The Tasting Panel magazine

September 2013

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HERRADURA d avid Page, Herradura's Field Marketing Manager–Tequilas, Central Division, was very excited to introduce the panel to Herradura's Double Barrel Reposado. "This is probably the most innovative tequila on the market," he said. The tequila is aged for 11 months in white American oak, then transferred to another brand new white oak barrel Morgan Merriman is Head Bartender at La Condesa in Austin. He is pictured for an additional month. "With this technique, you get a much bigger here with David Page, Texas Field tequila with ground spice notes and the Marketing Manager for Brown-Forman. cooked agave flavor. And each barrel is going to be just a bit different than the others," Page said. "And because of that, the Double Barrel is individualized for every single buyer, who carefully selects their own barrel." Morgan Merriman, mixologist at La Condesa in Austin, carefully selected a handful of ingredients to best show off the 80-proof Double Barrel's flavors. "What I get from this reposado is baking spices, some cedar, anise, vanilla and a little tropical fruit. The Roble Doble [Double Oak] is made to really complement the flavors and aromas. This is really nice for the summer, but its warmth makes it a cool-weather cocktail as well." The Roble Doble by Morgan Merriman, mixologist, La Condesa, Austin ◗ 2 oz. Herradura Double Barrel Reposado ◗ ½ oz. of housemade cardamom syrup ◗ ½ oz. fresh lemon juice ◗ ¼ oz. of Saler's Aperitif ◗ 1 dash rhubarb bitters ◗ Place all ingredients in a pint glass with ice and stir for one minute.  Strain into coupe glass and garnish with a lemon peel butterfly. Our Panel's Comments: "The cardamom syrup was a brilliant addition to the base spirit spiciness. Well-balanced with a wonderfully sweet and spiced finish."—Darren Makowsky "The Herradura Double Barrel Reposado itself bursts with flavor of sweet green tea, cedar and tropical fruit. a layer of tart and sweet that was refreshing and lip-smacking." —Meridith May See Y'All Next Time! Tuckered out but happy, the panel is ready come back to Austin! 148  /  the tasting panel  /  september 2013 TP0913_104-156.indd 148 8/22/13 10:33 PM

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