Issue link: http://digital.copcomm.com/i/61075
THE CLASSIC CARRY: HORNITOS PLATA TEQUILA (SRP $25)/ AÑEJO TEQUILA (SRP $29) I n bowling terms, a carry refers to one's ability to knock down pins; in the tequila world, Hornitos Tequila is a classic quaff with a reputation as a ten-pin knockout, produced by the legendary Sauza family in the town of Tequila. Hornitos founder Don Franco was among the fi rst to ferment and age each blend. Hornitos Plata is 100% unaged agave, a smooth classic expression that's sippable, mixable and deconstructed-Margarita- able. Hornitos Añejo is aged 12 months in American white oak barrels. The Hornitos brand may be storied, but it's not static. Modern and mischievous, our panel was presented with two cheeky takes on the deconstructed Margarita, both thought up by Steve Calabro, mixologist at L.A.'s hottest new Mexican eatery, Red O by Rick Bayless. First, a throwback to the Jello shot, La Bandera, made with Hornitos Plata, which Naomi Schimek called "a beautiful presentation that warms my heart with good use of memory and sentiment concerning lime-and-salt shots of yore." The second, a blood orange pulp-, salted chocolate ganache- and añejo-based Hornitos Cookie, was equally charming: "The cookie and añejo was a great pair. A great alternative to port that will inspire me to encourage chocolate and añejo pairings" said Dana Farner. The Panel's Scorecard: Red O mixologist Steve Calabro and Jim Piser, Sr. Sales/Channel Manager, California Div., Beam Inc. "The Plata is classic tequila with a classic profi le, while the Añejo has a nice characteristic toastiness."—Cole Apodaca "Light, clean fl avors with great mixability for the Plata. The Añejo has good oak and is nice and smooth. —Blake Donaldson THE HIP PIN: PATRÓN TEQUILA REPOSADO (SRP $50) T he Patrón name has become synonymous with hip, young consumers, and as the level of tequila education continues to rise, the brand's cultural infl uence deepens. Offering an upscale, complex alternative to the classically hip Silver, Patrón Reposado is aged in oak barrels for over two months, creating a profi le that is a blend of the vibrant, grassy, fresh agave notes in Patrón Silver and the intense, oaky fl avor of Patrón Añejo. Tricia Alley, Southern Wine & Spirits Southern California Director of Mixology, wowed the panel with a lemony-chocolaty Cacao Aperitif inspired by the Resposado's complex persona: "I'm always intrigued by the vanilla notes in the woodiness of the Reposado. Patrón Reposado pairs beautifully with chocolate also, so I wanted to highlight that as well." Alley's chaser, accompanied by a shot of the Reposado, was the "sweet- tart tempting marriage of lemon and chocolate, with a happily-ever-after lingering fi nish," said Rachel Burkons. Aidan Demarest remarked, "Its pungent, sweet fl avor would make a nice post-dinner digestif." The Panel's Scorecard: "Strong, spicy agave fl avors with slightly sweet fi nish and good wood."—Blake Donaldson "Nice spice with a good little bit of oak and vanilla."—Bill Hennigan CACAO APERITIF ◗ ½ oz. lemon ◗ ½ oz. Château de Montifaud Pineau des Charentes ◗ ½ oz. raw agave nectar ◗ 2 dashes Bitter Truth Cocolate Mole Bitters ◗ Shake and strain up into a cordial glass rimmed with orange and ground cacao nibs. Serve with a two ounce neat pour of Patrón Tequila Reposado. Caylin Behrens, L.A. Area Manager for Patrón Spirits, joins SWS of SoCal Director of Mixology, Tricia Alley. april 2012 / the tasting panel / 105