Showing posts with label Tequila. Show all posts
Showing posts with label Tequila. Show all posts

Friday, July 1, 2022

RTD Cocktails Profile: Post Meridiem

We've learned from the highly successful Rendezvous: An In-depth Look at RTD Cocktails campaign that RTDs come in flavors, percent alcohol, and size. One brand that has stood out despite its diminutive size is Post Meridiem Spirits, a producer from Atlanta, Georgia. Their RTDs are intended to directly correlate to a craft cocktail so each can is 100ml in size and equates to a standard cocktail pour. In addition, these rugged - yet artistic cans - are encased in a steel wall, encouraging their portability for hikes, picnics, beach visits, and foreign travel. Post Meridiem also provides transparency regarding the ingredients - proudly displaying the cocktail recipe directly underneath the cocktail name. And finally, these are not low alcohol crushable RTDs, these are true cocktails with the alcohol content reflecting what would normally be expected in the targeted recipe.

Our influencers received a combination of four cocktails: The Modern Classic Cosmopolitan, The Double Old Fashioned, The Real Lime Juice Margarita, and The London Dry Southside. Their favorites varied but all appreciated the portability, transparency, and quality of each cocktail recipe. Here are some of the Instagram posts from the participants.

DenJenEats
Princess Nohelani
Jessica
Let Her Drink Wine
WineCompass

Tuesday, June 29, 2021

The Teremana Small Batch Tequila

I was searching for a Tequila for our George's Margarita Mix and purchased a bottle of the Teremana Tequila Reposado ($29.99) primarily because it was on sale and from the label, appeared to be from a small craft distiller. The Blue Weber agave was harvested from the Jalisco Highland mountains, then slow-roasted for three days in small traditional brick ovens, distilled in handmade copper pot stills, and finished in bourbon barrels. The brand name refers to "Spirit of the Earth" as the  'Tere' is derived from the Latin 'terra' and 'Mana' the Polynesian word for spirit. Then a quick internet search this to be a celebrity brand of Dwayne “The Rock” Johnson.  Impressions?

Why?  Agave - black pepper aroma on the nose. Some vanilla and more pepper in the body but disjointed with an overwhelming burnt rubber finish. Lacks depth and sweetness and character.  Prefer others. 

Tuesday, June 22, 2021

Spirit Infused Coffee from Fire Department Coffee

I'm not a flavored coffee drinker, but I received samples of spirit-infused coffee from Fire Department Coffee -- part of their Spirit Infused Coffee Club. The company was founded in 2016 by Luke Schneider, a full-time firefighter/paramedic and a U.S. Navy veteran partnering with firefighter/paramedic Jason Patton. And "ten percent of net proceeds are donated to help provide essential resources and assistance to first responders who have been injured on the job, mentally or physically, or who are facing other serious health challenges".

The spirit-infused coffees are created using a proprietary process but basically, the whole coffee beans are infused with real spirits and then roasted -- all at their facility in Rockford, Illinois. This roasting burns off the alcohol leaving remnants of the spirit or spice. The spirits consist of bourbon, whiskey (Canadian & Irish), rum, and tequila; the spices are vanilla and cinnamon. 

Vanilla Bean Bourbon Infused Coffee ($19.99)
This coffee is smooth vanilla, not overwhelming, just enough for my tastes. There's also a small hint of nuttiness which may be the bourbon talking. This coffee is a welcome alternative to my everyday Pilon Espresso.

Peach Bourbon Infused Coffee ($19.99)
This is their best seller. I was hard-pressed to recognize any peach flavors, although it carries a bite - most likely from the bourbon - that is not bitter, just a jolt. Not bad, but still prefer the vanilla bean bourbon.

Friday, February 12, 2021

How Its Made: the El Mayor Blanco Tequila

I generally prefer Reposado or Anejo tequila because the American oak imparts various flavors and nuances into the spirit. However, a Blanco tequila better expresses the actual growing conditions and distillation process for that brand, and for this reason, I recently purchased the El Mayor Blanco Tequila ($27).  This family-owned distillery is now in its 4th generation of distillers and is located in Tequila's heart: Jalisco.  Specifically, they cultivate the Weber Blue Agave plants at about 7,500 feet above sea level in Jalisco's rocky lowlands. 

