tag:blogger.com,1999:blog-34920221722354239802024-03-14T02:44:09.713-07:00Open and Unabashed Blog on all things Tequila,Mezcal & Agave Distillate Related VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-3492022172235423980.post-28937183408704977312020-06-04T18:21:00.001-07:002020-06-04T18:29:40.201-07:00<div style="text-align: center;">
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<b style="font-family: "segoe ui historic", "segoe ui", helvetica, arial, sans-serif; white-space: pre-wrap;"><span style="color: white; font-size: large;">Casa Tradición, S.A. de C.V. (Tequila Clase Azul NOM1595)</span></b></div>
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<span style="color: white;"><span style="font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"></span></span><span style="font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span><span style="font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 15px; white-space: pre-wrap;">After 5+ years of Arturo Lomeli Camacho claiming a new distillery being built, it finally appears that Casa Tradición, S.A. de C.V. (Tequila Clase Azul NOM1595) is getting a new home in Tepatitlán de Morelos, Jalisco, Mexico. Confirmed with Casa Tradición employee, Humberto Iván Salas Godoy and brand owner, </span><span style="font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 15px; white-space: pre-wrap;">Arturo Lomeli Camacho</span><span style="font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;">. No word on production methods i.e. diffuser, tahona, autoclave, horno, column still, pot-still etc. or if sourcing from Productos Finos de Agave, S.A. de C.V. (NOM1416) or other distilleries would continue.</span></span></span></div>
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**Thanks to JG** </div>
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<span style="background-color: white;"><span style="color: #050505; font-family: "segoe ui historic" , "segoe ui" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></span>VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-19033579422870449572019-02-08T15:00:00.002-08:002019-02-09T15:42:27.291-08:00<div style="text-align: center;">
<b>Mezcal (Destilado de Agave) Side X Side Blind 201/2019 Winter Taste-Off</b></div>
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It seems like forever since a post has been done on this site. Call it a sabbatical of sorts if you will. But have no worries, the imbibing of Agave spirits carries on. Below is a handful of Agave spirits enjoyed over the past few months that are recommended for you, the consumer, to seek out and try for yourself.<br />
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A blind taste testing of Mezcal (Destilado de Agave) samples from five different producers and regions over various days. Again we will not being doing a breakdown of all the minutiae of each individual brand or process. Besides there are helpful tools, websites for such information or perhaps visit the brands' social media and website. The bottles have been opened for a minimum 2 months. Keep in mind that every palate is uniquely different, what we may enjoy you may not. Besides, is taste subjective or objective? Again at certain points we found ourselves reaching for an aroma kit or spices & herbs jars in the kitchen pantry. Riedel tequila glasses, Glencairn whisky glasses, ceramic copitas, and jícaras were used. Before sipping, a dab of each mezcal was placed on the dorsum part of our hands for a quick initial first impression.</div>
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<b>Brand (A)</b>: Dorsum: cooked lettuce? and mild hint of acetone?. Aroma: Earthy and subtle smoke, slightly herbal, hints of raw honey, leather, black pepper and jalapeno? Flavour: mild baked agave, some creaminess (butter?), slighly mineral, cooked broccoli?, nutty (almond?), dried fruit (apple?) accompanied with waves of subtle smokiness throughout the palate. Semi-oily upon entry, some numbness, herbaceous notes mid-palate, mild alcohol and a lingering spicy sweet? note in the back of the mouth. Finish: long - green vegetal, lingering spiciness and cinnamon?. Symphony of flavours.</div>
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<b>Brand (B)</b>: Dorsum: herbal (peppermint tea like?), creamy butter?. Aroma: mild roasted agave, earthy (wet rocks?), minty?, green apple, hint of burnt tobacco?. Flavour: fresh cooked agave, buttery, cookies (reminds me of fig newton?), slight brininess, accompanied with subtle notes of alcohol and smokiness throughout the palate. Semi-oily upon entry - sharp numbness in the mouth that mellows out with some peppery - sweetness. Notice a smoky herbal (mint?) note at the back of the mouth and down the throat. Finish: medium - somewhat dry - maintains some earthiness, almost find a smoky menthol component. That fig newton note takes you back.</div>
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<b>Brand (C)</b>: Dorsum: earthy, beef jerky?, burnt dry maple leaves. Aroma: roasted agave, very earthy, mild spicy ginger thing, nutty, subtle sweetness, briny, smoky pipe tobacco, faint citrus note (lime rind?), and noticeable alcohol. Flavour: fresh cooked agave, mild minerality, there's a spicy nuttiness (cardamom?), faint tobacco, salty-caramelized sugar? Very oily upon entry that nicely coats the mouth accompanied with some mild numbness. A citrus herbal note and mild alcohol lingers in the back. Finish: medium - sort of grabs on for a bit then softens - with faint traces of tobacco and beef jerky? but that cooked agave lingers on through. Love that beef-jerky note.</div>
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<b>Brand (D)</b>: Dorsum: earthy - smoky (burnt cedar wood?) - fruity (orange). Aroma: roasted agave, earthy, pepper (jalapeño?), melon (cantaloupe?), mild alcohol. Flavour: lots of roasted agave, fresh earthiness, some sweetness (caramel?), subtle pepper, floral (almost like rose hip?). Semi-oily upon entry - flinty - soft numbness on the lips, gums and mouth - accompanied with a warm, aromatic, slightly bitter, and a hint of cayenne pepper? in the back of the mouth and throat. Finish: long - dry, salty, buttered smoky potato chip thing?, hint of alcohol and peat?. A harmony of congenial flavors.</div>
