Issue link: http://digital.copcomm.com/i/29638
The Heart R GROWING RIAZUL TEQUILA FROM THE GROUND UP by Anthony Head iazul Tequila founder and CEO Iñaki Orozco travels a lot. Though he lives in New York, he’s been making his way to a growing number of liquor stores, restaurants and clubs across the country to get the word out about his premium spirit. In February, in between trips to Houston and other Texas cities, he found time to hook up with THE TASTING PANEL in a small, comfortable diner in Columbus, a small, equally comfortable town in southeast Texas. “I was pursuing my MBA at Rice University in Houston when I first truly learned about the American tastes for tequila,” Orozco tells me. “I saw firsthand how Patrón had taken the premium tequila market to new heights.” Orozco was paying such close attention to tequila because in Jalisco, in his native Mexico, his own tequila project was taking shape. About 13 years ago, he first planted blue agave on family land dating back 200 years to the Mexican War of Independence. The history of the land, he says, is exceptionally important to him and his family, but it’s the location that makes all the difference between Riazul and other tequilas. “It’s the juice,” says Orozco. “Our agave was first planted in virgin soils of the Highlands, where there can be extreme temperatures. As a defense mechanism, the agave trig- gers the production of a lot of nectar, making the tequila extremely rich and flavorful.” Before the plants are harvested, that sweet nectar pulls the brix up to around 26 percent. That’s not the whole story, though. Riazul’s produc- tion includes double distillation through both a copper pot still and a tower. “Then, our Master Distiller applies some singular, pre-bottling techniques with filtering and applying oxygen vapors to play with the aromas,” Orozco says. “Our silver has so much agave feel and aroma and taste that we call it an authentic agave experience.” As proud as he is of the Riazul Silver, it’s obvious Orozco’s heart lies with the aged varieties. In fact, the first Riazul was released in 2008, and contrary to some business models, he waited the extra years to debut the Riazul Añejo first. Aged 24 months in medium-char barrels that once held cognac and brandy, the Añejo absorbs vanilla tannins and develops peppery, citrusy notes to complement the full-bodied, fruity agave. On the road: Riazul Tequila founder and CEO Iñaki Orozco in Columbus, TX. “A lot of people called me crazy when we waited and released Riazul Añejo before either the Silver or Reposado. But with this Añejo, we set ourselves apart. We raise the bar,” says Orozco. “Eighty percent of tequila in this country is con- sumed in Margaritas, which is great, and our Silver is fantastic in cocktails. But at the end of the day, I’m here to make a statement about how unique and different aged tequila can be.” And with that, Orozco paid his tab and hit the road again. Riazul is available through Regency Wines. april 201 1 / the tasting panel / 45 of the Matter PHOTO: ANTHONY HEAD