DESCRIPTION     I

After producing his El Platino (Voted Top Tequila and awarded Double Gold Medals at the San Francisco World Spirits Competition) and having wide spread success with his first of a kind Bordeaux wine barrel rested Reposado, “La Rosa”, his extra aged Gran Reserva 5 Year Rested Anejo, Vintage 11 Year Extra Anejo, EL Carbonzado, Del Porto and The Collaboration, Ricardo was ready to jump out of the box again, and WOW, did he jump!!!

The Black Pearl, 1.75 litre, is the result of his Vintage 11 Year Old Extra Anejo, Double Barrel Rested in Premium wine barrels from the Napa valley appellation, previously used to age a mix of Cabernet Sauvignon, Malbec, Petit Verdot, Merlot and Cabernet Franc. The name of the winery is held secret due to the exclusivity of the winery. The Black Pearl will be housed and displayed in a Diamond cut shaped 1.75 litre Crystal Decanter with a Crystal Oyster Shell Stopper holding a Black Pearl. Retail: $6,800 Extremely limited release Release: Mid Summer

Ricardo Gamarra, owner and Master distiller of AsomBroso Tequila, explains: “We chose to approach Silver Oak because of their attention to detail in producing only one varietal of wine using American Oak barrels instead of French Oak. I have rested my Tequila in barrels from around the world; from Bordeaux, France to the finest Port wineries in Portugal, to Tennessee, producing award winning Anejo’s unlike anything the world has seen; and this resting with Silver Oak’s Cabernet Sauvignon barrels has produced an absolute Masterpiece! Sometimes you just have to look in your own back yard to find the next treasure – and “The Collaboration” with Silver Oak is just that, a Treasure!”

TASTE PROFILE

Aeration brings out Honey and Oak with hints of Butterscotch and Caramel. Palate entry imparts subtle undercurrents of Rose Pedals and Black Cherry, no doubt influenced by the barrel. As you savor and enjoy the symphony of tastes and aromas, the smooth dark chocolate finish disappears all too quickly. This new class of Ultra-Premium Double Barrel Rested Anejo’s which now include: El Carbonzado, Del Porto, The Collaboration and The Black Pearl, are time and labor intensive to produce. The second barrel resting’s can be anywhere from 3 to 9 months depending on the character of the barrel. After periodic tastings, it is only when Ricardo feels each vintage has reached the right complexity, will the Vintage be bottle. The final results are Ultra-Premium Double Barreled Anejo’s in a class of their own, each one exhibiting its own character and complexity.