The distillery also follows traditional methods for producing its tequila augmented by specific procedures acquired over years of experience. At least seven years after the agave plants were planted, the jimador individually selects each plant for harvest, prunes to the heart, and leaves the scraps as compost. These hearts are then slow-cooked for 24 hours in stainless steel ovens with the cooked agave gently pressed afterward. This agave juice is then fermented using a family-owned yeast strain which is then double distilled in copper-lined pots.  The distillery uses a combination of heat and pressure that they assert "extracts the richest part of the spirit". This is the El Mayor Blanco Tequila.

The spirit is very smooth, with some smoke on the nose, and the expected agave flavors speckled with black pepper and white pine. A very satisfying tequila that I would hate to waste mixing into a marguerita but their Antigua cocktail recipe retains the base tequila profile and balances with bitters.  

  • 2 oz. El Mayor® Añejo Tequila
  • 3 Dashes Angostura Bitters
  • 1 Demerara Sugar Cube
  •  Orange Peel and Cherry, for Garnish

Saturday, January 16, 2021

The Mezcal Union Uno & Killer Bee Cocktail

Mezcal comes from Nahuatl - the language spoken by the Aztecs - and translates to "oven-cooked agave".

Whereas Mesoamerican priests and elites cooked and fermented the juices of agave plants for a fermented beverage and recent archaeology points to a possible pre-Spanish distillation for religious ceremonies, the widespread distillation of  "oven-cooked agave" didn't occur until the Spanish Conquistadors arrived in the 16th century.

Over the ensuing centuries, the distillation of agave was codified into the production of Mezcal and its subset Tequila.  There are nearly 200 types of agave plants and Mezcal can be made from more than 40 of these - with the most popular being Espadín -- representing 90% of these spirits. In contrast, Tequila can only be made from the Blue Agave plant. Mezcal can be produced in nine different areas of Mexico with Oaxaca accounting for 85-90% of production. In contrast, Tequila can be produced in only five areas with Jalisco at its core. Finally, to produce Mezcal, the agave plants are cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. In contrast, Tequila is typically produced by steaming the agave above ground and distilling multiple times in copper pots. 

My 2021 New Years Resolution included making an effort to drink more Mezcal and thus am starting the year with the Mezcal Union Uno ($37). This is a cooperative of local artisan families in Oaxaca and courtesy of Mezcal Reviews:


Their story says that when starting the company, an old man told them that the future of mezcal would be based on a UNIÓN. That's how they named the company, and that's how they decided to make a mezcal that featured different producer families. Though Pedro Hernandez is their master mezcalero, each bottle is produced by a union of Oaxacan families. There may be slight variations of flavor from batch to batch, but not much, as they are now using a Solera process to ensure better consistency. In February of 2017, Mezcal Union signed a distribution agreement with Diageo. The agreement keeps the ownership of Union in the hands of its founders, while opening the doors to a wider distribution network.

I purchased a bottle labeled with Lot No. HKU124 that's produced from farm-grown Espadin and wild Cirial agave.  The spirit is an unaged mezcal or joven where a campfire smoke character is prevalent on the nose but partially gives way to pine, white pepper, and vanilla.  As for a cocktail, the Killer Bee is a good option where the honey and lemon dampen the smoke and allow a little floral character to arise.

Killer Bee

  • 1 1⁄2 ounces honey
  • 2 ounces mezcal, such as Del Maguey Vida brand
  • 1 1⁄2 ounces freshly squeezed lemon juice (from 1 lemon)

Saturday, April 2, 2016

Spirits Review: Lunazul Reposado Tequila

I needed an inexpensive tequila for a party and choose the Lunazul Reposado ($21) - 100% Blue Agave. Being a reposado, the tequila rested between two and twelve months in oak. In this case used bourbon barrels. Lunazul was founded by Francisco Beckmann, a seventh generation descendent of Jose Antonio de Cuervo. In 1992 he sold his stake in the family dynasty but kept his share of agave fields in order to start Tierra de Agaves estate and the Lunazul (Blue Moon) label. Today the distillery is controlled by his son Jorge who grew up working all phases of the operation - from harvest to distillation. The master distiller is Francisco Quijano who's distillation philosophy is to keep things simple. The Lunazul Reposado has a light flavor profile; oily texture with some vanilla and caramel with a smoky burn. This is a very serviceable tequila, at the price, a perfect mixer and if tasting straight go neat or just a drop of water. Over ice gets too diluted. Cheers.

