Hasta La Ideas

The 10-year journey of an ultra-aged tequila, from agave plant to hand-painted bottle

Far from the bars where rowdy patrons slam down shots of pale liquid with a lick of lime and sprinkle of salt lives ultra-aged tequila, meant to be savored like a glass of cognac. In the case of Grand Mayan Tequila the depth of the extra añejo dark amber spirit reveals notes of nuts and chocolate, and a smooth, lingering finish.

Grand Mayan begins its 10-year journey in the agave fields of Jalisco, Mexico, where the agave tequilana weber is grown for 5-7 years before being harvested. The hearts of the plant are then slow-cooked in stone ovens before they go through a slow natural fermentation process. Extra care is taken in the distillation and filtering process, which takes place at the famous La Cofradia distillery. The liquid ages in American oak casks for at least three years before being bottled in their signature ceramic bottle celebrating the history of Mexico.

Created by artisans in Mexico City, the lovely, diminutive decanter is hand-painted with blue flowers and orange designs—an appropriately elaborate vessel for the precious liquid within. The company produces only 3,000 litres of the spirit per year, which has become highly coveted by tequila connoisseurs for its flavor, rarity and special presentation. We experienced the enthusiasm firsthand during a recent visit to K&L Wine Merchants, where mere mention of Grand Mayan received quick notes of approval from every staff member within earshot. Naturally, we felt compelled to pour ourselves a shot and were able to savor it slowly, no lime or salt necessary.

Design duo brings elegance and responsibility to etched jewelry

Jewelry and accessories designer Vivienne Ridley and print designer Susannah Dowse teamed up on Ridley and Dowse and in just three years have collaborated with the likes of Topman, Boxfresh, Harrods, Ted Baker and the enigmatic Wayne Hemingway. The design duo has made a deliberate effort to keep operations in the U.K. under an unwavering commitment to low-impact production and social consciousness. Dowse explains, “We’re very concerned with creating beautiful things with as little cost to human rights and the environment as possible.”

Recently, the designers have taken an industrial approach to their jewelry with a new line of etched pieces in steel and brass—hard metals that allow for sharper detail than something more malleable. Besides jewelry, the young brand’s repertoire encompasses paper goods, home and holiday decorations and more. The duo also recently styled a new room at the Pelirocco Hotel in Brighton, England, a self-professed “saucy stopover” for which Ridley and Douse applied varied skills to a grander canvas.

As the designers continues to flex their creative muscle into new design categories—their website indicates handbags are in the works—we can only anticipate more thrilling collaborations and crossover projects to come. Their current stock of etched accessories is available through the Ridley and Dowse e-shop.

Portland’s micro-chocolatiers with a knack for DIY innovation

A few years ago in the DIY paradise of Portland, Oregon, Jessica and Charley Wheelock began cultivating an idea. If home brewers and coffee roasters were dotting the national food scene with successful independent businesses, why were there so few independent artisanal chocolate makers? The two cobbled together repurposed coffee and grain equipment together with information culled from the Internet, starting Woodblock Chocolate a little over a year ago.

“Even Theo and Scharffen Berger are massive compared to what we’re doing,” said Charley on a recent sunny afternoon in his kitchen in south Portland. In the background, their melangeur—originally a grain grinder from India—whirs gently as it conches a fresh batch. A coffee roaster ticking on a sideboard releases the warm smell of home-roasted cacao beans. “There are maybe 20 artisanal chocolate shops in the country at our level,” added Jessica.

Woodblock Chocolate currently operates out of the Wheelocks’ home. Although they work around the clock to produce chocolate at a rate of two kilos every 72 hours, demand has proven so strong that they’re currently in negotiations to expand their operations only a year after opening. “Our children beg us not to talk about chocolate,” laughed Jessica. “But they’re pretty psyched about our work.”

The couple’s success relies on three things: Charley’s handiness with machinery (he’s currently working on a homemade winnower prototype in the garage, designed to quickly husk the roasted beans), their shared background in design and, of course, their chocolate. The bars are denoted by percentage of cocoa and where the beans were grown. The salted 70% La Red D.R., from the Dominican Republic is smokier and tangier than the Mantuano, but both are just barely sweet, with a hint of fleur de sel.

Charley brought in a tray of just-roasted beans and broke one open. The dark nibs taste so richly and strongly of chocolate that it’s hard to imagine they can need any further embellishment. “Sugar and these nibs, that’s all that’s in there,” Jessica said. If direct-sourcing coffee beans hasn’t yet changed the world, perhaps it’s chocolate’s turn to give it a try.

Woodblock Chocolate can be found in-store at Olympic Provisions, Cacao, and online at The Meadow.

Also on Cool Hunting: The Mast Brothers

Artisanal caramels from California with distinct salt flavors

Wanting to share her distinctly flavored caramel products with a broader audience, CC Made founder Cassandra Chen teamed up with her cousin, Emily Hou, to create their line of artisanal caramels. Once reserved for lucky family members, the California-based product is now sold in gourmet food stores all over the state. Offered in three variations—Bitter Sea Salt, Madagascar Vanilla and Himalayan Pink Salt—the caramel confections are each flavored by a different salt added to a base blend of cream, sugar, butter and corn syrup.

The creamy consistency of caramels delivers rich, mouth-watering flavor. Infused with the right amount of salt, these soft caramels do not overwhelm the palate with sweetness. The muted sugary tones melt away as quickly as the candy in your mouth does. The lightly bitter finish was satisfying to some, but those with a serious sweet tooth hoped for a little more body. Bitter Sea Salt emerged as our favorite, especially after we cooled the treats in the fridge (this trick helped the unique salt flavors come through and firmed up their consistency).

While Cassandra’s focus is on the recipe, Emily is responsible for the confection’s bold packaging. As pleasing to the eyes as the caramel is to the tongue, each box is backed by a bright graphic that varies in colorways according to flavor. Resembling abstracted tree branches, the graphic card inserts can be removed from the box and reused.

CC Made can be found at these CA retailers or ordered online. A box of around 12 caramels sells for $6.50. If you’re craving caramel in other forms, check out their caramel corn and keep a look out for their line of caramel sauces available in select stores.