Spirits for the Season

Photographs: shot glass by Karandaev; bottle by Stoleg

FELIZ NAVIDAD
Tequilas that bring the cheer

The world of tequila has blossomed. With its sweet, layered flavors, this Mexican liquor has developed into one of the most expressive distilled spirits. And Fairfield County is home to some restaurants that take tequila seriously. Geronimo Tequila Bar & Southwest Grill in Fairfield and Tequila Mockingbird in New Canaan are two of only forty in the U.S. to be certified by the Consejo Regulador del Tequila (CRT), the Mexican tequila governing body. Bartaco in Stamford and Westport is also a great source for sipping tequilas. Read on for the 411 on some of the best bottles around.


IN GOOD TASTE
Not sure where to begin? We asked two experts to suggest what flavor profiles to look for and what to order next.

GRETCHEN THOMAS
Wine and spirits director, Barteca Restaurant Group

123 ORGANIC TEQUILA TRES AÑEJO
Yam, baked apple, cedar, vanilla, dried flowers, volcanic earth

CASA NOBLE REPOSADO
Yam, vanilla, dried flowers, baking spices

FORTALEZA BLANCO
Yam, aloe, citrus peel, grassy, volcanic earth

LIBELULA JOVEN
Yam, citrus peel, jasmine, dried roses, baking spices

RIAZUL AÑEJO
Yam, vanilla, chai spices, baked apple


TIM SCOTT
Co-owner, Geronimo Tequila Bar and Southwest Grill

AMATE REPOSADO
Light caramel taste with a hint of vanilla

CASA NOBLE AÑEJO
Aged nose, elegant balance from French oak

CASA NOBLE BLANCO
Fresh agave nose with a natural sweetness

CLASE AZUL REPOSADO
Sweet, rich on the tongue, with background notes of the sherry barrel

DON JULIO 1942
Butterscotch and vanilla, rich caramel and roasted agave

FORTALEZA AÑEJO
Caramel, butterscotch and vanilla, cooked agave aroma


TEQUILA 411

SOURCE
Agave
A succulent that grows in semi-arid land

Blue Weber Agave
The species of agave that tequila is made from, also known as agave azul.

Mixto
An agave distillation that can have up to 49 percent sugars from sources other than agave.


AGING
Añejo
Tequila aged from one to three years

Blanco
Aged for up to forty-five days in oak barrels

Reposado
Aged up to one year

Ultra (or Extra) Añejo
Aged more than three years. There’s no limit on aging.

 

 

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