Friday, November 1, 2013

Agave Wine or Watery Tequila: La Quinta De Oro Agave Wine

Recently I found this interesting item in the orphaned wine & beer bin at my local Wholefoods and decided to give it a temporary home. The La Quinta De Oro Agave Wine is produced in the Tequila region by the San Gabriel Beverage Group using 100% Blue Agave and fortified with 100% agave spirits. The fortification cuts off at 20% abv so that the beverage maintains its wine status.

The color is a cloudy light yellow and the aroma all agave. In fact you'd think you held a neat tequila in your hands. On the palette, the fresh agave flavor appears and then rapidly dissipates leaving a watery bland finish. Very difficult to get used to - because from the aroma and initial taste, I was expecting the strength of a tequila which obviously was not present. Fortunately we lucked into the appropriate food pairing, spicy chili, where the chili spices reinforced the weak finish. Instead of falling flat, the agave wine and chili combination was quite pleasant. Thus we only recommend paired with Los Lonely Boys and chili. Cheers.

Friday, August 16, 2013

Del Maguey Minero Single Village Santa Catarina Minas Mezcal

Recently I had dinner had my favorite Vienna restaurant, Alegria, and for the first time, skipped the tequila and sampled some Mezcal. This spirit is the original Mexican spirit, first distilled by the conquistadors after they ran out of rum. They noticed that the indigenous population drinking pulque, a fermented beverage from the maguey agave plant. Distillation soon commenced and today it is distilled throughout Mexico - although its epicenter is Oaxaca. 

In the past, I had avoided mezcal primarily because I had only tasted lower end versions (with the worm) which didn't compare favorably to Mezcal's tequila offspring. No longer - particularly after a round of Del Maguey (ma–gay) Minero Single Village Santa Catarina Minas Mezcal ($70).  This is as  tasty as any fine 100% blue agave Tequila,  with a mango nose and flavor followed by an enticing shot of motor oil - think rich and smooth. This mezcal is completely organic, not because they strive to reach that certification, but because that's how they've been producing the spirit for centuries. This particularly brand comes from the village of Santa Catarina Minas and palenqueros, Florencio Carlos Sarmiento and his sons Florencio Carlos Vasquez and Luis Carlos Vasquez. They pound the roasted agave by hand and then distill the fermented pulp in a clay still with bamboo tubing rather than a copper still and tubing. Now that's cool. And major kudos to Del Maguey for singling out individual family palenqueros in small villages in every mezcal in their collection. I'll keep looking for the green bottle.

Saturday, November 19, 2011

Discovering Spirits in Sin City

We had the fortune to visit Las Vegas for my parents 50th wedding anniversary last weekend and discovered that spirits are alive in Vegas. We are talking distilled spirits - not anything associated with our friendly MyJoog Kokopelli. We first stumbled upon Freakin' Frog when looking for some live music. Located near the university, the bar attracted us by their 1,000 beer cooler and 600 whiskey collection. We are talking Scotch, Irish Whisky, Bourbon, and Canadian Whiskey. Unbelievable. Black Maple Hill, Prichards' Distillery, Tuthilltown Spirits, and other small batch corn whiskeys unavailable in our market - right their in front of us. Didn't see Catoctin Creek Distilling, but we suggested this local rye. Good thing, taxis are the primary mode of transportation.

The next day, we found a Tequila haven, Hussong's Cantina, which only serves 100% Blue Agava Tequila. No cheap blends. The beauty, after hours of sipping half a dozen brands - no hangover the next day. Even after finishing the monster Margarita topped with a Pacifico beer. My favorite tequila was the Fortaleza Anejo - smooth and sweet with zero burn. Here are the tasting notes:

