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Trago Tequila

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By Michael Hepworth

I have recently come across a new tequila that is really different and superb that I predict will have people talking about it for some time to come. Trago Tequila is brand new on the market, but already it has made inroads into the competitive world of expensive liquor that seems to be taking over the liquor industry. Distilled initially through copper and then through stainless steel, Trego.  Trago means “taste” or “sip” in Spanish, and is distilled at Los Alambiques by Felipe Camarena, son of Don Felipe, widely known as the “Father of Tequila.” Los Alambiques is currently producing 100% Webber blue agave tequila with superb consistency, thanks to the quality of the soil in the “Altos de Jalisco” region of Mexico . 

Trago Tequila comes in three different styles, Trago Silver, Trago Reposado and Trago Anejo. All three styles are super smooth, but I really liked the Trago Reposado that is golden yellow in color. This tequila is rested for four months in American oak barrels to smooth the flavor, and the sweet taste comes from the subtle tones of vanilla and caramel imparted by the oak casks.  Trago Silver is crystal clear with a spicy, smoky taste with a trace of pepper, citrus, mint and herbs. Trago anejo on the other hand is aged for 18 months in used American bourbon barrels, giving it a rich amber color. Again hints of vanilla, maple and almond give this tequila a great aftertaste, and it is recommended that you drink this neat in a snifter. 

All three tequilas won gold or silver medals at the 2007 San Francisco World Spirits Competition, not bad for a first time competitor. It is already being asked for at some of the hottest and trendiest restaurants in town such as Element and Les Deux. Already many Hollywood types have latched on to the drink, but I can honestly say this is one hip trend that backs up the hype in a big way.  Beware however, after drinking this stuff, you will never want to return to the cheap $10 mass produced stuff seen at the supermarket.

www.trago-tequila.com 
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.



www.grandbrulot.com
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