A Night Cap with Hornitos Black Barrel

Last night, HORNITOS® introduced their new BLACK BARREL® tequila at a private media tasting in Tribeca. Ward III hosted an exquisite experience, combining the distinct flavor of a full-bodied whiskey and the subtle notes of the agave base of this premium tequila with the rustic and industrial decor signature to lower Manhattan. Victor Martinez, Tequila Ambassador of Hornitos and a certified sommelier in his own right, led the attendees in a ‘blind tasting’, turning out the lights to fully engage the senses. And it was one to savor. Having initially seen the rich golden amber color I’m accustomed to in my drink of choice (on occasion and of course never to excess), I thought it to be simple mimicry. But the scent and texture of the Añejo convinced me otherwise. The hints of smokiness as a result of their triple distilling and months of aging in charred American oak barrels gave our national spirit a run for its money. After having it ‘neat’, it was served in a signature cocktail, a recipe of which I’m privileged to share with you:

La Bamba

2 parts Hornitos® Black Barrel®
½ part lime juice
½ part agave
½ part chili liqueur (or dash of hot sauce)
Ginger beer

Preparation: Combine all ingredients into a mixing glass (except ginger beer), add ice and shake vigorously.

Pour over ice and top with ginger beer. Serve in a coupe glass.

Though fully informed of the process of producing HORNITOS® BLACK BARREL®, I must admit that my palette is still confused as to how it was accomplished so well. I may require a few more sips to reconcile this issue. Enjoy responsibly.




Thierry Augustin

A&H Magazine Content Director.