Last week, Don Julio and Master Distiller Enrique de Colsa hosted a media lunch at Sable Restaurant here in Chicago. I stopped by prepared for an afternoon of good food and even better Tequila. Enrique de Colsa came all the way from Mexico to talk about the brand and how Don Julio makes their “Infamous” Tequila.
Our tasting included:
- Don Julio: Blanco-Crisp Agave Flavor, Clean, Dry Finish
- Don Julio Anejo: Butterscotch, Wild Honey, Lightly Spiced Finish, Aged 18 Months
- Don Julio 70: Clear and Smooth with Traditional Hints of Vanilla, Honey and Toasted Oak Aged 18 months.
- Don Julio 1942:Caramel & Toffee, Vanilla Fragrance, Sweet Agave-Laced Finish and Aged for 2.5 years.
My favorite cocktail for the afternoon was Ice and Fire, it was the perfect combination of a sweet and sour cocktail. Ice and Fire included: Don Julio Blanco, agave nectar, lime, cucumber and sriracha. I will definitely be making these at home.
Another cocktail we tried was the Eli Wallach cocktail, this was made up of: Don Julio Anejo, Green Chartreuse, Anogostura, and Demerara. This cocktail is not for the faint of heart.Lastly, for dessert we enjoyed Dark Chocolate Souffle Cake and Banana Cream Tart paired with Don Julio 1942. All in all, I had a great time learning about Tequila Don Julio, it’s probably one of the smoothest tequilas around. To learn more about Don Julio go here.