Image it: freshman yr, 1988.
A bunch of unhealthy choices, steeped in agave, lead me down a darkish highway to a spot the place no less than a few of you studying this (these much less apt to evaluate me) have additionally been.
It’s an expertise that follows me, even years later, whereas coaching and ultimately working as a bartender in a really busy Atlanta sports activities bar, the place every time a jovial buyer orders something having to do with tequila, I’m pressured to repress a shudder.
Evan Rosenthal, meals and beverage idea improvement supervisor for Walt Disney World, has heard comparable tales.
“I’ve had so many individuals specific to me that they don’t drink tequila, that that they had actually unhealthy experiences with it once they have been youthful, and it’s simply not for them.”
Normally, he says, it’s a mix of circumstances. Like poor high quality spirits (test). Or poor high quality mixers (test).
Or, you already know, simply an excessive amount of.
(I stated that, however it nonetheless applies.)
What he tells them is that tequila isn’t what they bear in mind, and they need to strive it once more, as a result of they could adore it.
In solidarity, and in celebration of Nationwide Tequila Day (July 24), I’m right here to again him up.
Roughly 15 years in the past, I started consuming tequila once more. Straight, over ice. Normally with a lime or lemon wedge. Typically one in every of every.
It began with blanco, the unaged expression, clear and clear. Over time, I started to go darker: caramel-colored reposado (“rested”), aged as much as two years in oak barrels, imparting mellow vanilla notes, older añejo, aged a minimal of three years, spicy, fruity, scrumptious. There’s even an extra-añejo, however you see the place I’m going.
Tequila wasn’t what I remembered. And I beloved it.
Rosenthal and the workforce at Epcot’s latest adults-only lounge, GEO-82, have been delighted not solely by the extent of tequila data they’re seeing amongst their company, however their curiosity in increasing it.
“They’re coming in to strive manufacturers and expressions they’ve by no means skilled earlier than. They’re enthusiastic about small manufacturing and transparency relating to who’s making the tequila, in addition to its substances. We’re seeing a complete motion of people that come as much as the bar wanting to ask questions.”
My first was “What do they price?”
It’s a good one. Park admission is required earlier than you even get there. However these 2-ounce pours are fairly high-end.
LALO Blanco, proper now the cut price of the bunch, clocks in at $18.50, however the model’s founder, Eduardo “Lalo” González has a reasonably good pedigree. His grandfather was Don Julio González (sure, that Don Julio) and LALO, which produces blanco tequila solely, is his manner of honoring his household’s legacy within the trade.
“If you style it, you actually get that essence of that cooked agave, however there are notes, too,” says Rosenthal, noting its easy three-ingredient recipe of water, champagne yeast and mature agave. “Flavors like black pepper or fresh-cut bell pepper.”
These on the lookout for aged expressions, he says, are sometimes intrigued by La Gritona reposado ($28). A part of that will come from its hanging bottle, created from recycled inexperienced glass. Others discover its feminine distiller, Melly Barajas, and her all-woman employees a promoting level.
It’s paler than many different reposados, which is by design. The makers need to stunt its barrel notes, to maintain the spirit’s taste crisp even because it mellows what’s imparted by mature agave vegetation between eight and 10 years of age.
Like LALO, La Gritona solely makes one sort of tequila, which frequently ups the ante with regards to visitor curiosity.
Whereas sipping curiosity in bourbon, scotch and different spirits, neat or over ice, has lengthy been frequent follow within the States, tequila’s recognition has extra usually centered round photographs or cocktails. And whereas Rosenthal is actually a fan of the latter (GEO-82’s Excessive Forehead Batanga, $25, options Tapatio Reposado, Ramazotti Amaro, kola nut, lime cordial, salt and bubbles), he’s blissful to report that an rising variety of company are having fun with conversion into tequila sippers.
Personally, I believe it’s an ideal sipping alternative for warm-weather climates, although Rosenthal factors out that the rising recognition of the Ranch Water cocktail (a easy, tequila-based highball that includes lime and glowing water) reveals that there’s a gateway path within the heart.
Small-production manufacturers like Fortaleza make for distinctive end-of-day pours, says Rosenthal.
“Neat or over an enormous rock. These artisan tequilas offer you a lot to course of in your sensory expertise,” he affords.
Beverage- and beauty-forward Epcot lounge, Geo-82, opens Wednesday
At GEO-82, that’ll price you $40.
A fast test says a 750ml bottle goes for about $110 at Whole Wine, however there’s zero probability of a 17-minute, music-coordinated fireworks-and-fountain spectacular taking place outdoors your lounge window. Luck into a night slot and also you’ve bought a shot at this Epcot lounge (it’s a lock in case you snag a res for the Geo-82 Fireworks Expertise: disneyworld.disney.go.com/eating/epcot/geo-82-fireworks-experience).
After all, you don’t have to come back right here to your tequila tasting journey.
Rosenthal says nice admission-free decisions for tequila at Walt Disney World embody each Toledo and the Dahlia Lounge at Disney’s Coronado Springs Resort, in addition to Citrico’s and Enchanted Rose at Disney’s Grand Floridian Resort & Spa.
For followers of the still-trending espresso martini, The Brown Derby at Disney’s Hollywood Studios (admission required) makes a well-liked model that includes Flecha Azul Reposado Tequila, Tia Maria and Joffrey’s Espresso chilly brew.
Personally, I’d cross on the latter and pattern that Fortaleza, ideally over one in every of GEO-82’s whimsical large-format cubes within the form of Epcot’s iconic Spaceship Earth.
Rosenthal would possibly facet with me on this one.
“On the finish of the day, if you’re enjoyable with pals or household, it’s extremely gratifying,” he says. “You sip it, and slowly, you start to acknowledge what the producer hoped to indicate you.”
Discover me on Fb, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Electronic mail: amthompson@orlandosentinel.com, For extra foodie enjoyable, be part of the Let’s Eat, Orlando Fb group.