Mucho Agave

New Mexico Intimate International Tequila Tasting

2011-07-18T19:34:00.000-07:00

We will be this great event this week in Albuquerque, with details to follow. Look forward to seeing a lot of old friends and making some new ones. Write up to soon follow. click here for tickets!!

Neat video featuring Arandas, Jalisco and Cazadores tequila

2011-07-18T19:24:00.000-07:00

Some Great Tequila Related Sites To Check Out

2011-06-05T15:46:00.000-07:00

visit these sites to learn more about Tequila, Mezcal, Sotol, Bacanora, & Pulque

Tequila.net - a good site with info and reviews.
In Search of the Blue Agave - for more in depth information regarding tequila production.
PocoTequila.com - this is the site that started it all for me.
The Blue Agave Forum - a great forum for those who are detail oriented and a bit obsessive-compulsive, like me - LOL!
Tequila.net Forum - a good community to talk about tequila.
Experience Tequila - our friend Clayton can give you a personal tour of the Tequila region.
TasteTequila.com - our friends Grover and Scarlet give you their take on the ins and out of tequila.
Tequila Whisperer - a highly entertaining video review site by our friend Lippy.
Tequila Tracker - get the review and the story behind each brand, from our friend Bob.
Tequila Examiners - stay current with our friends Ryan and Eric.
Spirits of Mexico - a fun, great, and educational event that happens every September in San Diego.
New Mexico Tequila Tasting - one of the first tequila festivals in the United States, starts up again in 2011 after an eight year hiatus, promises to be a good time!
Monterey Tequila Festival - a fun tequila festival for those that are closer to northern California.
TequilaNuts.com - our friend Rachel has all the hook-ups!
Tequila Regulatory Council - this is where it all starts.

more to be added later...

t1 Tequila Uno Maduro

2011-06-05T01:18:00.000-07:00

For the last couple of years, I have been fortunate to be one of the lucky few to taste the first release of each t1 product. The Ultra Fino blanco and the Exceptional reposado in the spring of 2009, followed by the very limited release of the 11 year single barrel extra añejo, and in 2010 the Unique añejo. Since I missed out on this years Blue Agave Tour, I thought that it would be a while before I had the chance to taste German Gonzalez' newest release; the Maduro - a bigger more agave forward blanco, created for the experienced tequila drinker bottled at 43% alcohol. Thanks to my good friend Ray Martinez, not only did he hook me up with a taste of this rockin' blanco, but also found a way to get a me a bottle!

As requested by the wonderful German Gonzalez, here are my tasting notes;

Using a Riedel tequila glass, I notice the nose on this crystal clear blanco is fresh, vibrant, and green with slight notes of earth. As I bring the tequila to my mouth, I let it touch my lips for several seconds, and notice that it has a really nice buzzing sensation that not only wakes my senses up, but it also lasts for quite a long time. The taste of this tequila has notes of brown sugar, agave, banana, earth, and black pepper that turns to crisp, raw jalapeño peppers the more I drink it. This blanco has a very nice, big, bold, machismo presence that I really dig! The finish is of medium-long duration, that starts peppery with some wonderful tingling sensation on the cheeks that fades to a dry earthy taste. Is this an overly complex tequila that you are going to ponder for hours? Not really, but this t1 Maduro brings it! It tastes really good, and it is very lively, which for me, makes it a great rock-n-roll tequila! German - I'd love to taste this as an añejo, aged in a barrel of your choice!

This should be hitting the shelves by the end of June 2011, so if you like big & bold tequilas, then you should grab a bottle or 2. I know I will!!

Salud!

Tequila Production

2011-06-04T00:13:00.000-07:00

Like with wines, there is terroir in Tequila. This picture shows the dry volcanic soil of the Tequila Valle. This area is north-west of Guadalajara, and Tequilas that are made with agaves from this region typically have herbal, floral, and or vegetal notes.

To the east and north of Guadalajara, is the region called Los Altos de Jalisco. The red soil helps to produce Tequilas with earth and fruit tones and a touch of sweetness.

Harvesting of the agave is all done by hand. This guy is called a Jimador. His job is to tend to the fields, keep the agave healthy and primed during the 7-12 years it takes before the agave are ready for harvest. Once the agave is ready, he uses a coa (which is a sharp tool) to remove the pencas (sharp thorny leaves), and then loads the agave into a truck, by hand. The agave can weigh as much as 100 pounds and net about 8 liters of tequila.

While a brown banana is soft and ugly looking, it is very ripe, has lots of sugar and is perfect for baking., and the agave is very similar. The red spots you see above indicate the ripeness of the agave.

Just as there are many ways to cook a good piece of meat, the agave can be cooked one of three ways. This is the traditional brick oven. It steam cooks the agave longer at a lower temperature and helps to impart an earthy element to the Tequila.

This is the autoclave. It is a large stainless steel oven that steam cooks the agave at a higher, faster rate than that of the brick oven, but it usually will impart a "cleaner" flavor to the Tequila. The third kind of cooking method is called a difusor. It is basically like a microwave, and thats all I'll say about the difusor for now - hahaha!

