Uni Tequila: A Blue Agave Drink With Distinctive Norwegian Roots

UNI Tequila is a novel, natural, low calorie, clean tequila – it’s colorless, and has a barely fruity end. An uncommon drink, it was just lately awarded Double Gold in Style on the prestigious SIP Awards.

The mission of UNI Tequila is to permit the buyer to have a clean, mushy tequila, permitting her or him to expertise the style, each starting and end, of natural, contemporary elements. Uni produces an natural rested Blanco Tequila, aged in oak barrels with no pesticides and nothing synthetic, all below the watchful eye of founder and CEO Metta Risdal.

Her life is as distinctive as her product, as she shouldn’t be from Mexico, however Norway, from a small city north of Lindesnes, probably the most southerly coast of Norway. Prior to now years she has settled in the USA, first in New York, then in Jupiter, Florida the place she now resides.

Pairing her love of the style of Tequila, with years of analysis, she has discovered the perfect strategies of harvesting and making a Tequila that’s low calorie, gentle and doesn’t sting the throat,  Metta then got down to create her personal natural tequila, for the extra wellness, and health-conscious client.

Uni Natural Blanco Tequila is a small batch producer, solely crafting one bottle at a time. They hand choose 100% estate-grown natural blue agave. Uni goes by means of a novel extraction course of that permits the tequila to develop into completely clean, with aroma, style and end of vanilla, and citrus with advanced floral notes.

Now, the model will be discovered in lots of eating places in Palm Seashore, NYC, and the Hamptons; together with 1000 North, Fortunate Shuck, Beacon, Waxins, Bicé, Sant Ambroeus, Tutto il Giorno, Casa Lever, and Gurney’s resorts. Uni continues to increase its attain throughout South Florida and New York and can quickly develop into a longtime model, transferring West within the crafted Tequila area.

JustLuxe was grateful to interview Metta just lately and inquire extra about how her Norwegian background has related together with her distinctive Tequila model.

How did you, a Norwegian not removed from Lindesnes, Norway, the place Aquavit was a well-liked beverage, ever determine to make a novel drink like Uni Tequila?

First, one among my points as a Norwegian, is that I don’t take care of with chilly climate. About fifteen years in the past, I made a decision to maneuver to New York, the place I grew to become a bartender. I got here to know the stronger tequilas that means.  I knew it was a warming drink, and, so far as my being in New York goes,  despite the fact that it may be chilly, it’s a lot hotter than the place I got here from. However I nonetheless felt that in my expertise with Tequila, one thing was lacking.

So from New York, I went to Puerto Vallarta, México, the place it was heat more often than not. It was round then that I began to do my analysis into tequila brewing and harvesting.

I knew there have been extra Tequila prospects than what I tasted. Typically it tasted sharp, and typically, intense and biting. I knew, someway, it might be much less so, and with a softer stability, so I went about doing analysis into how that might occur. That was my mission, principally.

And what did you uncover?

The place do I start?  It’s all within the Blue Agave, a sort of succulent that grows in dry, scorching desert environments. From the Blue Agave, agave nectar is produced. And Blue Agave is cultivated, grown and harvested particularly for the tequila business.  This plant, known as Agave Tequilana, generates a premium agave nectar product, which is the premise for many Tequilas.

However there are numerous extra elements that create our nice UNI Blanco tequila: The agave supply, the agave crushing technique, the agave cooking technique, in our case within the older, extra conventional ovens, the variety of instances distilled, the water supply, and, after all, the expertise of the grasp distiller in making a particular blanco tequila.

Uni Crystal Blanco Tequila goes by means of an revolutionary extraction course of technique that makes the tequila exceptionally clean.  It additionally has a crisp style with hints of vanilla, citrus & pear notes, and even, as one client instructed me, it has a observe of olive.

The distinctive qualities of Uni are certainly within the lightness, and the distinctive considerably fruity end: how is Uni’s style derived in that means?

The subtlety of taste comes, to my thoughts, from two issues: the organicity of the farming strategies we use, and naturally, find out how to use time.  There may be an understanding of time within the artwork and science of distilling, and we should additionally know the right time of its getting old in oak barrels additionally. Each – our natural farming strategies and our information of time use has gone into making a most original Blanco Tequila.

In 5 years, how do you see the way forward for Uni Tequila?

Effectively, I want to see it in lots of new eating places that usually accommodate and fulfill a brand new kind of wellness, with altering style habits that contain lighter cocktails.  In fact, ultimately, I want to introduce it to Scandanavia, and ultimately Norway, my homeland. 


Similar Articles


Leave a reply

Please enter your comment!
Please enter your name here



Most Popular