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A new dawn for an ancient spirit with Don Julio Cristalino

By Malu Lambert

Lungelo Sean Tantsi says he began appreciating tequila the very same day of sipping it for the first time.  Tantsi is a reserve brand ambassador for Diageo South Africa. He says he means the above as opposed to the well-worn cliche of the salt-and-lemon style shooter at the bar as the classic drink is often enjoyed.

The versatile spirit is distilled from the blue agave plant. Known as the Agave tequilana, the succulent is native to the arid corridors of Mexico. Its spiky leaves mirror the hot sky above with their characteristic blue-green colour, which can reach lengths of up to two-metres. The plant grows in a rosette pattern and typically matures over six to 10 years. At its centre is a large, pineapple-like core called the piña, which can weigh between 40 to 90 kilograms, the very heart of tequila.

Tequila is ancient

While the leaves slice the sky, the roots of the spirit run deep through both soil and culture. The spirit has its origins in the region around Tequila, a town in the Mexican state of Jalisco. Its history dates back to pre-Columbian times when the Aztecs fermented sap from the plant to make a drink called pulque. Spanish conquistadors later distilled agave to create the first iteration of tequila in the 16th century. By the 17th, commercial production began, and by the 19th, tequila had arrived. “In South Africa tequila has historically been seen as a shooter beverage,” commiserates Tantsi. “This was a blanket approach, and whether the serve worked for the spirit was a completely neglected fact. Purely because we didn’t know better!” Tantsi says with ‘time, experience and education we started understanding our preference for shooting Gold, and enjoying cocktails with the Silver. “Tequila culture has evolved,” affirms Tantsi. “It’s grown from a shooter spirit in South Africa to a standalone beverage as well as a delicious base for a variety of cocktails – and with that a versatility of different tequila styles, which includes maturation and ageing as well as production methods. ”

 

New beginnings blend with history

Speaking of, what prompted this conversation with Tantsi is the arrival of Don Julio Cristalino 70 on South African shores. Crystalline. That’s what ‘Cristalino’ means, a Spanish word to describe the oak-aged tequila, which undergoes charcoal filtration. Don Julio pioneered the first commercial Cristalino in 2012. This process results in an aptly clear spirit, occasionally tinted with subtle hues, much like some white rums that age in barrels before colour filtration.

“The ageing process imparts a complex and balanced flavour profile, while the filtration method ensures a clean, crisp finish,” says Tantsi. “Don Julio 70 Claro is an añejo style tequila, the world’s first Cristalino tequila. What this means is that there are different styles of tequila, but the main differentiating factor is the age. Don Julio is aged in white American oak barrels. An añejo tequila is aged for a minimum of 12 months – however Don Julio Añejo and 70 are aged for 18 months.

“Created as a celebration of the 70th Anniversary of the La Primavera Distillery, the 70 is a clear, velvety, rich and tropical tequila añejo with notes of vanilla, caramel, oak, and agave, accented by a hint of spice. This luxurious addition joins the esteemed ranks of Don Julio Blanco, Reposado, and Añejo, elevating the local market’s tequila offerings to new heights.” “Follow your heart,” says Tantsi. “Don Julio inspires me to.”

DON JULIO CRISTALINO COCKTAILS:

 

Dulce Y Picante

This decadent drink is inspired by the iconic espresso martini, crafted by the visionary mixologist Dick Bradsel in 1983. Notes of coffee and chocolate syrup intertwine with hints of vanilla extract, while a daring touch of cinnamon and pepper powder add a tantalising kick. Served in a sleek martini glass adorned with a sprinkle of cinnamon, this cocktail is a masterpiece of elegance, promising to keep your heart warm and your spirits high throughout the cold season.

Ingredients

1 Shot Don Julio 70 Cristalino

1 shot Cold Brew Coffee

0.5 shot Brown Sugar Simple Syrup

0.5 shot chocolate syrup

1/4 tsp vanilla extract

1/4 tsp ground Chipotle Pepper powder

1/4 tsp Ground cinnamon powder for garnish

Preparation

Combine ingredients into a shaker with ice.

Shake well. Strain contents into a couple glass.

Garnish with ground chipotle pepper powder and ground cinnamon.

Don Julio 70th Mulo

Find solace and warmth in the Don Julio 70 Mulo. Crafted with the finest Fresh Squeezed Lime Juice and crowned with the effervescence of Ginger Beer, this cocktail embodies indulgence and comfort. Inspired by the charming Moscow Mule, each sip of the Don Julio 70 Mulo envelops the palate in a symphony of citrusy tang and spicy sweetness. Make this cocktail your companion through the chill of winter nights.

Ingredients

1.5 shot Don Julio 70 Tequila

0.5 shot Fresh Squeezed Lime Juice

Top with Ginger Beer and a Mint Sprig

Preparation

Add all ingredients into a highball glass filled with ice.

Give a gentle stir and garnish.

70 Paloma Deconstructed

A toast to the spirited essence of Mexico’s beloved cocktail, the Don Julio deconstructed Paloma is a tribute to the timeless cocktail. Each sip unveils the vibrant tang of a grapefruit harmonising with the zesty brightness of the lemon peel. Let Don Julio’s deconstructed Paloma be your companion in savouring the warmth of tradition and the richness of sophistication.

Ingredients

1.5 shot Don Julio 70 Cristalino

Grapefruit Wedge

Lemon Peel Zest Garnish

Sugar and Salt

Preparation

Zest lemon peel and mix with sugar and salt

Slice a wedge of Grapefruit

Sprinkle salt/sugar mix on the tip.

Enjoy Don Julio 70 Cristalino served neat

*Disclaimer: No alcohol served to under 18s

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november 2024

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