By Gary Wollenhaupt
DRINK + BE MERRY
5 TYPES OF THIS ANCIENT SPIRIT AND OUR TOP RECOMMENDATIONS Tequila
BLANCO The starting point for all tequila varieties, blanco is unaged, although sometimes it may rest in an oak barrel for up to 60 days. You’ll find blancos with a surprising variety of flavor profiles, from sharp notes of citrus and pepper to creamy smooth with touches of vanilla and honey. Tequila shots at the club are usually blanco. Blanco is diluted to 40 percent (80 proof) and bottled right after distilling.
REPOSADO Aged in oak barrels from two months to a year, a reposado tequila highlights blue agave with notes of vanilla, honey, and toasted nuts. It’s perfect for sipping rather than shots like the blanco. Reposados are the usual choice for a margarita or Paloma cocktail or a substitute for bourbon in an old-fashioned or Manhattan.
AÑEJO Añejo is the tequila version of the brown spirits, aging in oak whiskey barrels for one to three years. Flavors range from oaky and spicy to buttery and warm, depending on the aging, the char in the barrel, and any additives in the distiller’s recipe.
EXTRA AÑEJO Extra añejo rests for three years or more in oak barrels, imparting a rich amber color and intense aromas. The aging results in an ultra-premium spirit with deep notes of caramel, chocolate, cinnamon, and vanilla, resembling aged whiskey and cognac.
CRISTALINO This is an añejo or extra añejo that has been filtered through charcoal. This process removes tannins and enhances fruity and floral notes, resulting in a clear blanco style. Cristalinos are often sweeter and lighter than the unrefined añejo versions. Use it as any other tequila, adding to a cocktail, sipping on ice, or neat.
$88 El Tesoro Añejo
$150 JFC Extra Añejo
$75 Mijenta Reposado Tequila
$124 Avión Reserva Cristalino
$124 Fuenteseco Cosecha Tequila Blanco
Tequila is unique compared to whiskeys and other distilled spirits because it’s made from a raw ingredient not harvested annually. Weber Azul agaves, the ground-hugging succulents that are the source of tequila, take seven to ten years to mature to ripeness. Distilled spirits such as whiskey or vodka are made from corn, rye, wheat, or barley harvested yearly. Before you sip a tequila, think about the voyage to your glass. When an extra añejo tequila is poured, it is at least ten years old. The journey started several years ago in a field in the region of Jalisco, Mexico, and included at least three years aging in a barrel. The destination is your glass, so take the time to honor the lifetime of the tequila that creates a special moment in your life.
74 POLACHECK’S JEWELERS MAGAZINE
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