AsomBroso Tequila
The Robb Report has an editorial talking of top Ultra Premium Tequilas. AsomBroso was among some of the top picks from this luxury magazine.
Gamarra, President of AsomBroso brand tequila, is pleased to announce the release of his newest and greatest tequila achievement to date, and the first “100% agave tequila” that is not gold or clear.
LaRosa is like no other reposado, or tequila, to date”, explained Ricardo. To be called reposado, 100% Agave silver tequila must be rested at least two months in oak barrels; to become LaRosa Reposado, the 100% Agave silver is rested in relatively new French Oak casks that were previously used to make a vintage Bordeaux wine.
When the silver rests in the relatively new former wine barrel, something serendipitous happens: the basically colorless tequila takes on a reddish hue, and the taste is transformed… it’s still tequila, but a whole new style of tequila. Somewhat akin to comparing a basic bar scotch to a fine single malt scotch.
La Rosa will be available in two iterations: LaRosa III and LaRosa XI. The numerals denote the number of months that the base tequila is aged in the former Bordeaux barrels to become a reposado. After spending three months aging, LaRosa III takes on a decidedly pink hue, and the taste, while distinctly tequila, is soft on the palate and has a hint of sweetness. LaRosa XI on the other hand, owing to its longer eleven month aging time, takes on a more reddish hue and tends towards a sophisticated and complex anejo in its flavor profile
In the Mexican market, reposadoes rule and far outsell both silver and anejo tequila combined, while in the U.S., reposadoes make up a much smaller percentage. AsomBroso LaRosa Reposado’s flavor profile will help to reverse that situation by attracting a whole new audience to tequila, without losing the current premium tequila fancier. In recent years the premium and ultrapremium tequila segment has grown and attracted a more sophisticated drinker. “I felt that when the CRT (the Mexican Tequila Regulatory Council) allowed me to create this new style of tequila, they truly stepped into the 21st Century and opened the door to expand the tequila market. With the change in the regulations, there will be a flood of trendy colored tequilas coming to market.
But . . .”LaRosa isn’t just about color, its really all about taste, and the resting in the French oak former Bordeaux barrel imparts a unique flavor palette beyond just a reddish color”; advises Ricardo.
Since becoming interested in the history and heritage of tequila, Ricardo has become a passionate tequila advocate and has striven to recreate the taste and flavor of a true tequila that harkens back to the halcyon days of the Mexican Haciendas: when life was slower and where tequila was savored and enjoyed for taste.
Filed under: Tequila Connoisseur, Tequila Review