Spirit of Mexico

The world of tequila has blossomed over the last eight years. A shot of jet fuel no more, this Mexican liquor has developed into one of the most expressive distilled spirits, crafted for enjoying its sweet, layered flavors. “Sipping tequila” is another name for good-quality distillations of 100 percent blue Weber agave. The best tequilas are created by cooking the agave hearts—known as piñas—in traditional brick or clay ovens with steam, which breaks down the sugars, creating a distinctive sweet-potato aroma, and round, smooth flavor profiles.

Fairfield County is home to some restaurants that take tequila seriously. Geronimo Tequila Bar & Southwestern Grill in Fairfield, and Tequila Mockingbird in New Canaan, are two of only forty in the U.S. to be certified by the Consejo Regulador del Tequila (CRT), the Mexican tequila governing body. (Geronimo’s Tim Scott is also certified.) Bartaco in Stamford and Westport is also a great source for sipping tequilas, with a staff that can guide you, says Gretchen Thomas, Barteca’s wine and spirits director. Talk to the bartenders, tell them what you like to drink, and they can suggest a flight that will start you on your sipping journey.


TEQUILA 411

AGING

Añejo
Tequila aged from one to three years

Blanco
Aged for up to forty-five days in oak barrels

Reposado
Aged up to one year

Ultra (or Extra) Añejo
Aged more than three years. There’s no limit on aging.


SOURCE

Agave
A succulent that grows in semi-arid land

Blue Weber Agave
The species of agave that tequila is made from, also known as agave azul.

Mixto
An agave distillation that can have up to 49 percent sugars from sources other than agave.


In Good Taste
Not sure where to begin? We asked two experts to suggest what flavor profiles to look for and what to order next

GRETCHEN THOMAS
Wine and Spirits Director, Barteca Restaurant Group

123 ORGANIC TEQUILA TRES AÑEJO
yam, baked apple, cedar, vanilla, dried flowers, volcanic earth

CASA NOBLE REPOSADO
Yam, vanilla, dried flowers, baking spices

FORTALEZA BLANCO
Yam, aloe, citrus peel, grassy, volcanic earth

LIBELULA JOVEN
Yam, citrus peel, jasmine, dried roses, baking spices

RIAZUL AÑEJO
Yam, vanilla, chai spices, baked apple


TIM SCOTT
Co-owner, Geronimo Tequila Bar and Southwestern Grill

AMATE REPOSADO
Light caramel taste with a hint of vanilla

CASA NOBLE AÑEJO
Aged nose, elegant balance from French oak

CASA NOBLE BLANCO
Fresh agave nose with a natural sweetness

CLASE AZUL REPOSADO
Sweet, rich on the tongue, with background notes of the sherry barrel

DON JULIO 1942
Butterscotch and vanilla, rich caramel and roasted agave

FORTALEZA AÑEJO
Caramel, butterscotch and vanilla, cooked agave aroma


Matching Tequila with Food

Tequila can be sipped before, during or after a meal. Tequila’s natural sweetness pairs well with spicy foods. Try BLANCOS and REPOSADOS before or with food. AÑEJOS can be enjoyed after dinner, or with dessert.

 

 

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