Manila’s premium beverage distribution company threw a thrilling tequila dinner, uniting palates and plates to uncover the spirit’s true potential
In the bustle of dynamic Bonifacio Global City, The Peak on the Grand Hyatt Manila‘s 62nd floor provided a breathtaking backdrop for a most memorable event: a Premium Tequila Dinner hosted by the charismatic Damien Planchenault of Perfect Cellars. I was happy to have attended this highly spirited (pun most definitely intended!) gathering that attracted an intimate but diverse group of culinary adventurers eager to explore the complexities of tequila and mezcal, and to make delectable discoveries.
It was a cross-section of nationalities and networks, the nexus of which was a like-minded enthusiasm for all things tequila. Guided by the vast knowledge of Max Werner Vasquez, a renowned Mexican-European tequila sommelier, we embarked on an evening that was both educational and extravagant, grounded in our shared love for lively, luxurious libations and gratifying gastronomy.
More than just a ‘shot drink’
We kicked the evening off with an engaging introduction to the intoxicatingly intricate territory of tequila. With an impressive selection of premium bottles, including Mezcal Trascendente Joven Espadin, La Dama Blanco, Don Ramon Diamante Reposado, Cavas Agave Añejo, and Mezcal Don Ramon Joven Salmiana, we knew that we were in for an amazing affair. Each type of tequila was paired with thoughtfully crafted dishes, sumptuously showcasing how these spirits elevate the dining experience.
From the get-go, Planchenault set the tone for the genial gathering with a key message: “Tequila is not just a ‘shot drink’. It can be enjoyed with food, just like wine.” This perspective transformed our understanding of the typical tequila thrill, inviting all at the table to appreciate the spirit’s versatility and depth. It was a reminder—perhaps, even a revelation for some of us—that sipping tequila can be as nuanced and pleasurable as enjoying a fine wine.
As we settled into their seats, Vasquez guided us through a tasting journey that illuminated the distinctions between tequila and mezcal. “Tequila is made solely from blue agave,” he explained, “while mezcal can come from various agave varieties.” The differences didn’t stop there; we learned about the unique types of tequila—blanco, reposado, and añejo—and how the aging process significantly impacts the spirit’s flavor profile. “Aged tequilas develop unique characteristics from the barrels, much like fine wines,” Vasquez noted, further enriching our understanding of these exceptional spirits.
Premium palate-pleasing pairings
The culinary aspect of the evening was equally impressive. The carefully curated menus, which took into account our dietary restrictions and preferences, highlighted the flavors of the tequila and mezcal selection while demonstrating their potential to enhance and elevate dining pleasure. Of course, the Grand Hyatt’s talented culinary team, led by Executive Chef Mark Hagan, did not disappoint; every dish was a delightful masterpiece that perfectly complemented the tequilas.
For starters, I truly relished the team’s take on the classic Negroni cocktail, made with mezcal instead of gin. The complexity of the mezcal really opened up a new flavor profile in the mixed drink, and I seriously had to exert restraint from having one-too-many glasses of this concoction, served with canapés. Over dinner, I enjoyed the refreshing contrast of the blanco tequila alongside the vibrant Waldorf Salad, which enhanced the spirit’s lightness on the palate. The reposado tequila, aged for at least two months, was the perfect pairing for the savory Grilled Octopus with Chipotle Peppers Sauce, which beautifully played on the spirit’s robust character. Known for its rich flavors and lingering oaky flavor, the rich and smooth qualities of the añejo tequila paired perfectly with my hearty Beyond Meat Tacos, among the dishes specially prepared for my mostly plant-based menu. There were several more dishes and pairings throughout the multicourse dinner; each one was a harmonious balance that enriched both the dining experience and the enjoyment of each spirit.
A particularly memorable moment during dinner was when Vasquez reminded us to savor our tequila rather than shoot it, echoing Planchenault’s earlier advice. “We all have that instinct to reach for the salt and lime, but premium tequila deserves to be enjoyed slowly,” he laughed, encouraging us to appreciate the craftsmanship behind each pour. I queried as to why we got into the habit of shooting the drink, to which Vazquez simply, humorously replied: “It’s Hollywood’s fault!”
