Amber Beverages is launching an aged small-batch tequila infused with smoked pineapple as part of the Rooster Rojo range.
Produced by Fabrica de Tequilas Fino in Jalisco in Mexico, the new expression of the 100% agave tequila will be available in the UK from the beginning of September.
Rooster Rojo Smoked Pineapple Infused Añejo Tequila will complement three other classic tequilas in the range: Rooster Rojo Blanco, Reposado and Añejo.
At 40% ABV, it is made with a tequila that is first aged for at least 12 months in ex-bourbon barrels. It is then infused with essence from Red Spanish pineapples which are smoked to give an extra layer of complexity.
It can be served simply with tonic water and garnished with an orange slice but also used in mixed drinks such as a Margarita and a Paloma. It is also recommended for a Bandera – equal shots of lime juice, tequila and sangrita to reflect the colours of the Mexican flag.
Rooster Rojo tequilas are produced at Fabrica de Tequilas Fino using 100% Blue Weber agave. Master distiller Arturo Fuentes Cortes uses the distillery’s own proprietary yeast strain to ensure a distinct and consistent flavour profile.
Pristine pure water is sourced from the distillery’s own deep artesian well on the slopes of the Volcán de Tequila. The Mexican silver used in the distillery’s innovative water filtration gives it more softness and roundness to give the tequila an exceptionally smooth flavour.
The Reposado is aged for two to six months in French oak ex-cognac casks while the Añejo is aged for 12 to 18 months in American white oak, formerly used for ageing bourbon.
The tequilas come in tall wine-style bottles carrying vintage graphics and the bold image of a red rooster, a symbol of Mexico.
The new Smoked Pineapple expression features cut-away spiked pineapple leaves on the bottle label to stand out against the dark amber tequila.
According to the tasting notes, the palate opens with a structured, pleasing sensation of ripe banana, pineapple and spices, layered in a smoky finish.
Sarah Gandy, marketing manager at Amber Beverages UK, said: “Rooster Rojo Smoked Pineapple Infused Añejo Tequila is a crafted tequila with its own personality for spirits drinkers who want to enjoy new expressions and explore how a quality tequila can carry flavours.
“We will support the launch with trial amongst fans of tequila, as well as sociable, adventurous drinkers who are open-minded to discovering innovative spirits.
“Bartenders can experiment in classic tequila cocktails with a new kind of sour and smoked, rich fruity notes.”
Guide prices in retail range from £25.99 for the Blanco to £33 for the new Smoked Pineapple in 70cl bottles. Retail stockists of Rooster Rojo include Master of Malt, Amazon and Ocado.
Serving suggestions for Rooster Rojo Smoked Pineapple Infused Añejo Tequila
Pineapple Twisted Sour ⠀
60ml Rooster Rojo Smoked Pineapple Infused Añejo Tequila
40ml Fresh lemon juice
15ml Agave syrup
15ml Pineapple liqueur
Egg white or chickpea water
Shake all ingredients together hard over ice and strain into a coupe glass. Sprinkle cracked pink peppercorn on top.
Bandera
25ml Fresh lime juice
25ml Rooster Rojo Smoked Pineapple Infused Añejo Tequila
25ml Sangrita mix (tomato juice, pomegranate juice, orange juice, lime juice, hot red pepper sauces, Worcestershire sauce, grenadine, salt and pepper)
Layer in the following order like the colours of the Mexican flag: lime juice, tequila and sangrita.
Paloma
40ml Rooster Rojo Smoked Pineapple Infused Añejo Tequila
120ml Pink grapefruit lemonade (such as Thomas Henry)
Build in a tall glass filled with ice. Stir and add a slice of grapefruit to garnish. Optional: sprinkle a pinch of salt.
Margarita
45ml Rooster Rojo Smoked Pineapple Infused Añejo Tequila
20ml Cointreau or other triple sec
25ml Fresh lime juice (approximately a whole lime)
1 barspoon agave nectar
Shake all ingredients together with ice and strain into a coupe.
Jalisco Mule
50ml Rooster Rojo Smoked Pineapple Infused Añejo Tequila
Half a lime cut into wedges
5ml Agave nectar
Ginger beer
Squeeze lime wedges into a metal or copper mug. Add ice and the other ingredients and churn thoroughly with a barspoon.
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