Clase Azul raises expectations with its attention to detail on the outside, and these expectations are fulfilled when it comes to sipping the rested tequila, too. Tanteo produces award-winning artisanal tequilas in a class of its own. It uses blanco tequila with fresh peppers infused by hand in the hills of Jalisco, Mexico, resulting in a delicious and unique tequila to sample at least once. Herradura’s Reposado Tequila Colección de la Casa Port is fermented naturally with wild yeast before being matured in hand-selected vintage Port casks from the Douro Valley in Portugal for two additional months.

The Tanteo Cocoa is exactly that: a chocolate-infused tequila that combines the traditional flavor notes of the spirit with a savory heat from peppers and a sweet note from the natural chocolate extracts. I was born and raised in Mexico, and my passion for food began at a young age. I come from a family of passionate cooks, and I learned early on that cooking is a great way to show your love for others. Another popular brand across Mexico, Corralejo’s Reposado tequila, comes in a light straw color, thanks to the aging process. It’s a tequila with an interesting nose, made up of a strong vanilla aroma and additional hints of peppercorn and pear.Chocolate and tequila are two of the world’s most beloved spirits, so it’s no surprise that combining them would create a delicious and intoxicating beverage. If you’re looking to make your own chocolate tequila, all you need is some tequila, chocolate liqueur, and chocolate syrup. Simply combine all ingredients in a shaker filled with ice, shake well, and strain into a glass. Garnish with a chocolate bar or chocolate chips, and enjoy! Fortaleza’s Tequila Añejo is one of the best from an already high standard. It’s a highly-praised and perfectly-aged añejo, left to rest for 18 months in American oak barrels. The primary notes are caramel, vanilla, butterscotch, and cooked agave with secondary hints of pineapple, peach, orange blossom, nutmeg, and raisin in the nose. A chocolate martini is a sweet liquid dessert served in a glass. There are several simple ways to make it at home, but mixing doesn’t have to be difficult. Only vodka, chocolate liqueur, or crme de cacao are required to make the simplest recipe. When making more complex recipes, Irish liqueur, chocolate syrup, and simple syrup are all options. By skipping the garnish completely or simply sprinkling a few chocolate shavings over the top, you can make the finished drink stand out. While the martini glass is rotating, squeeze a thin stream of chocolate syrup into the inside of the glass, and then hold it at an angle and swirl the rim with the knife. The drink will end up being overly sweet if the sweetness is not balanced. A Chocolate Espresso Martini Has More Than Twice The Calories Of A Chocolate Martini It can also only be produced using land within the DOC Tequila region, inside the Mexican state of Jalisco, and in some municipalities in Guanajuato, Michoacan, Nayarit, and Tamaulipas.

We decided to try it on ice. I finished my third drink while he downed a second, chasing it with Guinness. It was smoother and more subtly chocolatey tasting over ice. My roommate commented that it paired well with the Guinness. Well beyond buzzed at this point, I decided to cut myself off after that. Clase Azul offers the sort of tequila you’ll buy as a present and then want to keep for yourself. It’s a brand that offers enjoyment the entire way through, from the buying process of choosing a unique bottle to the sipping of what’s inside. His look of surprise mirrored my own upon first taste. It didn’t have the cloying sweetness of a standard liqueur. Smooth enough to prevent making what he refers to as, “tequila face” (aka the grimace one makes when drinking cheap tequila). Oaky aftertaste with a chocolate note.

Not only was it more upper mid-shelf in price points, Libre Spirits Mint Chocolate tequila had a mature, contemplative flavor. I figured the aging Hipsters or coffee snobs that the Pacific Northwest is known for would be its best target demographic. The client who gave me the bottle was a self-proclaimed “Foodie/Coffee Snob.” In any demographic, while not bad; it’s a niche spirit with an acquired taste.