A cold, damp afternoon in Fountain Square calls for a taste of the day. And when there are more puddles on the patio than patrons, nothing hits the spot like a warming blanco.
The Azunia tequila brand, a lowland offering of Jalisco, is made with 8 to 10 year old Weber Blue agave that’s been grown in the region’s fertile volcanic soil. Pretty badass. But how does it taste?
On the nose, I catch rosewood, slight earth, mixed berries, and white pepper.
The first sip starts sweet, mellowing into further rose notes, melon-like flavors, and a long agave finish, where lemon and coriander notes can be found.
This is way smooth, a very approachable sipper. But, with this blanco, as with almost all the silver tequilas I drink, I’d probably take it in a margarita.
With Azunia, I’d recommend a fresh muddled fruit margarita.
Mixed Berry Margarita
Take a few berries (blackberries and raspberries for me) and muddle them at the base of a tumbler. Just like orange juice, consider how much pulp you’ll want and muddle accordingly. When you finish muddling, fill the glass to the top with ice, add 2 ounces of your tequila because it’s a nasty day out and you’re not going anywhere, 1 ounce of agave nectar (Agavero brand preferred), and top with fresh squeezed lime juice. Shake well and top with a splash of club soda.
So good it almost makes you forget about the gloomy day.