A unique if not almost singular approach to making an excellent tequila.
Notes: This is the slightly older expression than the Blanco (the youngest expression) and younger than the Avion Anejo . This tequila is produced in the highlands (Los Altos), at the highest altitudes that you can find agaves (also where the most volcanic minerals can be found). This is the area where the most prized agaves grow and it certainly shows in this tequila. Distilled in Jalisco, the heart of tequila country, this tequila differs in it’s production in a number of ways from a lot of other tequilas. First of course is the sourcing from the highlands, as I already stated, second is the use of hornitos (large traditional clay ovens) and the very slow roasting of the agaves (OK that may count as two), third the use of copper pot stills, (a vast majority of tequilas are distilled in stainless steel column steels), and their ultra slow filtration through charcoal. All in all a unique if not almost singular approach to making a tequila.
Appearance: Lovely light wheat straw gold, crystal clear , lovely body. On swirling, it leaves a very light coating on the glass which then forms some legs which then leave a constellation of droplets on the sides of the nosing glass.
First Impression: Like it’s younger sibling the blanco, the reposado has a unmistakable aromatic hallmarks of a good tequila: sweet brine, savory with rosemary, citrusy with pineapple, meyer lemon. It has also developed a more fruit like bouquet also with cherry, persimmon, nectarine and hibiscus notes chiming in. In some ways it could almost be mistaken for a aged cachaca – lovely ethereal citrus ,fruity, and grassy cane like notes- not the bitter , charred and pungent waxy notes the cheaper tequilas can have.
Taste: Slightly oily entry with a wonderful body. Savory, and a lot of tree fruits, peach, mountmorency cherry, persimmon and cinnamon notes. The barrel it was aged in also adds a charming vanilla,oak and touches of leather and charcoal.The carmelization of the slow roasted agave yields a wonderful bouquet and treats without the waxy fibrous bitter you get from rushing the process (in kilns that look like they should be drying lumber not producing tequila) that many of the large producers use. Finish is medium long, deadly smooth with slightly sweet then drying citrus and savory ending, making reach for just one more (honest) taste.
Drinks: Actually very nice on its own in a proper Riedel Tequila tasting glass or similar high quality tasting glass. Far too good to shoot-y ou miss all the good smells and flavors- Excellent margaritas, – and as we usually say in terms of instructions/recipe – be sure to use fresh juice and Grand Marnier – anything less would be an insult to the tequila and a waste. Other drinks we found you may want to go a bit lighter on sweet liqueurs or use drier alternative ingredients as you don’t want to lose the nuances of this tequila being masked by other ingredients.
Cigars: An Ashton, or Credo, Connecticut shade wrapper.
Bottle: Unlike a lot of the competition, Avion does not use a bubbly recycled glass but a clear heavy decanter bottomed bottle that is a delight to hold and pour with. Vaguely square with rounded angles, it fits the hand wonderfully and the indented rectangular panels on the side make for easy gripping even if your hands are wet or unsteady. Attractive multicolored but tasteful graphics are silkscreened directly on the bottle. Dark red neckwrap also denotes batch and bottle numbers along with distiller. Cork is a easy to grip wooden topped affair (also colored dark red like the neck wrap making it easy to distinguish) with a natural cork.
Certainly suitable presentation for a gift, it is overall a attractive and useful package highlighting a excellent tequila.
Final Thoughts: Delicious, smooth, one of the more complex and nuanced reposados tequilas we have had. A touch sweeter (probably a result of the slow roasting) than most and more complex by a long shot.
Web site: http://tequilaavion.com/
Somewhat brief information with links to recipes and press articles.
I really think they need to add more information on their processes and some photos of same to highlight this is not just another mass produced tequila- not at all.