After the agave has been cooked, the aguamiel (honey water) is extracted. This shows the very traditional method called the Tahona. A very large stone wheel that weighs about 2 tons is used to squeeze the nectar out of the agave. It is a very slow process that is all done by hand.

This is the much more efficient, modern shredder. What takes hours for the Tahona to do, happens in just a few minutes here.

Once the aguamiel is ready, it is sent to the fermentation tanks, where it will ferment from 2-10 days, or more.

Once fermentation is complete is is called musto muerto. At this point it musty and slightly bitter and has an alcohol content of about 6%. If someone where to make a beer from agave, this is what they would have.

Tequila has to be distilled 2x by law. There are other brands out there that do distill more than that, but to me, extra distillations don't necessarily make for a better tequila.

Tequila is usually distilled between 55-65% alcohol, and when a distillery takes their time in production to go slow and not take any short cuts, the product that comes out of the still, is some of the most beautiful tequila I have ever tasted!

Unlike a whiskey or brandy, the aging of a Tequila does not make it better per se, just different. The wonderful thing about Tequila is that when it is unaged, it has a lot of flavor and characteristics. But if you wnat to round off the edges, mellow it out and add some other elements, you put it in a barrel. Reposado is a Tequila that has been aged in oak barrels for 2 months up to 364 days. Once it has been in the barrel for a year it becomes an Añejo. After 3 years, its an Extra Añejo - but due to a ridiculous CRT Law, bottles that are Extra Añejo can not state how long they have been aged for, and that is why you will find bottles that will say añejo, 5 years, for example. Aging is done in a variety of oak barrels, but mostly used American whiskey barrels. There are a few brands out there that are having a lot of success with French oak, used Sherry and Port barrels, as well as new American oak. Each typle of barrel and the kind of char it has imparts a different taste into the Tequila

Some distilleries do everything by hand, including the bottling...

and the labeling , a few at a time.

While some are pumping out the product and have machines fill the bottles and 100 employees to label them.

Great Mezcal Video!

2011-05-27T14:25:00.000-07:00

Check out this really neat traditional mezcal video from Michoacan its about 30 minutes, so pour yourself a glass and enjoy!

Denton Fest

2011-05-20T01:28:00.000-07:00

Prior to 1982, the only puro tequilas that were readily available in the

United States

were, Herradura and Sauza Hornitos. But Robert Denton and Marilyn Smith changed all that, and in turn, are very much responsible for the world wide popularity of tequila today.

After spending a several years in the liquor industry working for a few brands, including Ketel One, they decided to branch out on their own. While Robert was on the business side of the entire operation, it was Marilyn that was on the creative side. After tasting Caliente tequila, Marilyn knew that this was their next project. They flew down to Tamaulipas and developed a personal and business relationship with the Gonzalez family, and started importing Caliente and Chinaco tequilas. Both brands came from the same distillery (Tequilera la Gonzaleña NOM 1127) and were crafted by master distiller German Gonzalez. Chinaco was available as a reposado, añejo, and a 4 year añejo, (and later on a muy añejo) while the Caliente only came as a blanco.

While promoting the Chinaco line at the trade shows and at any bar that they happened to be in, Bob and Marilyn were also the first to use the brandy snifter for sipping tequila. While common place now, back then that was HUGE! Tequila was always served in a shot glass, and nothing more. Hanging out at a bar during a trade show in Chicago in the mid 80’s, they met one of the executives from Sauza tequila, and Marilyn proudly showed off her brandy snifter filled with Chinaco añejo to him. Needless to say, a few months later they saw a Sazua ad featuring, you guessed it, a brandy snifter.

In the late 80’s, Chincao stopped exporting to the US, so Robert and Marilyn went down to Gudalajara to find their next project. Knowing that they wanted tequila that was made in very small batches, distilled in small copper stills, and had an añejo that was a minimum of 2 years old, they met a lot of people and tasted even more tequila. It wasn’t until they got to meet the Camarena family and taste their product that they knew that they had found what they were looking for. Long story short, Bob and Marilyn built a personal relationship with the entire Camarena family before any business decisions were made. Once they decided to move forward on the project, a name had to be chosen, and the one they settled on was El Tesoro de Don Felipe. The first shipments of El Tesoro came over in late 1989 or early 1990, and came in the following profiles; Silver (which was the first brand to use that term, and also caused an uproar with the governing body that oversaw the production of tequila at that time. They then renamed it Plata but encountered the same situation), Reposado, Añejo, and Muy Añejo (and surprise, surprise, that term caused a problem too).

While there was some love for El Tesoro, Bob and Marilyn reintroduced Chinaco in 1993 to the delight of many a tequila lovers! Of which, many of those tequila fans were wine makers from California. Knowing the grape gave them a better understanding of the agave and a huge appreciation for what the Gonzalez and Camarena family were crafting. In fact, many wine makers would celebrate the end of their harvest with Chinaco and El Tesoro!

