In the Mexican state of Jalisco, where tequila is produced, the agave plant primarily grows in either the Lowlands or the Highlands — a seemingly minor geographic difference that actually does have an impact on the taste of the tequila.
The agave spirit made from Lowlands plants will be more herbal, more vegetal, whereas Highlands agave, sprouting from clay soil, makes tequila much sweeter. To taste the difference, try Deleón Platinum and Partida Blanco — two unaged tequilas whose flavor profiles won’t be influenced by the addition of aging in barrels.
You’ll notice Deleón, whose Highland agave was roasted in traditional clay ovens, has a whisper of sweet agave, citrus, warm spice and smooth vanilla on the finish. On the other hand, Partida’s agave is baked in stainless steel ovens and imparts in the tequila hints of citrus, fresh herbs and tropical fruit in a clean, lingering finish.
Once you’ve tried each of the two tequilas on their own, you can then try them in cocktails — one that’s reminiscent of a classic iced tea, the other that relies on the last of a refreshing summer fruit.
Zen Lion
2 oz. Deleón Platinum
1/2 oz. honey syrup
1 oz. lemon juice
3 to 4 oz. chamomile tea
1 to 2 dashes of lemon bitters
Build all ingredients in a highball glass. Garnish with chamomile flowers.
Watermelon Collins
1 1/2 oz. Partida Blanco
1/4 oz. agave nectar
1/2 oz. lime juice
2 to 4 chunks of watermelon
Splash of triple sec
Muddle watermelon chunks and lime juice in your mixing glass. Add tequila, agave nectar, triple sec and ice. Shake. Strain into a highball glass. Garnish with a watermelon wedge.
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