Yesterday, key media professionals in Sydney were flown from Rose Bay to Newport to experience Patrón El Alto in style.
Boarding a sea plane in Rose Bay, guests took a scenic flight over Sydney harbour before landing in the waters between Newport and Bayview where a boat transported them to Bert’s Bar & Brasserie.
Guests sat down with Kayla Grigoriou of Bacardi-Martini Australia, who guided them through a tasting of the super-premium tequila, which was crafted for sipping and with celebration in mind.
Made with agave harvested in the peaks of Jalisco, which are typically sweeter and more bulbous plants, Patrón El Alto is aged in French oak and new American oak barrels.
“From French oak you’re getting more floral characters – there’s a little bit less movement in the barrel so you’re getting a more elegant, softer, rounder feel. The American oak is kind of what you expect from a Bourbon, sweeter flavours, more of that caramel and toffee, and there’s a lot of movement,” Grigoriou explained.
“The liquid that’s in it, you’ve got four year old añejo tequila, so four years in a barrel in Mexico with a lot of movement and flavour, as well as reposado and normal añejo. It’s a blend and that’s why you get a little bit of freshness but a long depth of sweetness and floralness as well.”
After the tasting, guests enjoyed an indulgent lunch with a selection of cocktails designed to showcase the distinct flavours and versatility of Patrón El Alto. Cocktails included the Patrón El Alto Paloma (Patrón El Alto, bitter aperitivo, fresh lime, grapefruit oleo, soda) and Toreador (Patrón El Alto, apricot brandy, fresh lime, bitters), before finishing with a Patrón El Alto Sgroppino crafted tableside and served with dessert.
Pouring light gold, the smooth yet sweet high-end tequila boasts aromatics of agave, dried fruit and toasted wood, and flavours of apricots, vanilla, almonds and cooked agave.
