Remember when Merlot was all the rage before Rosé stole the thunder and then craft beer came out of nowhere? Well, 2018 brings another mix up and it’s going to raise our spirits.
Premium tequila has seen a popularity surge in recent years with tequila-based cocktails making their way onto cocktail lists and a range of bottles making their way onto shelves.
We asked Charlie Ainsbury, Dan Murphy’s Spirit Ambassador, about this growing trend, “Tequila is the spirit that deserves far more respect that it’s given. For too long it has been cast in negative light and bundled up with stereotypes. Tequila is a spirit steeped deep in Mexican culture and history. It is the pride of the country and they do everything they can to keep it pure, unadulterated and of the highest quality. It is one of the few spirits left that can honestly attest is still made by hand and with the skills that have passed down by generations upon generations. By searching for a few things on your bottle you can guarantee you are purchasing a great Tequila. Drink it neat, have it on ice, put it in a cocktail; just do away with that lime and salt business. You’re a grown up now.”
Start by looking for:
- Don Julio Blanco Tequila
- 1800 Tequila Reposado
- Casamigos Anejo
Charlie tells EFTM that we’ll start considering the food AFTER we choose the beverage. “We’re used to ordering our meal and then selecting our wine or beer to match but this method is about to be turned on its head with Australians learning how to pair their food to their favourite drink – be it beer, wine or spirit”. With that said, Saké is going to be in our cups again. Charlie recommends Kenteki “Pearls of Simplicity” Junmai Daiginjo Sake “then the wonderful companion is scallops, port and other light meats”.
We didn’t even know where to start on Saké so we needed more information “This Sake, in particular, is a Junmai Daiginjo indicating it is some of the purest quality sake you can purchase. It is light in flavour but crisp, full-bodied and floral with hints of honeydew and lemon. It will pair well with food easily as like a light-bodied wine, it won’t dominate the palate but provide some added texture and a pronounced bouquet. Serve at room temperature or slightly chilled”.