Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$59.00
Herradura is one of the truly iconic and most respected Tequila producers in the world. In operation since the 1870’s, they are the very last producing Hacienda in the world. They have constantly been at the forefront of innovation in the industry. While they may be best known for the bevy of critical accolades they’ve received for the distinctive flavor of their tequilas – they were the ones that introduced the world to the Reposado style.
I’m excited to announce that Herradura is continuing that tradition on innovation by working directly with me to craft a one-of-a-kind Tequila exclusively for us. First they threw open the doors and let me have the run of the barrel room. I tasted through over 20 barrels to find the perfect tasting profile for our experiment. That’s where we started.
Reposado (which means ‘rested’) is required by law to be aged in barrel for two months. Herradura takes it quite a bit further, letting their Reposado rest for a staggering 11 months. We did the same and then we took it even further – removing the Reposado from barrel and then rebarreling in a fresh bourbon barrel for another month.
If we had just let it sit, it’d technically be a 100% Blue Agave Anejo, but because of the extra treatment, we’ve got to label it as a Double Barrel Reserve.
This exclusive Herradura Nicholas Reserve Double Barrel is truly amazing. The extra wood and aging give it a rich amber color with notes of vanilla and butter on the nose. They also reduce the take from 240 to just 180 bottles. The palate features hints of vanilla, orange peel, cocoa nib and roasted coffee bean.
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An absolute beauty. Perfect neat but versatile enough for the cocktail shaker!
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Great by itself or with raw or grilled seafood.
“Easily one of the most tactile yet assertive and expressive bourbons I’ve tasted in the last two years; fasten your seat belts.” -Paul Pacult’s Spirit Journal
This is a beauty with a complex nose of toffee with hints of orange peel, herbs, honey, leather and oak. The mouthfeel is bold, dry and delicate with notes of candied almonds and very rich cocoa. It’s a gem at a great price.
The secret to Philippe’s tightly wound, complex Pinot Noir is a combo of ancient vines, natural farming techniques, and low yields. The wines are built to age, with incredible tension and length. And the secret to me securing his other-wordly 2017 old-vine Gevry-Chambertin can be chalked up to a great relationship and over a decade supporting superior Burgundian winemaking. The wine is scary good. The nose is wild, filled with spiced dark raspberries, red flowers, and baking spices. The palate is elegant and racy, with a dynamic tension that runs right through its minute-long finish. This is a high-toned, wound-up Pinot, that is starting to hit its prime and is really turning out to be a ‘must-have’ for true Burgundy lovers.
This is my third private barrel of Bourbon that I sourced from Bulleit and my first since 2022. Believe you me, they give you a ton (and I mean a ton) of samples to go through to make up for lost time. The winning combo is something people are going to love. Allow me to introduce you to Barrel #5-B3-82. It’s smooth and layered, with a full creamy mouthfeel and manages to sneak in at 104 Proof. On the nose, I get fresh cut oak, vanilla and brown butter. On the palate, freshly baked banana bread, burnt orange and graham cracker.
In the 2020 vintage in Gevrey-Chambertin, yields were super low and temperatures were hotter than most Burgundian winemakers are accustomed. Many picked too late when the sugars were high and the fruit really ripe, but that was not the play. Still, Ann remained as cool in those hot temps as she did so many years ago in Napa, concentrating more on acid levels than sugars and picking at just the right time. This wine is absolutely singing – it’s an age-worthy beauty that should be even better in 4-7 years.
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