The U.S. debut of Don Roberto Tequila

October 17, 3:08 AMBartender ExaminerKathleen Neves

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Don Roberto Tequila's U.S. debut at Cantina in San Francisco

The U.S. debut of Don Roberto tequila took place here in San Francisco at Cantina (580 Sutter Street) on October 15th, 2009. Don Roberto Tequila’s Master Mixologist, Junior Merino hosted the private seminar and tasting event. Upon arrival, guests were seated at the bar and greeted with a variety of cocktails featuring Don Roberto Tequila.

During the seminar portion of the event, Junior Merino discussed tequila basics like the different types of tequila, how tequila is made, where tequila is made and things to look for on the label when buying an authentic bottle of tequila. Junior went into detail about the origins of Don Roberto Tequila, which dates all the way back to the 1840’s when Don Roberto’s family first came to Mexico from northern Spain and settled in the Jalisco province (where 97% of the tequila that is produced comes from). Don Roberto Tequila was originally bottled as a private stock and was only given to close friends and family. Today, Don Roberto is finally being introduced to the market as premium tequila and is one of the few remaining 100% Mexican and family-owned tequila producers.

During the tasting portion of the event, guests got to taste the three tequilas in the Don Roberto Tequila portfolio.

Don Roberto Plata (Silver)
Aging: Un-aged
Tasting Notes: “Sophisticated notes of roasted agave, a touch of honey, sweet cinnamon, orange peel and banana with slight undertones of white ginger blossoms. Delicate jasmine notes, rounded out by grilled pineapple, cinnamon and grapefruit zest. The finish lingers with hints of roasted agave and maple.”

Don Roberto Reposado (Rested)
Aging: Six months in new, white oak barrels
Tasting Notes: “A harmonious marriage of wood and agave notes, with hints of coconut, apple wood, rosemary, vanilla and bitter chocolate. A full, velvety mouthfeel with notes of caramelized orange zest and roasted pumpkin, culminating with soft, nutty vanilla notes.”

Don Roberto Anejo (Aged or Vintage)
Aging: One and a half years in new, white oak barrels
Tasting Notes: “A complex bouquet of earthiness, peanuts, grilled pepper and leatherwood, with slight touches of citrus and cacao. A threshold is crossed with notes of toasted coconut, maple, tobacco and cloves and is brought to a finale of lingering, buttery, bitter chocolate.”

Take special notice of the aging portion in the tasting notes. Most of the tequila out on the market is aged predominately in used American whiskey barrels. Don Roberto Tequila purposely chooses to use new, white oak barrels because they don’t want any other influences from any other spirits, on the tequila. The difference is evident in each of the tequilas. The result is in an overall delicate taste and being on the sweet side.

The Don Roberto tequilas are not only enjoyable individually, but they proved to be quite mixable. During the event, guests were invited to try three different mixed Don Roberto Tequila cocktails, all created by Junior Merino himself. All of the three cocktails used fresh ingredients and garnishes and were all well crafted, well balanced and delicious.

The cocktail I couldn’t sip enough of was the Guadalajara Silver. This cocktail featured Don Roberto Plata, agave nectar, fresh lime juice, fresh pink grapefruit juice, ginger liqueur and fresh Granny Smith apple juice. All of the ingredients were shaken and served on the rocks with a sugar and cinnamon rim.

The Don Roberto Refresher featured Don Roberto Reposado, grilled grapefruit juice, Jarrito de Toronja, hibiscus syrup, orange liqueur, fresh lemon juice, fresh orange juice, a slice of grapefruit, slice of lime, slice of orange and a slice of lemon. All of the contents were mixed (not shaken) together and poured into a salt-rimmed serving glass. This cocktail was originally inspired by the traditional “La Cazuela” cocktail, which was served in small clay pots or punch style.

Of course, what would be a proper tequila cocktail feature without a variation of the popular margarita? The Charrita Margarita featured Don Roberto Anejo, agave nectar, orange liqueur, fresh lime juice and water. All of the ingredients were shaken and served on the rocks with a salted rim.

Be sure to visit the Don Roberto Tequila website for more information on the company’s other brands, product production, history, standards and brand-specific cocktail recipes.