{"id":7728,"date":"2021-10-14T19:24:12","date_gmt":"2021-10-14T19:24:12","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7728"},"modified":"2023-01-23T11:16:55","modified_gmt":"2023-01-23T18:16:55","slug":"la-adelita-tequila-launches-caviar-collection","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/10\/14\/la-adelita-tequila-launches-caviar-collection\/","title":{"rendered":"La Adelita Tequila Launches Caviar Collection"},"content":{"rendered":"

The critically acclaimed La Adelita Tequila Single Estate Tequila has introduced a revolutionary new culinary experience with the launch of Adelita Caviar, three carefully curated and sustainably sourced caviar offerings in collaboration with the California Caviar Company,\u00a0<\/b>founded by Deborah Keane<\/span>, the “Caviar Queen”. The exclusive pairings were selected in partnership with world-renowned Chef Matt Zubrod<\/span> of The Little Nell in Aspen<\/span> to perfectly accompany La Adelita’s Blanco, Reposado and Cristalino Tequilas.<\/p>\n

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La Adelita Tequila founder Chris Radomski<\/span> and Chef Matt Zubrod<\/span> choose the fish<\/a>, terroir, salt, and timing that would best elevate La Adelita Single Estate Tequilas. In the end, they opted for the following selections:<\/p>\n

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La Adelita Blanco<\/span> & White Sturgeon <\/u><\/h4>\n

This beautiful slate grey pearl with a verdant hue was selected to pair with La Adelita Blanco for its addicting creamy “sea butter” characteristics which marry perfectly with the expression’s pungent aromas of lime-juiced agave leading to a zing of spiced vanilla bean on the tongue, with a warming effect that melts into a chocolate coating. Chef Matt Zubrod<\/span> recommends lobster and avocado salad with hearts of palm to enhance this pairing.<\/p>\n

\"white<\/p>\n

La Adelita Reposado & Siberian Osetra <\/u><\/h4>\n

These jet black, medium-size eggs with full sea flavor and nice pop, pair beautifully with a glass of La Adelita Reposado.\u00a0Perfumed with dill and just-ripened agave, this expression is semi-sweet yet buffered by salinity; toffee, oak, and walnut. The edgy texture grips and almost tightens the tongue before a bold finish of tobacco and mocha. To truly enjoy the combination, Chef suggests joining with a potato cake and smoked salmon.<\/p>\n

\"Siberian<\/p>\n

La Adelita Cristalino & Kaluga Hybrid <\/u><\/h4>\n

This large firm bead and bronze color packs a full flavor with notable minerality. Consider it a perfect marriage to La Adelita Cristallino’s initial sweetness, sparked by white pepper and nectarine zest. To elevate the combination further, Chef suggests a bite of Wagyu tartar.<\/p>\n

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California Caviar Company<\/h3>\n

A pioneer of the sustainable caviar movement,\u00a0<\/b>California Caviar Company has been a gold standard for world renowned chefs including Jacques Pepin<\/span> and Cat Cora since 2007. Founder Deborah Keane<\/span>,\u00a0<\/b>known for creating unique experiences\u00a0<\/b>out of indulging in the crown jewel of canapes is the brainchild behind “the caviar bump,” named for the way guests at the Academy Awards, Pebble Beach Wine and Food Festival and the James Beard Foundation Gala have all ordered the eggs – by the gram. The perfect pairing for La Adelita Tequila, Adelita Caviar may also be enjoyed as a “bump” served much like the salt that one might lick from the hand before drinking tequila. The pure caviar offers a rewarding and pleasurable saline alternative.<\/p>\n

Adelita Caviar is available online at www.laadelitatequila.com<\/a>\u00a0and at fine restaurants, bars, and specialty stores nationwide.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The critically acclaimed La Adelita Tequila Single Estate Tequila has introduced a revolutionary new culinary experience with the launch of Adelita Caviar.<\/p>\n","protected":false},"author":5,"featured_media":7730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[69],"tags":[690,251,692,695,691,694,693],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7728"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7728"}],"version-history":[{"count":4,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7728\/revisions"}],"predecessor-version":[{"id":7736,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7728\/revisions\/7736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7730"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}