EXPERT PAIRING RECOMMENDATIONS

---

Sushi and tequila aren’t a pairing most people expect — but the tide is turning.

On the surface, sushi and tequila might seem like worlds apart — one born of the sea, the other of the sun‑baked agave fields. But their meeting is pure alchemy: crisp, ocean‑fresh bites awakening the palate for tequila’s vibrant citrus, pepper, and mineral notes. It’s a cross‑cultural dance where delicate umami meets bright agave fire — and the result is unforgettable.

Here is what Real Tequila Founder, Luís António de Almeida recommends.

CaliFino Blanco tequila is an  excellent pairing for yellowtail sushi because the tequila's clean, citrus, and mineral notes complement the buttery smoothness and delicate flavors of the fish. The bright character of the blanco cuts through the richness of the fish, creating a harmonious and refreshing experience, making it a delightful  alternative to sake.

Regardless of the style, the foundation of ideal yellowtail sushi is the quality of the fish and proper technique.

Why CaliFino Blanco Works

• Complementary Flavors. The buttery smoothness and  subtle sweetness of the yellowtail sushi are beautifully enhanced by  the smooth, often slightly sweet, and complex vanilla and oak notes  found in CaliFino Blanco Tequila.
• Balance. The clean, bright flavors  of the yellowtail create a balanced pairing with the mellow and complex profile of the unaged tequila, preventing either from overpowering the  other. 
• Cutting through fat. The tequila's high alcohol content cuts through the richness of the fatty fish, acting as a palate cleanser.

Ideal Yellowtail Sushi Preparations

• Yellowtail nigiri (Hamachi Nigiri). A simple and traditional preparation that focuses on the quality of the fish. 
• Yellowtail and scallion roll (Negihama Maki). A classic, straightforward roll that highlights the taste of the fish with a sharp, aromatic garnish.
• Yellowtail sashimi. This preparation showcases the fish's pure, unadorned flavor and silky texture.  
• Spicy yellowtail roll. For those who enjoy a little heat, a spicy roll adds a fiery kick that complements the fish's richness. 

How to Serve the Pairing

• Serve the tequila neat or on the rocks. Sip a good-quality Blanco tequila neat or with a single ice cube. This allows the subtle nuances of the tequila to emerge and mingle with the flavor of the sushi.
• Avoid certain mixers. Steer clear of pairing tequila with wasabi or soy sauce, as their strong flavors can clash with the tequila and fish.
• Consider a cocktail. Opt for a Blanco tequila cocktail that doesn't use overly strong citrus flavors, such as a Margarita or Paloma. Cocktails with flavors like apple, pomegranate, or pineapple can bring out the sweet flavors of the fish. 

Also, make sure of the following

• Source high-quality, sashimi-grade yellowtail (often labeled hamachi) from a reputable supplier.
• Use a very sharp knife and practice single, clean cuts when slicing.
• Ensure the fish is very cold but not frozen before slicing.
• Prepare your sushi rice properly, seasoning it with vinegar and allowing it to cool to room temperature.

Sushi and tequila aren’t a pairing most people expect — but the tide is turning.

On the surface, sushi and tequila might seem like worlds apart — one born of the sea, the other of the sun‑baked agave fields. But their meeting is pure alchemy: crisp, ocean‑fresh bites awakening the palate for tequila’s vibrant citrus, pepper, and mineral notes. It’s a cross‑cultural dance where delicate umami meets bright agave fire — and the result is unforgettable.

Here is what Real Tequila Founder, Luís António de Almeida recommends.

Pairing  yellowfin tuna (ahi) sushi with CaliFino Reposado tequila is an excellent choice, as the tequila's smooth, nuanced, and slightly sweet flavor  profile complements the rich, fatty fish without overpowering it. The key to this pairing is matching the tequila's complexity with the type of sushi preparation.

