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88 / the tasting panel / september 2014 CATEGORY REPORT ABREOJOS SILVER TEQUILA Abreojos Silver Tequila is a great example of why international spirit competitions are so beneficial. At the 2013 San Francisco World Spirits Competition, this privately owned tequila went head-to-head with the world's most successful brands and walked away with a Double Gold medal and "Best Tequila" honors. "We've gone to great lengths to make our tequila according to time-honored techniques," says brand owner Kirk Agostini. "Our agaves come from the semi-arid Lowlands of Jalisco. We bake them in brick ovens and precipitate fermentation using naturally occurring yeast. The tequila is pot-distilled and bottled straight from the still." Abreojos Silver possesses every characteristic you'd want in a world-class blanco tequila. It has a satiny-textured body and a bouquet laced with citrus, pepper and tropical fruit. Its entry raises nary a trace of heat as it quickly expands, filling the mouth with the flavors of lemon zest, black pepper, cinnamon, baked agave and fresh fruit. The finish is spicy with a hint of smoke. Abreojos is a marvelous tequila to sip neat or with a solitary ice cube; it's also an excellent foundation for a cocktail, such as the El Machete, a specialty at StillWater Spirits & Sounds in Dana Point, California. Says Agostini, "I think the Abreojos works so well in this cocktail because the pineapple juice brings out the citrus notes in the tequila, while the heat of the jalapeño melds with the subtle smokiness of the tequila. It's a simple, yet well-rounded cocktail." ABREOJOS SPIRITS LLC El Machete Edgar Carbajal, StillWater Spirits & Sounds, Dana Point, CA ◗ 1½ oz. Abreojos Silver Tequila ◗ ½ oz. Domaine de Canton Ginger Liqueur ◗ 2–3 jalapeño slices ◗ ½ oz. agave nectar ◗ 3 oz. pineapple juice ◗ Muddle jalapeño slices in an empty mixing glass. Add ice and the remain- ing ingredients. Shake contents vigorously and double-strain into a chilled cocktail glass. BLUE NECTAR REPOSADO TEQUILA There are so many different ways to make tequila that it's improbable any two are the same. Every decision affects the final spirit—and there are scores of decisions to make along the way. This complexity explains how Blue Nectar Reposado Tequila has attained its distinctive character. Brand owner Nikhil Bahadur and his family partnered with Tequila Selecto de Amatitán (NOM 1459) to craft their tequilas. There, the estate-grown Lowland agaves are roasted for up to 12 hours. After the agaves have cooled suf- ficiently, they are shredded, and the extracted juice—along with some of the agave fibers—is transferred to vats where it is fermented using a proprietary strain of yeast. Blue Nectar Reposado is aged for six to eight months in re-charred bourbon barrels procured from some of the best-known American whiskey distillers. Afterwards, a significant proportion of three-year extra añejo tequila is blended into the reposado, which greatly enhances its character and sets it apart from other tequilas. The result is a vivacious 80-proof spirit with alluring aromas and a broad palate. Little wonder Blue Nectar Reposado has found favor with America's mixologists. Matt Orth of Lark on the Park in Dallas is one of those mixolo- gists. He has popular- ized the specialty cocktail, Blue Nectar Smoking Garden. "I love the cooked agave and light caramel notes the Blue Nectar Reposado contributes to the drink. It also really pairs well with the green Chartreuse and Thai chili pepper– infused St-Germain." BLUE NECTAR SPIRITS COMPANY Tequila Selecto de Amatitán (NOM 1459) to craft their tequilas. There, the estate-grown Lowland agaves are roasted for up to 12 - ficiently, they are shredded, and the extracted Blue Nectar Smoking Garden Matt Orth, Lark on the Park, Dallas ◗ 1½ oz. Blue Nectar Reposado Tequila ◗ ¾ oz. Thai chili pepper–infused St-Germain ◗ ½ oz. King's Ginger Liqueur ◗ ½ oz. green Chartreuse ◗ 3 lime wedges ◗ 3 basil leaves ◗ Roasted rosemary ◗ Muddle the lime wedges and basil leaves in an empty mixing glass. Add ice and the remaining ingredients (except for the rosemary). Shake contents vigor- ously and double-strain into a chilled coupe (or cocktail) glass. Garnish with a piece of roasted rosemary. ◗ To prepare the Thai chili pepper–infused St-Germain, steep three pierced chili peppers in a 750-ml. bottle of St-Germain for 36–48 hours. Strain the liqueur though a fine-mesh strainer before use.