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TEQUILA Simple Is Beautiful Equally captivating is Muchote Tequila Reposado. One of the fi nest tequilas retailing under $30, the golden-hued spirit is made at the small family- owned Distillery Feliciano Vivanco y Asociados in Arandas. Its high-altitude agaves are distilled in a copper pot still before being aged seven months in used Jack Daniel’s bar- rels. The essential beauty of Muchote is a stark contrast to its simple unadorned packaging. MUCHO TEQUILA Hot Property P aula Whitney and Debbie Stewart never dreamed they’d be in the tequila business. Both women raised families and supported their entrepreneurial husbands in all of their busi- ness endeavors. The idea that these two women would play a direct, signifi cant role in an up-and- coming spirits brand, Hotel California Tequila, was a new concept. Allure of Danger Peligroso is another winner worthy of sampling. Crafted in the Jalisco Highlands with estate-grown agaves and bottled at 84 proof, Peligroso Silver has a dangerously alluring bouquet and a long silky fi nish. The reposado is aged 6 to 8 months, during which it gains a rich amber hue and develops a spicy citrus character. Peligroso makes a marvelous impression both on the shelf and in the glass. PELIGROSO SPIRITS CO. Debbie Stewart and her husband John pur- chased and renovated the original Hotel California in 2001. “It was John’s vision to develop a lifestyle with the hotel,” says Stewart of the Baja-based property, “and that included our own tequila.” John’s untimely passing did not deter Debbie from realizing the dream. Over a three-year period, Debbie and her partners worked together, and Hotel California tequila was refi ned and developed into one of the world’s fi nest. Winning Gold and Double Gold at the San Francisco World Spirits Competition, the products were offi cially launched in early 2010. “I act as a World Brand Ambassador to more than 85,000 annual visitors and guests at our famous hotel,” says Stewart. “I am passion- ate about the hotel, the tequila and the guests who become friends and followers. The Hotel California is a destination with a legendary follow- ing, and our goal is to connect the tequila with the hotel and share the Baja lifestyle.” Paula Whitney serves as Vice President of Brand CHECKING IN WITH HOTEL CALIFORNIA TEQUILA Paula whitney, partner, Hotel California tequila. C M Y CM MY CY CMY K Highlands Sun Rounding out our round-up is Cruz del Sol. The Highlands tequila is currently available in two expressions. The Cruz del Sol Silver has a prominent citrus nose and palate, while the fi ve-month old Reposado also exudes oaky notes. LOS DIABLOS INTERNATIONAL 78 / the tasting panel / september 2010 PHOTO: DON BONNER Development. She oversees staffi ng and organizing more than 200 annual events to promote the brand. “I plan everything from tequila dinners with cock- tail pairings, to happy hour parties featuring our signature cocktails. The events are what drive sales and allow us to develop new tequila fans and, at the same time, test-market new promotional items and recipes. Connecting back to the hotel is one of the keys to our success. Everyone who attends our events has a chance to win a trip to the Hotel California.” Hotel California Tequila is available in California, Connecticut, Florida and Rhode Island and will be launching in Arizona, Massachusetts and Georgia in early fall 2010. —Tasting Panel Team Debbie Stewart, partner, Hotel California tequila. www.hotelcaliforniatequilausa.com Añejo Sour Martini Combine 3 oz. of ultra-premium Hotel California Añejo with 2 oz. of lemon sour. Stir with ice. Strain into a large, chilled Martini glass rimmed with raw sugar. PHOTO: JOHN GROO PHOTO: DAVID WELLER