Suerte Tequila, the small-batch, distillery based in Boulder, Colorado, celebrates Mexican Independence Day on Sunday, September 16, with craft cocktails that feature their 100-percent, Tahona-crushed blue weber agave tequila. Their partnership with a master distiller in the highlands of Jalisco, Mexico, incorporates the spring waters of Atotonilco El Alto to produce four award-winning tequilas: blanco, reposado, añejo and extra añejo.
Using traditional methods, Suerte slow-roasts crushed agave with Tahona in brick ovens and then practices a double-distillation process. Suerte’s reposado, añejo and extra añejo age in charred American White Oak whiskey barrels for a distinguished amount of time before finding distribution amongst 24 states in 750 mL bottles and a convenient and inexpensive 50mL option.
“In the six years since we started Suerte Tequila, we have watched the brand expand and reach new audiences nationwide,” says Laurence Spiewak, co-founder of Suerte. “We hope that by introducing 50mL bottles of Suerte, more people will try and love our traditionally-crafted tequila.”
Additionally, in July of 2018 Suerte opens El Conejo, a flagship tasting room and restaurant in the heart of downtown Sayulita, Mexico, that serves asian-fusion cuisine, each variety of tequila from the distillery in Atononilco El Alto, and exclusive, limited releases.
“Sayulita has long been a favorite location for the vibrant culture, art, and excellent surf,” says Lance Sokol, co-founder of Suerte. “After getting to know the community, we knew a tequila tasting room with a unique restaurant would be welcomed. El Conejo is a great opportunity to introduce our traditionally made tequilas to travelers who can relive their experience back at home with Suerte.”
Suerte shares two recipes with RMFR that jives with the holiday and highlights their reposado, which harnesses notes of butterscotch, plum and oak; and their blanco, a fresh and herbaceous take with hints of faintly sweet citrus.
Dolores (reference to “Cry of Dolores”)
- 2 ounces Suerte reposado
- ½ teaspoon sweetened tamarind paste (+ additional for rim)
- 1 ounce fresh lime juice
- 3 ounces spicy ginger beer
- Sea salt
Combine salt and tamarind paste on a plate. Dip Collins glass in lime juice then tamarind salt. Combine tequila, lime juice and tamarind paste into an ice filled shaker. Shake and strain into an rimmed Collins glass with ice. Top with ginger beer and garnish with lime.
Flor De Sandia
- 2 ounces Suerte blanco
- 1/2 ounce St-Germain
- 1 ounce fresh lime juice
- 4 cubes of watermelon
- 5 basil leaves
Muddle watermelon cubes with 5 basil leaves in a shaker. Add tequila, St. Germain, lime juice and a scoop of ice. Shake and fine mesh strain into an ice filled, chile-salted rim, rocks glass. Garnish with basil.
For additional cocktail recipes made with Suerte reposado, blanco and anejo click here.
*All images courtesy of Suerte