Toasting independence

Mexico today celebrates its bicentennial—200 years of freedom from Spanish rule. MEXonline.com tells us it began the morning of Sept. 16, 1810, when a Catholic priest named Miguel Hidalgo y Costilla called for revolution. His words are now known as El Grito, or “the cry,” and the occasion is marked by fiestas throughout Mexico and the U.S. I’ve never been to one, but I imagine there might be a bit of tequila flowing, so this seems a fitting day to comment on a new arrival in Kansas City: Tequila Corrido.

Corrido is made in the Mexican state of Jalisco. Nothing unusual there. But it’s from the highlands region, where the soil is rich and red, giving Corrido’s tequilas a more floral, fruity character, according the brand press. The folks at Corrido would like us to believe there is a sense of terroir to their tequila, that the soil and altitude express themselves fully in the flavor. You know what? I think they’re right.

I tasted all four Corrido tequilas (blanco, reposado, añejo and extra añejo), courtesy of the company and Pinnacle Imports. Here’s what I came away with:

Blanco—clear, with a floral and grassy nose. More complex than you’d expect a blanco to be, crisp and herbaceous, with hints of sweetness and mint.

Reposado—this is a single-barrel tequila, using what Corrido calls a “double-barrel” process. That means the tequila starts out in a used Jim Beam barrel, then is transferred to a Maker’s Mark barrel to finish its three months of aging. The result is a bright gold tequila, with butterscotch and coconut aromas. A sip delivered spice, fruit (pears?), caramel and agave flavors.

Añejo—another single barrel tequila, this time aged for 18 months using a “triple-barrel” process. It starts in a Jack Daniels barrel, then moves to a Maker’s Mark, then finishes in a secret whiskey barrel. Brand rep Yuri Kato calls it the “whiskey drinker’s tequila,” and it certainly appeals to this whiskey drinker. It’s amber in color, with a fruity, spicy nose. All that time in ex-bourbon barrels brings vanilla, maple and caramel to the tongue, along with sweet agave. It was complex, smooth and delicious.

Extra Añejo—a three-year tequila, aged in ex-bourbon barrels. Dark gold. Smells of cloves, oak, butterscotch, maple syrup. A bit of sweetness giving way to a flavorful balance of oak and agave, with hints of lemongrass and spice. Nice.

Bonus: Corrido makes delicious tequilas, yes, but the company’s also created a helpful Tequila Tasting Wheel to aid in developing your tequila vocabulary. Check it out.

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~ by fooddrinklife on September 16, 2010.

2 Responses to “Toasting independence”

  1. Anne,
    Its Carey, the GM at the Farmhouse. We met at the tequila luncheon. I have lost your card with your contact information. Would you please email me? I have a French wine dinner this Wednesday at the Farmhouse and would love for you to be our guest if you are available.

  2. [...] we say adios to Brad Hoover, founder of Tequila Corrido, who passed away on Oct. 23. His was a unique approach to tequila, and Corrido’s delicious [...]

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