Tequila & Cheese
Instructors: Martin Johnson (Gastronomie 491, The Joy of Cheese) and Dave Herman (The Grand Tsar of Malt)
Cheese: Cannestrato Madaio, a nutty pecorino from Casa Madaio in Castelcivita.
Corazón de Agave Tequila Blanco – Distillery Tequila San Matiás de Jalisco
This “white” tequila comes from one of the few family-owned agave estates in Jalisco. After the second distillation, oxygen is infused into the tequila to bring out its flavor & aroma.
Cheese: Landaff, a creamy, buttery, and grassy cow’s milk cheese.
Siembra Azul Tequila Reposado – Feliciano Vivanco y Asociados
A newer brand which is the brainchild of renowned educator & connoisseur David Suro-Piñera. They only distill in small batches & all their products are certified kosher.
Cheese: Kunik, a goat’s milk cheese from upstate NY
Los Nahuales Mezcal Reposado – Distilleria Los Danzantes
The house brand from the well-regarded Los Danzantes restaurants (1 in Oaxaca, 1 in Mexico City), this is a non-Tequila mezcal & one of the most traditional available in the US.
Cheese: Camembert Tremblaye: shhhh, a thermalized Camembert from France.
Emelisse Rauchbier – Bierbrouwerij Grand-Café Emelisse – The Netherlands
Kees Bubberman went from a master home-brewer to a brewmaster in this small Dutch brewpub. This is his take on the traditional German smoked beer.
Cheese: Tomme Crayeuse, an earthy buttery cheese from Savoie
El Tesoro de Don Felipe Tequila Añejo – Tequila Tapatio
Aging between 2 – 3 years in barrels provided by Jim Beam gives this tequila it’s golden color & complex flavor. It’s won 8 awards at spirit competitions in the last 9 years.
Cheese: Taleggio Guffanti, a washed rind cheese from Lombardia
Don Julio “1942” Tequila Añejo – Tequila Don Julio
This masterpiece was created to celebrate the 60th anniversary of Don Julio’s first distillery. It’s aged in Bourbon barrels to give it a greater depth & complexity than any other tequila.