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TEQUILA

Nectar of the Gods


With Elayne Duke
The Grapefruit Rosita
1.5 oz Don Julio Anejo
¾ Carpana Antica Vermouth
3/4 Aperol
½ Americano Cochino
Dash of grapefruit bitters
Garnish with a long grapefruit twist
Served over ice in a rocks glass
Tequila
TEQUILA’S HISTORY
• Legend of Mayahuela
• Pulque- the original agave drink

Creation of Tequila
• How tequila is made

History of Tequila
• Tequila’s Journey to establish itself

Tequila vs Mezcal

Tasting:
• Don Julio Blanco
• Excellia Reposado ( I am bringing it with me)
• Arretta Anejo
• Lajita Mezcal
Gift from the Gods
• STORY OF MAYAHUEL

Tzintzimitl
Gift from the Gods

Quetzalcoatl
Gift from the Gods

Mayahuel
Mayahuel Bar

Mayahuel 304 E, 6TH Street


(between 2nd Ave & 1st Ave)
NEW YORK, NY 10003
(212) 253-5888
www.mayahuelny.com
Agave

All a man or woman ever needs


–Needle and Thread
– A roof
–Timber
–Nutrients
…………………………
–Tequila
–Sex
Pulque
Pulque
HISTORY OF TEQUILA
The Spanish Have Arivved

• 1515 The Spaniards arrive in Mexico

• 1523 they introduce the pot still to


natives

• Vino De Mezcal is created


Arrival of the Spaniards
• 1532 Spaniards go north to Jalisco here
they discover the Tiquili Indians

• Blue agave plant is discovered

• 1500’s Mezcal starts to gain popularity

• 1636 the Gov imposed taxes and rules


and regulations on the manufacturing of
the mezcal
Jose Cuervo

• 1758 the government grants the Cuervo


family a parcel of land in Jalisco

• 1795 King Ferdinand grants the first


license to the Cuervo family to distill
Mezcal
The Tequila Journey
• 1800- Tequila is aged in wood for the first time-

• 1873 Tequila is first shipped to El PaseoTexas

• 1880- Rapid growth of the No.American railroad system helps


spread Tequila to other cities

• 1900 Mexican President Porfirio Diaz helped the tequila business by


pushing for modernization in the country.

• Upgrades were made to the industry and better tequila was made

• 1902 –Blue agave name was changed to Agave tequilana Weber


azul to honor the German Botanist Dr. Franz Weber
The Tequila Journey
• In 1910, El Centennario was
established- the first distillery in the
highlands

• 1910 Mexican revolution-

• 1918: The spanish flu


epidemic spreads across the
world
Prohibition

• Another good reason


not to piss off a
woman
The Tequila Journey
– 1930-1960 Agave Shortage
• Mixtos were born to help keep up the supply

– 1940: WW2 shortage of European goods

– 1968: Olympic Games in Mexico bring international exposure to


Tequila

– 1978: Appellation of Origin for Tequila was registered


Chinaco

1983 The first ultra premium on the


shelves

The market for upscale tequila in North


American is established
Agave Shortage
1989 Patron tequila is launched in the USA

1993 The first tequila bars are opened

1994- Cheap knock offs are eliminated from the marketplace. Brands return to making 100% blue agave.

1996: Tequila is recognized by the world as the official spirit of Mexico

1999 Agave shortage: Agave price jumped from $50 a ton in 1999 to $1,500 a ton in 2001

2001: Tequila prices hit an all time high

2006: Agave excess- price $25 per ton

Today they are 110 producers of Tequila and over 1,000 brands


The Making of Tequila
Tequila Territory
Lowlands vs Highlands
Lowland Territory:
southwest of Guadalajara, it
includes Jalisco, Guanajuato,
Nayarit, Michoacan

Lowlands- Volcanic rich soil


produces more traditional
tasting agave plants that are
more herbaceous and spicer

Brands: Cabo Wabo,Casa


Noble, Don Eguardo,El
Jimado, Herradura, Jose
Cuervo, Partida, Suaza,
Tezon

Guanajuato: Corralejo
Lowlands vs Highlands
Highland Territory: Arandes- Los Altos the
highlands of Jalisco

Agave: The red soil is rich in iron producing


sweeter, juicer agaves.

Brands: Cazadores, Corazon, Corzo, Don Julio,


Gran Centenario, Milagro, Oro Azul, El Tesoro,
Patron, Ocho

Costal Region: Tamalipas


Brand: Chinaco
Agave-Step One Harvesting

Jimadors: Agave Harvesters


Mature Agave:
Cutting the leaves vs non
cutting of the leaves
Trimming the Agave

•The removal of the penca’s are done


with a tool called a Coa.
•A Jimador will trim up to 100 agaves
a day
Harvesting the Agave

•Pinas- Spanish for


pineapple
•Trimmed agaves weigh
from 60-120lbs
•Trimmed agaves are
loaded on to a donkey who
transfers them to a truck
STEP 2 ROASTING
– Quality Control Check
• Good distilleries identify 5-10
agaves at random, distill them and
test them to make sure they hold
up their standards.

