There is a new tequila hitting some bars in Maui and its called Peligroso. New to California and Hawaii markets, Peligroso has also set its sights to to hit markets in Arizona and Nevada this month. This premium tequila is available in Silver, Reposado and Anejo. Peligroso is also seeking organic and kosher certification of its distillery in the highlands of Atotonilco in the Mexican State of Jalisco.
Premium Tequila is a growing segment in the alcohol market, according to the Distilled Spirits Council of the US, seeing an average annual increase of about 8.6% since 2002. So when three successful California entrepreneurs got together to create a premium tequila, they focused on the best 100% blue weber agave distillate and bringing a high quality beverage to your glass. New to the tequila industry the Peligroso partners have taken three years to refine and develop Peligroso.
In order to be recognized as a tequila, the beverage must be made in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas. Some countries have export agreements to bottle Tequila in their own country and import the distilled product. Distilling is regulated by the Tequila Regulatory Council of Mexico. The agave plant has an eight to ten year maturation rate. To harvest agave juice a mature plant’s pina is roasted then juiced. The juice is then fermented and distilled twice. There are several types of tequilas available, the silver or white which is not aged; the gold that may have coloring or caramel added; the reposado is ‘rested’ tequila, aged a minimum of two months, anejo is aged a minimum of one year but less than three years; and the extra anejo, aged a minimum of three years in oak barrels.
Forget what you know of slamming tequila in your college days. Premium anejo tequilas are sipped in snifters sans salt and lime. Silver premiums are mixed with fresh juices and herbs to create cocktails like Peligroso’s Spa Margarita (on the menu at the LA Ritz Carlton) that features agave sweetener, cucumber and basil. Not all tequilas are created equal. Look for tequila that is clearly marked on the bottle 100% agave, or you will find a mix that may have up to 49% of other sugars in it. The difference in flavor is apparent, 100% agave tequila is more complex, more vegetal in component than other grain spirits. Peligroso is not mixed.
Peligroso means dangerous in Spanish, and the Peligroso team is identifying itself with living life on the edge, full of adventure. This translates into extreme sport sponsorships and pairing Peligroso with adrenaline. To put it into the Maui perspective, you can think of it here as a tow-in tequila, bring a bottle to Jaws, for after the surf sesh. My first visit to the Peligroso Facebook site felt like I stepped in the boys club: surfing, c words, hot chicks, gratuitous hipstamatic usage and tequila goggle jokes. It wasn’t a bad place to be, kind of familiar. Typical stuff you are going to find at the Hookipa pavilions. Stop by their Facebook site for event news and recipes. Or just enjoy the stuff, stop by some of the Maui spots carrying it, Banyan Tree and Alaloha Lounge at the Ritz, RB’s Steakhouse, Charley’s Saloon, Milagro’s, Leilani’s. With the advent of anejo sipping, now is the time to enjoy tequila more than ever.
Here is the fact sheet:
All Peligroso tequila is 100% Weber Blue Agave. 84 Proof.
Peligroso Silver: After fermentation and distillation it goes straight into the bottle. Color is clear. Taste: Deep, rich, roasted agave, and enticing heat. This silver has full body followed by subtle hints of spice, white pepper, and lemon grass on the finish.
Reposado: After fermentation and distillation, rests for 4-6 months in new American Oak before bottling. Color: Bright and pale golden color Taste: After the initial cooked agave blast, this Reposado finishes with a pleasing pumpkin/fruit finish
Anejo: Aged for 14-18 months. Color: rich golden brown. The finish provides silky layers of macadamia nut, oak, pumpkin, and spice. Only the best hand picked agave plants are used.
PELIGROSO TEQUILA COCKTAIL RECIPES
PELIGROSO Fresh Fruit Margaritas
*Original Lime/ Pineapple/Mango
Fill a glass with ice then add:
1.5-2 oz of either PELIGROSO Reposado or PELIGROSO Silver tequila (depending on taste preference)
1-1.5 oz of triple sec
Squeeze in the juice of ½ of a fresh lime
Fill the glass to the top with fresh fruit juice of your choice (Limeade, pineapple, mango)
Shake all ingredients together in a shaker, and return all ingredients back to the glass
PELIGROSO Thai Basil Cucumber Margarita
1.5 oz Peligroso Silver
2 oz Agave Nectar or simple syrup
2 Limes squeezed
Splash of Ginger Ale
Combine Thai basil and two slices of cucumber in a shaker, and muddle with the agave nectar or simples
sugar syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously, and pour over
the rocks. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
Peligroso Mai Tai
1 oz of light Peligroso Silver
.5 to 1 oz of dark Peligroso Reposado
.5 to 1 oz of Grand Marnier or Cointreau – Orange Liqueur
.5 to 1 oz of Amaretto Disorrono – Almond Liqueur
1-2 oz of fresh Orange Juice (important note is to make sure both juices are added in equal amount)
1-2 oz of fresh Pineapple Juice
The Full List of Hawaii Locations thus far:
Taco’s & More (Waianae)
Just Taco’s (KoOlina/Kapolei)
Torito’s (Market City, Honolulu)
CITY LIQUOR, LIHUE – REPOSADO
MARIACHI’S MEXICAN RESTAURANT, LIHUE – REPOSADO & SILVER
RICHIE’S BAR & GRILL, LIHUE – SILVER
MONICO’S TAQUERIA, KAPAA – REPOSADO & SILVER
ISHIHARA MARKET, WAIMEA – SILVER
WONG’S CHINESE RESTAURANT, HANAPEPE – SILVER
Ritz Carlton Kapalua – Banyan Tree and Alaloha Lounge
Charlie’s – Paia
Milagro’s – Paia
Leilani’s – Kaanapali (Anejo only)
Four Seasons Hualalai