While Robert and Marilyn are officially no longer involved with the importing and distribution of tequila (or any other liquor) these days, they still remain close friends with the Gonzalez and Camarena families. And for a lot of tequila lovers out there, the Chincao and El Tesoro that was imported by Robert and Marilyn, is considered to be some of finest tequila ever! On February 27 2011, about 18 tequila aficionados came together at La Pinata in San Jose, CA to celebrate those tequilas and our very special guests, Robert and Marilyn, and properly named - Denton Fest

In order to attend Denton Fest, one needed to bring an unopened Denton Import bottle to share with the party. And for the evenings drinking pleasure, we had the following tequilas (from left to right); Chinaco "teardrop" blanco, reposado, & añejo. Chinaco "green label" blanco, "red label" reposado, "green label" añejo, and 4 year añejo. Caliente blanco, El Tesoro "artisan" silver, "white label" silver, reposado, añejo, "a very dark" añejo, and 2 different Paradisos - one bottle from the first batch, and one from the second, as well as a Chinaco 4 year añejo that was not in this picture.. Out of 16 bottles, I tasted 14, and was only able to get tasting notes on 12. Even though I was only doing 1/2 oz pours, it was a little difficult to devote the proper time that a tequila like this needs when you've got 20 other great tequila people to talk to, and by the 6th glass, it was too difficult to keep focus. In a nutshell, I'd say that 11 of the 12 I tasted were gloriously amazing!!! Not only do I wish I could have spent days with each bottle, but I wish I could have bathed in them!!!

Special thanks to Joe Horrigan for organizing this wonderful event, to Art Guzman from La Pinata in San Jose for hosting and providing us with some really tasty food (and the coffee is amazing too!), and to everybody who shared their special bottle. But most importantly, a very special "thank you" to Robert and Marilyn for not just coming all the way from their home in Michigan, but for finding us these great tequilas, and for the stories they shared. They are truly, a special couple, and I feel blessed to have spent some time with them. Thank you!

-Salud!

Caliente (1982); This tequila has a crystal clear appearance with thin slow legs, and a nose that has earthy spicy notes that are vibrant, green of freshly cut herbs and brown sugar. Nice creamy texture on entry that hits the very tip of tongue and awakens it. Nice warm finish with hints of cooked apple, brown sugar and cinnamon.

El Tesoro Artisan Silver (early 90’s); This tequila is crystal clear with legs that take their time gliding down the glass, and a nose that is very brown and earthy with a slight bit of fruit on top. Not a lot of alcohol on the palate (due to the angels share) but it has some really nice caramelized banana notes and is loaded with cooked agave!

Chinaco 4 year (1982, this bottle was imported in the very first shipment and came from Bob and Marilyn’s personal collection); The color is a golden hue with thin slow legs, and has melted butter and caramel and baked agave in the nose. The taste is of cooked agave, dripping caramelized bananas and a bit of earth. A most amazing finish and tequila!

Chinaco 4 year (date unknown); Sorry I was listening to Marilyn tell a great story. So with this I’d say it is a bit toasted nut and earth but more alcoholy than the original 4 year. Still very tasty!

Chinaco Blanco (1993); Crystal clear, with a nose of fresh cut grass, brown sugar, and earth. The flavor is very bright and vibrant and slightly sweet from brown sugar notes but has a relatively short finish. It is much drier than Caliente, but it sure is good.

Chinaco Repo (Red Label 1994); Light straw color in color, this tequila is very similar to Green Label blanco in taste but with a touch of butter and a much longer finish.

Chinaco Blanco (Tear Drop, mid 90’s); Very similar to Green label blanco in the nose but not as complex and a bit more alcohol. This blanco has a lot more brown sugar and a longer finish than the GL blanco, and is much more like to Caliente.

Chinaco Repo (Tear Drop, mid 90’s); Light straw in color with a herbaceous nose. This repo starts off nice with a slight bit of cantaloupe but turns slightly medicinal and the finish with a touch of bitterness. I would almost have to say that this bottle was corked

Chinaco Añejo (Green Label 1996); This añejo has a sunny blonde glow, with a nose that has a lot of dry earth, herbs and caramel. It has a really light, soft and creamy entry. Finish is long but but subtle. I can see why this was so popular during its time.

Chinaco Añejo (Tear Drop, A-series); Golden blonde in color, this añejo has a nose that has a lot of freshly cut grass and herb. The taste is filled with caramel and butter with a nice long finish that has herbal elements.

(on the left) El Tesoro Añejo (White Label “Negro”); This anejo is a dark golden brown, and has caramelized brown sugar on the nose, and the palate is loaded with cooked bananas, yet has a very dry texture. It is much bigger in taste and texture than the “regular” ETWLA.

(on the right) El Tesoro Añejo (White Label) – Straw gold in appearance, this tequila has a big intense texture that pulls your palate apart but has lots of sweet cooked agave and banana notes that also has a slightly creamy texture and a soft long finish. I really, really dug this añejo!

As a side note. A lot of the corks were changed out because they broke while they were being opened.

more pics from that evening...

