The Teremana Small Batch Tequila

I was searching for a Tequila for our George's Margarita Mix and purchased a bottle of the Teremana Tequila Reposado ($29.99) primarily because it was on sale and from the label, appeared to be from a small craft distiller. The Blue Weber agave was harvested from the Jalisco Highland mountains, then slow-roasted for three days in small traditional brick ovens, distilled in handmade copper pot stills, and finished in bourbon barrels. The brand name refers to "Spirit of the Earth" as the  'Tere' is derived from the Latin 'terra' and 'Mana' the Polynesian word for spirit. Then a quick internet search this to be a celebrity brand of Dwayne “The Rock” Johnson.  Impressions?

Why?  Agave - black pepper aroma on the nose. Some vanilla and more pepper in the body but disjointed with an overwhelming burnt rubber finish. Lacks depth and sweetness and character.  Prefer others. 

WhistlePig 10 Year Rye and The Auctioneer

Thanks to Melania (Dallas Wine Chick) and her recent spirit exchange I received a bottle of the WhistlePig 10 Year Rye ($50, 100 proof) that began with the help of the late Master Distiller Dave Pickerell. They "discovered and purchased an incredible stock of 10-year-old blending Whiskey in Canada that was being profoundly misused".  This whiskey was then aged in new American Oak at the distillery in Shoreham Vermont to allow the rye to reach its full potential. This spirit is complex, with lots of baking spices on the nose, followed by the spicy rye mingling with caramel and vanilla that extends into the long and hot tail. 

WhistlePig has also launched an interesting barrel program where they experiment with various used casks as well as local, sustainably harvested, Vermont Estate Oak barrels.  The former include Sauternes, Madeira, and Port casks whereas the latter includes a custom toast profile for the Vermont oak. I need to try the 12-Year-Old aged in these world casks and the 15 Year Old aged in Vermont Oak. 

In the meantime, I'll be sipping this 10-Year_old over ice or in The Auctioneer, a cocktail that the distillery recommends where I heated the honey with a little water so it dissolves easily and used the Puerto Rico Distillery Coffee Rum with an equal amount of the Burmuda Coconut Liqueur.  Cheers.

The Auctioneer
1 ½ oz PiggyBack Rye
1 bar spoon local Honey
¼ oz Coconut Rum
½ oz Mr. Black Cold Brew Coffee Liqueur
Orange for garnish

Directions
Add all ingredients to an old fashioned glass.
Stir without ice to incorporate honey.
Add ice.
Stir again.
Garnish with an orange twist.