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Excellia Blanco Tequila
Excellia pairs Highland tequila with French winemaking: it was created in 2011 by Jean-Sébastien Robicquet, the French oenologist and distiller behind Cîroc vodka, and Carlos Camarena, whose La Alteña distillery (NOM 1139) in Arandas, Jalisco, is one of the most respected in Los Altos. The tequila is made from estate-grown blue Weber agave, cooked in brick ovens and double distilled in copper pot stills, and every Excellia expression is matured in a mix of Grand Cru Sauternes wine casks and Cognac barrels. For the Blanco, that contact is brief: the spirit rests just a few weeks in the casks, enough to give it a faint gold shade without losing a blanco's clarity and focus. Bottled at 40% ABV, it shows cloves, tobacco and toasted brioche on the nose according to the producer, with spice, vanilla, fruit and a hint of leather on the palate and a long finish of dried spices and faint jasmine. Excellia's aim was a blanco that borrows the delicate flavors usually reserved for añejo and extra añejo while keeping the strength and agave drive that make blanco a connoisseur favorite. Try it neat first, then in a spirit-forward cocktail where the cask spice can show.
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