Issue link: http://digital.copcomm.com/i/960891
april 2018 / the tasting panel / 93 As tequila continues to thrive in the United States, the success of the category also brings uncertainty: Agave farmers are increas- ingly concerned about their ability to keep up with the growing demand, meaning many spirits producers could soon find it more chal- lenging to secure the most crucial ingredient in their tequila and mezcal. While these obstacles will surely shape the future of this category, they also create opportunities for innovation and exciting new expressions. Judging by the following tequila and mezcal releases, we're already see- ing and tasting the fruits of this labor in the midst of the ongoing agave boom. CATEGORY REPORT Nature Intended: 4 Copas Tequila After consulting with experts in different fields when creating his tequila, 4 Copas Founder Hector Galindo Miranda decided to slow roast organic Blue Weber agave from Jalisco in traditional brick ovens—utilizing only the hearts while recycling the heads and tails as fertilizer. He ferments with organic yeast and has also created a proprietary purification process. The clean palate of 4 Copas Blanco (SRP $42) allows the taste of the pure organic agave to dominate the tasting experience; the 4 Copas Reposado (SRP $52), meanwhile, ages for nine months and has earned a Gold Medal at the San Francisco World Spirits Competition. Finally, the 4 Copas Añejo (SRP $62) ages in American white oak barrels and took Master Distiller Sebastian Melendrez and his team seven years to produce; the moment you taste this exquisite spirit, you can tell their patience and hard work paid off. TEQUILA LAS AMERICAS AN OASIS OF FLAVOR AGAVE EXPRESSIONS MAKE THEIR MARK ON THE MODERN SPIRITS INDUSTRY by Emily Coleman