Qui Platinum Extra Añejo’s wood-aged qualities served well in cocktail

A tequila that’s now available in Texas, Qui is a bit of an odd example of the añejo style — at least according to its color. It’s as clear as a blanco, but because it’s matured for more than three and a half years in a mix of white oak barrels that formerly aged American whiskey and French Bordeaux, the Platinum Extra Añejo, as the Qui founders call it, should have the tawny hue of an aged spirit.

That suggests it might have lost some of the complexity that the wood imbues the tequila. But Qui is actually a sweet and spicy spirit with hints of honey and butterscotch subtly resting on the tongue. As co-founder Pete Girgis explained, after the Platinum Extra Añejo “has had its beauty rest” in the white oak barrels, it’s then blended in a process created by Herradura master distiller Miguel Cedeño that makes it an easy sipper still full of an agave kick.

This signature tequila cocktail from Austin bar Ranch 616 takes advantage of the tequila’s smooth complexity. It’s worth noting that Creme Yvette, a violet liqueur made by blending fresh berries, vanilla, spices and violet petals, is the ingredient I thought that brought all the others together in sweet harmony.