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<b>Brand (E)</b>: Dorsum: apple cider, clay, and hint of roast Agave?. Aroma: very earthy, mild ripe fruit, slightly herbal (rosemary?), hint of licorice-like note (fennel?). Flavour: baked agave, fruity (melon?), a subtle funkiness and hint of smoke, slight sweetness (raw honey?), accompanied with waves of very mild smokiness throughout the palate. Semi-oily upon entry, herbaceous notes mid-palate, some numbness front and mid palate, mild tartness that fades quickly and a lingering licorice-like? note in the back of the mouth. Finish: long - earthy funkiness, mild alcohol, and menthol?. Very unique.</div>
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The particular brands are: <a href="https://cortevetusto.com/">Corte Vetusto</a> Agave espadin 45% (A), <a href="https://www.facebook.com/huichichiqui.puebla">Huichichiqui</a> Agave angustifolia 47.83% Abv. (B), <a href="https://www.facebook.com/Oaxaca-Premium-435933869941106/">Ocho Regiones</a> Agave espadin 55% Abv. (C), <a href="https://www.facebook.com/Quecorraelagua/">Que Corra el Agua</a> Agave cuishe 50% Abv. (D), <a href="https://www.realmezcal.com/">Cuentacuentos</a> Agave tepeztate Lot CCT27 47% Abv. (E). </div>
VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-74515442481304528322017-02-22T05:08:00.000-08:002017-05-25T18:45:26.950-07:00<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: white; font-size: large;">Meanwhile While People Feared China's Fake Alcohol Industry An American Company Introduced A Faux-Tequila: Besado 100% Agave Tequila</span></b></div>
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<span style="color: white; font-size: large;"><span style="font-family: "times new roman"; text-align: justify;">This particular agave spirit has been on our radar for a few years now. Around 2015 we noticed some PR put out by an </span><b style="font-family: "times new roman"; text-align: justify;"><i>International Spirit & Beverage Group, Inc. (<a href="http://www.isbg.global/" style="color: #1155cc;" target="_blank">ISBG</a>)</i></b><span style="font-family: "times new roman"; text-align: justify;"> regarding their Besado Tequila, Cavoda Vodka, and Dziaq Liqueur. The Besado Tequila was being promoted as a premium handcrafted triple-distilled 100% blue agave Platinum *highlands* Tequila delicately infused with an herbal blend of Maca, Damania, and Ginseng. Where exactly is the tequila distillate sourced? No idea. There is no available information anywhere or a NOM for that matter that identifies the certified distillery within the Tequila Denomination of Origin. Where is Besado bottled? Apparently at </span><b style="font-family: "times new roman"; text-align: justify;"><i><a href="http://floridadistillers.com/">Florida Caribbean Distillers</a></i></b><span style="font-family: "times new roman"; text-align: justify;">' Auburndale, Florida <a href="https://www.youtube.com/watch?v=vj5sqxm8IiQ">plant</a>. Are you thinking what we're thinking, that 100% agave tequila can not legally be exported from Mexico to be bottled in another country? There are however a few various trade agreements between Mexico and other countries that permit the export of bulk <a href="http://www.tequila.net/faqs/tequila/types-of-tequila-classifications.html">mixto tequila</a> to be bottled in certified facilities within certain countries. For instance, The United States of America and Mexico have such a </span><b style="font-family: "times new roman"; font-style: italic; text-align: justify;"><a href="https://www.ttb.gov/itd/agreement.shtml" style="color: #1155cc;" target="_blank">Trade in Tequila Agreement</a></b><span style="font-family: "times new roman"; text-align: justify;">.</span></span></div>
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<span style="color: white; font-size: large;">Since 2007, the trademark ownership of the Besado brand-name has circulated through a few companies. In Mexico, the Besado trademark is currently owned by <b><i>Core Groupe, LLC</i>.</b> from Miami Beach, Florida, USA. In the USA, the brand-name has passed through <b><i>Core Groupe, LLC.</i></b>, <b><i>OTR, LLC.</i></b>, <b><i>Top Shelf Brands Holding Corp.</i></b>, and finally to its current owner, <b><i>International Spirit & Beverage Group, Inc.</i></b> (Houston, Texas). It does seem that all of these companies have been or once traded on OTC Markets Group, (previously known as "Pink Sheets"). That's right, a volatile, highly speculative market loosely regulated, if that, by the U.S. Securities and Exchange Commission (SEC). There is another company linked to Besado, an <b><i>Emperial Americas Inc.</i></b> "doing business as" <b><i>International Spirits & Beverage Group</i></b>. Funny legal maneuver? <b><i>Emperial Americas Inc.</i></b> appears to be the only company holding a basic permit issued under the <b>Federal Alcohol Administration Act</b>. The individual names that appear all over these various companies - in whatever capacity are: Mr. Alonzo Pierce, Mr. Jeff Freiberger, Mr. David Salmon, Mr. Jack Cacciato, Mr. Anthony Mazzo, Mr. Bruce Klein, Mr. Todd Waggoner, Mr. Joel Contreras, Mr. John Kingston, Mr. Graham Ross, and possibly a few others.</span><br />
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<span style="color: white; font-size: large;">Now before for an alcoholic spirit can be allowed to be imported, distributed and or sold in the United States of American a Certification/Exemption of Label/Bottle Approvals (COLA) must be filed with and approved by the <b>Alcohol and Tobacco Tax and Trade Bureau (TTB)</b>. There have been COLAs submitted for Besado Oro, Besado Silver, and Besado Platinum. A summarization: one submitted label contains "Premium 100% Oro (Gold) Tequila, Lighly Infused With Maca Root Extract, Ginseng Flavor, Damiana Liqueur Flavor, With Other Natural Flavors And Caramel Color"; and another submitted label contains "Premium 100% Agave Tequila, Lighly Infused With Maca Root Extract, Ginseng Flavor, Damiana Liqueur Flavor, With Other Natural Flavors Added". If it did contain 100% Agave Tequila legally this product would have to have a NOM on the label. There is no NOM indicating the certified distillery within the Tequila Denomination of Origin this distillate was sourced from. Jose Cuervo imports bulk Tequila (mixto) into the USA to be bottled and has a NOM. Check the COLA for Jose Cuervo Especial Silver (below) - notice the category 978 (Tequila), origin 81 (Mexico), and source of product Imported. This Tequila (mixto) is bottled in Lawrenceburg, Indiana. All COLA submissions for Besado identify them as category 649, Other Specialties & Proprietaries not the Tequila categories 977 & 978 and Diluted Tequila categories 985 & 986. Origin 16 (Florida) and Source of Product is indicated as Domestic. And all COLAs have a submitted formula - meaning minimum 2.5% total volume contains approved additives? Maybe <a href="https://twitter.com/smoss">Bow Wow</a> has a clue...</span><br />
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<span style="color: white; font-size: large;">We were able to piece together that Emperial Americas Inc. </span><span style="color: white; font-size: large;">indeed imported one tequila shipment from Jalisco to Nuevo Laredo, Tamaulipas, Mexico, in late 2011. The tequila appears to have come from Compañía Destiladora de Acatlan, SA de CV (NOM1413). 'The Total CIF Value USD' was $4,125. Doesn't appear to be a large amount of Tequila. Can't imagine it is legal in the USA to import bottled 100% Agave Tequila to eventually dump in vats, adulterate it with additives and then re-bottle. New-age solera aging thing? Hi-def 'prestigious blending'? Is ISBG sourcing bulk mixto tequila from Compañía Destiladora de Acatlan (NOM1413)? Better yet illegally importing bulk 100% agave tequila - adulterating and bottling it in Florida, USA? God only knows. </span><br />
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<span style="color: white; font-size: large;"><span style="font-family: "arial" , sans-serif;"><span style="font-family: "times new roman";">It does smell of good timing with the recent <a href="https://e-foia.uspto.gov/Foia/RetrievePdf;jsessionid=15AED3E00A64AEF0157A9198D3B54012.prod_cidmext_jboss1_jvm2?system=TTABIS&flNm=91190827-01-23-2017" style="color: #1155cc;">Luxco, Inc. v. Consejo Regulador del Tequila, A.C.</a> matter over the use of the "Tequila" on labels in the United States of America. Albeit the </span><b style="font-family: "times new roman";">Alcohol and Tobacco Tax and Trade Bureau (TTB) </b><span style="font-family: "times new roman";">has to take some responability </span><span style="font-family: "times new roman";">in not protecting the American consumer and for that matter Mexico from fraudulent use of "Tequila" and "100% Agave". If one were to simply interpret the TTB COLAs for Besado a few conclusions could be drawn. Here is a somewhat confusing fact, there are two categories defined by Mexico - Tequila (mixto) and 100% Agave azul Tequila. The tequila in this product is most likely bulk mixto-tequila (51% Agave azul and 49% other fermentable sugar source(s)) imported into the USA as outlined in the Mexico-USA Tequila Agreement. Even-though various articles - perhaps PR sub-planted on behalf of Besado's owners - seem to mention "100% Agave Tequila" a lot. This created confusion seems a tad disingenuous for the uniformed consumer. Some might even say fraudulent. Previously we have mentioned the perils of <a href="https://vancouverguero.blogspot.com/2016/05/making-case-against-rumour-additives.html" style="color: #1155cc;">adulterated</a> agave spirits.</span></span></span></div>
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<span style="color: white; font-size: large;">We have not had a chance to try Besado, but the great people at Tequila Aficionado <a href="https://www.youtube.com/watch?v=2Jfq895XdQ4" style="color: #1155cc;">did</a>. Their review did appear to make some investors happy on various online penny-stock trading <a href="http://investorshub.advfn.com/International-Spirit-and-Beverage-Gr-Inc-ISBG-12970/">chat-boards</a>. Too bad Tequila Aficionado failed to mention bulk 100% Agave Tequila can not be shipped to another country to be bottled. Or if Florida Caribbean Distillers is even certified by the Consejo Regulador del Tequila to import and bottle bulk mixto Tequila at their facility. Credit Tequila Aficionado for saying that it could not be called a Tequila. Although allowing it to be called an Agave spirit presents a few pitfalls over the use of the word "Agave". Perhaps this product doesn't even contain legitimate Tequila. Maybe some people will be caught with egg on their face. Or maybe just maybe this is be the best damn 'spirit' on the planet? Buy a bottle of the Besado Silver for <a href="https://www.lwwarehouse.com/spirits/ISBG-BESADO-Platinum-Tequila-w7210061xb">U$D 49.99</a> or perhaps purchase 55500 shares of ISBG stock instead for the same amount? Or maybe just buy a more established 100% Agave Tequila from a family owned traditional distillery like Fortaleza, Hacienda Vieja, Don Nacho, or Tapatio.</span></div>
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<span style="color: white; font-size: large;"><a href="http://www.investopedia.com/terms/p/pumpanddump.asp">Pump and dump</a> is a scheme that attempts to boost the price of a stock through recommendations based on false, misleading or greatly exaggerated statements. Caveat emptor</span><br />
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<span style="color: white; font-family: "arial" , sans-serif; font-size: large;"><br /></span><span style="color: white; font-family: "arial" , sans-serif; font-size: large;">We did try to reach out and call ISBG but apparently their <a href="http://www.isbg.global/contact/">contact number</a> is out of service. If any facts or statements are inaccurate please </span><a href="https://twitter.com/VancouverGuero/" style="color: #1155cc; font-family: arial, sans-serif; font-size: x-large;">DM</a><span style="color: white; font-family: "arial" , sans-serif; font-size: large;"> us. Thank you.</span></div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-69695942340077549542017-01-17T04:17:00.001-08:002017-02-11T02:13:37.656-08:00<div style="text-align: center;">
<span style="font-size: large;"><b>What Is The Story Behind Terremoto Tequila? Does It Involve, A Co-founder Of Tequila Avión?</b></span></div>
