Issue link: http://digital.copcomm.com/i/376390
90 / the tasting panel / september 2014 90 / the tasting panel / september 2014 CATEGORY REPORT EXCELLIA REPOSADO TEQUILA Excellia Reposado is made like no other. The process starts in the Highlands of Jalisco at La Alteña (NOM 1139), home of Master Distiller Carlos Camarena of El Tesoro fame. After the tequila exits the still, it is put in one of two types of barrels—XO Cognac Limousin oak or grand cru Sauternes wine casks. Each variety of oak has a singular effect on the aging tequila. After nine months, the wood-finished tequilas are blended to obtain the desired flavor profile. According to Audrey Fort, Portfolio Director for importer Domaine Select Wine Estates, Excellia is the melding of two cultures—Mexican and French—and of three terroirs: the Los Altos, Sauternes and Cognac regions. "The young wood of the Sauternes barrels imbues the tequila with sweet and fruity notes, whereas the Cognac casks release elegant rancio notes." When the brand needed a craft cocktail featuring Excellia Reposado, they turned to Sean McClure, Head Bartender at Le Bernardin in New York. His creation—the Los Altos Old Fashioned—is a gustatory delight. "Sean's twist on the iconic Old Fashioned is a cocktail for all tequila lov- ers," says Fort. "The mushroom, toasted wood and floral notes provided by Excellia Reposado marry beautifully with the nutty flavors of the sherry and walnut bitters. People enjoy the sea salt nuances of the sherry and the cigar box and earthy notes of the tequila. It is a rich, complex cocktail that I could sip all night long." DOMAINE SELECT WINE ESTATES KAH BLANCO TEQUILA Its striking presentation may grab your attention, but it's the tequila inside the bottle that will make you come back for more. Ultra-premium Kah pays homage to the Mesoamerican Día de los Muertos (Day of the Dead) tradition. Every bottle of Kah, which means "life" in ancient Mayan, is a work of art inside and out. The range of certified organic tequilas is crafted in the Lowlands of Jalisco at Fábrica de Tequilas Finos (NOM 1472). After harvesting, the estate-grown agaves are shredded, baked in stainless steel autoclaves and fermented in covered tanks using a proprietary strain of yeast. The fermented wash is then twice distilled in a stainless steel pot still and triple filtered. "Kah Blanco is a gem," says veteran mixologist Victoria D'Amato-Moran for Cent'Anni Cocktails. "The tequila has a lightweight body and a lively, white pepper, cinnamon and citrus zest nose. Its long lasting, spicy and herbaceous palate and crisp and spicy warm finish make it tailor-made for use in cocktails." "The Muertos Fresca is a tall, refreshing drink that supports Victoria's claims," says Joe Cannavo, Marketing Director for importer Aveníu Brands. "It's made on a foundation of Kah Blanco, which starts with intense sweet agave notes and is then followed by a peppery punch. This blends well with the sweet and sour flavor of the tamarind, a spice that is often used in cooking to balance sweet dishes. The tangy hibiscus juice provides a nice counterpoint to the spicy finish of the Kah Blanco." AVENÍU BRANDS Muertos Fresca Victoria D'Amato-Moran, Cent'Anni Cocktails ◗ 1½ oz. Kah Blanco Tequila ◗ ½ oz. tamarind paste, fresh or frozen ◗ 1 oz. agave nectar ◗ 1 oz. fresh lime juice ◗ 3 oz. hibiscus juice ◗ Marigold leaves ◗ Lemon wheels ◗ Lime wheels ◗ Combine the tequila, tamarind paste, agave nectar, lime juice and hibiscus juice in an iced mixing glass. Shake contents vigorously and strain into a Collins glass. Garnish with marigold leaves, lemon and lime wheels. ◗ To make hibiscus juice, add 1 cup of hibiscus flowers to 2 cups of hot water. Allow the juice to cool down and strain out the flowers. Los Altos Old Fashioned Sean McClure, Le Bernardin, New York ◗ 2 oz. Excellia Reposado ◗ ¾ oz. Amontillado Sherry ◗ Splash club soda ◗ 1 sugar cube ◗ 2 dashes Fee Brothers Black Walnut Bitters ◗ 2 dashes Angostura Bitters ◗ 1 piece orange twist ◗ 1 piece lemon twist ◗ Place the sugar cube into an Old Fashioned glass and soak it with both bitters and club soda. Muddle the sugar until dissolved. Add a large piece of ice and Excellia Reposado. Add the two twists, making sure to release their essential oils into the cocktail and to rub the entire rim before dropping them into the glass.