Tequila Arette not too long ago was a bit of a bartenders back bar favourite. Not locally available, it was one you had to friends incoming from England bring back to Sydney on a flight back; provided that they weren’t already over their personal limits. Now, Mextrade imports these delicious sun soaked drinks; available at good independents bottleshops, Tequila Arette is by Tequila ARETTE de Jalisco founded in 1900s by Orendain family and run by Eduardo and Jaime Orendain since 1976.
The Arette range. If you spot the horse on the logo, its where the name comes from – “Arete was a famous horse that won the gold medal in the 1948 London Olympics in Equestrian Jumping. Ridden by General Humberto Mariles, together they became the only double gold medal winners in this discipline.”. It’s a smooth tequila that’s rich on flavour and bold on character.
A custom cocktail by the Hotel Centennial barstaff: Centennial Sunrise – arêtte blanco, pineapple, cilantro, lime, roasted jalapeño grandine. This was delicious and a well rounded easy drinking sunrise that you can picture yourself sipping poolside. It had a nice flora note too.
The Tequila Arrete dinner menu was curated by Chef Justin North Tonight and here is Jaime Orendain from Arrete, Justin North and Jorge from Mextrade. Dinner was a food and tequila pairing. Not too many of these but quite wonderful.
A play on a Spanner crab roll: devilled spices, ginger & curry leaf – paired with Tequila Arette con blanco
Grilled glacier 51 toothfish – soubise and oyster purée, grilled corn and bonito paired with a Con Reposado (one of our favourtie drops of the night) Dish was absolutely delicious with a savoury brininess from the bonito. Its a simple dish that showcased the fantastic simplicity of a few ingredients working in unison.
Millyhill lamb makes an appearance – this was an interesting one too. Jorge brought agave worm salt (75% worm) and tasked Chef Justin North with making a dish and the resulting dish was lamb with worm salt, roasted peppers and an anchovy jus. Delicious dish. Paired with the con anejo
Wood fired ginger pudding with Arette Gran Clase.
To find out more about tequila Arette, check out their website and Mextrade’s FB. We loved Arette smokey, warm and its full bodied qualities.