Tequila has such a rep — and so many personalities.
It’s the kick in a margarita, the theatrics of a shot-plus-salt-plus-lime, the smooth-and-aged sipper post-dinner. It can be clear, golden, tawny.
And multicolored.
OK, not in the same bottle. But since 2006 the Mexican government, which closely regulates what spirits made from 100-percent blue agave can be called tequila, has allowed them to be flavored.
To the tequila quartet of un-aged blanco (white or plata/silver), aged-a-little reposado, aged-a-little-more anejo or aged-a-lot extra anejo, add such innovations as Tukys’ lime version or La Pinta’s ruby red pomegranate. You may also spy jalapeno, chocolate, orange or watermelon flavored tequilas.
Because many flavored tequilas begin with either a blanco (an herb-pepper taste) or a reposado (more mellow), a flavored tequila will have more elements in its taste profile. That’s what we found in one of the newest entrants into the flavored-tequila market: Gran Centenario’s Rosangel.
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Rosangel begins with reposado (aged in French oak for 10 months) that, once infused with hibiscus, rests another two months in port barrels, developing a soft peach-toned spirit. Gran Centenario chose hibiscus because it echoes the classic Mexican beverage called agua de jamaica, which is made by steeping dried hibiscus flowers (sometimes known as Jamaican sorrel) then sweetening.
Aroma: Fragrant, with pepper, orange, cigar box, cedar, smoke.
Taste: Floral on the front end, with a sweetness that quickly dissipates. Smooth, with a nice tang and a bit of a fiery finish. Tastes of wood and a hint of vanilla.
Drink: Serve in a rocks glass or tumbler or a stemmed coupe glass. Bartenders, creative types that they are, have created cocktails. But our tasters preferred sipping Rosangel on its own or iced — or with a splash of water which, as with Bourbon, brought out the sweetness and softened the bite.
The price: $35 to $40.