Food & Drink

Review: Maestro Dobel 50 1967 Tequila

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Maestro Dobel invented the cristalino class again in 2008, and whereas it has launched commonplace tequila expressions since that point, the model’s identify has largely been synonymous with cristalino with its “Diamond” bottling.

Now Dobel is again with a brand new collection of upscale releases, a set of additional anejo bottlings every with a distinct cask end. The primary of those is Maestro Dobel 50 1967, a recognition of the fiftieth birthday of the founder, Juan Dobel, born in 1967. This bottling is made out of 100% Blue Weber agave tequila which is aged in American and French oak for 3 years minimal earlier than ending in sherry casks.

It isn’t low cost. Let’s see what a close to four-figure outlay will get you from the tequila shelf.

I used to be anticipating a sugar and fruit bomb on the nostril right here, however Dobel 50 1967 is surprisingly tame. Aromas of caramel, cinnamon, and a few overripe fruit are all festive — and holiday-centric — however by no means overpowering, leaving room for mild slugs of barrel char, clove, and toasted coconut to come back into focus because the glass fills with character. It’s a heady and enchanting mixture of aromatics that every one work collectively effectively: not too candy, by no means too savory.

The palate is admittedly in lockstep with the nostril, displaying a lot of cinnamon, then nutmeg, then ginger — actually pushing the Christmas spice theme laborious. Brown butter builds because the reasonable however silky physique fills the mouth, with slight notes of flamed orange peel and a few pepper sprinkled into the combination, the agave component lastly displaying itself however remaining a bit cloaked in shadow. There’s almond nougat and a shocking contact of espresso on the end, then a punch of golden syrup leaving the drinker with a candy however by no means cloying component on the tongue.

What we find yourself with is a biggest hits of additional anejo tequila — sweetness, fruit, and only a pinch of agave within the background. Might it use extra of an agave punch? In all probability, however not important. Whoever blended this actually knew what they had been doing.

80 proof. NOM 1122.


Maestro Dobel 50 1967 Tequila




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