Issue link: http://digital.copcomm.com/i/288975
1 18 / the tasting panel / april 2014 CATEGORY REPORT After distillation, much of the tequila is placed in barrels used previously to age such famed whiskeys as Sazerac Rye, George T. Stagg Bourbon and Van Winkle Bourbon. The Expresiones de Corazon Reposado is matured for 11 months in Buffalo Trace bourbon barrels. GEMINI SPIRITS & WINE Gran Dovejo Gran Dovejo is traditionally crafted from single-estate agaves at the Feliciano Vivanco Distillery (NOM 1414) in Jalisco. After harvesting, the agaves are slowly roasted in clay ovens and fermented with Champagne yeast. The fermenting mash is also serenaded with classical music, which is believed to optimize sugar conversion. The Gran Dovejo Reposado is matured for three to six months in charred oak barrels. MENDEZ IMPORTS Luna Nueva This newcomer is crafted at Premium de Jalisco (NOM 1558) in Mazamitla using agaves sourced from both the Lowlands and Highlands. The limited-edition reposado is aged for a minimum of six months in new American and French oak barrels. The amber-hued tequila has an alluring bouquet and a complex finish of orange peel, toasted oak, tobacco, chocolate and cloves. LCG IMPORTERS Suerte Handcrafted in Jalisco by Pedro Hernandez Barba (NOM 1530), Suerte tequilas are made in small batches using single estate agaves and pure spring water from the Highlands. The reposado is aged in American oak for seven to 11 months depending on conditions. It has a generous bouquet and a broad palate of citrus, butter- scotch, dried herbs, and toffee with subtle wisps of toasted oak on the finish. SUERTE TEQUILA Riazul Reposado Riazul Premium 100% Blue Agave Tequila is a 21st- century brand and proud of it. It is a Highland gem made with state of the art equipment at Compañia Tequilera de Arandas (NOM 1460) from mature blue agaves cultivated in the red volcanic soil of the Los Altos Mountains. "Riazul stands out for many reasons, not the least of which is the distinctive terroir of the Jalisco Highlands where Riazul producer Inaki Orozco grows the blue agave," says William A. Terlato, CEO of Riazul importer Terlato Wines. "The terroir incorporates everything from the microclimate and the high mineral content of the soil to the elevation, its geographic aspect and to the water sources on the property—similar to an estate vineyard property." Riazul Premium Reposado is aged for a minimum of nine months in both French oak and charred, American white oak barrels. The tequila has a pale gold hue, a medium-weight body and a wafting clove, gingerbread, vanilla and zesty citrus bouquet. Its entry is spicy warm as it fills the mouth with the flavors of clove, anise, vanilla and caramel. The finish is warm, spicy and thoroughly enjoyable. TERLATO WINES Señor Rio Reposado Here's a tequila that has been carefully nurtured from the ground up. Not a drop is the product of corporate thinking or space-age technology. On the contrary, Señor Rio Reposado was created as a labor of love. It is based on a long-held family recipe and pays tribute to one of the founder's fathers—Señor Rio. The tequila is made at La Cofradia (NOM 1137) in the Lowlands of Jalisco. The agaves used in production are estate grown and baked in clay ovens for 30 hours or more. Fermentation takes place in open tanks and is precipitated by naturally occurring yeast in the air and the fragrant pollen from nearby mango and citrus trees. "Señor Rio Reposado is aged for six months in French oak casks, which is largely responsible for its layered characteristics," note Jonathan Gach and Debbie Medina, founders of Señor Rio Tequila. "The whiskey that was in the barrel prior contributes a honey essence, while the volcanic soil in which we mature our agaves adds peppery and spicy notes. It's a bal- anced and complex reposado." www.senorrio.com JALISCO INTERNATIONAL SPIRITS CORRECTION While we're on the topic of agave spirits, we would like to amend the spotlight of El Silencio Premium Mezcal in our March issue. El Silencio Premium Mezcal is an "ensemble" of 100% agave, blended and double-distilled in San Baltazar, Oaxaca. Carefully selected ten- to 12-year old agave espadin, tobasiche and mexicano is the base for this small batch 80-proof joven spirit crafted by Master Mezcalier Pedro Hernández. TP0414_102-132.indd 118 3/21/14 2:53 PM