These jet black, medium-sized eggs with full sea flavor and a nice pop pair beautifully with La Adelita Reposado. Perfumed with dill and just-ripened agave, this expression is semi-sweet yet buffered by salinity; toffee, oak and walnut. The edgy texture grips and almost tightens the tongue before a bold finish of tabacco and mocha. To truly enjoy the combination, Chef Matt Zubrod suggests joining with a potato cake and smoked salmon.