This is a beautiful artisan hand-crafted, stone milled tequila. Tequila Fortaleza is produced entirely within the walls of our estate, using centuries old traditional methods which although are very labor intensive, create a tequila which is unequaled in taste and smoothness. Using our old oven with its meter thick brick walls, we cook our agave for thirty-six hours. Then we crush or mill the agave as my Tatarabuelo did over 135 years ago in our stone mill called the Tahona. The crushed agave is then washed with the pure mountain water from the Volcán de Tequila to separate the pulp from the woody fibers to create an agave juice called mosto. The woody fibers of the agave, called bagazo, are removed at this time and taken to the fields to use as compost. The agave mosto is then fermented naturally for five days in small wood vats, and then double distilled using small, labor-intensive copper pot stills. Our glass bottle is hand-blown in Tonala, Jalisco by artisan glassmakers, and our bottle tops, designed by an artisan to represent the harvested agave, or Piña, and are hand-made by our workers.
Finally, while searching for presents we discovered Nevada Vodka crafted by the newly opened Las Vegas Distillery. Located in nearby Henderson, the distillery produces vodka, gin, and whiskey from two pot stills christened Swan and Rose - the Las Vegas Copper Angels. The Rácz family has distilling in their blood from their Transylvania heritage and palinka - homemade plum brandy. This brandy lead to the recommendation to be weary of liquids served from vessels that do not contain the original substance - usually liter water bottles. If their vodka resembles any of the home made palinka we've tasted over the years - we will be back to Vegas to tour the operation.

Tuesday, April 6, 2010

Republic Tequila

We will post the winners of the San Francisco World Spirits Competition shortly, but one outfit that fared well was Republic Tequila, who received medals for three of their organic tequilas. Yes organic, with the Añejo, aged 20 months in charred American Oak barrels, receiving a Gold Medal. Not bad for their first time entering the competition. Although Republic Tequila is based out of Austin, Texas; the tequila is actually produced by La Quemada. The blue agave is grown around Arenal, Jalisco, which is located in the Tequila lowlands about twenty-five miles from Guadalajara. During fermentation, the distillery uses natural yeast - that is they open the windows and let nature take over. Sometimes distilleries try to save money during the fermentation process by introducing foreign yeast strains to speed the process. Not with Republic Tequila. After fermentation, the juice is double distilled and then allowed to sit for five days to absorb oxygen - this process creates an even smoother product. At this point some of the tequila is bottled for the white "Plata", the rest sent to the barrel for their Reposado and Añejo.

Republic Tequila also provides entertaining videos on how the two co-founders, Tom Nall and Ken MacKenzie, found each other and craft the product.

Thursday, August 13, 2009

Tequila 101

Many American’s first experience with tequila is through over-sugary concoctions labeled as Margaritas or even worse, alcoholic induced shots with salt and lime. Basically tequila was used as a means to an end and no thought was given to the merits of the spirit. Fortunately this pattern is changing and tequila is in the mists of a growing renaissance as Americans are starting to share the same appreciation for the spirit that our southern neighbors have given it for centuries. Mixologists are substituting tequila in well know cocktails and creating Añejo Manhattans, or Bloody Marias, or teqilia based caipirinhas. Bars are stocking a broader array of brands - from higher quality white tequilas to more expensive aged varieties. But in our household, like many others, Tequila is served neat in a caballito or snifter, with just a splash of water. If it’s a quality product, it should be drunk casually, with the aromas, taste, and finish speaking for itself. And in fact, we have found many tequilas that are on par with our collection of single malt Scotch, single barrel Bourbons, and aged Rums.

Tequila is North America’s oldest distilled spirit and its lineage derives from an even older spirit – Mezcal – both made from the agave plant. In fact, some form of alcohol has been produced from agave juice for the past millennium. Like most spirits, there are strict regulations regarding the production of tequila. For instance, the spirit must be fermented and distilled with at least 51% agave juice and these are referred to as "mixtos". The remaining 49% must consist of natural sugars such as corn syrup, molasses, or cane juice. However, the higher end tequilas are produced from 100% Blue Agave – no sugar substitutes here.

Another regulation is that tequila can only be produced in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas – "The Tequila Region". It is in these regions were the agava plant thrives in the volcanic soil – yet there are differences within these regions. Plants grown in the highlands are fruitier than their lowland brethren because they receive more sunlight during the day. On the other hand, plants harvested from the lowlands tend to be earthier – sort of like the Old World-New World wine comparisons.

Finally, in order to be called tequila, the spirit must be double distilled and then diluted with water to between 35-55% alcohol by volume (abv) or 70-110 proof. Single distilled agave juice is simply a Mezcal - which includes one brand that contains a worm. It is a pop culture myth that tequilas contain worms.

