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Drink from green agave with unique Norwegian roots

UNI Tequila is a unique, organic, low calorie, smooth tequila – colorless and mildly fruity. An unusual drink, it was recently awarded Double Gold in Taste at the prestigious SIP Awards.

UNI Tequila’s mission is to enable consumers to enjoy a soft, smooth tequila that allows them to experience the flavors, both top and bottom, of fresh, organic ingredients. Uni produces organic Blanco Tequila that is aged in oak barrels, with no pesticides and no artificial substances, all under the supervision of founder and CEO Metta Risdal.

Her life is as unique as her product, as she is not from Mexico, but Norway, from a small town north of Lindesnes, on the south coast of Norway. Over the years she has settled in the United States, first in New York, then in Jupiter, Florida where she currently resides.

Combining her love of the taste of Tequila, with years of research, she has found the best methods for harvesting and creating a low-calorie, light and non-stinging tequila, Metta then started creating her own organic tequila, for better health and health conscious consumers.

Uni Organic Blanco Tequila is a small batch producer that exclusively produces one bottle at a time. They hand-select 100% organic green agave grown from the property. Uni undergoes a unique extraction process that allows the tequila to be perfectly smooth, with aromas, flavors and finishes of vanilla, and citrus with complex floral aromas.

Now, the brand can be found in many restaurants in Palm Beach, NYC, and the Hamptons; including the resort 1000 North, Lucky Shuck, Beacon, Waxins, Bicé, Sant Ambroeus, Tutto il Giorno, Casa Lever, and Gurney. Uni continues to expand its reach across South Florida and New York and will soon become a long-standing, western-driven brand in the craft tequila space.

JustLuxe was grateful to recently interview Metta and ask more about how her Norwegian roots tie in with her unique brand of Tequila.

How did you, a Norwegian not far from Lindesnes, Norway, where Aquavit is a popular drink, decide to make something as unique as Uni Tequila?

First, one of my problems as a Norwegian, is that I don’t mind the cold weather. About fifteen years ago, I decided to move to New York, where I became a bartender. That way, I know stronger tequilas. I know it’s a warming drink, and by the time I’ve been in New York, even though it may have been cold, it’s been a lot warmer than where I’ve been. But I still feel that in my experience with Tequila, something is still missing.

So from New York, I went to Puerto Vallarta, Mexico, where it was warm most of the time. It was around that time that I started researching how to cook and harvest tequila.

I know there’s more to Tequila than what I’ve tasted. Sometimes it tastes sharp, and sometimes, intense and unpleasant. I knew, somehow, it could be less, and with a softer balance, so I started researching how that could happen. That’s my duty, basically.

And what did you discover?

Where do I start? It’s all in the Green Lava tree, a succulent plant that grows in hot, dry desert environments. From green agave, agave nectar is produced. And Blue Agave is grown, grown and harvested specifically for the tequila industry. This plant, known as Agave Tequilana, produces the premium agave nectar that is the basis for most tequilas.

But there are many more factors that make up our great UNI Blanco tequila: The source of the agave, the method of grinding the fibers of the agave, the cooking method with the agave, in our case the older, traditional furnaces, number of distillations, source of water, and, of course, the master distiller’s experience in creating an exceptional tequila blanco.

Uni Crystal Blanco Tequila undergoes an innovative extraction method that makes the tequila exceptionally smooth. It also has a crunchy flavor with hints of vanilla, citrus and pear, and even, as one consumer told me, it has a hint of olive.

Uni’s unique quality is really in its lightness, and its unique fruity taste: where did Uni’s taste come from?

In my mind, the subtlety of the taste comes from two things: the organicity of the farming methods we use and of course, the way we use them. time. Have an understanding of time in art and science distillation, and we must also know the proper time of its aging in oak barrels. Both – our organic farming methods and knowledge of the use of time make for a most unique Blanco Tequila.

In 5 years, how do you see the future of Uni Tequila?

Well, I’d like to see it in many new restaurants that often serve and accommodate a new kind of wellness, with a habit of changing palates associated with lighter cocktails. Of course, in the end, I would like to introduce it to Scandinavia, and finally to Norway, my home country.


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