As Americans wind down from their collective Halloween sugar rush, many will turn their attention to another form of sugar… sugar skulls!
November 1st and 2nd brings us to the Day of the Dead (Dia de Los Muertos), a Mexican holiday that holds deep meaning to some, but also offers a chance to have a little fun. And, it’s a celebration that has permeated its way throughout the United States. Along with sugar skulls, there’s skeleton outfits, colorful flowers, parades, and… tequila!
One brand, Tequila Chamucos, offers a unique connection to Halloween and the Day of the Dead. Its name and label art pays homage to a dark, shadowy spirit that sometimes appears briefly at night in a person’s dreams. Chamucos are thought to be cheeky little pranksters that are playful but mischievous.
Tequila Chamucos is highly rated, ultra-premium tequila whose purity, aroma, and flavor speak to its small-batch production and diligent farming practices. The process starts in Los Altos, Jalisco, where the makers of Chamucos harvest eco-friendly, organically grown blue agave at the peak of its maturity. In fact, only blue agave ranging from 28 bricks of sugar and more is used.
The harvested agave is slow cooked for 30 hours at a low temperature in specially designed ovens, and then it is cooled for 24 hours. The juice, or “agua miel,” is naturally fermented with Tequila Chamucos’ own proprietary yeast and then double-distilled in special stainless steel Alembic stills. Finally, the Añejo is aged in Virgin French Oak and Virgin American White Oak barrels until it has reached the ideal maturity, which usually takes about 18 months.
When the process is finished, a warm, amber-colored tequila presenting notes of toasted oak and vanilla, roasted agave, caramel and toffee, butterscotch, tropical fruits, grilled pineapple, toasted almonds, and hints of chocolate along with cinnamon and a light touch of smoke is the end result.
Longtime mixologist Brandon Wise is the corporate director of Beverage Operations with the Sage Restaurant Group and is involved in the newly opened Departure Restaurant & Lounge in Denver, CO.
“Tequila Chamucos is noted for one of the best packages in its category (even the box is collectible). I particularly enjoy Tequila Chamucos in stirred cocktails that accentuate its rich texture and vegetal qualities. One of my favorite combinations is tequila and green chartreuse, and this Bijou variation is one that is sure to delight fans of either.”
– Brandon Wise
Must Mix Tequila Chamucos Cocktail:
Jewel of Jalisco
Courtesy of Brand Wise, Sage Restaurant Group
- 1 1/2 oz. Chamucos Reposado
- 3/4 oz. Cocchi Vermouth di Torino
- 3/4 oz. Lustau East India Sherry
- 1/4 oz. Green Chartreuse
- 1 dash Regan’s Orange Bitters
Preparation: Stir ingredients in a coupe glass. Garnish with an orange twist.
For more information, visit TequilaChamucos.com.