Um, yes, the official PRNewswire press release said they are driving their BUSINESS westward. But we see what they are REALLY driving westward – is it possible to have too much fun while starting a new business? …
Toro De Lidia is on the menu at the Blue Ribbon restaurant chain. Here’s Julio and the Bromberg Brothers, chefs, owners and authors of the Blue Ribbon Cookbook.
AUSTIN, Texas, Feb. 8, 2011 /PRNewswire/ — Famed Chefs Bruce and Eric Bromberg have incorporated Toro de Lidia Tequila as their tequila of choice into the menu of the acclaimed Blue Ribbon Restaurant chain. Their westward expansion from New York continues as they open the latest Blue Ribbon Sushi Bar & Grill in Las Vegas’ newest $3.9 Billion luxury Hotel and Casino, The Cosmopolitan.
Toro de Lidia Tequila, a new 100% Agave Tequila from the Jalisco region of Mexico, is also available in the Las Vegas market through Southern Wine and Spirits and will be expanding with Blue Ribbon Restaurants as the Bromberg Brothers open 24 more restaurants across the United States.
According to Larry Richardson, a fine spirits consultant from Spec’s Wine, Spirits & Finer Foods, “What separates Toro de Lidia from the rest of the pack is the way it is made. Most aged tequilas are stored in old whiskey barrels, which yields a much heavier bodied darker tequila with a bent towards the cinnamon, clove and cardamom profiles. Toro de Lidia uses uncharred American White Oak barrels and that yields a beautiful, soft finish with lighter bodied floral and fruit notes. Instead of covering up the agave, it supports it and yields a better balance. This gives Toro de Lidia a Brandy or Cognac mouth feel.”
Toro de Lidia is a fine Tequila that is produced with 100% of the finest selection of Blue Agave, using spring water to ferment and is aged in white oak barrels. Toro de Lidia is oxygenated, chilled to 4 degree centigrade then filtered through activated carbon filters before bottling, which makes it the smoothest tequila in the world.
The Bromberg Brothers have created their own food culture with the premier late night dining spots in New York, the publication of their cookbook “Blue Ribbon” and consistent placement in top ten lists as a top spot to eat and hang out.