My name is Ramon. Don Ramón - by Jan Ohrt

Blogger Jan Ohrt is once again on a trip to the Jalisco district and meets Don Ramón and, somewhat surprisingly, Pierce Brosnan. In addition to tasting six different types of Don Ramon's tequila, he also uses giant prawns marinated in tequila.

Blogpost by Jan Ohrt

Casa Don Ramón is one of the leading tequila producers in Mexico, committed to the principles of passion, pride and heritage. Their products are all made from 100% blue jalisco agave, which they hand-harvest and process using their own meticulous methods that have set a high standard for the industry. They distill, store and filter according to all the rules of the art and the results are gaining great recognition, especially in the American market, where more and more people have become aware of this mythical drink from south of the high wall.

It has become quite fashionable for all major brands in the spirits world to hire an ambassador who can speak well of them and contribute to greater awareness in the large global market, including Casa Don Ramón. And what an ambassador! Don chose to seek help from former agent 007 in the form of Pierce Brosnan, who, despite his advanced age, still has charm, confidence and the guaranteed ability to sell sand in the Sahara. So this match is probably very well seen by Don Ramón, who likes to see his products associated with refined elegance and the more exclusive lifestyle.

So let's dive into six of Don's variants and see if this holds true:

Casa Don Ramon - Platinum Anejo Christalino
Here they have taken their barrel-aged anejo and run it through a complex filtration process to remove most of the golden color. The result is a softer expression with a longer finish, making it perfect for drinking neat. The aroma of pepper, fresh apple and alcohol is pleasant and on the palate you'll find citrus, baked agave, vanilla, a little chocolate and a hint of cinnamon.

Casa Don Ramon - Platinium Plata
This tequila is distilled twice and is made from blue agave hand-harvested just before it blooms. The aroma is pleasantly balanced with sweet pepper, citrus and agave and on the palate you'll find baked agave, sweet pepper, butter and minerals.

Casa Don Ramon - Platinium Reposado Christalino
Another filtered cristalino based on a barrel-aged reposado with a good fruity nose of agave and slate. The taste is rich and nuanced with lots of baked agave, citrus, vanilla and cinnamon and butter towards the finish.

Casa Don Ramon - Punta Anejo
This ended up being one of the favorites due to its refined taste and depth. A year of aging in American oak has given it not only a beautiful golden color but also a seductive aroma of flowers, citrus, oak and vanilla. The taste is 100% baked agave, oak, caramel and vanilla with a good fruity aftertaste of cinnamon and black pepper.

Casa Don Ramon - Punta Reposado
Again, we have a double distilled and barrel-aged reposado with a beautiful golden color and a rich aroma of flowers, herbs, vanilla and chocolate. The taste is, in addition to agave, rich in vanilla, black pepper and caramel with a little acetone and fresh grass at the bottom.

Casa Don Ramon - Punta Diamante Plata
Here we have the basic model with a clear and clean expression: The aroma is clean and slightly spicy with notes of flowers and pure agave as well as white pepper, vanilla, dill and citrus. All of this is found again in the taste, complemented by honey, cinnamon and jalapeno.

On top of all this, it must be time for some solid food and what could be more appropriate than the Central American national dish ceviche, which basically consists of fresh raw fish chemically cooked in lime juice with avocado, tomato and chili. I had some leftover Punta Silver that I thought could spice things up a bit.

We need:
1/2 kilo shell-on king prawns, preferably frozen.
2 fresh limes.
2 cl. tequila
2 ripe avocados.
1/2 kilo tomatoes.
1 jalapeno.
Salt and pepper.
Optional freshly chopped parsley or coriander for garnish.

How to make it:
Place the thawed and dehydrated prawns in a bowl and sprinkle with a little sea salt and freshly ground pepper. Pour over the juice from the two limes and your tequila, stir, cover and leave to rest in the fridge for a good half hour. Cut the tomatoes into small wedges and remove the insides, chop finely and set aside. Finely chop your chili, peel your avocado and cut it into small pieces. Mix everything together in the bowl with the prawns, garnish with freshly chopped greens and serve immediately. Preferably with nachos and a margarita.

Cheers and enjoy!

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