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<span style="font-size: large;">About a year ago, a new brand of flavoured liqueur 35% Abv. (70 Proof) made with blue agave tequila was thrust upon the American spirits market. There was a Churro, a Jalapeño Lime, and a Mexican Brew. Then this past July, Terremoto released a 100% Agave Gold </span><span style="font-size: large;">40% Abv. (80 Proof) </span><span style="font-size: large;">with a hint of agave nectar </span><span style="font-size: large;">and a </span><span style="font-size: large;">100% Agave </span><span style="font-size: large;">Silver 40% Abv. (80 Proof) with a hint of Agave nectar. All of these five offerings have a submitted formula meaning that a minimum 2.5% of total volume contains approved additives? The liqueur released last year was originally classified in the 'Other Herb & Seed Cordials/Liqueurs' category. A newer release of the Churro & Jalapeño Lime has been reclassified in the 'Other Specialities & Proprietaries' category. The Gold & Silver are classified in the 'Tequila' category. The strange part is that laws in Mexico clearly state that 100% blue Agave </span><span style="font-size: large;">Tequila</span><span style="font-size: large;"> </span><span style="font-size: large;">can only legally contain a maximum 1% total volume of approved additives. Yet this brand had filed formulas in the United States prior to the 100% Agave Gold and Silver release. Possible clerical error?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgH-Jh31v2T8ObU0L76434bCy1Xp2g7pV6fMRWDHZN0dhFjqDxHQeYLTVcRZeAFknLf9Ja9Y0GtxWuX41TrS3GzrgHvoIxM47DvPdXHPURR1MSEg2r_1h4QEjuRsQjp6smVseivP5DkpV/s1600/Terremoto+Tequila-www.facebook.com-2016-12-11-04-46-55+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgH-Jh31v2T8ObU0L76434bCy1Xp2g7pV6fMRWDHZN0dhFjqDxHQeYLTVcRZeAFknLf9Ja9Y0GtxWuX41TrS3GzrgHvoIxM47DvPdXHPURR1MSEg2r_1h4QEjuRsQjp6smVseivP5DkpV/s320/Terremoto+Tequila-www.facebook.com-2016-12-11-04-46-55+-+Copy.jpg" width="320" /></a></div>
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<a href="https://2.bp.blogspot.com/-8a5S6hRdfb4/WH4LT_Q2S2I/AAAAAAAACNA/gofcyG93UBYwOgqe4bICGdtM6KU5AOznACLcB/s1600/Terremoto%2BTequila-www.instagram.com-2016-12-11-04-41-08%2B-%2BCopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://2.bp.blogspot.com/-8a5S6hRdfb4/WH4LT_Q2S2I/AAAAAAAACNA/gofcyG93UBYwOgqe4bICGdtM6KU5AOznACLcB/s320/Terremoto%2BTequila-www.instagram.com-2016-12-11-04-41-08%2B-%2BCopy.jpg" width="320" /></a></div>
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<span style="font-size: large;">This particular brand had caught our attention for some time with its promoting "#motoshots" and other gimmicky posts on various social media sites. Didn't take much poking around to discover who was behind this particular brand? Two LLCs linked to Kenneth Austin?<span style="color: yellow;">*</span> Of Tequila Avión? Now that is interesting. The same individual that claimed: a) to have worked as a high level executive for a winery or perhaps in the glass operation - a subsidiary of the winery - in the early 1980s; b) worked as senior VP at a historical Canadian spirits empire - no way to verify this as the company has been bought and sold so many times doubt there is even any records. One would assume that the majority sale contract of Avión to Pernod Ricard had to have included some sort of non-compete clause. Therefore it makes one wonder what the real story is behind this particular brand. The co-founder of Avión appears to still be promoting Avión all the while this newer brand is somewhere in the background.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKZG4XwK9Lk9GhNQdPtARTTRnuEO-_uHhXGptU6sWQ-jBv2VXvc7Ykx_ME0cj2I15VXSbc_JTwVxkFrNtwxo4h3Gi_kgmTqa1jnxp6K9qvPJmERMeLU0D9kJonnCH5NORfRiVZAqRNSg-/s1600/Terremoto+Tequila-www.instagram.com-2016-12-11-04-42-12+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKZG4XwK9Lk9GhNQdPtARTTRnuEO-_uHhXGptU6sWQ-jBv2VXvc7Ykx_ME0cj2I15VXSbc_JTwVxkFrNtwxo4h3Gi_kgmTqa1jnxp6K9qvPJmERMeLU0D9kJonnCH5NORfRiVZAqRNSg-/s320/Terremoto+Tequila-www.instagram.com-2016-12-11-04-42-12+-+Copy.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBfh4a9_rxJ7ItDo0fSof2wJNZXDMbMfJ9Uzy3zNwq-QguA-z0OP5A7i0KdsdKPOoVyGTATctI3YQONSZw9u4zGRiaARjN3_zyAm742fJIUeqbw8giG5-uhW1rLrnkNglir7BUP7aOrGP/s1600/Terremoto+Tequila-www.instagram.com-2016-12-11-04-42-46+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBfh4a9_rxJ7ItDo0fSof2wJNZXDMbMfJ9Uzy3zNwq-QguA-z0OP5A7i0KdsdKPOoVyGTATctI3YQONSZw9u4zGRiaARjN3_zyAm742fJIUeqbw8giG5-uhW1rLrnkNglir7BUP7aOrGP/s320/Terremoto+Tequila-www.instagram.com-2016-12-11-04-42-46+-+Copy.jpg" width="320" /></a></div>
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<span style="font-size: large;">It really is a head-scratcher. Pernod Ricard allowing another brand (Terremoto) linked to a current partial minority owner of Avión to compete against it. The labels for Terremoto state "Product of Mexico" and NOM1592 (Envasadora de Productos Lidere). Not familiar with that distillery as it's fairly new. It appears to be in the Municipio de Jesús María. So this distillery is close to Productos Finos de Agave? Are they sourcing diffuser made tequila from NOM1416 and bottling it at NOM1592? The label for the Churro, Jalapeño Lime, and Mexican Brew states that is imported and bottled by an American company. Is it flavoured bulk-mixto tequila exported to the United States and then bottled? What is even stranger is Absolut Spirits Co./Pernod Ricard USA<span style="color: yellow;">**</span> is acting as Terremoto's United States importer and distributor. So who is going to take one for the team and buy some bottles of this? Does the Terremoto liqueur contain mixto-tequila? The world survived cinnamon flavored whiskey, perhaps it can with the introduction of this product.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMoPzWUpSwZ4yozWFMmDRmUny-o4ThOYgORX4csrY6MZ8VZxmHr4urr1119qAL94NZurED3l0AnIol-mIK7W2ve-unbPZ4ZJmIXKPGOf02XdEmQFnMOtyWg0FwhGT39MrOZS_xWpLJoNK/s1600/Ken+Austin-Founder+Tequila+Avion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMoPzWUpSwZ4yozWFMmDRmUny-o4ThOYgORX4csrY6MZ8VZxmHr4urr1119qAL94NZurED3l0AnIol-mIK7W2ve-unbPZ4ZJmIXKPGOf02XdEmQFnMOtyWg0FwhGT39MrOZS_xWpLJoNK/s320/Ken+Austin-Founder+Tequila+Avion.jpg" width="320" /></a></div>
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<span style="font-size: large;">If any information stated here is inaccurate, please send us a <a href="https://twitter.com/VancouverGuero">DM here</a>.</span></div>
