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A couple weeks ago (yea, I’ve been busy; forgive me), I had the opportunity to attend a unique event bringing together two flavors which aren’t generally mentioned in the same sentence. The event was a tequila and chocolate tasting led by a representative of Corzo tequila and hosted at Lincoln Park’s Vosges Haut-Chocolat.

Although I’d never been to Vosges, I knew good things were in store shortly after I walked in and noticed some of the unique flavors which populated the shop’s shelves, including bacon, curry, wasabi and cardamom.

The evening started with a light, refreshing cocktail which Rob, the Corzo “brand attache” referred dubbed a Corzo White Sand. This was the type of drink that could easily get you in trouble on a hot summer day, as the deceptively high alcohol content went down maybe a bit too smoothly. For those of you interested in mixing one of these up at home: combine 1 1/2 oz. Corzo Silver, 1 1/2 oz. white grape juice, 3/4 oz St. Germain, and 3/4 oz. sweet and sour.

The tasting portion of the event began with a how-to on the best practices for tasting tequila and chocolate. While the instructions for chocolate won’t surprise you (rub your fingers over it to release the aroma; take a moment to smell it; once you bite into it, rub it on the roof of your mouth and let it slowly melt on your tongue), the “right” way to taste tequila is less obvious. The key is to swallow the liquid quickly and immediately exhale. Doing this reduces the amount of oxygen that hits your palate, eliminates the burn that you normally feel while ripping shots of Cuervo at the bar, and allows you to really pick up on the aromatic notes of the spirit.

From there, we moved on to the pairings. The first round offered Corzo silver, a light tequila with strong peppery note, with one of Vosges Naga truffles (Indian curry, coconut, milk chocolate). It seems like I’ve encountered Indian curry in a variety of unusual places recently, but this was definitely one of my favorites – especially while enjoyed simultaneously with the tequila.

The second pairing brought Corzo’s Reposado, a slightly darker tequila that has been barrel aged for four to six months. The provided tasting notes indicated that I should have been picking up “warm hints of white oak (leading) to a custard finish comprised of lemon, coconut, baked banana, and brown spice,” but call me unsophisticated when it comes to spirits, because I couldn’t pick up much beyond the spice and a slight hint of banana.

While I may not have developed a full appreciation for the nuances of tequila, I am pleased to say that I enjoyed every last note of the accompaniments. The star here was the Seven Year Old Quebec cheese, which easily ranks among the best cheeses I’ve ever eaten. Sharp and creamy, with just the right amount of salt, I would gladly put my arteries in harm’s way for a pound of this and a plate of grapes. The chocolate offerings here were also top notch: a buttermilk banana truffle with a silky smooth center and a wonderful vanilla aroma, and a piece of Vosges fantastic Mo’s Milk Bacon Bar which was infinitely more enjoyable than my unfortunate run in with a maple-bacon lollipop.

Like with any tasting, the boldest flavors were saved for last. Corzo’s Anejo is aged the longest of any of the distillery’s varieties, spending 14 to 18 months in oak barrels. This warm, full-bodied tequila had distinct notes of caramel and toffee, and would be – in my opinion – the best to enjoy on its own. The cheese chosen for the Anejo was tasty, but more notable for its description which included the note that this particular cow’s milk Gouda had been aged for five years IN A CAVE. That’s pretty cool in my book. Ok, back on track. The chocolate pairing here, owner/chocolatier Katrina Markoff’s Red Fire truffle, which expertly combined Ceylon cinnamon and Mexican ancho chillies with 65 percent dark chocolate to provide just the right amount of heat. If I was to go back to Vosges, this would definitely be one of the first things I’d buy.

However, that brings me to an important note. While I was thrilled to be invited to this event and certainly enjoyed all the pairings, I’m sorry to say that I don’t see myself repeating the experience at home. Although I’m no longer on an intern’s budget, it’s tough for me to justify dropping $50 to $70 on a 750ml bottle of unnecessarily high end tequila. Similarly, while I could eat Katrina’s chocolates all day, every day, the $7.50 price tag on one of Vosges 3 oz. bars will make them a rare luxury.

But hey, next time I win the Powerball, fancy chocolate and tequila all around!

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