The Tasting Panel magazine

December 2014

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Page 104 of 136

104  /  the tasting panel  /  december 2014 EVENT RECAP R arely do a product and an event come together so perfectly as El Luchador Organic Tequila's launch at the Day of the Dead kick-off party held at Oyamel Cocina Mexicana in the heart of Washington, D.C. When choosing the theme for this annual event, Chef José Andrés had already decided to add the masked Mexican wrestlers, known as luchadores, to the adorned skeletons and mari- golds that are traditional Día de los Muertos decorations; then he approached David Ravandi, the founder of 123 Organic Tequila about premier- ing his new distiller's-proof El Luchador Organic Tequila at Oyamel. The result was electric. Guests were greeted with a sampling of Ravandi's 123 Organic Blanco, Reposado and Añejo Tequilas, and introduced to the new El Luchador Organic Tequila. This offering, inspired by the power and finesse of the lauded masked wrestlers of Mexico, shares the same commitment to organic farming and sustainable packaging as its 123 brethren. Grown in the heart of the Jalisco region near the town of Tequila, the blue agave used for this edition comes from a single certified organic estate that sits at 4,200 feet above sea level. Iron-rich volcanic soils contribute to the pleasingly earthy character of El Luchador. The agave is hand-harvested and the hearts are roasted in artisanal stone ovens for more than two days before they are pressed to release their sugary sap. From here, the agave juice is fermented and distilled in small batches to precisely control flavor development. Knock-Out Organic Tequila A EL LUCHADOR LAUNCHES AT THE DAY OF THE DEAD FESTIVAL AT OYAMEL IN D.C. by David Denton, CSS, CWE / photos by Rashmi Pappu Brand owner David Ravandi ready to headlock with Oyamel's servers-turned-luchadores.

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