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Ingredients
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Tequilas (serve as a flight)
Accompaniments & glassware
Method
Tequilas (serve as a flight)
- 1
Measure and pour
Pour 1 shot (approx. 45 ml) of Don Julio Blanco into the first tasting glass, 1 shot of Don Julio Reposado into the second glass, and 1 shot of Don Julio Añejo into the third glass. Serve the glasses in order from lightest (Blanco) to richest (Añejo).
- 2
Temperature
Serve tequilas at cool room temperature (16–20°C / 60–68°F). Do not over-chill—extreme cold masks aroma and flavor.
Accompaniments & glassware
- 3
Prepare glass rims (optional)
If guests prefer salt with sips, lightly moisten the rim of each tasting glass with a lime wedge and dip the rim in a shallow dish of coarse salt. Alternatively, provide salt on the side for those who want it.
- 4
Arrange lime and salt
Place one fresh lime wedge beside each glass. Put the coarse salt in a small dish or spoon so guests can lick or dip as desired.
- 5
Presentation and tasting method
Set the three glasses on a small tray or tasting board from left to right: Blanco, Reposado, Añejo. Provide a brief tasting note card if available (space for aroma, taste, finish). Instruct guests to first observe the color, then gently swirl each pour, inhale the nose, take a small sip and let it coat the mouth, then finish with the lime wedge if desired. Encourage tasting Blanco first, then Reposado, then Añejo to compare aging effects.
- 6
Clean up and pacing
Offer water between samples if guests want to cleanse their palate. Provide a small bowl for discarded lime rinds. Refill glasses only if serving another flight; otherwise keep pours at one shot each to maintain the 'half flight' concept.