperial with the course’s side of roasted corn was a surprisingly good marriage of food and tequila, and this helped salvage the course and bump up the score a bit.

The pairing challenge came to a close with a tasty melon granita made from watermelon, cantaloupe and casaba complemented by the 100-proof aromatic and intense Don Fulano Fuerte. It was a solid way to end the night and the 2-day challenge.

And The Winner Is…

When the scores were tallied, the judging panel selected Chef Medall’s menu from The Patio on Goldfinch as the winner.

***

montalvo

 

The Patio on Goldfinch plans to hold another five-course tequila pairing dinner on Tuesday, August 26, 2014 at 5:30p.m. with Tequila Montalvo. For reservations and details, click here or contact the restaurant, located on 4020 Goldfinch St, San Diego, CA 92103, at (619) 501-5090.

 

Day1_GroupShot

Writer Ryan Kelley and friends enjoying all five of Don Fulano Tequila’s offerings.


 

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Announcing the Triumphant Arrival of Tequila Embajador

Embajador Premium Reposado tequila takes Platinum prize from among 403 entries at the prestigious SIP Awards…

sip award, embajador, tequila

st. regis, sip award, embajador(Press release)

Austin, TX–On April 27, 2014, at the luxurious St. Regis Monarch Beach Resort in Dana Point, CA, a 100 member panel of judges voted Embajador Premium Reposado tequila a Platinum prize at the 6th annual SIP AwardsEmbajador Tequila Platinum blanco also received a Silver medal while Embajador Tequila Supreme añejo scored the Bronze.

embajador, tequila, sip award“Winning the Platinum SIP award for our Embajador Premium Reposado expression is truly an honor,” beams Andres Garcia, Regional Sales Manager for the family owned brand.  “We are super excited to be recognized and to be mentioned in this category alongside some of the most respected brands in the industry.”

The family estate and distillery of Tequila Embajador is nestled in Atotonilco, in the highlands of Jalisco, the same region made famous by such legendary producers as Don Julio and Siete Leguas.  Those same values that created these mythic tequilas are the exact ones that drive Embajador to perfection.

embajador, tequila, sip award“We are a family who is motivated and inspired by the idea of crafting superior quality and distinguished Tequila.  Embajador is produced in small batches to focus on the brand’s consistency and quality principles,” states the Embajador website.

“Our family motto has been ‘quality over quantity,'” continues Garcia.  “This is about giving this noble spirit the time honored respect it demands and that we do every step of the way–with honor.”

embajador, tequila, sip awards, agaveTrue to their word, Embajador uses only their own estate grown 100% blue weber agave that is carefully tended for 8-10 years.  Baked in an adobe oven, the piñas are shredded using water from the distillery’s own aquifer, and then fermented from 3-5 days.  After double distillation, the luminous Platinum expression is rested 40 days in stainless steel vats to ensure a complete balance of character.

The SIP Platinum award winning Embajador Premium Reposado is rested for a period of eight months in American and French Oak barrels, while Embajador’s Supreme Añejo is aged with devotion for one year and six months in American and French Oak barrels.

 

 

Mariachi Nuevo Tecalitlan, embajador, sip award, tequilaThe Embajador family is so serious about presenting the soul of Tequila to the rest of the world, and being true ambassadors, that they have partnered with Mariachi Nuevo Tecalitlan, one of the hottest mariachi groups in Mexico.  As they travel globally, these talented mariachis bestow special bottles of Embajador (ambassador, in Spanish) to foreign dignitaries at each Mexican embassy they visit.

“We are building more than just a brand,” explains Garcia.  “We are creating a legacy that is focused on producing quality Tequila.”

Not only is the Platinum SIP award winning Embajador reposado fast becoming a favorite with mixologists, but all of the expressions are cocktail ready.  Embajador tequila signature cocktails are featured prominently on the brand’s website and correspond to the level of the consumers’ experience in crafting cocktails at home.

Have fun concocting poppers, lucious margaritas, and even Fluffy’s Chock-lit-D’lite, a whimsical drink inspired and dedicated to popular Latino stand-up comic, Gabriel “Fluffy” Iglesias, himself a fan of Embajador tequila.

fluffy, tequila, chocolate, embajador“The Embajador Tequila family, along with everyone involved, felt a high degree of honor, accomplishment and excitement because each person’s hard work and vision in producing a quality juice came to be recognized at the SIP awards,” admits Garcia.

“After all,” he concludes, “Tequila is Mexico and we are proud to be one of its Ambassadors.”

***

Distributors/Vendors:  Contact Andres Garcia, Regional Sales Manager, to discuss the benefits of adding SIP award winning Embajador Tequila to your portfolio at andres@embajadortequila.com.  More details on Embajador Tequila on their website here.  To learn more about the SIP awards, click here.  Spirits Writers:  For an in-depth interview with Andres Garcia, dial 469-216-0567.  Hurry–slots are filling up fast!

