Issue link: https://www.epageflip.net/i/1331779
55 The Treasure of Jalisco: In 1937, Don Felipe Camarena established the La Alteña Distillery in the Mexican town of Arandas. Eight decades and five generations of master craftsmanship later, El Tesoro tequila continues to be made in the painstaking, terroir-driven fashion its founder championed. Estate-grown and hand-harvested by the renowned jimadores of Jalisco at 7,000 feet, El Tesoro's high-altitude agave develops a distinctly fruity, floral character that's only enhanced by time- honored production methods: The piñas, or hearts, of the plant are steamed in hornos (ovens) for two days, cooled, and then crushed under a two-ton volcanic stone called a tahona. After both the pulp and juice are open air–fermented with natural yeast and double-distilled to proof, three expressions are finally sent out into the world in hand-labeled bottles: Blanco, Reposado, and Añejo. On both the nose and palate, the unaged Blanco is a celebration of pure agave, accented by subtle hints of white pepper and green olive. The Reposado, meanwhile, reflects its aging regimen—nine to 11 months in ex-bourbon barrels—via a profusion of fruit, smoke, and oak as well as spices and herbs both savory and sweet, from pepper and dill to vanilla. And the Añejo emerges from its ex-bourbon casks after two to three years with the mellower oak-infused profile of a true sipping tequila, complete with jasmine and vanilla notes. It's the essence of Jaliscan heritage. Passion Paloma ✘ 2 parts El Tesoro Blanco or Reposado ✘ ½ part fresh lime juice ✘ 1 Tbsp. passion fruit purée ✘ Pinch of salt ✘ 1 grapefruit soda Fill a highball glass with ice. Add tequila, lime juice, passion fruit purée, and salt. Stir until chilled. Top with grapefruit soda and garnish with a grapefruit peel.