There is a new tequila hitting the alcohol market in Hawaii and it’s called Peligroso. New to California and Hawaii markets, Peligroso has also set its sights to hit markets in Arizona and Nevada later this month and Peligroso was released in California on Cinco de Mayo. 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 increase of about 8.6% per year since 2002. So when three already successful California entrepreneurs decided 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.
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 The Ritz Carlton, Los Angeles) that features agave sweetener, cucumber and basil, but keep in mind that 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 and 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 and 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 into 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. Stop by their Facebook site for event news and recipes. 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.
Peligroso Reposado: After fermentation and distillation, this 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
Peligroso 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 Thai Basil Cucumber Margarita
2oz 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 simple 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.