Issue link: http://digital.copcomm.com/i/376390
september 2014 / the tasting panel / 95 KARMA REPOSADO TEQUILA Karma Reposado Tequila is one of those brands that seems to have burst on to the American scene from out of nowhere. In actuality, it's more of an overnight sensation eight years in the making. Karma is produced by one of the oldest distilleries in the Highlands of Jalisco, family-owned Tequila El Viejito (NOM 1107). It is a blend of double-distilled and triple-distilled tequilas in a traditional cop- per/ stainless steel pot still. The triple-distilled portion of the blend lightens and refines the tequila, whereas most of its flavor is derived from the double-distilled spirits. According to brand co-founder and President Gary Eisenberger, Karma Tequila is all-natural. "Our tequila is certified kosher, which means Karma doesn't contain glycerin, artificial coloring or chemical accelera- tors that some distilleries use to speed up the fermentation process." Karma Reposado is matured in charred American oak days shy of a year. The extended aging imbues the tequila with a satiny textured body and a bouquet of vanilla, fresh fruit and toffee with light oaky notes. It fills the mouth with fruity, spicy flavor before tapering off to a dry finish. When it comes to drink making, reposados bring a lot to the table. "For example, in a drink like the Instant Karma, the reposado adds the same herbaceous and peppery notes found in the silver, but with more complexity from the extracted bourbon barrel tannins," says Mixologist Max Solano of Emeril Lagasse Restaurants. "It's a well-balanced and delicate cocktail with a little added smoke on the finish." WC SPIRITS, LLC Instant Karma Max Solano, Mixologist, Emeril Lagasse Restaurants ◗ 1½ oz. Karma Reposado Tequila ◗ ½ oz. Del Maguey Vida Mezcal ◗ 1¼ oz. fresh lemon juice, strained ◗ ¾ oz. grapefruit peel and fresh sage– infused Karma agave nectar* ◗ 3–4 dashes homemade grapefruit bitters ** ◗ Chill a double Old Fashioned glass with ice and set aside. Combine all ingredients in a mixing glass and add a generous scoop of ice. Shake vigorously for no more than ten seconds. Discard the ice in the chilled double Old Fashioned glass and replace with crushed ice. Strain the contents in the mixing set into the glass. Garnish with a grapefruit peel blossom with a sage leaf in the middle. * The agave nectar is infused for no more than 72 hours and a daily medium maceration. ** Commercial grapefruit bitters may be used in lieu of the homemade bitters. CASA NOBLE REPOSADO Casa Noble Tequilas have achieved grand cru status. Its tequilas need only be poured into a glass to be fully appreciated. The explanation for their brilliance can be found in the art and science of how they are made. Produced at La Cofradia Distillery (NOM1137) in the town of Tequila, Casa Noble is made from certified organic agaves baked in stone ovens for 38 hours, after which they are allowed to ferment spontaneously using yeast in the air from nearby flora. The indigenous yeast lends an intriguing flavor to the finished spirit. The Casa Noble Reposado Tequila is triple-distilled in pot stills and aged in French Limousin oak casks for 364 days, which is the maximum time a reposado is allowed to stay in wood. The tequila strikes a true balance between the spirited character of the unaged Casa Noble Crystal and the mellow refinement of the brand's añejo. It has a silky lightweight body, a bakery-like bouquet and a palate laced with vanilla, toffee and dark chocolate. While Casa Noble Reposado merits being served neat, it is equally impressive featured in a signature drink like the Apricot Jam. "Casa Noble Reposado works well in this cocktail because the strong vanilla aroma and light oak shines through the subtle sweetness of the apricot. The bitters punch it up slightly and the lemon adds a pleasing zing," says drink creator Jay Silverman, Beverage Director at Agave Restaurant and Tequila Bar in New York. CONSTELLATION BRANDS Casa Noble Apricot Jam Jay Silverman, Beverage Director, Agave Restaurant and Tequila Bar, New York ◗ 2 oz. Casa Noble Reposado ◗ ½ oz. apricot liqueur ◗ ½ fresh lemon peel ◗ 1–2 dried apricots (optional) ◗ 1–2 dashes Bittermens Habanero Bitters ◗ Macerate the dried apricot in the reposado tequila for 24 hours. Combine the apricot-infused Casa Noble Tequila, apricot liqueur and bitters into an iced mixing glass. Stir rapidly with ice until well chilled and strain into a coupe or cocktail glass. Rub lemon peel on rim of glass and drop into glass.