Many love Nobu for incredible sushi, but it’s always also been known as the perfect spot for a great cocktail. Those cocktail options have just been amplified due to a new Nobu Restaurant Group collaboration with QUI Tequila.
The result of this exciting new partnership is a limited-edition, small batch aged tequila, Nobu Rare 2008 Reserve by QUI Tequila. As for why and how this partnership happened – it was for the most organic of reasons.
“Tequila is my favorite spirit!” said celebrity chef Nobu Matsuhisa in an interview. “I love to have a shot with my team as a celebration after a new Nobu opening or when I come to visit an existing location,” said Matsuhisa.
Working with Qui was a natural fit. “I have been looking for a while to find the right brand for the Nobu Tequila. We arranged with Medhat (Ibrahim, the owner of Qui Tequila) to have a tasting at Nobu Downtown and I really enjoyed the quality of the tequila,” said Matsuhisa.
The Qui partnership was a perfect fit for a combination of factors. “Quality is very important and I am very happy with the quality of the Nobu Tequila,” said Matsuhisa of the tequila, which was created from a blend of agave harvested in 2007 and 2008. Qui is a powerhouse in the tequila realm, as the makers of the world’s first cristalino extra añejo. But this teaming was also about friendship and making a business connection that works. “I really like the owners Medhat, Pete & Michael. It’s also important to have a good relationship with whoever I partner with,” said Matsuhisa.
While many of us may know tequila as something we have in a happy hour margarita, a truly fine aged tequila is another experience entirely. “Like most things, tequila becomes more interesting with age, and is meant for sipping over shooting,” said Matsuhisa. “I was impressed with the depth and variety of flavors that came from the aged tequila, a truly quality experience,” he said.
Along with the launch of the Nobu tequila comes a few specialty cocktails. “Health is a big part of my philosophy and the Kenko Garden follows this ethos by using fresh ingredients from the garden for light, crisp and refreshing cocktails,” said Matsuhisa. “Cucumber and mint are expressed and blended with Qui and a ginger Monk fruit syrup, a healthy alternative to white sugar, a touch of fennel liquor adds an herbaceous depth that accentuates the crisp finish,” said Matsuhisa. The Qui Garden is a blend of Qui Platinum Tequila, ginger monk fruit syrup & fennel liquor with a mint, cucumber, Serrano & lemon juice, garnished with a cucumber ribbon. There’s also the Qui Negroni, made with Qui Select 7 year Tequila with Carpano Antica, Aperol, and Onigoroshi sake. This is a really exciting variation on the classic Negroni. Another cocktail created with the new tequila is the Mia Margarita, which is made with Qui Platinum Tequila, fresh lime juice, honey syrup, passion fruit purée and shichimi. This one is spicy and tropical.
But for the chef, the very best way of all to enjoy this sipping spirit is just that – by sipping. “My favorite is to drink tequila neat so all the flavors are present, each sip I look for something new I hadn’t experienced before,” said Matsuhisa.
The tasting notes of the new tequila include caramel and green apple at the nose, notes of hazelnut, vanilla and butterscotch, and a finish that is long, warm, and buttery. Matsuhisa enjoys pairing tequila with Nobu’s cold dishes, because the citrus and spicy notes lend themselves to that natural sweetness of tequila. This would include signature favorites such as the Yellowtail Jalapeño, Nobu Ceviche and Tiraditos.
Eager to try the new tequila? You can stop by any of the Nobu restaurant locations worldwide, while quantities last. Act fast though, only 1,500 bottles of Nobu Rare Reserve 2008 exist. But bring your credit card: Taking home a bottle will run you $500.