Issue link: http://digital.copcomm.com/i/17414
Tasted Elevated It may be common knowledge that tequila must be made in Jalisco (or one of Mexico’s other authorized regions) in order to be called tequila; but lesser known is the fact that the best agave is grown at the highest elevations. This stresses the plants’ root systems, which must then reach further down for water and, in the process, absorb more minerals. After two distillations and a proprietary ultra-slow filtration process in which the tequila is filtered ten times longer than is traditional, Avión Silver is ready for the bottle. Avión Reposado and Añejo go through the same process but then are aged in vintage American bourbon barrels for six months and two years respectively. The aging process enhances the nose and “mouthfeel” of the tequila reminiscent of the barrels’ original contents. Where most brands add color, Avión prefers to leave the color natural and varied between its expressions. To taste the three is to be floored by their surprising smoothness. Avión doesn’t burn going down—there’s no bite, no tequila kick in the back of the throat. The aged tequilas have distinct bouquets and flavor profiles of vanilla, cherry, oak and pepper. Avión’s tagline—Taste Elevated—is a nod to the high-elevation soils that produce such flavorful agave. Even the bottle design is smart and decidedly bartender-friendly. Focus on Quality Jenna Fagnan, President of Avión, points out that tequila can be so much more than most people realize. “The true mark of a great tequila is to be an ‘everything’ tequila,” she explains, “one that is great for sipping, shooting and mixing.” What sets the Avión brand apart from the big tequila producers? “We really care about the estate lands and the product, not the hype,” Fagnan says. “Our goal is to be two things: delicious and smooth. Being independent in this business is rough. It has to be about the power of the consumer and the power of the trade.” And vendors are catching on. New Jersey launched in September, and according to Fagnan, more than 700 accounts have since picked up enough Avión to empty the company’s warehouse. Avión’s auspicious debut may trump the need for any big marketing campaigns. “We’re too focused on quality,” Fagnan says. “We just want to spread the word that Avión is real. The key for us is discovery. That’s why places like the Stanton Social are so important.” And where premium tequila is concerned, you don’t need an entourage to discover Avión for yourself. www.tequilaavion.com Social Studies Someone orders French onion soup dumplings. A whole plate comes out and everyone gets to try one. Later, it’s fish tacos. Everyone shares and waits for the next dish to arrive. By the end of the meal everyone is reeling from the fresh homemade donuts with three dipping sauces. This is New York club dining, Stanton Social style. Stanton Social GM Anthony Serignese. But Stanton Social doesn’t just offer dinner by the small plate. The Lower East Side restaurant and lounge is an experience that can be many things to many people. Whatever it is you want to celebrate, Stanton offers a downtown New York environment with sexy décor, great cocktails, an impressive wine list and delicious food. “We’re going into our sixth year here,” says GM Anthony Serignese. “For New York City, that’s really beating the odds. We also get a lot of celebrities coming in; we take good care of them, and they take good care of us. We consider every customer impor- tant, whether they’re spending $30 or $3,000. That’s why we’re still here.” october 2010 / the tasting panel / 61