Just in time for Cinco de Mayo, I’ve been given the opportunity to sample a relatively new premium tequila: Senor Rio.
Senor Rio has been on the market for two years now but the recipe goes back more than 200 years. The story of Senor Rio describes how the Arizona based founders of the company reconnected with a father in Mexico after having been out of touch for 30 years.
During that reunion, the father shared with them a unique tequila along with the secret family recipe for making it. With recipe in hand, Debbie Medina (the daughter) and Jonathan Gach founded Jalisco International Imports and began producing the tequila, naming it after Debbie’s father.
One thing I can say about this tequila is that it is uncharacteristically smooth. This is definitely a sipping tequila.
Each of the different ages — Blanco, Anejo, and Reposado — have their own nuances but also posses a floral flavor that make the liquor surprisingly sweet. I always expect tequila to have an intrinsic saltiness to it, a certain essence that hits the tongue and puckers the mouth in an attempt to squelch the alcohol induced heat. Senor Rio has just enough of that to let me know that, yes, I’m drinking tequila, but much less than I expect.
The Blanco and the Reposado I enjoyed at room temperature, sipped from a rocks glass. Noting the floral, citrus notes in the Anejo, I made a quick cocktail with a fresh clementine. Perfecto! See the recipe below.
Senor Rio is available at a few stores and restaurants around Southern California including Trump National Golf Course in Rancho Palos Verdes. You can also find them on Facebook and Twitter.
Naranjas en el Rio (Oranges on the River)
1 Shot of Senor Rio Tequila Anejo
Juice of 1 ripe clementine
Ice
Add the tequila, clementine, and ice to a metal cocktail shaker. Shake until chilled and blended. Pour into an ice filled glass and garnish with a strip of clementine peel.