Kara Newman is the Spirits Editor for Wine Enthusiast Magazine, and author of Cocktails for a Crowd (coming in Spring 2013) and Spice & Ice: 60 tongue-tingling cocktails, both from Chronicle Books. An active member of the New York cocktail and mixology scene, she loves dive bars and speakeasies alike.
Although billed as a joven, this Tequila is blended with a touch of añejo. The end result is extraordinarily smooth, with a very sweet, fruity, almost wine-like nose but a bold, pure peppery flavor that finishes cleanly. The packaging is gift-worthy, presenting the bottle in a gold-and-robin’s egg blue box, like a precious jewel.
— K.N.
(5/1/2013)
This super-smooth, limited-edition Tequila is aged up to 40 months in American oak. Bright, with a rich golden color, there is an initial flurry of black pepper, sprightly jalapeño and vanilla notes that settle into a warm, mellow crème brûlée groove. Lovely gift-worthy packaging includes a black leather strap tied around the neck of the hefty bottle, plus a…
— K.N.
(5/1/2013)
Wine yeast is used in the fermentation of this blanco Tequila. Hard to say if that’s the reason for its lovely and complex flavors, spanning lemon and grapefruit, vanilla and zingy pepper, plus an unexpected mineral-like note, but this bright, smooth Tequila is still a beauty. A top pick for Paloma cocktails.
— K.N.
(5/1/2013)
This pale gold reposado will spruce up margaritas and other cocktails. It’s sweet, smooth and honeyed, with just the right amount of jalapeño tingle and a hint of creamy citrus on the exit. The packaging is luxe-looking too, white with light blue, with an attractive squared bottle inside.
— K.N.
(5/1/2013)
Inside the attractive squared bottle, the aromas and flavors of this highlands Tequila tend toward honey, with light touches of tropical fruit, jalapeño and a fleeting floral note on the elongated, rounded finish.
— K.N.
(5/1/2013)
Consider this limited edition Tequila for a dessert pairing. The light gold spirit has a sweet vanilla and coconut aroma and creamy caramel flavor, with a bit of cayenne pepper sizzle on the finish.
— K.N.
(5/1/2013)