Skip to main content

Espolòn Tequila is releasing a seasonal tequila made with marigold extract

This special tequila is infused with marigold extract

Espolòn
Espolòn

When it comes to reasonably-price sipping and mixing tequilas, you can do much worse than Espolòn. Its Blanco, Reposado, and Añejo are popular among bartenders and drinkers alike.

Suppose you’re already a fan of this award-winning brand. In that case, you’ll be glad to hear about its most recent release: a limited-edition Reposado tequila called Espolòn Flor de Oro infused with the natural extract from the marigold flower.

Recommended Videos

Espolòn Flor de Oro

Espolòn
Espolòn

This first seasonal release from Espolòn, Flor de Oro, was inspired by the ofrendas of Día de los Muertos. Flor de Oro translates to “golden flower.” It was chosen because marigolds decorate the offerings to deceased relatives and ancestors throughout Mexico on the Day of the Dead.

The tequila itself was matured in new oak barrels for two months before it was infused with marigolds. The result is a nuanced, complex sipping tequila with notes of citrus, oak, and bright floral aromas and flavors.

“For me, Día de Muertos is all about family, tradition, and honoring those no longer with us. It presents an opportunity for me to reflect on memories of celebrations and traditions – rooted in food, aromas, and tequila – that my mother and grandmother taught me,” Jesús Susunaga Acosta, Maestro Tequilero of Espolòn Tequila said in a press release.

“When creating Flor de Oro, I was inspired by the moment that we placed an altar at Casa San Nicolás dedicated to our late founder, Master Distiller Cirilo Oropeza. Drawing from the marigold petals and aromas of his favorite foods, we created an infused Reposado tequila that honors Cirilo and thanks him for his years of dedication to tequila-making.”

Where can I buy it?

Tequila
Alena Plotnikova/Tequila

Leading up to Día de los Muertos on November 1st, this seasonal expression will be available at retailers throughout the US for a suggested retail price of $43.99.

Buy Now

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
Woodinville is launching its oldest rye whiskey to date
woodinville is launching an eight-year-old rye whiskey
Woodinville

The well-known Washington State-based distillery Woodinville Whiskey Co. just released its oldest rye whiskey to date. Matured just a shade under a decade, the whiskey was launched this past weekend at the distillery.
Woodinville 100% Rye Aged 8 Years

As the name suggests, this is a rye whiskey boasting a mash bill of 100% rye. Grown, distilled, and matured in Washington State, this complex rye whiskey was matured for a minimum of eight whole years. The Rye was grown at the nearby Omlin family farm in Quincy, Washington. After harvesting, it’s shipped across the mountains to Woodinville, where it’s milled, mashed, and distilled.

Read more
We tried Made In’s first-ever grill—and it might be the perfect backyard upgrade
Gauging the newest cooking tool from a top brand
Made In grill.

We're on a fast course toward outdoor cooking season, which means new gear from top culinary brands across the board. Among them is Made In, the Texas company behind some genuinely cool cooking equipment. When we heard a new grill was in the works — the first of its kind for the outfit — we had to give it a spin.

The Made In Grill dropped the first week of May. It's an intriguing model for a number of reasons. First, it's compatible with several fuel sources. Second, it's quite portable while substantial enough in its own right to be your go-to home grill. And it can easily convert to a griddle as well, meaning you can cook a number of things just the way you like them.

Read more
How to make a grown-up Jell-O shot like a NYT best American restaurant does
An elevated twist on the gelatinous drink
Pascual Jell-O shots.

Remember Jell-O shots? Well, like cargo pants, middle parts, and Cosmopolitan cocktail recipes, they're back. But this time, they're going next level.

Pascual is a modern Mexican restaurant in Washington, D.C. The spot has received extensive press, including being named on the NYT's esteemed best American restaurants list. But don't worry—the eatery is not above a good old-fashioned Jell-O shot.

Read more