Once the tequila has finished the distillation process, it can undergo five different levels of aging. If aged less than two months in either oak or stainless steel before bottling the tequila is referred to as Blanco – or on occasion Plata (silver). Some in this category, particularly the mixtos variety, are the cheap tequilas served in bland sugary cocktails or thoughtless shots. However, for more high-end tequila’s, Blancos are excellent indicators of a distiller’s craft – there is no oak or additives to camouflage defects in the product. Joven (Young) or Oro (Gold) is another category where the blanco tequila is blended with older tequilas or given an extra dose of caramel coloring – syrup – or oak extract to resemble in an aged product.

However, there are three other categories of truly aged tequilas. Reposado refers to tequilas that have “rested” from a minimum of two months to less than a year in oak barrels. The barrel must be made of oak – but there is no requirement like with bourbon - that the oak must be new. A much more practical decision. Because of the increased popularity of tequila, many people have tasted or at least are familiar with the next category: Añejo. To be included in this designation, the tequila must age at least one to three years in oak. Those that are aged more than three years are included in the newest category: Extra Añejo – established in 2006.

As with other wine, beer, and spirits, tequila is experiencing a renaissance with more brands available than any time in history – approximately 150 different distillers producing over nine hundred different brands. And many of these are high quality, 100% blue agava products. Alright. Some of these brands will be served at the 3rd Annual Spirits of Mexico Tasting Competition held September 10 & 11 2009 in San Diego California.

And on the 12th, these brands will be available for a public tasting; but what is the proper technique for tasting tequila? In general it is very similar to wine. Start with the lightest first – which means sampling each Blanco, then moving on to the Reposados and then the Añejos. For each tequila, follow the advice of Jaime Salas, National Tequila Ambassador for Tres Generaciones: "…First, 'observe' the color. Second, 'nose' or smell the aromas, and third 'taste' the flavors". At the nose determine if the tequila exudes agave notes or over-powering alcohol. If it’s the later, leave it alone. When tasting the tequila it should have a smooth taste, with some crispness, similar to a mildly acidic white wine. The agave flavor should be prevalent and for reposado or añejo versions – followed by oak flavors at the finish. Ever have tequila with those characteristics? You should. In the next few weeks leading up to this event we will be posting suggestions from industry professionals not only how the tequila’s will be judged but also more tasting suggestions. Salud.

Friday, September 19, 2008

2nd Annual Spirits of Mexico Tasting Competition

This week The Polished Palate announced the results of the 2nd Annual Spirits of Mexico Tasting Competition which was held in San Diego from September 11 & 12. 70 spirits were blind tasted by a panel of judges with a rating system totaling a maximum possible score of 100 points. Only one brand constantly scored over 90 points by each judge: the El Perdido Reserva Extra Anejo, which received the Best of Show award.

From the press release: "In a field of 21 Blancos, Best of Category awards were given to (Tie) Tequilas Clase Azul Platino & Don Ramon Platinum. Out of 19 Reposados, Tequila Cristeros took home the Best of Category. Tequila Gran Centenario won Best of Category for the Anejos out of 18 entries. Of 5 Extra Anejos, El Perdido took home the Best of Category Award. Casa 1921 Cream won Best of Category for Flavors & Creams."

The Gold Medal awards are listed below:

Tequila Blanco: Clase Azul Plata, Corrido Blanco, Corzo Silver, Don Ramon Platinum, Don Tepo Blanco, El Perdido Blanco, Milagro Silver, Milagro Select Barrel Reserve Silver, Oro Azul Blanco, QV Blanco, Senor Frog’s Plata & Suavemente Blanco.

Tequila Reposado: Cazadores, Cristeros, El Perdido, Gran Centenario, Herradura, Oro Azul, QV, Senor Frog’s & Suavemente

Tequila Anejo: 374, Chinaco, Don Eduardo, Don Ramon, Don Tepo, Gran Centenario, Milagro Select Barrel Reserve, QV & Suavemente

Tequila Extra Anejo: Chinaco Negro, Corrido, El Perdido Reserva, Herradura Selección Suprema, Suavemente

Tequila Flavors & Creams: Casa 1921 Cream, Tanteo Chocoloate, Tanteo Jalapeno & Tanteo Tropical

Mezcal Extra Anejo: Beneva Reserva Especial, Scorpion Reserva 5 Year Old, Scorpion Gran Reserva 7 Year Old