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<span style="font-size: large;"><i><span style="color: yellow;">* </span>Calle Tres LLC and Aerial Attack LLC of Delaware, USA</i></span></div>
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<span style="font-size: large;"><i><span style="color: yellow;">** </span>All expressions are imported by Pernod Ricard USA, Pernod Ricard USA Bottling, LLC or Absolut Spirits Co., Pernod Ricard USA, LLC. </i></span></div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-87199401764359063882016-11-30T22:21:00.000-08:002016-12-23T22:43:18.621-08:00<div style="text-align: center;">
<span style="color: yellow; font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Tequila Side X Side Blind </span></b><b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">2016 </span></b><b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Winter Taste-Off</span></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;">A blind taste testing of samples from four different categories on separate days. Again we will not being doing a breakdown of all the minutiae of each individual distillery or process. Besides there are helpful tools or tequila matchmaker apps for such information or perhaps visit the brands' social media and website. </span><span style="font-family: "verdana" , sans-serif;">Bottles have been opened for a minimum 2 months, except for one which is from a sample bottle. Keep in mind that every palate is uniquely different, what we may enjoy you may not. Besides, is taste subjective or objective? At certain points we found ourselves reaching for an aroma kit or spices & herbs jars in the kitchen pantry. </span><span style="font-family: "verdana" , sans-serif;">Riedel tequila glasses and Glencairn whisky glasses were used.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><i><b>Blanco:</b></i></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (A)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> clear, colourless, forming skinny, slow legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, pepper, beef jerky?, ripe fruit (banana?), some alcohol. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, crisp, some sweetness (honey?), mild spice, roasted yam?, peanuts and caramel corn? Semi-oily upon entry - some tingling numbness on the lips, gums and in the middle of the mouth - mild sweetness and spice (pepper) in the back. </span><b style="font-family: verdana, sans-serif;">Finish:</b><span style="font-family: "verdana" , sans-serif;"> short to medium - tad dry and briny - crisp roasted agave - mild heat. </span><span style="font-family: "verdana" , sans-serif;">Mildly Recommended </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (B)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> clear, colourless, forming skinny, medium legs on the sides of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, earthy (grassy?), honey?, spicy pepper (jalapeño?), hint of floral and fruit (citrus), mild alcohol. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, some sweetness (honey?) and spiciness (jalapeño?) - vegetal notes seem to compete with subtle salty-black licorice and mild earthy (smokey?) notes. Medium oily upon entry that pleasantly coats the mouth - heavy numbness on the lips, gums and mouth. Even felt</span><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">in the nasal passage. A minty herbal - spicy note lingers from the middle to the back followed with a slight alcohol burn. Warming. Enjoyable. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium-long finish with lingering baked agave, spiciness with sweet black licorice</span><span style="font-family: "verdana" , sans-serif;">. It sort of reminded one person of Astral blanco tequila. Very </span><span style="font-family: "verdana" , sans-serif;">Recommended</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (C)</span>: <b>Appearance:</b> crystal clear, colourless, </span></span><span style="font-family: "verdana" , sans-serif;">forming thin, medium legs on the sides of the glass. <b>Aroma:</b> baked agave, crisp and earthy (grassy?), some sweet honeyed smokiness, floral, citrus and green pepper. <b>Flavour:</b> mild earthiness with crisp cooked agave notes, hints of honey and peppermint?, and creaminess accompanied with hints of spiciness. A little light upon entry with some numbing sensation on the lips, gums and mouth. Slightly oily-creamy and some mint and alcohol in the back of the mouth. <b>Finish:</b> Medium finish with cooked agave and a nice lingering citrus and mint aftertaste. Recommended</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (D)</span>: </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>Appearance:</b> crystal clear, shiny hues, </span></span><span style="font-family: "verdana" , sans-serif;">forming thin, medium legs on the sides of the glass. <b>Aroma:</b> baked agave, citrus (lemon tea?), floral (eucalyptus?)</span><span style="font-family: "verdana" , sans-serif;">, and subtle pepper. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> mild earthiness with deep cooked agave notes, hints of honey and herbs (mint?), and creamy butter? accompanied with </span><span style="font-family: "verdana" , sans-serif;">citrus and </span><span style="font-family: "verdana" , sans-serif;">hints of pepper. A little light upon entry with mild numbing sensation on the lips, gums and mouth. Slightly oily-creamy (silky?) and some spicy citrus notes and alcohol in the back of the mouth. </span><b style="font-family: verdana, sans-serif;">Finish:</b><span style="font-family: "verdana" , sans-serif;"> Medium finish with cooked agave and a nice lingering citrus and herbal aftertaste. Very Recommended</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><u><i><b>Reposado:</b></i></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (E)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> straw, light golden hues, forming medium, slow legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;"> crisp cooked agave, vegetal almost herbal (oregano or basil?), fruit, tobacco, hint of spice and vanilla. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> mild crisp cooked agave, hint of oak, spice (white pepper?), herbal-fruitiness (dried ripe cherry?), hint of creaminess, vanilla and buttered caramel, some sweetness (raw </span><span style="font-family: "verdana" , sans-serif;">honey?)</span><span style="font-family: "verdana" , sans-serif;">. Slightly oily upon entry that coats the mouth accompanied with some subtle dryness. Some numbness on the lips, gums and mouth. Herbal - butterscotch - mild sweetness - spice notes linger from the middle to the back of the mouth followed with a slight alcohol burn. Enjoyable barrel influence. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">medium finish with mild crisp cooked agave, grassiness?, spice, and raw cookie dough?. Slightly dry finish. Nice influences imposed on by the barrel. Very Recommended</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (F)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> pale golden colour. Large-fast legs that cling to the sides of the glass.. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, </span><span style="font-family: "verdana" , sans-serif;">fruity (raisins?), spice (rosemary?), vanilla, </span><span style="font-family: "verdana" , sans-serif;">some sweetness (raw honey?)</span><span style="font-family: "verdana" , sans-serif;">. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, </span><span style="font-family: "verdana" , sans-serif;">creamy vanilla, slightly burnt </span><span style="font-family: "verdana" , sans-serif;">caramel </span><span style="font-family: "verdana" , sans-serif;">mocha, </span><span style="font-family: "verdana" , sans-serif;">mild black licorice (anise?), fruit</span><span style="font-family: "verdana" , sans-serif;">? Slighly oily upon entry that pleasantly coats the mouth - silky feel - mild numbness on the lips, gums and mouth. A peppermint herbal - cinnamon cocoa note lingers in the back followed with some mild alcohol. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">medium to long finish with mild cooked agave, spice and herbal notes that linger. </span><span style="font-family: "verdana" , sans-serif;">Nice balanced flavours. </span><span style="font-family: "verdana" , sans-serif;">A blend of tequila aged in older used oak barrels and</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">toasted new oak barrels? Tasty. Recommended</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (G)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> golden straw, amber hues, forming thin, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, spice (pepper), fruit (dried plums?), vanilla-caramel, some earthiness (burnt peat?). </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> mild baked agave, pepper, fruitiness, creamy (buttery?), nougat? </span><span style="font-family: "verdana" , sans-serif;">Medium oily upon entry that pleasantly coats the mouth - some numbness on the lips, gums and mouth. A spicy cinnamon note lingers from the middle to the back followed with some alcohol burn. Enjoyable. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">short to medium with mild agave, spice, with lingering smokey tobacco note. Guessing 'used' Scotch oak barrels were used. Recommended</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (H)</span>:</span><span style="font-family: "verdana" , sans-serif;"> </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> golden straw, amber hues, forming medium, slow legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">caramel, mild alcohol, toasted nuts?, dried ginger?, roasted marshmallow, fruit, some minerality. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">brown sugar and honeyed vanilla, </span><span style="font-family: "verdana" , sans-serif;">grassy, pepper, fruitiness (melon?), caramel. Slightly oily upon entry that coats the mouth - some numbness on the lips, gums and mouth. Pepper - baking spices - roasted shiitake - oak tannin notes linger from the middle to the back followed with a mild alcohol burn. Warming. Enjoyable. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice - medium-long finish with lingering spices, charred oak. A tad astringent. Ok this isn't an agave spirit. It's quite tasty whatever it is (Rum?). Recommended</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><i><b>Añejo:</b></i></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (I)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> bright golden yellow, forming thick, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">baked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><b style="font-family: verdana, sans-serif;">, </b><span style="font-family: "verdana" , sans-serif;">caramel, citrus, roasted nuts?, bay leaf?, mild baking spices. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, </span><span style="font-family: "verdana" , sans-serif;">hints of oak, </span><span style="font-family: "verdana" , sans-serif;">creamy caramel, </span><span style="font-family: "verdana" , sans-serif;">barbecue smoked and spiced nuts?, </span><span style="font-family: "verdana" , sans-serif;">cocoa, mild pepper, fruit (dried cherry?). Medium oily upon entry that coats the mouth - slight numbness on the lips, gums and mouth. Pepper - baking spices - nutty - cocoa notes linger from the middle to the back followed with a slight alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice - medium creamy finish with lingering cooked agave, cocoa, and spices. Nicely balanced. Pleasing sipper. Recommended</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (J)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> dark golden yellow, forming thick, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">baked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><b style="font-family: verdana, sans-serif;">, </b><span style="font-family: "verdana" , sans-serif;">caramel, ripe fruit, musky tobacco?, hint of cinnamon, mild oak, baking spices, old leather? </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, pepper, </span><span style="font-family: "verdana" , sans-serif;">hints of oak, candied fruit?, slight earthiness, </span><span style="font-family: "verdana" , sans-serif;">creamy vanilla caramel, </span><span style="font-family: "verdana" , sans-serif;">hint of </span><span style="font-family: "verdana" , sans-serif;">cocoa. Slightly oily upon entry that pleasantly coats the mouth - some minerality - strong numbness on the lips, gums and mouth. Earthy - spicy - salty-sweetness notes linger from the middle to the back followed with a slight alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium finish with lingering cooked agave, peppermint? and cinnamon. Recommended</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (K)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> dark golden, yellow hues, forming thick, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">mild</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">baked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><b style="font-family: verdana, sans-serif;">, </b><span style="font-family: "verdana" , sans-serif;">smokey, spicy (pepper), floral?, fruity (citrus), earthy. