The SOMM Journal

August/September 2014

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{ SOMMjournal.com }  69 T he W Hotel in downtown Austin is home to Austin City Limits (ACL), where small audi- ences regularly enjoy their first live looks at some of the world's most accomplished musicians. On June 9, the W played host to a different kind of premiere for an invitation-only audience: Roca Patrón artisanal tequilas, complex offerings crafted in an Old World style for modern tequila enthusiasts. The event—part of the Patrón Aficionados tour and organized in conjunction with the United States Bartenders' Guild—didn't take place inside the ACL studio, but rather in several spaces on the swanky hotel's second floor. Inside the tasting lounge, the crowd was warmed up by a handful of new cocktails created by David Alan, former USBG Austin chapter president and author of the Tipsy Texan cocktail book. His drinks, like the Peach Julep and the Watermelon Agua Fresca, featured seasonal Texas ingredients and the robust agave character of the Roca lineup. Not Just Another Gig for Mixologists "I think the new tequilas are an exciting step in the right direc- tion for Patrón," Alan said. "It shows that they are engaging with a certain cohort in the beverage community that wants a bolder, higher proof, fuller-bodied offering." Backstage (actually, just one of several rooms on the floor) before the show, local mixologists prepped their own drinks for the evening. This event took place in between International Sherry Week and Austin's own Tiki Week; so while this was just another gig for these beverage professionals, this was definitely not just another gig. In fact, this marked one of the first opportunities for mixologists to learn about Patrón's new lineup and its production methods; and only a handful of industry professionals around the globe had had the opportunity to taste the new tequilas. Austin proved truly unique because it was the first time any group had seen the packaging—certainly reminiscent of Patrón's flagship bottles, but with a few subtle differences. Like Patrón's core offerings, they are ultra-premium spirits and both lines are created with an unwaver - ing commitment to quality and craftsmanship. This night, though, was about more than just pack - aging because what comes out of the Roca bottles is much more agave flavor, with slightly less sweetness and spice than Patrón's core offerings. These tequilas are agave-intense without being rough, harsh, or hot. Despite this nuance, Antonio Rodriguez, Patrón's Production Manager, said that the right question to ask about these tequilas isn't "What's so new about them?" but rather "What's so old?" "All tequilas used to use a tahona stone during production, but technology has meant that this process is rarely used any - more," explained Rodriguez. "Patrón is one of the few that still have tahona stones, and still uses them." Roca Patrón represents the company's first line of tequilas produced exclusively by the tahona process, a centuries-old technique using a hand-carved, two-ton, volcanic rock (roca) wheel to crush cooked agave and release an abundance of com - plex flavors. Thanks to this process, the juice and crushed agave fibers ferment together for three days before being distilled in handmade copper pot stills. Adjusting the proofs differently for each variety allows, according to Rodriguez, more agave flavors to come to the fore while the rest of the spirit remains balanced. Furthermore, instead of using Patrón's normal process of finish - ing tequilas in a series of barrels, Roca's aged varieties only rest Antonio Rodriguez, Patrón's Production Manager, with the new- est expression, Roca Patrón, the company's first line of tequilas produced exclusively by the tahona process. David Alan, former United States Bartenders' Guild Austin chapter president and author of the Tipsy Texan cocktail book created new cocktails specifically for the complex style of Roca Patrón.

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