Issue link: https://digital.copcomm.com/i/488317
130 / the tasting panel / april 2015 On Hallowed Ground: Corralejo Tequila TASTING NOTES Corralejo Silver Nose: Vanilla clay, jasmine, agave is sweet and minerally, banana Palate: Marshmallows, gravel and clay terroir, Creamsickle with cinnamon Finish: Round, delicately smooth with traces of chalky clay on the palate 96 —Meridith May Corralejo Reposado Nose: Muted earthy agave; dates, figs, Darjeeling tea, carrot cake Palate: Garam masala (East Indian spice), toasted coconut, carrot cake and mocha Finish: Chili powder dots the tongue and lime zest plays out 94 —M. M. Corralejo Añejo Nose: Black beans, white flowers: lemon blossoms, butterscotch Palate: Round and buoyant, subtle tones of lemongrass, saffron and semolina Finish: juicy, fleshes out baked pears and butterscotch 93 —M. M. Unlike most tequilas, which are made in the Mexican state of Jalisco, Corralejo Tequila's production takes place northwest of Pénjamo, Guanajuato at Hacienda Corralejo, which was established in 1755. This land has another claim to fame: It's the birthplace of Miguel Hidalgo. (For those of you slept through that section in history class, Father Hidalgo was a prominent leader in the Mexican War of Independence—a revered figure in the country's history.) With this amount of heritage behind the tequila, the brand had no choice but to stick with traditional and authen- tic processes. After the piñas cook in clay ovens, the agave distills in cop- per alembic pot stills and ferments using a house-cultivated agave yeast strain, the resulting spirit either goes straight into the bottle to become Corralejo Tequila Blanco or is aged in American oak for four months or 12 months for its Reposado and Añejo expressions, respectively. Raffaele Berardi, World Export Director for Corralejo Tequila, lives and works in Mexico, so when it comes to pairing tequila with food, his ideas differ from concepts found in the U.S.: "Mexico's view of tequila is not like elsewhere. The spirit has always been a companion with the food, and it's great to see that other markets are beginning to see the versatility and complexity of tequila." With this philosophy guiding Corralejo Tequila, it is no wonder that they work with chefs in unexpected placed, like India, to produce a totally new tequila experience for people across the globe. It might have strong ties to the Mexican people and their land, but the brand doesn't mind mingling with other cultures and cuisines, and we don't mind that either! Corralejo Tequila Blanco: Try this with light fish, scallops, duck or fresh fruit. Corralejo Tequila Reposado: The lime zest and toasted coconut notes of the tequila make it perfect for light dishes like crab, swordfish or grilled steak. Corralejo Tequila Añejo: Best with vegetables, beef fillet, bone marrow and pasta, as well as the more heavily spiced dishes. For dessert, it would be delicious with a chocolate truffle. PAIRING BEYOND THE TACO INFINIUM SPIRITS