Komali, one of Uptown’s hippest dining establishments, has done it again. A tequila tasting and class featuring all four El Mayor tequilas was held this month paired with Komali’s delectable contemporary Mexican cuisine.
To start off the evening, Dallas’ most-beloved bartender, LeAnn Berry, created the “Black Passion Margarita,” a mixology trophy that includes El Mayor Reposado, Cointreau, fresh blackberry puree, a splash of passion fruit puree and fresh lime juice.
El Major is the second largest independent distillery in Mexico. Brand ambassador and fourth generation tequila crafter Graciela Gonzalez Cortes took participants on a virtual tour using video of the complete production process from harvesting through tasting.
Three of the four El Mayor tequilas are aged in bourbon barrels and have won awards in the past year. El Mayor Blanco one a gold award in the World Spirits Beverage Competition, El Mayor Reposado one the Best of Show Platinum and a silver award has gone to the El Mayor Añejo.
The Blanco is made and bottled for immediate consumption. The Reposado has been aged a minimum of nine months and has more flavor and spice and is smoother on the tongue than the Blanco. The Reposado has more vanilla and caramel notes to it. The Añejo is darker than the Blanco and Reposado and has been aged at least 16 months and touts flavors of cinnamon, hazelnut and truffle.
The Extra Añejo is aged a minimum of four years. It is kept isolated because even noise can affect the aging of tequila. It is dark in color and one can detect chocolate, caramel, dried fruits, and woody oak, cinnamon with a buttery feel in the throat. You will feel it in the front of your mouth along with the original flavors of the agave plant.
One should never drink on an empty stomach so light bites of shrimp ceviche (white shrimp from Mazatlan, Mexico, orange juice, lime juice, Serrano peppers, pico de gallo [tomatoes, onions, cilantro] on a fried and baked plantain chip); grilled skinless, boneless chicken skewers with black Oaxacan mole sauce topped with queso fresco, sesame seeds and micro cilantro; and, Adobo marinated pork skewers with pineapple and pickled red onions were served.
“This was my first tequila tasting,” said Phil Vaughan and Floyd Conrad.
“It was extremely educational,” said Vaughan.
“I thought it was fantastic – learning about all the different tequilas,” said Conrad.
Each tasting class participant received additional information on the product, along with a tasting flight for home and a signature baseball cap.
Did you enjoy this article? If so, please share it with your friends. Click on the Subscribe button above to receive email updates when new articles are available. Can't get enough my Food & Wine Examiner stories? Follow me on Facebook and Twitter and Instagram and Pinterest (I am constantly posting pictures of food!)
Copyright © 2013 Robin D. Everson. All rights reserved.