Sauza 901 Tasting {#sponsor product review}

A little while back I was contacted by some media folks who offered me a bottle of Sauza 901.*

Why not?

I mentioned it to some friends on our last camping trip in September and they all had the same question: Where is it?

Whoops. I hadn't brought it.

So, for our annual Halloween camping trip last weekend, I packed the bottle, some skull shot glasses - that seemed festive -, organic limes, and some Himalaya salt.

I had many willing tasters around the campfire that evening. Thanks, guys and gals!

About Sauza 901...
At first I thought this might be just another celebrity endorsement...and typically I steer clear of those. However, it appears Justin Timberlake traveled to Jalisco, Mexico and actually took an active role in creating his own tequila several years ago. This triple-distilled tequila is the result. Its name: 901 refers to his hometown area code in Memphis. That's kind of a nice detail.

Tasting...
I didn't muddle it up with too many other flavors and steered clear of making cocktails. I wanted to taste it mostly pure. So, I served it with just some salt and lime. And I was delighted. Sauza 901 is super smooth with light spice and some smoky and herbaceous notes.

At first I thought that I would just taste a little for the review and end up cooking with the rest. But I just might enjoy the entire bottle with friends and skip the tequila shrimp. Salud!

If you’d like to learn more about Sauza 901, visit their Facebook page or follow them on Twitter, @Sauza901.

*DISCLOSURE: I received a rebate for purchasing my own bottle of Sauza 901 for the purposes of test and review. The opinions expressed here are my own and completely accurate.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog