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10Things Every Bartender Should Know About Tequila & Mezcal
1.‘Mezcal’ is the name for all distilled products made from the Agave (pronounced A-Gar-Vay) plant; ‘Tequila’ can only be made from one type of Agave (Blue Agave) and can only be made in 5 states in Mexico. This is the same as Brandy and Cognac with Mezcal=Brandy and Tequila=Cognac 2. The Agave plant looks like a Cactus but is in fact a member of the Lily Family 3. The Agave plant takes 8-10 years to mature and look like a large pineapple 4. Tequila can only be made in Mexico with the state of Jalisco, where the town of Tequila is located, being the centre of production 5.Tequila must be at least 51% Blue Agave and if so are called Mixto but the best are 100% and called Puro or merely Tequila. 6. Tequila is normally 38%-40% alcohol and cannot be stronger than 55% or weaker than 35% 7. The main factors that influence the quality of a Tequila are: • The ripeness and location of the Agave plants • The type of cooking method (stone versus steel ovens) • The percentage of Agave sugars used • The type of Still used for Distillation • The time it spends ageing 8. Tequila comes in four main styles (Silver (new), Gold (new with caramel added for colour), Reposado (rested for 2-11 months in oak and Anejo (aged for at least 12 months in small oak barrels 9. Tequila is often served neat but is a versatile cocktail and mixed drink base 10. Tequila is normally 38%-40% alcohol and cannot be stronger than 55% or weaker than 35%. “Computers have enabled people to make more mistakes faster than almost any invention in history, with the possible exception of tequila and hand guns” Mitch Ratcliffe
states of Chihuahua and Durango. Tequila must be made in clearly defined and specific areas – the entire state of Jalisco and areas in the states of Guanajuanto, Michoacan, Nayarit and Tamaulipas. Each distillery that adheres to production regulations is given a NOM number (Norma Oficial Mexicana de Calidad). The regulatory body known as ‘The Consejo Regulador del Tequila’ awards this NOM. It was established in 1978 and is made up of Agave growers, Tequila producers and representatives of federal government. All brands of 100% blue Agave Tequila will have a NOM on the label. It is not a guarantee of quality, only of authenticity. Blue Agave is grown in orchards called potreros, campos de agave or huertas and are planted in long rows like grapevines. The Blue Agave takes between eight and twelve years to reach maturity. Between the third and sixth year of growth, shoots (mecuates or hijuleos) are removed from the ‘mother’ plant to propagate new plants. At maturity, a tall flower stalk begins to grow from the middle of the Agave. This growth is cut off, which forces the sap to remain in the heart of the plant (or the piña). This piña then swells to an un-natural size ripening ready for harvest. Most ripe piñas weigh between 70 and 200lb at the time of harvest, although some specimens have been recorded as heavy as 400lb. At harvesting (jima), the long, sharp, spiky leaves (pencas) are removed (barbeo) by the harvesters (jimadores) using long handled knives (coas). This exposes the piña, which looks a lot like a giant pineapple and one can tell it is mature and ready when red, bloodlike spots start to appear on the pina. The harvested piñas are sliced into sections before being steam baked traditionally in a stone oven (‘horno’) or more recently in a stainless steel container (autoclave). The baking takes between 24 and 72 hours in a hornos and 8-14 hours in an autoclave.. The baking process converts the starchy sap in the piña into sugars such as fructose and glucose that can be fermented. Many believe that the real taste of the tequila is only imparted when the traditional method is used. The piñas are left to cool for 24- hours and are then crushed in a traditional stone mill called a ‘Chilean Mill’ or ‘tahona’. This mill is made from a circular stone pit with a stone wheel pulled around the pit by an ox or
There are many different types of Agave distillates coming out of Mexico. The common misconception is that they are all Tequilas; this is not so. Mezcals such as Bacanora, Sotol and Raicilla are also made with their own appellations. They use different types of Agave to Tequila and are made in specific different areas. History The origins of Tequila date back to 250-300 AD when Aztec Indians first fermented the juice of Agave plants to make ceremonial wines. This original wine was called ‘pulque’ and was made by fermenting the sap (aguamiel – honey water) from the heart of the Agave. The yeasts used originally were naturally found in the air and produced a wine of 8-12% abv. In 1519, the Spanish conquered Mexico and brought the technology of distillation with them, which they had learned from the Moors. Within ten years of being in Mexico, they had probably started to make the first rough Agave spirits known as Mezcal or Mescal wine. Over the following years, the techniques were improved and modernized with new laws governing the production and labeling of Tequila to protect the national spirit of Mexico. Production Mescal is the name for any spirit made from the Agave plant. There are over 200 different types of Agave in Mexico. Only one specific type is allowed if it is to be called Tequila – Agave tequilana Weber azul (the Blue Agave). The Agave is a member of the lily (Amaryllis) family, although it is often mistaken for a cactus. Mezcal can use any type of Agave from wild to farmed varieties. Bacanora must use the Agave yaquiana and be made in Sonora in the north of Mexico. Sotol must use the Agave dasylirion wheeleri and is made in the northern
donkey. Modern distilleries now use industrial crushing machines to do the job, as they are quicker and more consistent. The Agave sugary sap is then transferred with some Agave fibres (bagazo) to white oak vats or stainless steel tanks where water is added. Fermentation juice from the previous batch is mixed in to give a consistency and continuity of flavour. After mixing the previous juice, some is taken out ready for the next batch. The older methods of fermentation use natural yeasts present in the air to start the chemical processes. The modern methods use cultivated yeast strains as they, again, give a greater continuity to the product. The fermentation takes between 36 and 72 hours. At this stage of Tequila production, the liquid is known as ‘mosto’ and is roughly 5-7% alcohol. The ‘mosto’ is then double distilled in copper pot stills. The first distillation (or destrozameinto) makes a product called ‘ordinario’ which is roughly 20% abv. Only after the second distillation can it be called Tequila. A handful of distillers distill a third time (e.g. Corralejo). The Tequila leaves the still after the second distillation at around 40-55% abv. As with most other spirits, the heads (cabeza) and tails (cola) of the distillate are cut from the heart and re-distilled with the mosto while the heart ( el corazon) is used for . It takes roughly 8kg of agave to make 1 litre of 100% tequila Tequila is categorized according to percentage of Agave spirit and the length of time it has spent in wood. Categories: Mixto – A spirit that is a blend of no less than 51% blue Agave. The other 49% can be molasses, brown sugar or any other sugar type. 100% Agave aka Tequila – A pure blue Agave Tequila. No sugar can be added during production and no other spirit can be blended in after distillation.
Styles: Blanco – Also known as ‘silver’, ‘plata’, ‘blanco’ or ‘white’ Tequila. It ‘silver’, ‘plata’, ‘blanco’ is clear but can be aged in oak for up to 60 days. Gold – Also known as ‘oro’ or ‘joven abocado’ (‘young and ‘oro’ ‘joven corrupted’), gold Tequila is made in the same way as Blanco tequila only with the addition of caramel flavour and colour tho it can also have a blend of aged tequilas within it.. This colour is added to suggest age and add smoothness.. Reposado – This term literally means ‘rested’. A reposado Tequila is aged for between 60 days and one year in wooden barrels or larger tanks (‘pipons’) Anejo – Mexican law states that if a Tequila bears this title, it must be aged in government (CRT) sealed oak barrels for over one year. The barrels must be no larger than 600 litres. The most popular type of barrels are old Bourbon casks. Extra Añejo'Ultra aged' -A new classification added in the summer of 2006, labeling any Tequila aged more than 3 years, an "Extra Añejo". Following the same rule as an "Añejo", the distillers must age the spirit in barrels or containers with a maximum capacity of 600 liters. With this extended amount of aging, the Tequila becomes much darker, more of a Mahogany color, and is so rich that it becomes difficult to distinguish it from other quality aged spirits. After the aging process, the alcohol content must be diluted by adding distilled water. These Extra Añejo’s are extremely smooth and complex Curados – This is a flavoured Tequila. Common flavours include lemon, orange, strawberry and pineapple.
Mezcal Brands of Tequila Mezcal is to Tequila what Brandy is to Cognac. It differs from the Tequila in that any Agave can be used in its production. The piñas are roasted rather than baked, which gives a smokier flavour to the spirit. The roasting process takes 2-3 days and is done in brick lined holes in the ground. Mezcals for the Mexican domestic market are often single distilled rather than double distilled as the Mezcal leaves the still after the first distillation at 43-46% abv. Sotol Soto is a distilled spirit made from the Dasylirion wheeleri (commonly known as Desert Spoon or, in Spanish, sotol), a plant that grows in the wilds of Northern Mexico and West Texas. It is known as the state drink of Chihuahua. There are few commercial examples available. It is produced in a manner similar to the more common artisanal mezcals of central Mexico. The Desert Spoon takes 15 years to mature, and creates only one bottle of Sotol per plant. Plant History: The Desert Spoon is a member of the nolina family (which also includes Bear Grass). The plant is easily recognizable by the hundreds of 3 foot long ribbon-like leaves which emanate from a central core forming a rounded ball. The leaves are light green and lined with small teeth along the sides. Sotol typically grow on rocky slopes in desert grassland between 3000 and 6500 feet in elevation. In early summer the Desert Spoon produces a flower stalk which grows to 12 feet tall. The stalk produces thousands of greenish white flowers which grow in a long, dense cluster. Unlike Agaves, which flower only once during their lifetime, Sotols produce a flower stalk every year. The plant is browsed by bighorn sheep. Native Americans used the stalks for building material and leaves for making baskets, mats and cordage. Chinaco – This brand is named after a group of landowners and their workers who fought in the Mexican War of Reform in 1863. It was founded in 1977 by Guillermo Gonzalez who fought to make Tamaulipas a recognized Tequila producing area. Corralejo – The Corralejo Hacienda claims to be the oldest Tequila producer in Mexico. The Hacienda dates from 1755, although the distillery was only opened in 1996. It is in situated Guanajuanto and uses very modern techniques in its Tequila production. Although the Agave is hand harvested, the ovens are modern and column stills from Spain are used. Don Julio – This Tequila is owned by Don Julio Gonzalez and was established in 1942. It is only 850 hectares in size but is situated in the highlands of Jalisco where the Agave has the highest sugar content. El Tesoro de Don Felipe – This distillery was founded in 1937 by Don Felipe Camarena. The Tequilas are distilled to the abv they are to be bottled at so no water is added. Gran Centenario – This brand is owned by Jose Cuervo and was launched in 1996. It is made from Agave from the Jalisco highlands, which make a lighter, smoother style of Tequila. Hacienda de Chihuahua Sotol – This Sotol is made from 100% wild Agave plants. The distillery built a road to enable the local farmers to take their crops to market; in return he was allowed to harvest the wild Agave on their land. Herradura – This distillery started production in 1870 and uses 100% blue Agave. It was founded by Feliciano Romo who found a wild Agave under a discarded horseshoe on his estate – hence the name (Herradura is Spanish for horseshoe). It is still owned by the Romo Family and makes heavier, smokier Tequilas.
Jose Cuervo – The Cuervo family were given a permit to grow and distil Agave in 1795. Since then they have expanded greatly and are now the largest Tequila company in Mexico and make the best selling Tequila in the world. It is still owned and operated by heirs of the Cuervo family. Patron – This is new ‘boutique’ style Tequila owned by American entrepreneurs. They make very good Tequilas that are very popular in the US. They also make a coffee liqueur using their Tequila as well as a specific triple sec to match their Tequila in a Margarita. Porfidio – Another new style of Tequila. This brand is owned by a German called Martin Grassl who used to distill kirsch. Porfidio does not re-distill the heads and tails of the distillate. Sauza – Don Cenobio Sauza formed The Sauza company in 1873. It was the first Tequila to be exported to the US and is the largest selling Tequila in Mexico as well as the second biggest selling brand in the wo
Arette Blanco- 100% Blue AgaveTequila-nom 1109
ABV:40 % Age: Country of Origin: Mexico Distillery: Arette
Arette Reposado- Tequila
ABV: 38% Age: Country of Origin: Mexico Distillery: Arette 4 to 6 months in barrels of white oak. Made with 100% Blue Agave from the region and benefited by the pristine waters of the Tequila mountain, Tequila Arette rises as one of the best premium Tequilas in Mexico. Tequila Arette is carefully elaborated in the El Llano distillery, owned by the Orendain Family since the early 1900's, through a process that has been mastered through several generations. Estate bottled in Tequila, Jalisco, Tequila Arette is produced to meet all different tastes and preferences. From the strong and pure Silver to the smoother and tasteful Reposado, and to the fine and aromatic Anejo and beyond to the connoiseurs choices of Unique and the mighty Gran Clase. The tequila is a pale yellow color with intense floral and earthy aromas. A soft mellow entry leads to a very sweet taste, with low bitterness and heavy agave flavor. While there is intense agave and floral flavors, the tequila also has moderate fruity flavors that are followed by mild accents of earth, vanilla, and spice. The tequila finishes with a medium duration of flavor and a numbing alcohol finish
Defined flavour, with character and the essence of its origin 100 % agave of the region of Tequila. Made with 100% Blue Agave from the region and benefited by the pristine waters of the Tequila mountain, Tequila Arette rises as one of the best premium Tequilas in Mexico. Tequila Arette is carefully elaborated in the El Llano distillery, owned by the Orendain Family since the early 1900's, through a process that has been mastered through several generations. Estate bottled in Tequila, Jalisco, Tequila Arette is produced to meet all different tastes and preferences. From the strong and pure Silver to the smoother and tasteful Reposado, and to the fine and aromatic Anejo and beyond to the connoiseurs choices of Unique and the mighty Gran Clase. Nose: A light floral and fruity nose. Very subtle yet pleasant. Initial Taste: A mildy heated entry, a semi oily mouth feel, it was sweet with no bitterness. First taste was fruit. Palatte: A pleasant agave body with mild hints of earth smoke and spice. Finish: An unheated finish of short duration with a lingering aftertaste of agave.
Cazadores Blanco- 100% Blue Agave- Tequila-nom 1487 House Pour
ABV:40 % Age: Country of Origin: Mexico Distillery: Cazadores Founded in 1973 by six brothers from the Banuelos family, Cazadores is one of the biggest success stories in the modern tequila business. This new, ultra-modern distillery opened in 1994 on the outskirts of Arandas. Plans for expansion include a hospitality center, a restaurant, and a new hotel scheduled to open late in 1997. This tequila is clear in color and has intense aromas of floral, spice, and earth. There are also mild aromas of fruit and smoke. A mellow taste on the tip of the tongue leads to a low sweetness and low bitterness tequila taste. The Cazadores Silver contains intense flavors of floral and earth followed by moderate agave and fruit accents. Mild notes of spice and smoke accompany this tequila. Cazadores Silver finishes with a medium duration of flavor and numbing alcohol feeling.
Cazadores Reposado- Tequila
ABV: 40% Age: Country of Origin: Mexico Distillery: Cazadores Tequila Casadores is produced with 100% blue agave, hand selected from 10-12 year old mature plants, which are organically grown inthe heart of the Loa Altos region of Jalisco, Mexico. This region, known for its perfect soil and climate, produces the finest blue agave available. The finest Kentucky oak barrels are used to age the tequila. Resting in oak, imparts the natural gold colour and contributes to the delightful and refreshing aroma and flavour. No other tequila at any cost, can compare to the smootness and rich character of Tequila Casadores. Tequila Casadores is meticulously crafted in a manner that takes times. The fermentation process takes 2-3 times longer than most producers because no sugars or yeast is added. The tequila is then double distilled in pot stills, taking almost 3 times longer than other tequila producers. Pale yellow color. Full, mellow attack. Sencillo, with moderate agave intensity. Moderate caramel and smoke aromas, with slight hints of agave, pepper, fruit, and floral elements. Medium body and sweet in the mouth. The flavor is oaky with moderate agave and some pepper, but the major component tastes like dough or cardboard, possibly from the new oak barrels. The finish is moderately long and sweet, with that doughy taste lingering through the tingly alcohol.
Ocho Blanco 100% Agave – Tequila -nom 1474
ABV:40 % Age: Country of Origin: Mexico Distillery: Ocho Ocho, an estate-grown, 100% Blue Agave Tequila range produced as a collaboration between by Tequila aficionado Tomas Estes and renowned distillers, the Camarena family - and the first brand ever to bear a 'Tequila vintage'. As interest in the category continues to gather pace, Ocho is set to be one of the most exciting Tequila releases to date - not least for the association with Estes, official Tequila Ambassador to the European Union and founder of the Cafe Pacifico group of bar-restaurants. Not unlike the labelling of fine wines, Ocho's 'Tequila vintage' signifies the exact year or harvest and location of the Agave plants that the spirit was derived from, underlining the finely balanced relationship between the terroir and quality of raw materials. Ocho Blanco can be traced back to Rancho La Rivera, where the soil is similar to that of the Tequila valley, while for the Reposado, the agave has been harvested from the typically rich brown soil of the Los Altos region of Jalisco -from Rancho El Vergel. Nose: Full, ripe Agave opening up to rounded sweetness.Slight citrus and marzipan accents Taste: Intense, 'forward' Agave flavour on the attack which develops into a 'high' sweet fruitiness (reminiscent of an eau de vie de prune).Continues with nuances of pepper, citrus and earth.Balanced and smooth despite the intensity of flavours. The finish is extremely long due to its concentration - goes on and on and the sweetness re-visits.
Ocho Reposado- 100% agave -Tequila -nom 1474
ABV: 40% Country of Origin: Mexico Distillery: Ocho The idea of a 'Tequila vintage' may be new and unique to the category, but the small- batch production methods are age old and artisanal. Ocho Tequila is 100% natural, crafted slowly and with care. The Ocho brand offers a guarantee of heritage, quality and value. The Blanco and Reposado will be available in 50cl bottles, and will appeal to bars and restaurants looking to offer customers the flavour of traditional and authentic Tequila, backed up by contemporary packaging that handles and pours with ease and comfort. This is a Tequila range that has a unique story to tell. Not only does the brand name represent the 8th, and final, attempt at the ultimate recipe, the producers themselves are in their 8th decade of Tequila production and 8 years is the average age at which Ocho's Agave is harvested. While the Blanco is un-aged, giving a ripe and citrusy flavour, Ocho's Reposado has been rested for precisely 8 weeks and 8 days for the unparalleled smoothness and complexity which mark a truly great sipping Tequila. In a further similarity to fine wine, Ocho Tequila has been found to develop in the glass; releasing subtle nuances of nose and flavour that entice the drinker to keep coming back to experience more and more with every sip. Tomas Estes comments: 'I have been serving Tequila and Tequila drinks since 1976 in 5 European countries and Australia. Tequila Muestro Numero Ocho [recipe number eight] Nose: Delicate, soft and vanilla. Taste: Fine almond, vanilla with slight cinnamon notes. Hints of tapenade, vegetal.Very little evidence of oak or woodiness. Chewy, warm mouth-feel and a long subtle finish.
Partida Anejo - Tequila
ABV:40 % Age: 18months Country of Origin: Mexico Distillery: Partida Partida Añejo, aged in American oak one-pass Jack Daniels barrels, reveals an intense flavor that can only come from advanced aging. With its rich golden color - a mix of ochre and copper tones - the Partida Anejo is packed with zest. Its fruity aroma comes from a light blend of cherry, almond, dried fruit and spices. As for its captivating taste.soft honey fruited tones blended with flavors of banana, chocolate and sweet pear. The result: A spectacular finish. To taste this Tequila's true flavor, it's got to be savored. This tequila is an amber brown color and has an intense aroma of floral and earth with moderate caramel and fruit. There are also mild spice and hints of smoke. A mellow taste on the tip of the tongue leads to a semi sweet sensation with no bitterness. The Anejo flavor contains intense agave and earth flavors with moderate floral, caramel, and wood. The tequila also has hints of fruit, vanilla, spice, and chemicals. Partida Anejo finishes with a long duration of flavor and a slightly numbing alcohol feeling. This tequila has been awarded the overall rating of 91 points out of 10
Patron Gran Patron- 100% agave -Tequila
ABV: 40% Age: Country of Origin: Mexico Distillery: Patron Gran Patron is the world's finest platinum tequila. Triple distilled then aged to perfection, it is a true connoisseur's silver tequila. This is the smoothest sipping tequila ever produced. With this claim of being the smoothest sipping tequila ever produced, the Patron Spirits Company's Gran Patron Platinum Tequila is created using hand selected Waeber blue agave grown in the hills of Jalisco, Mexico. The agave is pruned, steam baked, triple distilled and aged to provide a superior taste. Each bottle is surrounded by velvet and embraced in a hand made, violin quality, curly maple wood box. Like each bottle, every box is a hand-crafted, collectible piece of art that is signed and numbered by its craftsman.
Partida Blanco- 100% Blue Agave- Tequila
ABV:40 % Age: Country of Origin: Mexico Distillery: Partida Tequila Partida was rated higher than any other leading Tequila brand based on aggregate scores in a recent taste test conducted by The Academy of Tequila, the official Tequila tasting board of Mexico. The June 2010 issue of The Spirit Journal, America's leading spirit's review publication, rated Partida Reposado the best Tequila in the world (Partida Elegante Extra Añejo ranked #3) and one of the top five spirits in the world. The Partida Estate maintains exceptional standards of quality and consistency to produce 100% blue agave Tequila that is meant to be savored like a fine Cognac or single malt whiskey. Tequila Partida shows its character and refinement from the moment it is poured, clinging to the glass like a fine wine. Begin your Tequila Partida tasting by taking in its enticing aroma. Then observe its beautiful color and striation. Finally, sip slowly to enjoy its rich, pure, exceptionally smooth taste with a hint of sweetness that is the hallmark of Tequila Partid Redolent of blue agave, Partida Blanco is brilliant, clean and crisp; very floral with notes of citrus, fresh herbs and tropical fruit. Well balanced with a natural, pure agave flavour and a pleasant finish that lingers gently on the palate. The most distinctive blanco, truest to agave with remarkable quality and individuality.
Partida Reposado- Tequila
ABV: 40% Age: Country of Origin: Mexico Distillery: Partida Partida Reposado Tequila is smooth and rich with Partida's signature touch of sweetness. Aged for six months in American oak Jack Daniel's barrels, Partida Reposado delivers nuances of flavor Tequila drinkers may have not thought possible and without the overbearing smoky flavor common to many Reposado Tequilas. A meeting of the old and the new is what makes Partida Tequila unique. Partida Tequila is the product of a special marriage between ages-old Tequila traditions and cutting edge technology insuring that each and every sip of Partida Tequila delivers the pure natural essence of Blue Agave. Our Agave is cultivated for 10 years, harvested by hand and then baked in state-of-the-art stainless steel autoclaves. looking for the richest and smoothest tequila? Experience Partida's signature touch of sweetness in Partida Reposado. This aged Tequila delivers subtle flavors that Tequila drinkers may have not thought possible. Free of the overbearing smoky flavor common to most Reposados, this Tequila is in a class by itself. Its enticing light amber color with splashes of golden tones gives this premium Tequila its brilliant appearance. A rich finish topped off with scents of vanilla, hazelnut and almond, F. Paul Pacult called Partida Reposado "The Bentley of Reposado's".
Tapatio Anjeo- 100% Blue AgaveTequilaABV:40 % Age: 18+months Country of Origin: Mexico Distillery: Tapatio Don Felipe Camarena was born into a family that had distilled tequila since back in the early 1800s. The family’s original distillery was destroyed and abandoned during the Mexican Revolution. Don Felipe began his career by growing and selling agave plants to other distillers. But since tequila making was in his blood, he started distilling his own tequila, selecting only the ripest plants and using equipment from his family’s original distillery. In 1937, Don Felipe opened La Alteña Distillery in the mountainous region of Jalisco, Mexico, known for producing the best blue agave. His passion for doing things just right inspired his family to continue handcrafting Tapatio so it could be enjoyed by future generations. A gorgeous 100% agave tequila from La Altena distillery, home of Master Distiller Carlos Camarena. A truly authentic handmade anejo, Tapatio is distilled to strength and bottled without dilution to retain the true flavours of the spirit. This anejo is aged for around 18 months in ex-bourbon casks.
Cazadores Anjeo- Tequila -nom 1487
ABV: 40% Age: Country of Origin: Mexico Distillery: Cazadores Cazadores Anejo - 100% Blue Agave, aged no less than 12 months, in new, small, American white oak barrels.The authentic, smooth flavour is best enjoyed as a sipping tequila. The flavour of Cazadores tequila reflects its excellence. It glides smoothly over the most demanding palates and delights the most refined tastes. Like no other spirituous beverage, tequila is part of the nature that created it, with strong roots that are nourished by the land and evoke spirituality and life. Neither seductive champagne, nor passionate rum, nor stylized whisky nor captivating vodka is born from a plant that is already a legend. Cazadores tequila is a clean, smooth tequila, its aroma evokes memories of agave fields and the roots in nature that they all carry within ourselves. The consistency of their product is one of its most important qualities. Whoever tastes it encounters its insuperable flavour, which is developed at each stage of the process, but it is the wood of the oak barrels in which it ages that provides the final touch. Cazadores tequila is the liquor of Mexico. It has a special aroma and well-defined taste that makes it a favourite among connoisseurs. Don Felix's efforts to preserve the high quality standards of Cazadores has been recognized and rewarded by various international organizations: The Golden Star of International Quality 1990, Madrid, Spain, and The Grand Prize of America for Quality and Service.
Tapatio Blanco- 100% Blue AgaveTequila
ABV:40 % Age: Country of Origin: Mexico Distillery: Tapatio ‘Tapatio’ is a Mexican word referring to a man from Jalisco, the tequila-producing state of Mexico. At the La Alteña distillery, the methods of production are the same as they were a century ago, with a large stone wheel (known as a Tahona) turned in a pit to crush the cooked agave plants. The juice and agave fibres are then mixed in a barrel by foot before fermentation and distillation.This delicious silver tequila is the perfect introduction to the Tapatio range and is bottled after a few weeks rest in steel tanks, while the other expressions are aged in oak barrels to add varying degrees of sweetness. Nose: Immediately noticeable uncooked runner beans, then a surge of white pepper and spices (clove, cinnamon), hints of tea and citrus, buttered new potatoes and a cream soda aroma. With time some apple and floral notes appear. Palate: Immense, mouth-coating pepper rush with some residual sweetness (white chocolate?) and the legumes from the nose lurking in the background. Boisterous and assertive without being harsh, although the huge pepperiness may be too challenging for the fainthearted. 100% pure. Finish: Long and spicy. The sweetness comes forward to round things out as the pepper slowly fades.
Tapatio Reposado- Tequila
ABV: 40% Age: Country of Origin: Mexico Distillery: Tapatio more restrained tequila than the Blanco, with subtle wood tones. Reposado ("rested") tequila, by law, requires ageing for two months. Tapatio Reposado is aged for around 4 months in oak barrels to bring in a hint of sweetness from the wood, without overpowering the spicy agave flavour This delicious reposado from Tapatio is rested for four months in exBourbon casks to round out the flavour and tame the edges of the more robust Blanco. Without wishing to sound too much like Alan Partidge, this is Textbook Stuff. Nose: Mellow agave, with more pronounced apple character than the blanco. Tapatio's trademark pepperiness also very much in evidence. Becomes creamy and sweet, like Milkybars. Spices, grilled peppers and a faint trace of woodsmoke as it develops. Palate: Less assertive than the blanco, but still plenty of pepper along with the other flavours from the nose. Balanced and creamy, with the spices mingling well with the vegetal elements. Mellowed by the wood. Finish: Smooth, but still spicy. Fades slowly. Comment: More restrained than the blanco, but the agave character still shines through and is complimented by the subtle, rounded wood influence.
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