Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 91 LUNA MALVADA PLATA TEQUILA We are all products of our environment, agaves included. These majestic plants are greatly affected by the conditions they're exposed to while growing. Everything from the land's altitude and its soil composition to the amount of sunshine and rainfall the plants receive affect the quality and flavor of their syrupy juice. "From a terroir perspective, Luna Malvada is a groundbreaking, one-of-a-kind tequila," notes Andy Rose, importer and President of Evil Moon Spirits, LLC. "It's the only way to accurately describe a tequila that's not made from agaves grown in the Highlands or Lowlands of Jalisco. Instead, our estate-grown agaves are cultivated in the ancestral growing region near the Colima Foothills of southern Jalisco, a bio- diverse region with rich volcanic soil and dry tropical forests. In addition, the agaves are harvested during the full moon—the evil moon as it's called—when the plants' sugar content is at it peak." Luna Malvada tequilas are handcrafted in small batches at Destiladora de Agave El Mentidero (NOM 1572) using traditional techniques. The harvested agaves are baked in brick ovens and then the extracted juice is vatted and allowed to ferment. Days later, the fermented juice is twice-distilled in pot stills and bottled at 40% ABV (80 proof). If you make tequila using a wild and different strain of agave, it only stands to reason you're going to get a tequila markedly different from the rest. In this instance, ¡viva la diferencia! Ultra-premium Luna Malvada Plata Tequila is singularly captivating. It has a shimmery appearance and a vegetal, tropical fruit and herbaceous bouquet. Its palate is a complex affair of roasted chilies, white pepper, cloves, cinnamon and citrus zest. The finish is dry and spicy-warm. Says Rose, "The Jade Bar at the Sanctuary Resort in Paradise Valley devised a marvelous cocktail—Palomita Fresca—made with Luna Malvada Plata, grapefruit juice and cucumber/mint syrup topped with a fill of Brut Champagne. The tart, citrus notes of the pink grapefruit juice works really well with the dry, spicy flavors in the tequila. The Champagne is the perfect finishing touch." EVIL MOON SPIRITS, LLC Palomita Fresca The Sanctuary Resort, Paradise Valley, Arizona ◗ 2 oz. Luna Malvada Plata Tequila ◗ 1 oz. pink grapefruit juice ◗ 1 oz. cucumber/mint syrup ◗ Top with brut Champagne ◗ Cucumber slice ◗ Combine tequila, pink grapefruit juice and cucumber/mint syrup in an iced mixing glass. Shake contents vigorously. Strain into iced Old ashioned glass. Garnish with cucumber slice. ◗ To make cucumber/mint syrup, boil a quart of water in a saucepan, add two cups of sugar and allow to cool. Add in six to eight cucumber slices and eight to ten mint sprigs. Let sit for four to six hours and strain contents.