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, pepper, smoke, cinnamon, </span><span style="font-family: "verdana" , sans-serif;">hints of oak, nutty?, slight earthiness, </span><span style="font-family: "verdana" , sans-serif;">creamy vanilla caramel, </span><span style="font-family: "verdana" , sans-serif;">hint of </span><span style="font-family: "verdana" , sans-serif;">cocoa, orange Tic Tacs? Medium oily upon entry that coats the mouth - some minerality - strong numbness on the lips, gums and mouth. Earthy - baking spices - bourbon (corn?) notes linger from the middle to the back followed with a slight alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium-long finish with mild cooked agave, lingering smoke and spice. Used bourbon oak barrels? Very Recommended</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (L)</span>:</span><span style="font-family: "verdana" , sans-serif;"> </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> deep gold, amber hues, forming thin, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">baked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><b style="font-family: verdana, sans-serif;">, </b><span style="font-family: "verdana" , sans-serif;">creamy butter, chocolate fudge? ripe cherry, mild spice (pepper), nutty?, earthy (grassy?). </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> baked agave, pepper, mild tobacco, candied spiced nuts, </span><span style="font-family: "verdana" , sans-serif;">hints of cedar?, slight grassiness, </span><span style="font-family: "verdana" , sans-serif;">caramel, </span><span style="font-family: "verdana" , sans-serif;">hint of </span><span style="font-family: "verdana" , sans-serif;">cocoa. Medium oily upon entry that coats the mouth mild numbness on the lips, gums and mouth. Slightly spicy - roasted nuts - cedar notes linger in the back followed with a mild alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium finish with cooked agave, some lingering chocolate fudge and spicy tobacco. Recommended</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><u><i><b>Extra Añejo:</b></i></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (M)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> deep dark golden, amber hues, forming fat, medium legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">mild cooked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><b style="font-family: verdana, sans-serif;">, </b><span style="font-family: "verdana" , sans-serif;">creamy buttery peanut brittle, roasted dark coffee beans?, Christmas spice cake?, hint of sawdust (cedar?), new leather?, fruity (strawberry and black-cherries?), hint of floral (jasmine?), mild alcohol. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, nutty, mild vanilla, some chocolate caramel, fig-raisin?, pepper, mild tobacco, nutty, some cinnamon, </span><span style="font-family: "verdana" , sans-serif;">hint of toasted sawdust?</span><span style="font-family: "verdana" , sans-serif;">. Medium oily upon entry - some dryness - that coats the mouth mild numbness on the lips, gums and mouth. Roasted coffee - spicy fruity cinnamon - buttery corn pastry? notes linger from the middle to the back followed with a mild alcohol burn. Warming. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium-long finish with cooked agave, some lingering earthy (grassy?), subtle sweetness-spice, smokiness, and hint of vanilla and raisin-mint?. Fun sipper. Layers upon layers of flavours. Some similarities with (N). Very Recommended</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (N)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> dark mahogany, copper hues, forming medium, slow legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma: </b><span style="font-family: "verdana" , sans-serif;">mild cooked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><span style="font-family: "verdana" , sans-serif;">,</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">vanilla, caramel, </span><span style="font-family: "verdana" , sans-serif;">roasted almonds?, coffee?, intense baking spices (more cinnamon and clove), hint of oak, fruity (dried red cherries?), mild alcohol. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, nutty, vanilla, cinnamon, some chocolate caramel, red cherries?, pepper, musky pipe tobacco?, nutty, </span><span style="font-family: "verdana" , sans-serif;">hint of toasted oak?</span><span style="font-family: "verdana" , sans-serif;">. Medium oily upon entry - silky - that coats the mouth - mild numbness on the lips, gums and mouth. Chocolate caramel - spicy cinnamon - mild vanilla coffee? notes linger from the middle to the back followed with a mild alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice long finish with cooked agave, creamy, some lingering earthy, subtle sweetness, </span><span style="font-family: "verdana" , sans-serif;">cinnamon, </span><span style="font-family: "verdana" , sans-serif;">smokiness, then a hint of dryness?. Flavour notes integrate well with the agave. Some similarities with (M). Very Recommended</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><span style="color: yellow;">Brand (O)</span>: </span><b style="font-family: verdana, sans-serif;">Appearance:</b><span style="font-family: "verdana" , sans-serif;"> deep dark amber, orange hues, forming medium, slow legs on the side of the glass. </span><b style="font-family: verdana, sans-serif;">Aroma:</b><span style="font-family: "verdana" , sans-serif;">mild cooked</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">agave</span><span style="font-family: "verdana" , sans-serif;">,</span><b style="font-family: verdana, sans-serif;"> </b><span style="font-family: "verdana" , sans-serif;">burnt </span><span style="font-family: "verdana" , sans-serif;">caramel, </span><span style="font-family: "verdana" , sans-serif;">cardamom?, cinnamon, walnuts?, hint of oak, green olive?, mild alcohol. </span><b style="font-family: verdana, sans-serif;">Flavour:</b><span style="font-family: "verdana" , sans-serif;"> cooked agave, nutty, vanilla, dark chocolate, cinnamon, caramel, baked apple pie?, pepper, </span><span style="font-family: "verdana" , sans-serif;">hint of roasted coffee?