Nick-San offers three varieties of tequila: silver, aged, and extra aged. SUMMER 2014 | LOS CABOS MAGAZINE 59 (Weber Blue Agave), plant takes seven years to grow, and most used to produce tequila are seven to 10 years old in order to obtain the best flavor and qualities. In order to have real tequila, it is important to follow some rules to ensure the quality and origin of the beverage. Tequila must be made from no less than 51 percent Weber blue agave. Higher quality or high-end tequilas are made from 100 percent Weber blue agave, as shown on the label. The aging must be in oak barrels. There may be maturation rooms, but these need to be within the designated regions. In 2012, Nick-San made the bold choice to create its own brand of tequilas. As with all of its menu items, the restaurant wanted to provide guests with the highest-quality products available. So it partnered with Tequilas González Lara to produce three varieties: Nick-San Silver or Blanco: This is perfect to pair with citric, creamy sauces and fresh salads. Consider Types of Tequila Blanco/White/Silver: Clear, unaged tequila that is normally bottled right after being distilled or matured for less than two months. Joven/Gold: A white tequila that has not been left to rest or mature but to which colorants and flavorings have been added. These tequilas can be made with 100 percent agave but are more often made with 51 percent mixed tequila. Reposado/Aged: Tequila that has remained in wood barrels for at least two months but no longer than a year. Añejo/Extra Aged: Only bottles that have been aged for at least one year in an oak barrel can be labeled añejo, or extra aged. Extra Añejo/Ultra Aged: The newest tequila classification requires tequilas be aged for a minimum of three years. pairing it with the yuzu sashimi, cilantro sashimi, tuna tostada, or the tomatoes-and-fresh-wasabi salad. Nick-San Aged - Reposado: This is great to pair with seafood. Try it with the Black & White Sashimi, Fish Kara Age, and Chasoba. Nick-San’s wines can be enjoyed straight or as part of a cocktail. The Isayaki is made with white wine, mineral water, Controy, and fresh basil.
Los Cabos Magazine #37 - Summer 2014
To see the actual publication please follow the link above