9 Sake’s to Try

1| Otokoyama Man’s Mountain tokubetsu junmai

“Pristine snow becomes the water that gives this dry sake its crispness. Made with rice that has been 40 percent buffed away for greater purity, it’s best served chilled with rich seafood such as escolar or toro.” -Rob Wiley in Details March  2011


2| Kanbara Bride of the Fox junmai ginjo

“A refined sake—from at least 40 percent polished rice—that does its magic barely chilled and in a wineglass. Team it with big flavors like smoked fish and wild game” – Rob Willey in Details March 2011


3| Takasago Ginga Shizuku Divine Droplets junmai daiginjo

“The highest grade of sake, with rice milled to at least half its original size, this is made with rainwater in an igloo in Hokkaido. Try it cool, with raw oysters.” -Rob Willey in Details March 2011


4| Kikusui Funaguchi honjozo namagenshu

“Crack open a cold can and then match it with a rich dessert, like pineapple gelato or coconut cream pie. Be sure to refrigerate; nama means it’s unpasteurized.” -Rob Willey in Details March 2011

5| Yuri Masamune futsu-shu

“The equivalent of a great table wine, it’s meant to be knocked back in ample quantities at any temperature and paired with simple grilled meats.” – Rob Willey in Details March 2011


6| Hanahato Kijoshu junmai kijoshu

“Most sake is consumed young and fresh, but this is aged eight years. Treat it like port: Serve cool in a wineglass, accompanied by chocolate.” -Rob Willey in Details 2011


7| Masumi Nanago Seventh Heaven junmai daiginjo

“The twist here is an old-school brewing method called yamahai. Serve this earthy elixir chilled with pungent cheeses and cured meats.” – Rob Willey in Details March 2011


8| Dassai nigori junmai daiginjo

A milky-hued sparkling sake̬nigori indicates it’s coarsely filtered and on the sweet side—with an effervescence ideal for fruit-driven desserts.” -Rob Willey in Details March 2011


9| Umenishiki Hitosuji junmai ginjo genshu

“Bottled at cask strength—genshu, as pros say—this is stern stuff. Sip it over ice with hearty fare like steak or fried fish.” -Rob Willey in Details March 2011


S0urce: http://www.details.com/style-advice/food-and-drinks/201103/best-sake-to-buy-expert-picks

Craig Laban Reviews Tequila Corralejo

“The distinctively tall, azure bottles of Corralejo reposado tequila contain and elegant spirit that is a far cry from the salty Cuervo shots of your college youth.
The tequila is crafted in much the same way it has been since Hacienda Corralejo was founded in 1755 (when it was Mexico’s first commercial tequila producer). Hand harvested blue agave hearts are rosted in adove ovens, stone-milled, then double distilled in copper pot stills. The result, aged in oak barrels for two to six months, is a straw-colored drink that still exhibits the peppery, piney brightness of fresh agave,  but the light aging also lends a softening buttery finish. This is a top notch sipping tequila for a modest price.”

-Craig Laban in the Inquirer


Ultra High-end Tequila

“Crack! That’s the sound of the bat hitting this one right out of the park. Dry and earthy when you first taste it, with plenty of cedar spice. The longer you let it linger, the more soft, honeyed sweetness it develops. Our favorite” – David Wondrich


“Much mellower and less briny than the regular Chinaco añejo, the Negro delays delivering its considerable cargo of fresh floral agave until the finish, coming in as sweet and pleasant as Irish whiskey” – David Wondrich


“This was the closest in flavor to the brand’s standard añejo. In Herradura’s case, this is by no means a bad thing: Although the flavor is deeper, it does nothing to mess with the trademark bright agave nose and tropical fruits and minerals.” – David Wondrich


Source: Esquire, September 2007

3 Tequilas You Should Try

Go to Herraduras Website

Herradura Reposado: A powerful but smooth taste from one of Mexico’s most traditional distillers


Gran Patrón Platinum: An ultra high-end plata in a fancy crystal bottle


El Tesoro de Don Felipe Añejo… Proof that tequila can be just as good as single malt scotch


Source: Details, September 2004

The Eight Types of Tequila + Recommendations

Eight Tequila Recommendations

1. Highland Blanco

El Tesoro Platinum: Strong and Lively


2. Lowland Blanco

Arette Blanco Suave: Fruity & Floral


3. Lowland Reposado

Gran Centenario: Highland spice meets lowland funk


4. Lowland Reposado

Cuervo Traditional: Figs and Chocolate


5. Highland Añejo

Chinaco: Knife-edged balance between lovely oaky richness and wild agave funk

Chinaco: Knife-edged balance between lovely oaky richness and wild agave funk


6. Lowland Añejo

Herradura: Mellow but not without a little bite.


7. Highland Extra Añejo

Gran Centenario Leyanda: Like incense–really good incense



8. Lowland Extra Añejo

Cabo Uno: Layers of vanilla and upfront spice easing into a mellow finish.


Source: Esquire Magazine

Tequila Glossary:

Blanco:  This can rest in any container for up to 60 days before bottling

Reposado: Oak-aged 60 days to a year.

Añejo: Aged one to three years in oak barrels (usually old bourbon ones).

Extra Anejo: Aged more than three years in oak barrels (sometimes with very old tequila blended in)[/one_third_last]