Sorry it’s been a while since I’ve posted anything new; goes with the territory I suppose of running a growing business. While attending The Junior League of Boca Raton’s annual Flavor’s event in February, I met Emilio Jr of Casa Maya in Deerfield Beach (whose slider was probably one of the best bites I experienced that night) and we got to talking about this Tequila Club dinner that he had coming up which I had not known was a monthly thing they had going on. (Did you?) Anyways, he invited me to be his guest at this one and boy did this exceed any expectations that I may have come in with. They had the event set up in this back area of the restaurant (which is great to know if you’re looking for a venue to do private events).
The tequila came from the Trequero Family parent company of Tres Agaves. A very knowledgeable representative from the company delivered a very informative presentation while guests enjoyed the pairings prepared by the kitchen.
Below are some highlights from the slideshow:
* Tequila, Mexico’s national spirit, is distilled from the blue agave plant
* There are approximately 200 different varieties of agave that dot the Mexican landscape
* Tequila can only be called “tequila” if it comes from Jalisco (& the 3 cities found within) -the spirit of origin, similar
* At Tres Agaves all Agaves are estate grown
* Tres Agaves uses a proprietary yeast that has been cultivated from the same fields in which the agaves are grown
* A combination of stainless steel and concrete fermentation tanks are used
* Done only in shallow tanks that allow for much more robust yeast activity during fermentation
* Agave plants take 7 yrs on average to be ready for harvest. They harvest 8.5 yrs (late harvest) for sweeter yield
* Tequila categories: Joven “Young”, Blanco/Silver/Plata (unaged and clear in color), Reposado “rested” aged from 2 – 12 months, Añejo “aged”, aged 12 months to 3 years, Extra Añejo – aged a minimum of 3 years in barrels
* One plant can weigh 80-100lbs produce 10-15 bottles
* The distillery process – First phase of turning wheat & corn into sweet liquid is essentially a “distillers beer”
Our tastings tonite were served in a progression of aging from Blanco, Reposado, Añejo
Mango Basil Margarita
Jicama tostada topped w/octopus ceviche paired with Blanco Tres Agaves tequila
Tres Agaves Blanco is a pure expression of the distiller’s craft at the highest level; capturing the favors of slowly-cooked, fully-mature agave. Compared with other Blancos, it has remarkable depth and smoothness.
Mexican deviled eggs Paired with Reposado
Tres Agave Reposado is a cuvée blend; the Master Distiller uses only American white oak bourbon barrels and ages between 6-9 months to get the desired flavor – rich agave with a subtle smoke.
Duck taco on handmade baked corn tortilla with molé & poblano sopé (sauce) – spicy, fruity paired with Añejo
Tres Agaves Anejo is aged in fine oak barrels for eighteen months, imparting a deep natural color and robust, full flavor. Retains its essential agave flavors while embracing the oak influences.
Emilio Sr’s mole is made with 78 ingredients. He travels to Mexico every 6 weeks to get the ingredients
Casa Maya’s Single barrel tequila paired with 75% Ecuadorian chocolate
The tequila was awesome and so were the pairings. If you’ve never been to a tequila dinner, well here’s your chance. Visit Casa Maya in person or on the web and sign up to be on their mailing list and you will be notified when the next one is. It’s a great value and a ton o’ fun!