Why Reposado Works

• Balancing flavors. The high-quality CaliFino Reposado has been "rested" in oak barrels for at least 12  months, which smooths out the fiery edges of the tequila. This process imparts a complex flavor profile of caramel, vanilla, honey, and subtle spice that beautifully balances the delicate umami and oiliness of fresh Ahi tuna.
• Richness and texture. The soft, buttery texture of Ahi tuna is enhanced by the Reposado's  smooth, mellow finish. Aged tequilas often have a buttery quality that mirrors the mouthfeel of the fish.
• Cutting through fat. The tequila's high alcohol content cuts through the richness of the fatty fish, acting as a palate cleanser. 

Ideal Ahi Tuna Sushi Preparations

• Spicy tuna roll. The mellow, sweet notes of Reposado temper the heat of a spicy tuna roll.
• Ahi tuna sashimi: Serve premium Ahi sashimi on its own to showcase the delicate, clean flavor. The Reposado's subtle oak and agave notes will complement, not distract.
• Seared Ahi tuna. For seared tuna, the tequila's light caramel and vanilla notes can accentuate the caramelized, smoky flavor from the sear.
• Tuna crudo with mango. The natural sweetness of the tequila's agave and fruit notes will  complement the tropical sweetness of a tuna crudo served with mango.

How to Serve the Pairing

To get the most out of these combination, consider the following serving methods: 

• Serve the tequila neat or on the rocks. Sip a good-quality Reposado neat or with a single ice cube. This allows the subtle nuances of the tequila to emerge and mingle with the flavor  of the sushi.
• Avoid certain mixers. Do not pair with wasabi or strong soy sauce, as these can overpower the delicate flavors of both the fish and the aged tequila.
• Consider a cocktail. For a mixed drink, try a Tequila Old Fashioned, which can use Reposado, bitters, and agave syrup. Its rich, spicy, and subtly sweet profile pairs exceptionally well with sushi. A simpler alternative is a Reposado with a splash of fresh-squeezed lime juice, which offers a refreshing,  acidic counterpoint to the fish.

Sushi and tequila aren’t a pairing most people expect — but the tide is turning.

On the surface, sushi and tequila might seem like worlds apart — one born of the sea, the other of the sun‑baked agave fields. But their meeting is pure alchemy: crisp, ocean‑fresh bites awakening the palate for tequila’s vibrant citrus, pepper, and mineral notes. It’s a cross‑cultural dance where delicate umami meets bright agave fire — and the result is unforgettable.

Here is what Real Tequila Founder, Luís António de Almeida recommends.

While CaliFino's Añejo tequila richer, barrel-aged (up to 36 months)  flavors are traditionally paired with heartier dishes, it can complement Bluefin tuna (Hon Maguro) sushi by highlighting the fish's rich, fatty qualities and adding a complex, subtle note rather than  being overshadowed by it. A simple preparation of Bluefin tuna, perhaps Nigiri or a fatty cut like Toro, is recommended to allow the tequila's nuances of caramel, vanilla,  and oak to shine, creating a sophisticated pairing that balances the  rich umami of the fish with the aged tequila 

Why CaliFino Añejo Works

• Flavor Profile Match. Bluefin  tuna, especially richer cuts, can have a depth of flavor that can stand up to the complex, aged notes of an Añejo tequila.
• Umami Connection. Both bluefin tuna and Añejo tequila offer rich umami notes, creating a harmonious and multi-dimensional tasting experience.
• Contrast and Complement. The  warmth, caramel, and oak notes in Añejo can complement the subtle  sweetness and richness of the tuna, providing a different experience  than a lighter Blanco or Reposado tequila's.

Ideal Bluefin Tuna Sushi Preparations

• Otoro sashimi. This thinly sliced fatty belly meat from the Bluefin tuna (Hon Maguro) is prized for its rich, buttery flavor and melt-in-your-mouth texture. It's the fattiest part of the tuna belly, making it a luxurious and expensive cut often served raw as sashimi or nigiri. 
• Ahi tuna sashimi. Serve premium ahi sashimi on its own to showcase the delicate, clean flavor. The Reposado's subtle oak and agave notes will complement, not distract.
• Seared ahi tuna. For seared tuna, the tequila's light caramel and vanilla notes can accentuate the caramelized, smoky flavor from the sear.
• Tuna crudo with mango. The natural sweetness of the tequila's agave and fruit notes will  complement the tropical sweetness of a tuna crudo served with mango.

