from Town & Country

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"Tequila has come a very long way from its early harsh days and its blue collar palates," says Iñaki Orozco, who founded Riazul Tequila and organized a seminar on sipping tequilas at New Orleans's Tales of the Cocktail. "It grew in popularity, driving refinement, and a few pioneer brands have successfully positioned high-end tequila on par with Scotch and Cognac in terms of sipping appeal, especially in the añejo category."

The Distilled Spirits Council also reports that the super-premium category of tequila has seen a whopping 706-percent growth since 2002, and the trade association's spokeswoman Kelley McDonough says that the agave spirit is "no longer only associated with celebrations such as Cinco de Mayo or enjoyed in pre-batched frozen margaritas at a beach bar."

Qui is the world's first platinum (clear) extra-añejo. A proprietary filtration system transforms the dark amber color the liquid takes on after the aging process (after three-and-a-half years in American whiskey and French Bordeaux barrels) back to a clear liquid. The system, Qui says, was created to eliminate the harsh alcohol smell some tequilas have, along with the harsh burn typically found on the finish of tequila (know as the "raspa") in Mexico. What would normally be a rich liquid with barrel-aged flavors is actually light, floral, and sweet, with flavors of honey and butterscotch.


Original article here