The Tasting Panel magazine

April 2015

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april 2015  /  the tasting panel  /  1 13 Legend in the Making ESPOLÓN TEQUILA Named for the "spur" of the gallo (rooster), this spirit is quickly becoming as legendary as the iconic bird in Mexican culture that it pays tribute to. To get the richer, more intense flavors that Master Distiller Cirilio Oropeza demands, Espolón Tequila—produced in the Highlands of Jalisco, Mexico—must do things rather untraditionally. With piñas that cook for 18 to 20 hours, a distillation longer than most, and rock music playing throughout the factory to "inspire" the agave, Espolón Blanco is delicate with sweet, floral and tropical fruit, while Espolón Reposado is bold, spicy and has hints of caramel fudge. Through an innovative process that Oropeza developed, Espolòn Añejo ages in white oak and finishes for two to three months in heavily charred American bourbon barrels, allowing the liquid to take on the complex, rich flavor for which bourbon is famous. Our Panel's Notes: "The spirit is smooth with nice sweet- ness, and the cocktail is very well balanced with great egg foam and thought put into it." —Richie Moe "Pine dominant and I love it! I love the use of the quail egg; offers amazing balances with the Espolón Reposado." —John Christie "Espolón retains its agave character throughout the ageing process; the cocktail has excellent mouthfeel, and the quail egg foam is so light airy and sweet! The pine nut orgeat makes this cocktail sing in a wonderful tiki surprise!" —Aaron DeFeo The Ponderosa ◗ 2 oz. Espolón Tequila Reposado ◗ 1 oz. pine nut orgeat ◗ ¾ oz. pine needle liqueur ◗ ¾ oz. homemade citrus mix (lemon, lime and grapefruit juice) ◗ 1 quail egg ◗ In a shaker tin, add all ingredients. Dry shake. Add ice and shake well. Strain into a Martini glass. Garnish with bitter stencil and flower. Luke Detraz, Mixologist/ Spirits Specialist, Southern Wine & Spirits of Arizona. Meet the Panel Back row (left to right): Mark Kiffin, Chef/Owner of The Compound Restaurant in Santa Fe, NM; Peter Kasperski, Owner of Cowboy Ciao in Scottsdale; Richie Moe, Beverage Manager at Binkley's Restaurant in Scottsdale; Aaron DeFeo, Property Mixologist at Casino del Sol Resort in Tucson; John Christie, Beverage Director at The Second Story Liquor Bar in Scottsdale. Front row: Brian Goodwin, Bar Manager and Whisky General at The Gladly in Phoenix; Rachel Burkons, VP/ Managing Editor, THE TASTING PANEL; Matthew Doerr, Beverage Director at Fairmont Princess Resort in Scottsdale.

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