Issue link: http://digital.copcomm.com/i/288975
april 2014 / the tasting panel / 1 17 Avión Reposado The differences between brands of ultra-premium tequila are years in the making. Every decision along the way impacts the finished spirit. Short cuts and half measures ultimately diminish the quality of the tequila and stunt its character. It boils down to this, if you want to create a world-class tequila, you better pay close attention to the details. Such was clearly the case with award-winning Tequila Avión Reposado. It starts with the base of Avión Silver, which was voted Best White Spirit and Best Tasting Tequila at the 2012 San Francisco World Spirits Competition. Avión Reposado is light amber/ straw in color and is matured for six months in charred American white oak barrels. It has a velvety, medium- weight body and a nose laced with the aromas of cherries, dried herbs, cinnamon, pineapple, flora and toasted oak. Avión Reposado has a warm, peppery entry that expands quickly bathing the palate with dry, slightly smoky flavors. The spice and fruit return on the lingering finish. Avión Reposado well illustrates why the expression is so popular. "Our reposado offers the perfect option for consumers looking for an aged, high-quality tequila with great flavor. It's perfect for sipping neat or the rocks," notes Ken Austin, Founder and Chairman of Tequila Avión. "At the same time, our reposado is a perfect next step for a silver drinker wanting to gradu- ate into drinking an aged tequila. The growth of Avión Reposado has also been driven by bartenders and mixologists who use it in cocktails and are educating consumers on its versatility. Given the rich, balanced flavors in Avión Reposado, it is an excellent choice for use in craft cocktails." Tequila Avión's depth of character is a direct result of how it's made. The process begins with hand pick- ing only the mature Avión agave grown at the highest elevations in the rich volcanic soil of the Los Altos region in Jalisco. After harvesting, the agave is brought to the distillery where it is slow roasted for 72 hours in traditional brick ovens to bring out the natural flavors. The Avión agave is pressed to extract the plants' sugar- rich juice, which is then transferred to small tanks and fermented using a proprietary strain of yeast. Prior to being reduced to 80 proof with purified water, Avión is further refined using a process the brand refers to as proprietary ultra-slow filtration, which can take up to ten times longer than with other tequilas. Avión once again proves that attention to detail pays big dividends. PERNOD RICARD USA TP0414_102-132.indd 117 3/21/14 2:53 PM