When I got the invite to head out to Berries & Barrels to get schooled on tequila, I was a little apprehensive given that tequila hangovers are not pretty. However, with Dougie Duncanson– Luxury Brand Ambassador for Diageo- taking us through three luxury products by Don Julio, my apprehension soon gave way to excitement. Here are some quick notes from the evening:
- We sampled the Don Julio Blanco, Reposado and Anejo. My favourite, no doubt, was the Reposado, which is aged for 8 months in American white-oak barrels. With notes of sweet vanilla and cherries and a rich smooth finish, one could actually treat it like a brandy and drink it neat. I wouldn’t suggest having it on the rocks, but the again, whatever your palate prefers.
- Tequila is made from agave, which is really sweet (think honey or maple syrup), and the really good ones like Don Julio have 100% agave. The reason you wake up feeling so crappy the next day is probably because you’re drinking a mixto, which is blended with water and sugar during distillation.
- Tequila can only be so called if it is made in the Tequila region of Mexico. If it was to be made in Kenya, the resulting drink would for instance be called Kenyan agave spirit.
Dougie also made some fantastic tequila cocktails, and these are really easy to whip up at home. While there was no food pairing, there was a variety of tapas mexican food provided by Que Pasa.
DON JULIO CHIMAYO
45ml Don Julio Reposado
15ml crème de cassis (You can use Ribena as an alternative)
35ml apple juice
5ml freshly squeezed lemon juice
Method: Shake all ingredients and fine strain into chilled coupe glass or serve in a tumbler over ice. Garnish with apple slice.
60ml Don Julio Blanco
30ml fresh lime juice
15ml agave nectar
Method: Shake with ice and strain into tumbler over ice.