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3 Generaciones on Cloud 9

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Post by Greg Thompson/Special to LAist

Last week the beautifully restyled pool area of Westwood's sleek W hotel was the backdrop for two nights of tequila tasting and cocktails. The event was part of Sauza's campaign to introduce three newly designed bottles for the expanded line of three Tres Generaciones triple distilled 100% blue agave Tequilas.

The name celebrates the 3 generations of Sauza family Dons and 136 years of creating and perfecting the production of world class tequila. In 1873, Don Cenobio was the first person ever to bottle and export the agave spirit and call it 'Tequila'.

W's snappy waitstaff passed poolside appetizers and cocktails. Shrimp with olives, smoked duck skewers, egg rolls, and pizza rolled out of the kitchen. Summer and Holiday-style cocktails made with orange marmalade, fig jam, ginger preserves, and apples were introduced.

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The "LA Love" Cocktail was made with Anejo, Lemon sour and fresh lime, orange marmalade and fig jam, Granny Smith apple, Vanilla bean and garnished with a basil leaf. Shaken and strained it was cool, sweet and refreshing. "The Obamarita" was part classic with fresh lemon sour, a squeezed lime, triple sec, and 3Generaciones Plata made diverse with one part Presidente (of course) and Brandy.

On Wednesday evening, Sauza Ambassador Eddie came to our newly installed poolside cabana to explain the tequilas. All three are triple distilled for pure agave taste and smoothness.

Plata (Silver), which is unaged, is crystal clear. Citrus and floral aromas emanated. The tequila was smooth and light with no bite or burn and a clean cool finish.

Reposado (laid down) Aged in American oak for over four months, the color is bright gold. The reposado has spice and herb aromas and flavor with light oak and agave character and a warm lingering finish.

The Anejo (aged) is finished for over 12 months in charred American oak barrels. Flavor notes are strong oak, agave, hints of caramel & vanilla with a warm, oaky finish.

Usually we get stewed from Tequila drinks, but on Thursday it was the Tequila cocktails that got cooked. By none other than Flair bartending champion and Sauza National Tequila Ambassador Eddie Perales. Eddie was sportin' his personalized Chef Whites and rockin a sauté pan. Mango, mixed berries, peaches, kiwi, cucumbers, basil, worcestershire were all at his disposal.

Not only was this the first time anyone had seen cooked cocktails, this was the first time they had seen chipotle added to the mix.

After melting and folding the ingredients with 3 Generaciones reposado, they were shaken (not stirred) with crushed ice and strained in flutes to optimize the strong complex aromas. With great flair he clapped a basil leaf between his hands to muddle and release the essential oils before using it to garnish the drinks.

The "Chipotle Cocktail" was very piquant. Some guests loved it, some were neutral, and several gladly 'shared' theirs with others. The next cocktails, like peach/papaya with plata or mixed dark berries with anejo were quite refreshing. The fruit sugars together with the Tequila made spectacular blue fireworks dancing in the flambé mixture.

For dessert, Ambassador Perales had made dark semi sweet chocolate squares with 3 Geraciones Anejo. They were strong and flavorful, not too cloying or gooey like most liqueur/cordial chocolates. A perfect finish to a spectacularly entertaining, informative, and delicious evening!