How to Serve the Pairing

To get the most out of these combination, consider the following serving methods: 

• Keep it Simple. Opt  for simpler preparations of Bluefin tuna, like nigiri or sashimi, to  allow the fish's quality and the tequila's flavors to be the stars.
• Serve Tequila on the Rocks. Serve the Añejo tequila over ice to slightly dilute it, which can make its  different flavor nuances more perceptible and refreshing against the  rich fish.

Why Not a Lighter Tequila?

You might be tempted to use other tequila, but don't, and here is why: 

• Blanco: While great with delicate seafood, a bright Blanco tequila might be too light to stand up to the richness of Bluefin tuna.
• Reposado: A Reposado's mellow, balanced notes with hints of vanilla and oak could also work, but an Añejo offers even more complexity and depth to match  the fatty fish.

Sushi and tequila aren’t a pairing most people expect — but the tide is turning.

On the surface, sushi and tequila might seem like worlds apart — one born of the sea, the other of the sun‑baked agave fields. But their meeting is pure alchemy: crisp, ocean‑fresh bites awakening the palate for tequila’s vibrant citrus, pepper, and mineral notes. It’s a cross‑cultural dance where delicate umami meets bright agave fire — and the result is unforgettable.

Here is what Real Tequila Founder, Luís António de Almeida recommends.

While CaliFino Extra Añejo tequila is generally better suited for rich, hearty dishes or desserts due to their deep, complex flavors, they can be paired with certain sushi, particularly rich, fatty fish like Bluefin tuna belly and salmon, as well as smoked fish dishes. The Extra Anejo tequila with smoky notes, cocoa, and well aged oak characteristics, like CaliFino's Extra Añejo (aged 7 years), can stand up to these bold flavors. The richness of this well-aged tequila also complements the buttery textures of certain dishes. 

The rich, buttery flavor  of the fatty bluefin tuna belly complements the deep, complex flavors of this well aged tequila  (aged 7 years in American Oak Barrel with 1 additional year in a French Cognac Barrel), creating a harmonious experience. By selecting a simpler presentation of the tuna and avoiding strong, conflicting flavors, you allow the inherent qualities of both the CaliFino Extra Añejo and the bluefin tuna to be appreciated. 

Specific Pairings to Try

• Smoked Salmon. A bold Extra Añejo with notes of dark chocolate and oak can hold its own against the smoky, rich flavor of salmon.
•  Fatty Tuna Rolls. The buttery, rich texture of fatty tuna can be enhanced by the deep, nuanced flavors of an aged Extra Anejo tequila.
• Bluefin Tuna Belly Sashimi. The Extra Añejo's caramel, spice, and oak notes enhance the tuna's belly buttery  texture and umami, while its high proof and clean finish cut through the  fish's richness.
•  Smoked Fish Rolls. Similar to smoked salmon, other smoked fish sushi dishes can find a great match in a smokier or oak-aged Extra Añejo.

How to Serve the Pairing

To get the most out of these combination, consider the following serving methods: 

• Choose Fatty Tuna. Opt for the fatty cuts of Bluefin tuna (like Otoro) which will stand up to the aged tequila's flavors.
•  Keep it Simple. Avoid strongly flavored additions to your sushi, such as wasabi, soy sauce, or spicy mayo, which can clash with the tequila.
• Focus on Quality. A high-quality Extra Añejo is essential to create a sophisticated and harmonious experience.

 Aged Tequila vs. Fatty Fish. Extra Añejo tequilas, with their complex, smooth, and robust oaky notes from  extensive barrel aging, are best suited for rich, fatty, or even sweet  foods. Bluefin tuna, especially the fatty Otoro cut, offers a rich, buttery texture that can match the depth of an Extra Añejo.