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Don Tepo Anejo Tequila Making Its Mark 

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By Albert Hayashi and Michael Hepworth

Here is yet another new entrant to the premium Tequila market, and judging by the packaging of Don Tepo they are going for the traditional tequila market. Even the production methods are old school with the agave methodically placed and slow baked in earthen ovens to ensure that the distinct agave flavor is retained. The old school packaging is augmented by the hand blown bottles, and the hand fitted wood corks

Although Don Tepo is only currently available in California and Washington DC, there are plans to launch soon in Nevada, Florida and Texas. They have got off to a good start with the experts with a Double Gold Award for the Anejo at the San Francisco Spirits show in 2008, and more recently a gold for the Anejo and Blanco at the San Diego Spirits of Mexico show.

All this is very impressive, but the real way to check out the impact of a new Tequila is to take it to the people who drink it, so here is how we really saw the value of Don Tepo- Over the holidays during All Saints Day (Halloween), we took over for the regular cantineros (bartenders) and were able to serve the new and exciting Don Tepo brand. We received first hand feedback on the blanco, reposado and anejo from those attending the party.

We served the various types of tequila in small sniffer glasses, but later used tall shot glasses. In addition, we mixed the tequila with a number of Margarita mixes. The first impression of this new tequila was positive, with a number of guests asking for seconds.
We mixed in some sangrita as a chaser to the tequila to cleanse the palette between drinks.

Someone dressed as a Sarah Palin look-alike told us they preferred the smooth aged taste of the Don Tepo anejo, while a Michael Jackson wannabee ( are they still popular ?) returned to the bar for a few rounds of the blanco. Our personal approach to drinking Don Tepo tequila over the course of a long evening would be to start with the pure blue agave anejo or reposado tequila in a tall shot glass followed by a shot of lime. Then finally, make a paloma (w/squirt) or margarita with the blanco over ice.

Selected Cocktail- Don Bomba
1 ¼ oz   Don Tepo Tequila
¾ oz      Cointreau
1 ½ oz   Pineapple Juice
1 ½ oz   Orange Juice
2 dash   Grenadine

Shake all ingredients except grenadine with ice briskly. Pour into sugar rimmed cocktail glass. Add grenadine and garnish with a lime wedge.

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



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