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.