Ratamacue Stew

My history with tequila, like many of you perhaps, is steeped in times of old when in college I would do tequila poppers with my college roommate.  Most of those stories are not family friendly so if you want to hear any of them, you'll have to ask me in person next time we're together.  What I will say is that my days of drinking Jose Cuervo 1800 are long gone!

All that being said, I've always known that on the upper end, tequila has a formidable pedigree and you can find many fine tequilas akin to good sipping whiskeys.  I have never explored really good tequila so I was taken by surprise when I had one at the recommendation of the bartender at a local Grand Rapids restaurant, Donkey Taqueria.

Located in the highlands of Jalisco, Riazul has the best conditions to produce their tequilas.  The land is known for its high mineral content and microclimate which guarantees top of the line agave nectar, resulting in a richer, fuller spirit.  Sweet aromas of cinnamon, spicy pineapple, and rich banana cake lead to a smooth, medium bodied spirit with vibrant flavors of caramel, agave, almond, vanilla, and spice.  This balanced, complex tequila is truly unique and is best enjoyed neat in order to experience the full range of flavors.

I drink this tequila as a dessert drink after a meal.  It's caramel and vanilla notes are sweet and succulent.  Simply fantastic and my absolute favorite tequila bar none.

I really enjoy calvados which is a French apple brandy.  Until recently, I had been drinking French products as the American versions of apple brandy were not to my liking.  I found them a bit thin and not as full flavored as I prefer.  On a recent trip I ran across an American apple brandy which the bartender suggested was far more like the French calvados I enjoy.  So, I gave it a try and really like it.  So much so that I think it will be my go-to for the time being to support both local producers and heirloom food products.

Founded in 1982 in Mendocino County, California, Germain-Robin makes superb brandy using an antique pot still and aging in air-dried Limousin oak. This brandy is made from heirloom apples from the Anderson Valley. It’s a beautiful light amber color in a bottle with a label that looks like a Georgia O’Keeffe still-life.

Tasting Notes: It smells like sweet, very ripe apples — luscious, spicy and welcoming. The taste is super rich and roasty with a kick of brown sugar and a nice amount of heat. Drink it on its own, with your morning coffee (French style), or mixed into some apple cider for a simple cocktail.