Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 93 ARTÁ AÑEJO TEQUILA Tequila undergoes an amazing transformation when aged in oak. During the warm Mexican days, the staves of the barrel expand, drawing the aging tequila deep into the wood. With the cool of night, the staves contract, forcing the tequila out of the wood. This process is repeated every day for years, during which time the tequila acquires its famed golden/amber appearance and bevy of bakery-fresh flavors. One of the best examples of this magical transformation is Artá Añejo Tequila. The brand is produced at Corporación Ansan (NOM 1360) in the Lowlands of Jalisco. The agaves used in production are grown on a single, family-owned estate. Once at the distillery, the agaves are steam baked in stainless steel autoclaves. The extracted juice is transferred to vats, where it is fermented using a proprietary strain of fruit yeast. The fermented wash is then double-distilled in a stainless steel pot still. The Artá Añejo spends between 18 and 30 months aging in charred bourbon barrels. During its extended stay in wood, the tequila develops a lush body and a bouquet of dark chocolate, caramel and toasted oak. The aromatics are beautifully recreated on the palate, along with the flavors of vanilla, berries, mocha and cinnamon. Its breadth of character is well showcased in a tall libation called the Lost Caballero. The drink is a savory blend of muddled red pepper and cucumbers, along with Artá Añejo, lemon juice and agave nectar, and ginger beer is used to add a splash of effervescence. ARTÁ TEQUILA COMPANY VIDA TEQUILA REPOSADO Behind most artisanal brands of tequila there stands a handful of individuals who comprise the heart and soul of the spirit. Their likeness may not be on the label, their names may not be on the bottle, but rest assured, someone has poured blood, sweat and tears into the brand. Such is the case of John and Lisa Barlow, owners of Vida Tequila. After four years in development, the Barlows launched their tequila in 2007 and haven't looked back since. They chose to make Vida at Tequilera de Arandas (NOM 1460) in the Highlands of Jalisco. While the silver version is bottled directly from the still, the ultra-popular Vida Reposado is aged for six months in charred barrels from Kentucky. "We bake our agaves in brick ovens," says Lisa Barlow. "The extracted juice is fermented, and during the process, we introduce oxygen into the fermenting wash, a practice designed to make the yeast work more efficiently. It also has the effect of giving the tequila a creamier, silkier-textured body." Although best appreciated neat, Vida Reposado is a natural when mixed in a cocktail. A sterling example is the Amarillo Fizz, a specialty by resident mixologist Matt Corbin at the Montage Kapalua Bay Resort in Lahaina, Hawaii. Barlow finds the Maraschino and yellow Chartreuse meld seamlessly with the character of the tequila: "The other ingredients in the drink do a great job balancing the creamy, spicy and citrusy notes in the tequila." VIDA TEQUILA LLC Amarillo Fizz Matt Corbin, Bartender, Montage Kapalua Bay Resort, Lahaina, Hawaii ◗ 2 oz. Vida Reposado Tequila ◗ ½ oz. Luxardo Maraschino Liqueur ◗ ½ oz. yellow Chartreuse ◗ ¼ oz. simple syrup ◗ 1 egg white ◗ 1 oz. lemon juice ◗ Mint sprig ◗ Lemon spiral ◗ Combine Vida Tequila, Maraschino, yellow Chartreuse, simple syrup, egg white and lemon juice in an iced mixing glass. Shake contents vigorously. Strain into an iced Old Fashioned glass. Garnish with a mint sprig, flamed lemon peel and a dusting of powdered sugar. Tequila undergoes an amazing transformation when aged in oak. During the warm Mexican days, the staves of the barrel expand, drawing the aging tequila deep into the wood. With the cool of night, the staves contract, forcing the tequila out of the wood. This process is repeated every day for years, during which time the tequila acquires its famed golden/amber appearance and bevy of bakery-fresh flavors. One of the best examples of this magical transformation is Artá Añejo Tequila. The brand is produced at Corporación Ansan (NOM 1360) in the Lowlands of Jalisco. The agaves used in production are grown on a single, family-owned estate. Once at the distillery, the agaves are steam baked in stainless steel autoclaves. The extracted juice is transferred to vats, where it is fermented using a proprietary strain of fruit yeast. The fermented wash is then double-distilled in a stainless between 18 and 30 months aging in charred During its extended stay in wood, the tequila develops a lush body and a bouquet of dark chocolate, caramel and toasted oak. The aromatics are beautifully recreated on the palate, along with the flavors of vanilla, berries, Lost Caballero ◗ 2 oz. Artá Añejo Tequila ◗ 6–8 cucumber slices ◗ 6–8 red pepper slices ◗ ¾ oz. fresh lemon juice ◗ ¾ oz. agave nectar ◗ 3 dashes Angostora Bitters ◗ Ginger beer ◗ Combine cucumber, red pepper and lemon juice in an empty mixing glass. Muddle contents and add ice. Add Artá Añejo Tequila, agave nectar and bitters. Shake contents vigorously and double strain into a tall, iced Collins glass with a salt and ground chipotle pepper rim. Top with ginger beer. Garnish with cucumber slice and red pepper slice.