|
It is rare in this industry that a totally new concept is launched, and the legendary Tomas Estes has done just that with an infusion of 100% agave Ocho Blanco tequila with pure cooked agave fibres. Tomas has always been at the cutting edge of Tequila production and as long ago as the late seventies when he began experimenting by flavouring tequilas with botanical ingredients. Back in those days it was ingredients such as cinnamon, vanilla, coffee beans, dried and fresh chillies which were showcased in his own restaurants. He called these infusions 'curados' or 'the flavoured ones', curado is also the name given to flavoured pulque in Mexico, the rather unpalatable drink that's made from fermented agave sap. It wasn't until 2009, however, that Tomas began the process of infusing his own Ocho Blanco tequila with natural cooked agave. Tomas didn't undertake this task on his own and called in Stefano Francavilla, Sophie Decobecq and Charles Vexenat to help. After a lot of mixing and blending the group found a ratio they were happy with, producing a pale golden spirit with a full and complex agave flavour. Only 460 litres of Curado has been made and London is the first place for it to be released, Tomas explains why 'It's crazy no one's done Curado before since it's such an obvious winner. We've chosen to do the world wide launch in London because it is for me the centre of quality enjoyment. We are excited about the new possibilities that Curado creates'.
|
