Episode Transcript
[00:00:00] I want to talk about one of my favorite brands and a tequila that they have that doesn't get talked about enough. It is their Supremo and I think it doesn't get talked about enough because it's not made or wasn't made at nom 14. But to me, Supremo is a very flavorful, phenomenal tequila to drink. One, it's a high proof. I like high proofs. Two, it is tohona crushed. Three, wild fermentation, just spontaneous. Made at NAM 1137 La Cofidilla. That's right in the valley or the Valles of tequila, in the town of Tequila. And this one is all made with Valaz agaves as well. So a little different than the other Siempre products that are all highlands. So this tequila is a story. When Alex and Monica were some searching on their way of leaving their original distillery, NOM 1438 Casa Maestre, they were looking to do something special. They met with the people that own La Cofadilla and they found there was an area of the distillery that had tona, had copper stills, had wild open fermentation that they really weren't using. So they asked him, hey, can we kind of experiment and see if we can make something here? And we'd like to bring our friend in, Sergio Cruz, to help make this. So they agreed. Their idea of creating a higher proof to honocrush tequila to, to create a little bit different flavor than what was in the original Siempre really came out fantastic to me. There's still a lot of these out there. Honestly, I don't know how many. I've never asked Alex if this is a product that's going to go away or if it's actually still in production. It's probably a question I need to ask him. So let's, let's dive into the nose of Supremo. You know, I don't know if I mentioned it, but this one actually was fermented with the fibers in the tanks too. So open, spontaneous, no yeast added with fibers. I always love a blanco that has those fiber influencing it in fermentation.
[00:01:59] All right, let's dive into the nose of this one. Okay, you get a little bit of alcohol. This one's 54 ABV 108 proof tequila. So you're going to get a little alcohol in that nose. Second nose, I get a lot more cooked agave with just a little bit of alcohol. The third nose, I get some fruitiness. It's earthy. I get like a buttery smell. I get a little bit of minerality. This has got a. This has got a lot going on. This is one of my go to high proof tequilas to drink. Let's dive into the taste of this one.
[00:02:30] So that fruit that I smelled turns into apple. In the taste I get a great cooked agave. I get a little bit of a grassy note and a little bit of a lemon note and a little bit of brininess as well. And as it goes into the finish, I start to pick up some honey and then it turns into a nice long peppery finish. The agave is forefront. The finish just keeps on going.
[00:02:53] Now second taste, I get a little bit of cherry and a little bit of melon that goes along with that apple and then to that pepper and the finish picked up quite a bit. Supremo. If you haven't had this along with the other Siempre tequilas, dude, this is a go to. This is a great Tojona crushed high proof tequila I believe is pretty widespread. We can buy it here in Indiana. So if we can get it here, you can get it anywhere. I do know they still have it available on the Siempre website, so check it out there. I do think it's coming in right around that 89 range, which is a great price for the hearts only. Supremo cut, high proof fantastic tequila that's made with the Tona. Check it out. Supremo Siempre, one of the best. If you've got a tequila that you want me to review here on the show, put it in the notes. If you're ever in Indianapolis, Indiana and you want to sit down and have a tequila at my bar, you just put it in the message. DM me, whatever. We'll work that out. When you're in town, I'd love to have you. Thanks for tuning in. Hit subscribe, like share all those wonderful things. Thanks. Have a great night.
