Review: Excellia Blanco Tequila
Excellia Blanco Tequila is the result of a collaboration between Jean-Sebastien Robicquet, the founder and creator of several brands including G’Vine Gin, and Esprit de June Liqueur, and Carlos Camarena, the Master Distiller of Tapatio, and El Tesoro tequila. Excellia is created with 8-10 year old Weber Blue agave that is cut by hand. Once delivered to the distillery the pina’s are cut in quarters and placed in stone and brick ovens where they are steam cooked for 36 hours. After cooling for another 36 hours the agave is shredded and crushed. The agave juice is fermented for 7-10 days in wooden vats before a double distillation in copper pot stills. Some of the tequila rest in Grand Cru Sauternes wine casks once used to produce a single vintage of wine. The remaining tequila rests in Cognac barrels previously used to age 20 year old Cognac. After a few weeks of resting, the tequila is blended and bottled, labeled, and signed by hand.The aroma is fresh agave, vanilla, and cream, with some floral notes. The soft vanilla entry is joined by fresh agave and a creamy fruit flavor somewhere between apple and cherry with a hint of lavender. There is a mild tingle and some warmth with wood taste on the smooth, semi dry, cherry finish. This is a well crafted tequila that tastes great served cold in a Riedel tequila glass, or on the rocks.
El Diablo
1 1/4 Oz. Excellia Blanco tequila
3/4 Oz. Crème de Casis liqueur
Pour Ingredients Into an Ice Filled Tall Glass
Top With Ginger Ale
Garnish with a Lime Wedge
NOM: 1139
40% Alcohol
Grade 93 Award Gold Medal