Tonight I was at another Vancouver Cocktail Week seminar. Tasting my way through all of El Tequileño’s nine expressions and learning about this storied spirit and brand from their rep Tony; and the daughter (and the future fourth generation) of Master Distiller Tony Salles, grandson of Don Jorge Salles Cuervo, who founded El Tequileño in 1959.
The seminar was held at the basement of Chambar. Each seat preset with poured tastings placed on an informative mat. Unfortunately the restaurant was short on glasses and some had their tequila in wine glasses. The tasting was split into two sets in order accommodate this, reusing glasses.
As we filtered in we were handed a welcome cocktail made with their Platinum tequila. It was a festive margarita start. I especially liked the coarse rim with coconut, sea salt, and lime zest.
Guests claimed empty seats and were welcomed to share in the communal cheese and charcuterie boards that included blue cheese, corn relish, and smokey bacon wrapped dates. A lovely assembly to enjoy with our flights.
As the evening progressed we also nibbled on fresh fries with truffle aioli from the Chambar kitchen. This also made for a very comforting after drinking snack.
We began with a history lesson on the distillery and learned what makes their tequila so special. One of which being securing the rights to natural volcanic spring water near by; and being one of only four distilleries to have access to this. As well as harvesting their agave from the highlands for more tropical and citrus notes, versus lowland agave that is herbaceous and earthy.
The name translates to “a person born of being from the town of Tequila”. El Tequileño the brand was named Gran Tequilero by the National Chamber of the Tequila Industry in 2018 and Agave Producer of the Year 2023 and 2024 at the International Spirits Competition.We also got a virtual tour of the property and its 24 room boutique hotel with their 99% sustainable practices.
El Tequileño only focuses on tequila, using bourbon and French oak casks that once housed wine to age and flush out their collection. The following is everything we tried along with tasting notes.
The Blanco is 70% agave tequila mellowed for 14 days in American Oak. The result is the sweetness of cooked agave on the nose, finished with delicate herbal notes. As for taste it was a seasaw of savoury and sharp flavours. Milky butterscotch and clean anise plus peppercorn.
Here, we were taught how to properly nose the tequila right to left, acknowledging both nostrils. Then to drink, we were encourage to take air in then exhale out before taking a sip. This method made a difference.
There was an oily texture on the mouth from their No chill filter method that strips out all the oils, leaving behind citrusy pepper notes to enjoy.
The Platinum is 100% Blue Weber Agave aged in American Oak for 14 days. It was gentle on the nose, east to drink, smooth, and more viscous with a slight spiciness. The Platinum drinks savoury with a delicate finish. With its mellow profile this was recommeded in cocktail mixing.
We then used the tequila as hand cream in a demonstration of how iy is additive free with no wood chips or caramel. The result was a non sticky and highly moisturizing cream.
The Cristalino is 100% Blue Weber Agave rested in American Oak for 4 months. Cooked agave, floral, vanilla, and light citrus fruits on the nose; and cooked agave, honey, tropical fruit, and light hints of spice on the tongue. This is interesting one, being aged first, then put through a charcoal filter. The idea of this was original fought against by the Master Distiller Tony, but is now his favourite of their portfolio. It was gentle, where you get the aged flavour, but it isn’t as robust as you would expect with the clean mouth-feel similar to Blanco.
The Sassenacg Select is 100% Blue Weber Agave aged for 16 months in American Oak, and finished 4 months in French Oak. At 42% ABV, this is different from the rest of the range. The heaviest due to the bourbon cask, and crafted for the whiskey lover. The result is whiskey characteristics in a tequila with notes of orange peel and sweet spices. Light and toasty oak with a caramel popcorn finish. I also got the sweetness of corn.
The Reposado is 100% Blue Weber Agave rested in American Oak for 3 months. A sweet aroma with tones of agave and hints of vanilla, but with a dry finish that includes hints of oak. This has more most with a woodsy vanilla musk.
The Repo Gran Reserva is 100% Blue Weber Agave rested in American Oak for 8 months and blended with reserve Añejo. It has an aroma of banana, caramelized pear, nutmeg, vanilla, and toffee. Ans the taste of light oak, vanilla, spicy, toffee, and macadamia nuts. This is the one you would use if mixing a tequila old fashioned. Banana on the tongue and smokiness at the back of the throat.
The Anejo Gran Reserva is 100% Blue Weber Agave aged in American and French Oak for 20 months and blended with Extra Añejo for a longer finish. It has the aroma of oak, vanilla, orange, and cooked agave; and the taste of weet oak, vanilla, cooked agave, sweet spices, orange, and dried fruit. I found this the sweetest of the nine bottles with an overtly vanilla and cotton candy sugar overture.
The Resposado Rare is 100% Blue Weber Agave aged for 6 years in a large American Oak barrel, called a Pipón. It has the aroma of vanilla and honey, plus a subtle touch of black pepper, and cooked agave. Coupled with the taste of marzipan, light spiciness, and notes of sweet agave and oak. This came from an experiment to see how the tequilla would evolve if left to age. They could not bottle it as a anejo, and it wasn’t aged long enough to be an extra anejo. This is something all on its own, a special release that is a one time thing. The expectation is that once it sells out in stores price will triple. Coconut cream and caramel on the nose, with a bite on the tongue.
In summary another great Vancouver Cocktail Week event that gives you are more intimate look at what goes into your glass and the ability to order by brand instead of catagory of spirit.
Chambar Restaurant
568 Beatty St, Vancouver, BC V6B 2L3
(604) 879-7119
chambar.com
