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partida tequila
Most of us
are suckers for tradition---the fourth-generation distiller, the wine estate
dating to 1600. At the same time, we cherish entrepreneurs, and admire the visionary
person who creates something out of nothing.
Partida Tequila falls firmly in the second category. It was created by J. Gary
Shansby, who worked his way up to Chairman of the Board and CEO of Shaklee
Corporation. Following that, he founded a consumer goods private equity firm
and devoted himself to building brands: Famous Amos cookies, Mauna Loa
macadamia nuts, Terra Chips and La Victoria Mexican foods, among others.
Shansby had a fondness for tequila, as well as a love for Mexican culture and
history; he started Partida Tequila with the goal of making it the most respected
premium tequila in the world (the brand launched in 2001, so he likely took
some inspiration from the success of Patrón, the first ultra-premium tequila on
the market). The product may be made in the Mexican state of Jalisco, but this
is a distinctly American story.
Back in Jalisco, though, the production process is traditional,
quality-oriented and uncompromising. Like Patrón (and the rest of the world’s
top tequilas), Partida Tequila is made from 100% blue agave. The agave plant flourishes
in and around the town of Tequila; it has a high percentage of natural sugars,
which makes it ideal for fermentation and distillation. The plants take between
six and ten years to mature. Like grapes, their sugar content is measured in
the field to determine whether they are ripe. When harvested, they weigh
between 40 and 70 pounds and are called pinas, because of their resemblance to
pineapples.
The harvested pinas are slow-baked for 20-24 hours, which softens the fibers
and helps transform carbohydrates into sugars. Partida Tequila is distilled twice; the
Blanco is hand-bottled as soon as the distillation process is finished, while
the Reposado and Anejo are aged in American oak barrels for 6 and 18 months
respectively.
partida tequila reviews
Aromas of bay leaves, cloves and stewed citrus highlight the nose of the
Partida Blanco ($50). It enters the mouth smoothly, followed by a rush of spice
in the mid palate; citrus and bell pepper flavors linger on the finish, along
with hints of candied fruit and mint on the extreme length. This presents just
the right blend of smoothness and spice to make a range of interesting
cocktails.
The light tan-colored Reposado ($54) has a more forceful nose with scents of
menthol, spearmint and chamomile. The mouth feel is more aggressive as well,
marked by an herbal and peppery mid palate and framed by flavors of ripe melon.
The finish is extremely long, filled with inflections of pepper.
By contrast, the nose of the Anejo ($63) is elegant and mellow, filled with
lush aromas of apple, citrus and oak. In the mouth, the tequila displays a ripe
texture reminiscent of Cognac, but with a pronounced vegetable edge. The wood
dominates the fruit in the mid palate, and the finish resonates with echoes of
pepper and spice.
partida tequila cocktails
COCKTAILS
Partida Margarita
This version was invented by Julio Bermejo of Tommy’s Mexican Restaurant in San
Francisco:
1.5 oz. Partida Blanco
1 oz. fresh squeezed lime juice
¾ oz. organic agave nectar
¾ oz. water
Shake all ingredients with ice in cocktail shaker; strain into Margarita glass.
Ruby Partida
Recipe by Dale De Groff, the one and only King Cocktail:
1.5 oz. Partida Reposado
1.5 oz. fresh Ruby Red grapefruit juice
.5 oz. Cointreau
.5 oz. fresh squeezed lemon juice
.5 oz. French cassis
Shake the first four ingredients in a cocktail shaker with ice. Strain into a
chilled cocktail glass. Dribble the cassis down the inside of the glass so it
will settle to the bottom.
Anejo Old Fashioned
Recipe by Julie Reiner of Manhattan’s Flatiron Lounge:
3 oz. Partida Anejo
¼ oz. agave nectar
Dash Angostura bitters
Orange peel
In an Old Fashioned glass, gently muddle the orange peel, bitters and agave
nectar to release the orange oils. Add ice and Partida Anejo. Stir to mix all
ingredients, and garnish with brandied cherries on a stick.
