Milagro Unico launched in fashion to a select group of LA’s tastemakers at Chef John Rivera Sedlar’s Playa Rivera Restaurant, March 8th. Hosted by Milagro Tequila founders and UNICO creators Daniel Schneeweiss and Moises Guindi, the evening was a celebration of Milagro’s journey and evolution of creating old-world, quality tequila with modern technology.
To begin the evening, guests sipped on Milagro tequila cocktails like the Dina Mist and Carpe Dia created by the legendary Julian Cox of Playa and Picco. Dina Mita was a bright citrus cocktail of Milagro Reposado, Lime juice, agave nectar, tangerine, tarragon, orange bitters, ginger beer and absinthe mist. Carpe Dia, a favorite of mine, was made of Milagro Anejo, lime juice, blackberries, sage leaves, Fee Bros Barrel aged bitters and Joven Mezcal mist.
Chef John Rivera Sedlar’s modern Latin American cuisine paired well with the Milagro Unico. Tapas served included Maize Cake Mediterranean, Piquillos Rellenos, Ensalada Quemada, Puerco (chile rubbed pork tenderloin) and Pastel Cafe (a mocha sponge cake sprinkled with toffee honeycomb).
The show stopping cocktail of the night, created by Gaston Martinez, Milagro Brand Ambassador, was a liquid nitrogen, tequila-citrus slushie cocktail called La Gaviotta. So good, with elderberry foam on top and yuzu flavor notes, I went back for another!
Unico: It’s a Milagro Miracle
Milagro (miracle in Spanish) Tequila, one of the most renowned tequilas in the world, has now reached new heights with their release of the Milagro Unico Joven, retail $350. Milagro has already garnered San Francisco World Spirits Competition 2007 Double Gold award and Best White Spirit. Milagro Unico is on par to receive equal recognition.
Daniel Schneeweiss says of achieving such quality, “We control every step of the process, from growing the agave to bottling.”
The two founders’ stories of starting Milagro Tequila is a true entrepreneurial success. Daniel and Moises started right out of college with a passion for tequila, limited resources and a will to make it happen. After much trials and tribulations where Daniel almost gave up and due to his wife’s encouragement, kept on, Milagro was born and grew into a worldwide tequila brand known for it’s quality and top-shelf billings.
With every Milagro Tequila, much care and craft goes into the process. Unlike so many other tequilas, Milagro is made with 100% blue agave that is hand-selected from their Jalisco highlands estate, then slow roasted in clay ovens, and triple-distilled for a taste that is fresh and agave-forward. When you know it takes ten years to harvest an agave plant, Milagro tequila tastes all the sweeter.
What makes Milagro Unico so unique is their utilization of micro-distilled silver tequila. Each batch yields just one liter of spirit for every 13-kilos of agave, for most other tequilas, the same amount yields 7 liters. This micro-distilled silver tequila is mixed with Milagro’s finest barrel-aged reserves. Resting thirty days to properly infuse, the result is a smooth sipping tequila with subtle notes of black pepper, grapefruit and a long finish of warm spice. Although Milagro Unico is aged, because of strict tequila classification laws in Mexico, it must be called Joven, meaning unaged or aged for less than two months which would then qualify it to be called a Reposado.
The bottle, a statuesque crystalline figure with a shape of an agave plant in the bottom, is a gift in itself, not to mention Mexico’s liquid gold inside. Each bottle is numbered like a limited edition piece of art and also comes with a hand-signed certificate of authenticity by the makers and the Milagro founders.
Best to snap up one when you see it as there were only 1000 bottles released, with 38 left in California. www.milagrotequila.com
Photo Credit: Tommy Brockert of Milagro Tequila