• Once approved Pinas are cut and


then packed in ovens which are
heated to 140 degrees to steam the
pina’s-

• Traditionalist used masonry ovens


to slowly cook the agaves takes 24-
48hrs.

• New technology- Autoclave take


7hrs.

• The steam causes the pina to


release it’s honey water which is
collected
AGAVE STEP 3-MILLING

• Milling: The remaining fibers


are then placed in a mill where
the remaining juice is squeeze
out of them.
STEP 4-FERMENTATION

• Fermentation: Converting the


sugar into alcohol
– 100 blue agave tequila-
yeast is added to
Agua Miel

– Mixto- Other sugars are


added and then yeast
STEP 5-DISTILLATION
Distillation:
– copper pot stills

– 2x

– Head, Heart and Tails


STEP 6-AGING
• Blanco: By law must be
bottled within 59 days

• Reposado: By law must be


aged a minimum of 2mos to a
year

• Anejo: By law must be aged a


minimum of 12mos to 3years

• Extra old Anejo: By law must


be aged a minimum of 3yrs
and above
Let’s Start Drinking
Tequila Breakdown
• Tequila Styles:

– Mixto- minimum of 51% blue agave plus other sugars

– 2nd Joven Tequila: Young tequila blended with older or


sweetend with Caramel for taste

– 3rd 100% Blue Agave Tequila


- Aged Tequilas
Don Julio
Don Julio distillery
• Established in 1942
• Considered the Ultra Premium
tequila of Mexico
• Prize gift at weddings
• Don Julio quality control
– Private Distillery
– Estate grown agave –pick
only when fully mature
– Quality control check- distill
a small batch
– Removal of the male and
female organ
Don Julio
– Agaves slowly roasted
in adobe over for
24hrs
– Fermentation-
cultivated agave yeast
strain
– Long fermentation of
up to 72hrs
– Double Distillation in
copper stills
Don Julio Blanco
Nose:
• Wood-none
• Spice- slight black pepper
• Fruits-hints of citrus, lemon and lime
• Agave character- clean and bright agave notes,
consistent with a well distilled highland agave

Taste:
• Spice- touch of black pepper
• Fruits- Lemon/lime in the finish
• Finish – medium to short
• Mouth feel – Clean and dry
Don Julio Varietals
Blanco
• Must be bottled within 59 days
• Taste: lightly sweet with hints of citrus, with a
touch of black pepper

Reposado “rested”
• Aged 8months
• The No. 1 Ultra Premium Reposado in Mexico
• Taste: Smooth and light with hints of wood and
dark chocolate

Anejo
• Aged 18 months
• Taste: clean and dry with citrus, honey, spice
• Best served neat or in a rocks glass

1942
• Anejo – aged between 2 ½ years to 3yrs
• Distilled in small batches- only 3 barrels a day
• Aging process monitored exclusively by the
master distiller
• Taste: beautiful, long sweet agave with hints of
vanilla
Real
• Extra-Anejo Tequila, aged 3.5-5yrs
• Taste: Notes of Carmel, chocolate and coffee
The Dylan
1.5 oz Reposado Tequila
¾ oz Lemon Juice
.75 oz Agave nectar
1/4 Luxardo Maraschino Liqueur
¾ Pink Grapefruit Juice
Dash of fee orange bitters
Garnish with a grapefruit twist
Served over ice
EXCELLIA
• Distillery is located in La
Altena distillery in Arandas
• They used 100% 12 year old
agaves
• Roasted in adobe ovens
• Traditional Tahonas
• Fermented in wooden vats for
7 to 10 days
• Double distilled
EXCELLIA
• The tequila is aged in Grand Cru
Sauternes wine cask from France, as well
as those that formerly held cognac.
• Blanco: Only aged for a few weeks in
Cognac and Sauternes cask
• Reposado: is a blend of both these cask,
aged 8 months
• Anejo: aged for 16 months
ARETTA TEQUILA

• El Llano distillery established in


1900 by Orendain family.

• located in the center of Tequila

• The brand of Arette was created


in 1986 and it is named after an
Olympic Horse


Arrette
Extensive line of 8 different styles of Tequila

Arette Gran: extra old Anejo aged 36


months

Tequila El Grand Viego extra Anejo: Age


over 6 years

Tequila Unique: 3 variants Hand selected


agave hearts, considered there super
premium

Arette Artesenal: 3 variants

Tequila Agave de Oro Reposado:


Aged 11months

Tequila Express: 2 variants


Arette Anejo

Aged 14-18months in New
American Oak barrels
Mezcal
Smoke and Ginger
Smoke and Ginger
1.5 OZ Blanco Tequila
.5 OZ Mezcal
.75 oz Honey and ginger syrup
.75 OZ Fresh lime juice
Served over ice in a rocks glass
Oaxaca
Mezcal vs Tequila
The Gusano
Lajita Mezcal
• Lajita mezcal
• Made from 100% Agave

• Awarded the best mezcal in the USA


market in 1997
• ‘
• Lajita is matured for 5 years

• Founded by Mr Don Jose Villanueva, a


Mexican of Spanish origin who established
his distillery in 1950 to dedicate his life in
making the smoothest Mezcal.

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