Tamar Alexia Fleishman, Esq.
In just a few weeks, Dia de Meurtos, or Day of the Dead, will be upon us: Saturday, November 1. What better way to celebrate this Mexican holiday than with a glass of a fine, aged tequila? Espolon Anejo is an aged tequila that has a new twist, the first of its kind in Mexico: they take new white oak-aged 100% Weber Blue Agave tequila and finish it for two to three months in heavily charred American bourbon (Wild Turkey) barrels. I was happy to be hosted to experience it!
Aging liquor in new, charred white oak barrels is actually one of the legal requirements to create a bourbon. So, this tequila takes on the sweeter caramelizing of bourbon! I noticed an almond-lime nose, sweet and not harsh. It’s a light red straw color. There’s a bite on the first sip, warming. Then, I noticed the smoother, caramel/vanilla extract notes of bourbon. It’s sweet, but not syrupy. Then, flavors of sweet leather and a tiny touch of smoke become apparent. This is not a traditional tequila!
They describe it as a “Complex balance of roasted agave and wood, with hints of dried fruits and butterscotch,” on the nose. For the palate, they describe it as “Medium to full bodied, wonderfully balanced with velvety mouth feel. Subtle notes of caramel, vanilla, dried fruits and chocolate.”
They recommend it on the rocks, but it would also be excellent in cocktails.
Luxe & Down-Home Cuisine/Culture/Travel/Style 