jodiego
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Posts: 319
Registered: 2-16-2007
Location: San Diego
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Mood: ever hopeful
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A new tequila
New tequila has a hint of vino; good Happy Hour in Newport
May 7th, 2010, 7:00 am · 19 Comments · posted by PAUL HODGINS, THE ORANGE COUNTY REGISTER
A while back, a new, pink-colored tequila caught my attention: AsomBroso. It stopped me cold when I first saw the beautiful if odd-shaped bottle,
which looked like something a genie would hang out in between gigs.
Turns out the exotic-looking spirit has a local connection. It’s distributed in the U.S. by a Irvine-based company, California Tequila LLC, and is
produced in Jalisco, Mexico under the watchful eye of Ricardo Gamarra, a Detroit native and longtime tequila lover who made his fortune in SoCal’s
automotive advertising industry.
Intrigued by its color and packaging, we investigated a bit.
Gamarra’s first attempt at making tequila, AsomBroso Extra Anejo, won the ROBB Report’s “Best of the Best” tequila honor. His agave juice did well at
the 2008 San Francisco World Spirits Competition, where his brands scored Gold and Double Gold; he also won the honor of top tequila in the world for
his El Platino (silver).
Okay, we figured, it’s worth a try. Despite AsomBroso’s “high-end ultra-premium” designation, we were able to snag a 750-ml bottle of AsomBroso La
Rosa Reposada last weekend at Hi-Time’s great outdoor sale for $39, about what I’ve paid for an identically sized bottle of my current favorite
tequila, Patron Silver.
(If you don’t want to commit to that kind of investment, Hi-Time, BevMo and other retailers have tiny 50-ml bottles of AsomBroso for sampling.)
The small print on the bottle solved the mystery behind the tequila’s alluring color: it’s aged for three months in barrels that used to contain
Bourdeaux.
That would explain AsomBroso’s unique taste: beyond the familiar herbaceous, bracing notes that most tequila delivers, there’s a touch of perfume-y
sweetness in the finish. The company’s website describes it better than I could: “Opening nose emits sweet floral scents; aeration brings out
characteristics of vintage bourdeaux wine. Palate entry is spice-y and peppery with a sweet and smooth vanilla finish.”
This technique of re-using barrels isn’t new. The Balvenie, one of my favorite Scotches, ages some of its product in old sherry casks, and its taste
is imbued with some sweet and unctuous sherry notes.
But I think this technique works particularly well for tequila. It makes AsomBroso perfect for sipping.
My next thought: what kind of margarita would it make? (Perhaps I was influenced by Nancy Luna’s wildly successful ‘rita survey.) My wife and I
immediately set to work. (OK, truth time: she set to work and I watched, enthralled.)
Here’s the recipe:
1 oz. AsomBrosa Rosa Reposada
1 oz. of freshly squeezed lime juice
½ oz. of Patron Citronge or (Cointreau or Triple Sec, depending on your taste)
½ oz. light agave nectar
Shake and serve in a martini glass with salt on the rim and a lime garnish. Heaven!
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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| Quote: | Originally posted by jodiego
This technique of re-using barrels isn’t new. The Balvenie, one of my favorite Scotches, ages some of its product in old sherry casks, and its taste
is imbued with some sweet and unctuous sherry notes.
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And here I thought all Scotch was put up in re-used barrels. Go figure.
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