A couple posts ago, I talked about the vastly unexplored combination of chocolate and aged tequila. So anyway, the lovely gourmet who alerted me to this interesting pairing idea also mentioned a local restaurant called Tres Agaves that has an astonishing roster of fine tequilas on their menu.
I found myself there a couple days later testing out a flight of three aged tequilas that, according to tequila enthusiast/managing partner Eric Rubin, are particularly conducive to chocolate pairing:
1800 Anejo: Spicy with notes of vanilla and orange peel. This one would appeal to many different palettes, I think. It set the tone for the rest of the flight.
Don Fulano Anejo: This was my favorite of the flight. Incredibly light, refreshing, and aromatic. Notes of vanilla and ripe tropical fruits.
Don Julio 1942: My other favorite. This one is almost like a dessert tequila (who knew there was such a thing?), incredibly smooth, silky texture, sweet and delicious with aromas of toasted coconut and flavors of apple and flowers.
Comments (1)
Love the Don Julio 1942! Will have to try it with some of the Cote d'Or chocolates you shared with us.
Posted by Mariangela | July 20, 2007 2:10 PM