A classically skilled Chef, John des Rosiers started his profession at age 15, working in a fantastic eating French restaurant. Whereas working at among the Midwest’s greatest eating places, he was uncovered to wine and was lucky sufficient to be part of a group that constructed and managed a listing with 1500 bottles. This publicity at a really early age and detailed administration of such a exceptional cellar drove him to study extra about each type of beverage, notably wine. He has created and managed the wine lists and beverage applications at each restaurant he’s labored at from the age of 25. On the age of 30 in 2009, he opened his first restaurant as Chef and Proprietor, Inovasi, and from that point his small restaurant group has grown. All the time specializing in progressive concepts and ideas, his eating places every characterize a unique model of delicacies, and each one is crammed with persona, eschewing the normal Suburban chain mentality.
This forward-looking creativity and inventiveness are what drove John’s curiosity in making a tequila model. John’s palate mixed along with his pure creativity and problem-solving abilities allowed him to deliver a totally completely different viewpoint to the spirit and the way it’s aged in distinctive ending barrels. John believes that “Tequila is the one spirit on this planet that retains a way of place by means of its whole course of, it retains its Terroir. Each selection we made with Cambio is to reinforce the impact and present the true potential of the spirit.”
After a complete search of Jalisco’s distilleries, solely Distillery Empressa Ejidal Tequilera de Amatitá was desperate to discover the progressive distilling strategies and longer manufacturing occasions. They’ve additionally been dedicated to the unprecedented follow of exploring secondary barrel finishes for every one in every of their merchandise. Cambio makes use of a separate constructing on the property designed just for 100% pure artisanal course of.
Their Tequila Blanco is created from complete Blue Weber Agave piñas that are roasted gradual and low, then the juice is extracted from the pulp utilizing solely a standard Tahona stone wheel. Their fermentation course of makes use of extraordinarily low temperatures and wine yeasts that yield a greater diversity of nuances, and the fermentation tanks are lined with American white oak and Mexican pine and temperature managed—a step few different distilleries have ever thought of. Their slower distillation (2 weeks) permits for extra nuance and management over the spirit’s taste. Lastly, the tequila spends time in used French oak wine barrels, giving the completed spirit a stage of complexity and character not like some other Blanco.
Their Reposado is aged for a month in Burgundy and Bordeaux barrels, after which for 5 extra months in French oak Chardonnay casks. This variation of barrel ending is unprecedented on this planet of tequila, elevating Cambio’s Tequila Reposado past what’s anticipated. With their dedication to non-traditional yeasts and longer cooking, fermenting and distilling practices, their tequila is not like some other Reposado accessible right now.
Cambio Blanco – GSN’s Remarks: Heat, recent, inviting scent of agave, coloured with vanilla and marshmallow. Taste on the palate is brilliant, crystal clear, barely candy with agave and flippantly peppery. A really approachable tequila that on the tail finish, has a end barely reimiscent of raspberries. A medium size end. We like this one so much. GSN Score: A
Cambio Reposado – GSN’s Remarks: A hearty dose of butterscotch on the nostril, tempered with excessive, woody notes. Taste entry is considerably darkish, wealthy, flippantly candy and fairly dry. The butterscotch essence carries over and performs on the tongue till the end kicks in. A medium-long ending, with that raspberry patina coming in on the end line. GSN Score: A-
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