 

 

 

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Quinceaneras are for Divas: Diva Tequila Cupcakes

diva tequila, silver, blanco, citrus, penasco

We’re expecting the gentlemen from Del Bravo for a visit on Monday so I’m doing a little preparation in the kitchen today.

Whenever we’re contacted by brand owners who will be coming through San Antonio, we like to invite them to the Tequila Aficionado Headquarters for drinks and a chat.  We like to film a great deal of the chatting part which you’ll soon see in several articles coming up from Mike Morales.  Since I love to pair and prepare foods with tequilas and mezcals, I usually make a little something so we don’t send our guests off into the night hungry.  I’m particularly excited about meeting the gentlemen from Del Bravo Tequila, the makers of Penasco and Diva Tequilas. diva

I’ll admit, I’m not a big fan of infused tequilas for the sole reason that nine times out of ten, they are overdone, poorly done, or are just a company’s way of putting sub-par products on a shelf to sell to those women who still think tequila is for shooting.  (Yes, I’ve become a bit of a tequila snob.)  Diva Tequila is one of the very few infusions to pass the sip test here at Tequila Aficionado.

My first reaction upon seeing Diva’s presentation was a very girly “Ooh, what a pretty bottle!”

Let’s face it, the tall, faceted bottle topped with the brilliant-cut diamond style stopper is just plain gorgeous.

The question that followed was a practical one “But how’s the juice?”

Truth be told, I was afraid of being disappointed yet again with the promise of a pretty bottle with no substance to back it up.  So I gave Diva a day and tried the Penasco blanco instead.  After enjoying Penasco, I was prepared to give the Diva my undivided attention the next evening.

diva cupcakesI wasn’t disappointed.

Instead of the usual overdone, sugary sweet concoctions marketed to the female drinker, I found the same crisp, clear blanco that Penasco delivered only this time it had a delightful twist of pink grapefruit.  Not too tart, not too sweet, and still a wonderful sipper!  (Like Goldilocks only with tequila instead of porridge!)
The Del Bravo folks know what they’re doing.  From the Diva Tequila bottle design (which would look lovely placed in a box of long-stemmed roses for Valentine’s Day *hint*) to the juice inside, they’ve done this right.

2014-05-14 13.20.43After a few sips, I knew I had to take this lovely lady into the Tequila Aficionado Test Kitchen.  I could see pairing her with brunch items, desserts, salads and so much more.  Yes, this is the guest you must invite to your girls’ night in or ladies’ brunch.

My first project was to tweak a Strawberry Margarita Cupcake recipe I’d found on Pinterest.  It was a hit!

Here’s the original recipe:

Strawberry Margarita Cupcakes
  • 1 box dry white cake mix
  • 2 .30 oz dry sugar free strawberry jello mix
  • ¾ cup bottled strawberry margarita mix
  • ⅓ cup vegetable oil
  • ½ cup tequila
  • 3 eggs

2014-05-14 13.33.432014-05-14 13.34.45Here’s my version:

Diva Margarita Cupcakes

  • 1 box Pillsbury Sugar Free Yellow cake mix
  • 2 .30 oz dry sugar free orango jello mix
  • ¾ cup JLP (Ready to Drink) Golden Lime Margarita
  • ⅓ cup coconut oil
  • ½ cup Diva Tequila
  • 3 eggs

I prefer to cook sugar free since I have sugar issues and, nobody trusts a cook who doesn’t eat her own creations!

The orange jello was the perfect complement to the pink grapefruit in Diva.

The JLP Golden Lime Margarita was a no-brainer.  I absolutely love these margaritas and knew it would be excellent in this citrus dream.

I thought coconut oil might give the cupcakes just a pinch of tropical flavor to set off all the citrus and I was right.

2014-05-14 14.54.17This recipe yielded 18 cupcakes. 

When it came time to top off little darlings, I wished I had created tiny white chocolate crowns.  As it turns out, they didn’t need anything so glamorous as all that.  Instead of the Tequila Cream Cheese Frosting, I used the Pillsbury Sugar Free frosting and added a tablespoon of Diva.  It worked out great!  Then I topped each cupcake with a single chocolate pearl.

We enjoyed them for a very long time!

2014-05-14 21.25.38Tequila Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 2½ cups powdered sugar
  • 2 tbsp Tequila
  • 1 tbsp lime juice
  • zest from 1 lime
  • optional-white sparkling sugar

2014-05-14 14.24.20
Of course, if you don’t feel like going through the hassle of baking, Diva Tequila pairs just as well with dark chocolate covered strawberries!

No matter how you enjoy Diva Tequila, you WILL enjoy it.

Salud!

 

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