This focus on a more mindful manner of tequila drinking was an eye-opener for most of us in attendance; one that instilled a newfound appreciation for the highly historied drink.
The man behind Perfect Cellars
When I asked Planchenault why he chose to host a tequila dinner instead of the usual wine dinner, he said: “With more and more wine dinners in the city every week, alongside the market trend for high-end tequila, we took the opportunity to be the first one to pair tequila with special menus prepared by Chef Mark Hagan and his team. We wanted to show people that tequila is more than a ‘shot drink’—it can also be enjoyed with food.”
This revealed not only Planchenault’s motivation for the event, but the innovative mindset that led him to establish Perfect Cellars in Manila; a journey as rich as the wines and spirits he curates. After training in esteemed Michelin-starred restaurants in France, Planchenault broadened his horizons in Scotland and Dubai, culminating in his pivotal role as Beverage Manager during the opening of City of Dreams in the Philippines.
The inception of Perfect Cellars came during the COVID-19 pandemic, in 2021. “Many shops and restaurants were closed, and my private clients sought wines to enjoy at home,” Planchenault explained. Despite navigating the challenges of liquor bans and curfews, he saw an opportunity to fill a gap in the market. “It was a challenging start, but it allowed me to connect with clients in a more personalized way.”
Planchenault’s passion for wine and spirits stems from a desire to enhance the drinking culture in the Philippines. His vision for Perfect Cellars is not just to provide quality products, but to create a venue for both expatriates and locals to explore their love for premium libations; a hub of education and enjoyment of fine wines and spirits.
Raising the bar on wines and spirits
Perfect Cellars is not just about selling wine; it’s about offering tailored experiences and fostering a community of enthusiasts. With around 500 wines and 100 spirits in their portfolio, Planchenault emphasizes personalized service. “We provide a customized selection based on what our clients need, avoiding the common issues of out-of-stock items,” he noted. By partnering with passionate suppliers, he ensures that every bottle reflects exceptional quality and value.
The company also offers consultancy and other professional services, including restaurant consulting, private tastings, and training for clients looking to deepen their knowledge. Recently, Perfect Cellars expanded its offerings to include rare cigars, adding a new layer of depth for aficionados. “Our goal is to provide a comprehensive experience that meets the diverse needs of our clients,” Planchenault said.
The Premium Tequila Dinner was a prime example of this commitment to excellence and to providing clients with a well-rounded experience. With the increasing popularity of high-end tequila, Perfect Cellars showcased the spirit’s potential to shine in a fine dining context.
Nurturing a community of enthusiasts
One of the most rewarding aspects of Planchenault’s work with Perfect Cellars is the opportunity to bring together a community of wine and spirits enthusiasts. As mentioned at the onset, the Premium Tequila Dinner was a melting pot of nationalities and backgrounds, united by a passion for premium libations. It was really quite exhilarating to witness such an eclectic group coming together to explore these incredible spirits.
Creating a welcoming environment for everyone is at the heart of Perfect Cellars’ mission. Whether through intimate dinners, tastings, or educational sessions, Planchenault strives to make wine and spirits more accessible. He wants people to feel that they can ask questions, learn, and discover new flavors with neither pretension nor hesitation. This approach not only creates camaraderie but also cultivates a deeper appreciation for the craft and artisanship that go into each bottle—something that Vazquez kept stressing, as well, throughout the tequila dinner.
Cheers to new connections
The atmosphere buzzed with a sense of satisfaction, as the evening came to a close. We lingered and chatted about the unforgettable flavors we had experienced, the knowledge gained, and the new connections forged over shared toasts—the blend of education and enjoyment made for a truly enriching experience.
One thing was also evident, as we said our goodbyes: Perfect Cellars, under Damien Planchenault’s expert guidance, is poised to make significant strides in Manila’s wine and spirits culture. After all, it’s not just about the selection and sipping of spirits; it’s also about nurturing the community built around luscious libations—the conversations, the laughter, and the shared appreciation for the finer, “funner” things in life. I, for one, will certainly drink to that!
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