A Muddled Thought

A relatively new tequila to the market, Don Roberto only recently begun to hit shelves in the United States in late 2009.

I know what you must be thinking; do we really need another tequila on store shelves? Well in the case of Don Roberto, the answer is yes.

Coming to us from the La Purisima Distillery in the lowland region of Jalisco, Mexico. The distillery is a family operation run by the Orendian family who opened the state-of-the-art distillery in 1995. The Orendian family brings with them 160 years of experience in tequila as well as a master distiller who’s been in the business since 1924. While Don Roberto Tequila is relatively new to the US Market, these decades of experience show in themselves quite clearly in each bottle.

As you take that first sip of Don Roberto Anejo, you’re welcomed with warming notes of agave married to seductive and sweet characters of cinnamon that lead into delectable flavors of caramel, and a body filled with sweet phenomenal cocoa. As you finish that sip, bits of hazelnut and crème de menthe wave goodbye.

Score: 9/10

“Down and Out in Mexico”

1 ¾ oz Don Roberto Anejo
½ oz Aperol
1/2oz Carpano Antica
1 Dash Mole Bitters
2 Dash Jerry Thomas Bitters
Stir
Serve up, without any garnish

Down and Out in Mexico. A Combination of Don Roberto Anejo, Aperol, Carpano Antica, Mole Bitter and Jerry Thomas Bitters.

How’s by You?
Black Chocolate Stout
2 oz Don Roberto Anejo
Egg
½ oz Chai Tea Syrup
1 dash mole bitters

How's By You? A combination of Don Roberto Anejo, Chai Tea Syrup, Mole Bitters, Egg and topped off with Brooklyn Black Chocolate Stout.

Still Life
1 ¼ oz Vanilla Bean Infused Rittenhouse Rye
¾ oz Don Roberto Anejo
¾ oz Carpano Antica
2 Dashes Mole Bitters
Stir with Ice
Serve up with Orange Twist

Still Life. A Combination of Don Roberto Anejo, Vanilla-Bean Infused Rittenhouse Rye, Carpano Antica, and Mole Bitters.

This entry was posted on Friday, March 12th, 2010 at 1:01 pm and is filed under Recipes, Tequila. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.