By Kim Gregory
Summer is here and the tequila is flowing. The Study Fine Wines in Back Country Greenwich hosted a delicious night of agave education and fun. Here are noteworthy notes:
When it comes to tasting spirits think to yourself “kiss don’t drink.” A snifter or wine glass will allow the liquor to breath and concentrate the aromas at the rim. Unlike with wine, there is no need swirl, the evaporation of the alcohol will guide the aromas right to your curious nose. Take a tiny amount into your mouth, roll it around breath a bit. The first sip will mostly shock your mouth with alcohol. The 2nd & 3rd sip are what you want to pay attention to. How is the mouthfeel? What earth or fruit flavors do you detect? In regards to tequila, does the white pepper and floral notes of the agave come through? Or caramel & vanilla notes from oak? After the 3rd sip, not much will change except how drunk you become. Time to move to the next bottle.
Guest presenter and master adventurer, Justin Fornal recently filmed an educational video about Mezcal in Oaxaca. He passionately detailed the efforts involved in harvesting and distilling agave. He explained that Tequila is a type of Mezcal which means “cooked agave.” It must come from a specific place of origin in Mexico which includes all of the state of Jalisco and portions or 4 surrounding states. Laws have changed in recent years and it should be noted that if a bottle simply says “Tequila” only 51% of the raw material used for fermentation is from agave. This used to be called a Mixto and if you were born before the 2000s, you know this is the stuff that hurts. Always look for 100% Blue Agave. Period. Blue Agave, also known as Weber Agave takes 6-8 years to mature. The Jimadors or agave farmers learn to determine the best time to harvest these enormous succulents right before they flower/mature so they offer the highest sugar content. The sharp leaves are removed, the heavy heart called a piña is brought to steam or bake in large ovens. Pinas can weigh between 100-200lbs. 14lbs of pina will produce about 1 bottle of tequila! Once the fibrous plant is cooked down to sweet potato texture, it is mashed to extract the fermentable sugars. Fermentation takes about a week and then it is distilled to Tequila “Blanco.” That clear Blanco Tequila may be aged in oak barrels which will mellow the spirit, impart caramel hues and Bourbon-esque notes of tobacco, vanilla or caramel. Reposado (meaning “rested”) has spent at least 2 months in oak barrel. Añejo at least 1 year. Extra Añejo at least 3 years! Which will you like best? You must try to find out.
Lastly, we learned a classic margarita recipe with a sweet twist. The trick here is in the simple syrup. Simple syrup (as promised) is simply 1 part water with 1 part sugar. To jazz things up, micro plane the zest of a lemon and blood orange into your cup of sugar. Allow to rest overnight before mixing in the water and heating until just dissolved.
Zack’s Fresh Margarita
2oz Tequila Blanco
1oz Fresh Lime
½ oz Triple Sec
½ oz Citrus Zest Simple Syrup
(for a Spicy Margarita, add Jalapeno slices)
Shake ingredients vigorously with ice. Pour over fresh ice, garnish and ENJOY!
As always, please drink responsibly.