Add caption

Porfidio Fest

2011-04-26T12:12:00.000-07:00

Coming on the heels of JCRF Fest in San Francisco of 2008, members of the Blue Agave Forum have talked about getting together to taste, talk, celebrate and debate arguably one of the greatest tequilas ever bottled, Porfidio. I say bottle and not produced because Porfidio bought their tequila from many different distilleries, but never really made it themselves. At this event, we had at least 5 bottles with different NOM numbers on them, and some had no NOM numbers at all. One thing about Porfidio, is that they only used stickers for their NOM numbers instead of printing it on their bottles. They may have done this because they were never sure where the juice was coming from that they were going to be bottling. Also, some of the stickers may have fallen off, but they may not have been placed on the bottles at all, as rumors have been bounced around that some of the juice came from destilado de agave distilleries in Jalisco.

Porfidio may have done some of their own aging, blending, and “other” stuff, but Porfidio Tequila was never made by Porfidio. Yes, I know they have (or had) a distillery in Puerto Vallarta, but it looks more like it was run more as a live museum for tourists, than an actual facility.

Although you can still buy Porfidio, it is no longer a tequila, but rather an agave distillate and no one truly knows where it is produced, and the story behind the Porfidio name and all of its products make for a great soap opera. But that story is for another day.

I had been really looking forward to this exclusive event for quite a while as I had not spent much time with any of the Porfidio products mostly due to the fact that in the 5 years since I delved more into tequila, finding a “real” Profidio was not easy and was also costly on the pocket book. And Since I had started off as a blanco drinker, I was not in a hurry to taste what many consider to be, the “King of all Tequilas” – Porfidio Single Barrel Añejo (SBA). Since I had a strong background with blanco and reposado tequilas, I know I was ready to learning more about añejos and extra añejos about a year and a half ago. Since that time my palate has grown by leaps and bounds and not its time to learn more about the elusive line of tequilas from Porfidio.

Held in Seattle, Washington on June 5-6, 2009, Porfidio Fest brought together 7 tequila aficionados and collectors from across the United States, to taste more than 30 different Porfidio tequilas. I did not get to taste all of them, but I did take notes on a few of them. What I did conclude at this event was that Porfidio was a good tequila – yes I know it was life changing for many drinkers out there, but that was a long time ago when the tequila category was pretty limited, and the knowledge even less. It was also what I would consider to be the first

Note; not all "tequilas" with tasting notes are pictured, but all of these were opened and tasted at Porfidio Fest. Tasting notes are listed in order of how they were tasted.

DAY 1

Order	Description	Nose	Taste	Rating
1	Mega 4.23 L	Citrus, butter, scotch smoked caramel.	Dry, a bit of alcohol and a bit funky taste. Does not match the nose	7.75/10
2	Barrique	Smoke, very alcoholy, bitter lemon	More citrus and bitterness	7/10
3	SBA 375 Japan NOM 1423	Simple and light with a touch of sweet smoke	Bigger and better than nose. Sweet vanilla and citrus but dry	8/10
4	SBA 375 NOM 1141 Elaboradora y Procesado de Agaves y sus Derivados El Arenal Jalisco Lote 0043	Very similar to SBA Mega but more alcoholy. Citrus and vanilla	Loads of caramel but again, slight bitter lemon. Long finish	8.5 /10
5	SBA 375 NOM 1423	Floral agave. Done with autoclave with funky center but sweet top. It’s not your typical Porfidio flavor profile.	Taste is funk! Reminds me as if Arette made a bad batch of tequila and sold it to Porfidio- and then they tried to save it by using additives.	6/10
6	Guaje “Añejo Extra”	High alcohol; not very complex. Very light in color	Not so good.	5.5/10
7	Blano NOM 1109 Lote 0450	Floral agave with sweet top	Reminds me of SBA NOM 1423	6.5/10
8	Blanco NOM 1109 Japan import. No Lote number		Soapy mint with slight funk	5/10
9	Repo NOM 1141		Same funk as SBA 1423 and Blanco 1109. Chocolate mint funk	5/10
10	Añejo (Red Cactus)	Similar to SBA	Big and smoky, with a nice long finish. Damn! My favorite so far! Very Mezcal like!	8.5/10
11	SBA Super Jalisco 39.3%	Similar nose to original. Not siblings, but rather a nephew. Not the real Porfidio SBA but close.	Butterscotch and spice	7/10
12	12 year	Typical SBA nose	Very alcoholy, yet sweet and spicy. Nice finish but gets bitterish.	6/10

DAY 2

Order	Description	Nose	Taste	Rating
1	Silver Japan import. No NOM	Smoke and pepper. Agave with a touch of sweetness	Mirror the nose with a touch of “green” and “black”(grass and anise? ). Great creamy texture then turns dry. Long finish that starts peppery then faces to “black”. Almost a lowlands “mezcal” aka destilado de agave.	8.5/10
2	Triple Distilled Plata Blue (Bottle No. 5089). Frosted bottle	Very similar to Japan Silver. Nose is smoke and tangy orange agave with slight alcohol top	Very dry and short. More anise than smoke and light tangy finish. Not as nice as silver	7.5/10
3	Triple Distilled Plata Cactus Bottle (Bottle No. 8834)	Smoky funk	Citrus funk	6.5/10
4	Triple Distilled Plata destilado de agave #15614	Skunky floral agave with touch of smoke.	Very decent lowlands agave. Little floral, little herbal (anise), dry with slight bitterness	7.5/10
5	2 year NOM 856 Añejo (Golden Green bottle) (This NOM label was over an original small label NOM 1107)	Pepper grass and alcohol. (very light in color)	Really nice earth and grasswith a touch of sweet butter on top. Nice finish	8/10
6	SBA 371 NOM 1141 (second tasting)		There’s a funky chemical presence in the taste that gets drowned out by the thick sweet caramel, but then comes back in the finish, but luckily only for a short period of time.
7	Mega (second tasting)		Same as last night but more chemically funk is noticeable.

So you may be asking..."what do you mean by 'funk'"? I use the term "funk" with agave spirits for when something does not taste right. Either shortcuts were made, manipulation of the product was done by using additives and flavorings, or the product has been corked, or a combination of all 3.

By the time this event was over, there were 4 bottles that I really dug; Silver Japan import, Red Cactus Añejo, SBA 375 NOM 1141, and the 2 year añejo NOM 846.

Tequila Videos from the CRT

2011-01-06T15:04:00.000-08:00

history, production, and norms

the Tequila Trail, a view of the towns in the lowlands

Types of Agave Spirits Produced in Mexico

2010-11-16T02:07:00.000-08:00

While each agave spirit has it's own name and Denomination of Origin, mezcal is still the general term used by many producers and consumers throught Mexico for any agave spirit. But for technical purposes, I have outlined the what is produced in each Mexican state.

-There are 5 states that can produce Tequila; Jalisco, Guanajuato, Michoacan, Nayarit, and Tamaulipas

-99% of all tequilas come from Jalisco and only the Blue Agave can be used.

-7 states that can produce Mezcal; Oaxaca, Durango, Guerrero, San Luis Potosi, Zacatecas, Guanajato, and Tamaulipas.

-30 different types of agave can be used in the production of Mezcal.

-the only state that produces Sikua is Michoacan

-Siku is what the native Indians used to call the maguey. The Union of Mezcaleros of Michoacan sought inclusion in the Denomination of Origin for Mezcal for over 2 ½ years, but were denied so they decided to get their own Denomination of Origin, and called it Sikua.

-the only state to produce Bacanora is Sonora

-only the Agave Pacifica is used in the production of bacanora.

-3 states that can produce Sotol; Chihuahua, Durango, and Coahuila

-made from Dasylirion Wheeleri (also know as the Desert Spoon or, in Spanish sotol)* the plant is related to the agave within the Scientific classification “Order” of Asparagales

-Racilla is produced in the mountains above Puerto Vallarta, Jalisco and is not controlled by a Denomination of Origin.

-Agave is used in the production of Raicilla, not the root of the agave as many have thought.

-Destilado de Agave can be produced anywhere with any type of agave, and does not have a Denomination of Origin.

1. Jalisco - Tequila and Racilla

2. Nayarit - Tequila

3. Guanajuato - Tequila and Mezcal

4. Michoacan - Tequila and Sikua

5. Tamaulipas - Tequila and Mezcal

6. Oaxaca - Mezcal

7. Durango - Mezcal and Sotol

8. Guererro - Mezcal

9. San Luis Potosi - Mezcal

10. Zacatecas- Mezcal

11. Sonora - Bacanora

12. Chihuahua - Sotol

13. Coahuila - Sotol

Terroir for Tequila?

2010-11-16T01:22:00.000-08:00

Terroir (French pronunciation: [tair-wha]; Spanish: terruño, pago) was originally a French term in wine,coffee and tea used to denote the special characteristics that geography bestowed upon them. It is a group of agricultural sites in same region which share the same soil, weather conditions and farming techniques, which each contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place" which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product.
*from wikipedia

Just like wine and whiskies there is indeed a terroir for tequila.

-About an hour to the north west of Guadalajara there is the town of Tequila. This is known as La Valle de Tequila, or the Valley. This area also includes the towns of El Arenal and Amatitan. In the Lowlands the elevation is around 4,000 feet, the soil is volcanic, and the average temperature is 75 degrees.

-2 hours east and just north of Guadalajara is known as Los Altos, or the Highlands. The main towns in this area are Arandas, Jesus Maria, Atotonilco, and Tepetitlan. Here the elevation is around 6,750 feet, the soil is red clay, and the agave mature at a slower rate than in La Valley. The average temperature is 64 degrees, with much cooler nights, and typically Los Altos has more rainfall than the Lowlands.

So with all that being said, these are the elements of terroir you may find when tasting tequila….

Common dominant traits of tequilas from La Valle de Tequila (the Valley) are;

-Herbal

-Floral

-Vegetal

Dominant traits of tequilas from Los Altos (the Highlands) are;

-Fruit

-Earth

-typically sweeter than those of the Lowlands

Felino Mezcal Reposado

2010-11-16T00:37:00.001-08:00

Tasted December 2009

As I am getting ready to taste Felino Mezcal for the first time, I get more curious about it. I expect it to be more like tequila than traditional mezcal due to 3 factors—the blue agave used, the use of modern autoclaves and the lack of agave fibers in the fermentation process. What I am really looking forward to is finding the flavor of the land that the agave comes from, also known as "terroir". I know with this tasting that my palate will be experiencing something new from the state of Zacatecas.

Using a Riedel I swirl the straw-colored nectar to reveal its slow thin legs and a texture that seems a bit thin as well. Holding the glass about 16 inches away from me I am able to notice a scent that is rather new and this makes the anticipation of tasting this mezcal even greater. Wow! The nose is wild…something new that seems slightly chemically—but not in a bad way…then it opens up into "green" herbal mist with almost no alcohol that is noticeable. The second smell reveals layers of earth—black pepper, spice and dust with herbs and citrus on top. The layers in the nose are really nice—I look forward to tasting an unaged version of Felino. While I know the oak has mellowed this mezcal, it has not overtaken it.

As I let the first taste sit on my lips it is very mellow like water then it starts to do a tingly "Happy Dance." A small bit dripped onto my tongue and shined like a beam of sunshine on this dark, rainy, cloudy day. With my first sip the taste delivered what my nose had noticed in spades—tons of dry earth with a long finish. This is in no way tequila and for sure the most "mellow" mezcal I have ever had. While I swirl the thinly textured mezcal around my mouth, the layer of citrus reveals itself as grapefruit—sweet but tart. On my third taste I discover a bit of banana. I thought I noticed the banana in the nose initially, but I was not sure if it was really there. This mezcal is a very interesting specimen as each tasting technique I use, reveals a new layer to its complexity. As of right now, I would say that this is a great mezcal for tequila drinkers to try that like an earthy profile, but have found traditional mezcals to be too much for their tastes.

One of my favorite aspects in tasting a product is the finish—I love a long finish that takes you on a journey and Felino does just that. The other quality I look for is a distinctive taste profile and I have yet to taste any other agave product like this mezcal. If you are looking for something mellow, earthy and new, Felino Mezcal is it.

www.mezcalfelino.com

Pueblo Viejo Orgullo Añejo - Blind Tasting Review

2010-11-16T00:26:00.003-08:00

Pueblo Viejo is produced at the family owned Tequila San Matias (NOM 1103) in the city of Tepatitlan, located in the Highland region of Jalisco. As their website states "We've developed different tequilas for our clients, from daring women to experienced consumers." Starting at $20 for the blanco and all the way up to $250 for the Rey Sol, San Matias produces very tasty tequilas for every palate and price point. And yes, the same production methods are used to make the blanco, just as how the Rey Sol stars with, the only difference is the aging.

In August of 2007, I was sent a blind sample of an añejo. Not until I wrote down my tasting notes, was I informed that the tequila in question was Pueblo Viejo Orgullo Añejo. While their website says that this tequila is aged for 2 years in American oak barrels, I have been told - and believe - that it is actually aged in the same French oak barrels that was used for their Rey Sol

The color is a deep gold, but not too dark. The legs are quick and thin. The nose while a bit warm, has nice elements of caramel, citrus, light oak, and something sweet that I can not identify at this time. As I let the first sip sit in my mouth the 1st thing I notice is the oak, a thin texture, a nice sweetness, but not much agave (at least it is not artificially sweet!). While the finish does last a while, and there is a zesty sweetness to the tequila, I feel like I am making out with an oak tree. (Ok, ok... Gotta remember I am a blanco lover, but I am learning and willing to experience the oak world beyond the more agave-esque añejos.). It is not as oaky as JCRF, and it is definitely not a cheap añejo. I’d put the price point around $120. It is a high quality añejo that I would totally recommend for the oak-heads and those new to the world of tequila that come from a whisky/cognac background. If I had to guess, I’d say it was aged for 3+ years in French oak barrels. Now, as I get to the last drop, I am finding it to be more interesting, and I wish I had more! The nose now smells like the barrel rooms at the distilleries. And that, is something that I totally miss and love!

For a list price of $45, this añejo is one of the best buys on the market and it is one that I I highly recommend!

www.sanmatias.com

Meloza Tequila Tasting Notes

2010-11-15T01:56:00.000-08:00

NOM 1466

I tasted all four styles of this brand rather quickly (I only had about 5 minutes to spend on each one) one evening in the summer of 2010. Using a champagne flute (since I'd left my Riedel at home)...

-Blanco; slammin citrus on the nose, with a bit of mint, touch of earth and black pepper. Taste is soft but has a nice boldness, with green raw agave, a bit of sweet anise and other herbs. the finish starts off slightly bitter then turns citrusy.

-repo; nose has honey and pepper. taste is very herbal green, black pepper. standard mexican repo but slightly more interesting. long flat finish w/ bitter dryness.

-anejo; not much on the nose??? taste has heavy gobs of caramel. long finish with tingling pulses.

-extra anejo; nose has lots of caramelized honey with slight bit of blk pepper and smells like a barrel room. taste has even more caramel and has the most interesting finish of the 4 styles as id does lift up and gradually shift thru several textures -- creamy, warm, then dry with flavors from intense pepper and ends with the where it all started; the warm, sweet yet bitter taste you can only find in the fermentation vat.

Across the board, I found this brand to be a good and tasty tequila, especially for the price.

Gran Centenario Añejo (Gold Label) Tasting Notes

2010-11-15T01:41:00.000-08:00

Gran Centenario añejo has been released in 3 different packagings, and can easily be identified by the wrap around label near the bottom of the bottle and the wrapper around the cork. The first release was gold in color, the second was green, the third (and current) release is blue. A common perception within the tequila community is that when a producer changes their packaging, it usually indicates that there was also a change to their production, and Gran Centenario is no exception. Produced at the Cuervo owned Los Camichines (NOM 1122), this distillery started using a modern and very "efficient" way of extracting the sugars from the agave with a difusor sometime in the late 90's or early 2000's (at some point I'll get an exact date). Instead of the traditional method of cooking the agaves then using shredders to extract the juices, a difusor shreds the agave raw and uses high pressured, hot water to extract the sugars. Some producers say that there is no difference in the quality of a tequila made with a difusor, but the proof is in the tequila...

The Gran Centenario añejo (Gold Label) tasted is a pre-difusor tequila.

Reviewed December 2010 from a freshly opened bottle.

Bottling stamp (lot number):
03:24
00128E004
W001183

Mexican bottling @ 38% alcohol

 Tasted from a red wine glass, this tequila is golden orange in color with thin slow legs. It is very mellow  and it does not have any alcohol or barrel burn on the nose but has plenty of vanilla and citrus tones. A relativly thin mouth feel, the taste starts off very woody that turns citrusy and spicy with vanilla and bitter dark chocolate overtones. A very long finish that finally reveals its earthy agave origins. This is a very tasty tequila, so if you can find a bottle - get it!

Rating; Very Good

photo courtesy of tequila.net

A note about lot numbers and my tasting notes

2010-11-14T23:09:00.000-08:00

Just as wine has vintages, each batch of tequila has a lot (lote in spanish) number. Depending on the amount of tequila produced and sold by each brand, lots can be similar, or vary greatly in taste, texture and intensity. Some lot numbers are hand written while others are machine stamped. In each of my tastings, I will notate the lot numbers when possible. Besides lot numbers, I will include the NOM number, which is a specific number given to a distillery by the Mexican government that (usually...more on that later) indicates where the tequila was produced.  Also, some of my tasting notes will be in depth, and some will be quick and to the point. This isn't a reflection of my thoughts of the brand, but rather my mood, time and attention allowed during the tasting.

“Freedom of Choice!”

2010-09-15T21:24:00.000-07:00

Living in California, I get to have the greatest selection of tequila in the United States! And since I live so close to Tijuana, I can walk across the border and have an even better selection! Yes, living here in SoCal is a beautiful thing. But, I know I am very lucky and fortunate luck to not live in an Alcohol Beverage Controled state! To have someone tell me or you that only brands X, Y, and Z are available is way beyond not cool. It borders on being communist. If I can choose what jeans I want to wear, I can choose what brand of spirit I want to drink! Just because a certain brand doesn’t have the cash to grease your greedy pockets, does not give you the right to pick the brands that I can choose from. And then to say that it is illegal to have someone ship spirits into said ABC state? We are in the 21^st century, not the 19^th. Prohibition is dead, the internet rules and your laws are as old and useless as a 8 track tape player!

And since I am on this subject, border states can kiss my ass too! Saying I’m only allowed one liter of tequila from across the border every 30 days? It’s tequila - not guns, not drugs. If you want your want your tax money, I’ll give you your whopping $1.65 for each bottle. In fact, I’ll make it an even $2! Just let me fill out the paper work before I get in line and we’re all good. And yes, it is that easy!

Mercado del Mar in Rosarito, Baja

This is Blas, he is the owner of Mercado del Mar and a really good guy!

One day, I hope to be able to shop at his, and the many other killer liquor stores in Mexico with out being hassled by the out dated liquor laws of the United states of America!

“I don’t want to pay too much, I’ll just get a cheap bottle of tequila”.

2010-09-15T21:10:00.000-07:00

A lot of time I hear that phrase when someone wants something for mixed drinks or shooters. And while I understand not wanting to spend $50 on a bottle of tequila, especially if it’s not for sipping, there are lots of good, pure, 100% agave tequilas for less than $20. A few brands that are currently on the market that make a good product for a great price are Espolon, Pueblo Viejo, 30-30, El Ultimo Agave, and Camarena. If you can’t find them, ask your local liquor store, and if it’s not there, you can always check with HiTime Wines or Shoppers Vineyard (and sometimes these guys have really great deals on some really good tequilas!!!). The other thing about getting “cheap” mixto tequila - which is NOT real tequila! It is basically a blend of tequila and rum, and we all know that we are not supposed to mix our liquors! Brands such as Jose Cuervo Especial, Sauza, Montezuma, and the such are the ones that you may end up paying for it later that night or the next day praying to the porcelain god and or laying in bed with a gnarly hangover. You will pay for your tequila one way or another-either physically or thru the wallet. Me? I’d rather have a lighter wallet than hangover. Besides, the 100% agave tequila will taste a lot better than that bottle of mixto Gold.

"Smooth"

2010-09-15T19:13:00.000-07:00

Often, people will ask me, “What is the smoothest tequila”. And for that, I say, there is no correct answer. The reason for that is, we all have different ideas and expectations for what “smooth” is. Some people may say that smooth is anything that doesn’t feel like your throat is being ripped out. Others may say that smooth, should have a soft feel and texture with a simple finish. How a tequila, mezcal, sotol, etc reacts with your palate has a lot to do with other factors such as previous experiences with spirits (or lack there of), the weather, what you have eaten or drank, or just your mood. These are many of the factors change from day to day. One of the biggest misconceptions about agave spirits is that the longer it is aged, the better or “smoother” is. Well, for some people, that can be true. But the amazing thing about an agave distillate, is that there is so much flavor, depth, and complexity to what comes fresh from the stills, that the aging process doesn’t necessarily make it better, just different.

Before I recommend a brand or style (blanco, reposado, or añejo), I will first ask them what other spirits they like to drink, as well as what tequilas they’ve had that they liked and do not like.
If the person prefers whiskey, cognac, aged rum, and /or red wine, I will recommend an añejo or maybe a reposado. If the person likes vodka, white rum, gin or sauvignon blanc I will suggest a blanco.

Now, within the aged products, the type of barrel used and how long it aged for, is a HUGE factor in determining its flavors, texture, and “smoothness“. While some people love the vanilla, caramel, and nutty elements in a product that has been aged in a new American oak barrel, the person next to them ,might notice only the heat that comes from the charring of the barrel and feel like their mouth has been set on fire. One person likes it and the other doesn’t think that it is “smooth“, but it’s the same product. So really it does come down to personal preference and what you like. But, what you like now, may not be the same 2 years from now.

I was at a tequila party recently and had 3 people (2 guys, 1 girl) taste Milagro reposado and Milagro Select Barrel reposado - blind. I chose these 2 tequilas because they both have the same production process the only difference is that the regular reposado is aged in used American whiskey barrels and the Barrel Select is aged in used French oak barrels. While 2 people liked the Barrel select more, and thought it was “smoother“, the other preferred the regular reposado. Myself? Well, the Barrel Select has light and sweet elements, while the regular reposado is a bit bigger and a touch earthier. So for me, I preferred the taste when I blended them together as they seemed to develop more depth and complexity.

In my next rants and raves, we'll be "Going Beyond Smooth"

7 Leguas distillery Tour

2010-09-15T13:58:00.000-07:00

In 1999 I tasted a blanco tequila made by 7 Leguas, and it was amazing! It was fresh, crisp, sweet, and earthy, and it changed my life.

7 Leguas was founded in 1952 by Ignacio Gonzalez Vargas in the town of Atotonilco, Jalisco. Currently Ignacio's son, Juan Fernando runs the company and takes great pride in continuing the tradition and passion his family has for making tequila. Not only does 7 Leguas make a tasty traditional tequila that is crafted with artisan methods, but they are really great and hospitable people. I have had the chance to tour their distillery and to visit with Juan Fernando and his crew 3 times, and it is always a day to remember!
_________________________________________________________________________

2008

7 Leguas Master Distiller, Arturo Valle-Salcedo and ownder Juan Fernando Gonzalez de Anda

The Ovens

Copper stills

On our visit in 2008, not only did we taste the entire flight, but we also got to taste some special 6 year añejo that is not on the market.

But what was really special -- memories of a lifetime special -- was when Juan Fernando left the room for a bit and came back with this 3.5L bottle of blanco that was in storage since his dad distilled in back in the early -mid 1970's. It was the most amazing tequila that I have ever tasted!

Needless to say, I was honored to get the last pour, and the very last drop from that bottle!

________________________________________________________________________

2009

During the 2008 tour we had the privilege to sign one of their barrels that was around 6 years of age. When we came back a year later in 2009, they surprised us by tapping into that barrel. The 2 bottles on the right are watered down to 40%, while the beaker on the right is cask strength. This stuff was mighty good!

Fresh from the "old skool" still @ 55% -- beyond awesome!

refreshing!

Arturo, myself, Juan Fernando, and a gifted bottle of some tasty 7L añejo!

_____________________________________________________________________

2010

It's 2010, and we're glad to be back! L-R; blanco (fresh from the still @ 55%), blanco, reposado, añejo, D'Antaño. 7 Leguas does not rechar their used American whiskey barrels, so all of their products are pretty light in color for how long they are aged for.

for those who were on the 2008 tour, we were asked to come back to the barrel room and watch Arturo tap "our" barrel again!

Almost a full year went by from the first time we tasted it to the next, and what a year it was! Aged for around 8 years, it went from really good to AMAZING!!!! We had it at cask strength, which was 64% (128 proof), and it was to die for!!! It starts off as chocolate and mint, then more honey and cherry notes show as it opens up, and of course there was plenty of agave to go around! The texture starts creamy then finishes dry. It tastes as good as it looks -- Just beautiful!

Many special thanks to everyone at 7 Leguas; your hospitality, passion, and tequila are just amazing!!!

Go big, or go home...

Welcome!

2010-09-15T11:45:00.000-07:00

Until I finally get figure out what to do with my website (building it isn't so easy for me, and as my domain name can easily be confused with a brand name) I am doing this blog for now. I hope you enjoy what I have to offer. Gracias y Salud!