</span><span style="font-family: "verdana" , sans-serif;">. Medium oily upon entry - creamy - that coats the mouth - mild numbness on the lips, gums and mouth. Dark chocolate caramel - spicy - cinnamon? notes linger from the middle to the back followed with a mild alcohol burn. </span><b style="font-family: verdana, sans-serif;">Finish: </b><span style="font-family: "verdana" , sans-serif;">nice medium-long finish with cooked agave, some lingering earthy, dark chocolate, </span><span style="font-family: "verdana" , sans-serif;">cinnamon, </span><span style="font-family: "verdana" , sans-serif;">spicy (pepper), and a hint of brininess?. Nice sipper to accompany a cigar. Recommended</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">(A): <a href="http://www.siempretequila.com/">Siempre</a> </span><span style="font-family: "verdana" , sans-serif;">(B): </span><span style="font-family: "verdana" , sans-serif;"><a href="http://dosalmastequila.com/">Dos Almas</a> 55 (lote #1) </span><span style="font-family: "verdana" , sans-serif;">(C): <a href="http://www.tequila29.com/">Two Nine 29</a> (NOM1499) </span><span style="font-family: "verdana" , sans-serif;">(D): <a href="http://www.casadonnacho.com/">Don Nacho</a> (NOM1508) </span><span style="font-family: "verdana" , sans-serif;">(E): <a href="http://lunazultequila.com/">Lunazul</a> Double Barrel Reserva Especial 2015 Wheated Bourbon Barrel Finish </span><span style="font-family: "verdana" , sans-serif;">(F): </span><a href="https://www.facebook.com/tequilaelmexicano/" style="font-family: verdana, sans-serif;">El Mexicano</a><span style="font-family: "verdana" , sans-serif;"> (NOM1588) </span><span style="font-family: "verdana" , sans-serif;">(G): <a href="http://panchodatos.com/en/home/">Pancho Datos</a> (NOM1560) </span><span style="font-family: "verdana" , sans-serif;">(H): *SAMPLE* <a href="https://www.facebook.com/puertoangelrum/">Puerto Angel Rum</a> </span><span style="font-family: "verdana" , sans-serif;">(I): <a href="https://www.facebook.com/tequilagranpadre/">Gran Padre</a> (NOM1464) </span><span style="font-family: "verdana" , sans-serif;">(J): <a href="http://www.gigglingmarlin.com/">The Giggling Marlin</a> (NOM1500) </span><span style="font-family: "verdana" , sans-serif;">(K): <a href="https://casadelhabano.com.mx/licores">Don Abraham</a> (NOM1480) older-short squat bottle </span><span style="font-family: "verdana" , sans-serif;">(L): <a href="http://www.rudotecnico.com/rudo.html">Rudo</a> (NOM1467) </span><span style="font-family: "verdana" , sans-serif;">(M): <a href="http://www.artatequila.com/">ARTA</a> Batch #2 - 5 Year (NOM1360) </span><span style="font-family: "verdana" , sans-serif;">(N): <a href="http://www.tequilatristan.com/">Tristan</a> - 5 Year (NOM1360) </span><span style="font-family: "verdana" , sans-serif;">(O): <a href="http://www.tequilaevaga.com/">Evaga</a> (NOM1502)</span></span></span><br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-49276229303002599902016-09-05T21:20:00.006-07:002017-02-02T16:17:38.899-08:00<div style="text-align: center;">
<span style="font-size: large;">Not Another Possible New Future Releases: Tequila, Mezcal And Other Agave Related Spirits etc.</span></div>
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<a href="https://4.bp.blogspot.com/-oLf-4fwV5PI/WA5tOJ_8voI/AAAAAAAACI0/APj_nmYhVD45B-Mmt7vVc8RB8IAJZuxhACLcB/s1600/MEZCALES%2BDE%2BLEYENDA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-oLf-4fwV5PI/WA5tOJ_8voI/AAAAAAAACI0/APj_nmYhVD45B-Mmt7vVc8RB8IAJZuxhACLcB/s320/MEZCALES%2BDE%2BLEYENDA.jpg" width="302" /></a></div>
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Mezcales de Leyenda expands their collection with mezcal from Puebla, San Luis Potosi, Tamaulipas and Zacatecas.</div>
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Fortaleza Tequila Blanco Still Strength Forty Six (46% Abv.)</div>
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Jose Cuervo to release 4 new mixto-Tequila expressions to commemorate their 222nd Anniversary (2 Gold: El Corazón and El Diablito; 2 Silver: El Músico and La Dama)</div>
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Tequila 357</div>
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Aces High Blanco & Extra Añejo</div>
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Colección del Fundador Casa Noble Extra Añejo Alta Belleza</div>
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Don Lorenzo Reposado Reserva Barrel Strength</div>
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Yuu Baal Pechuga Mezcal Joven</div>
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Mezcal Tosba Tepextate</div>
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Ghost Tequila (Ghost Pepper aka Bhut Jolokia Infused)</div>
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Kamisake Vino de Arroz (Japonés) and Agave (Mexico)</div>
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Murciélago Reposado and Añejo</div>
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Tequila Revolucion brand face-lift?</div>
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Tierra Caliente Silver, Reposado and Añejo</div>
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New Dulce Vida Tequila ownership pushes flavoured tequila?</div>
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La Niña del Mezcal Sotol</div>
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Terralta Tequila release from Felipe J. Camarena's Destileria El Pandillo includes a Blanco, Blanco 55% Abv., Reposado, Añejo, Extra Añejo and Extra Añejo 55% Abv.</div>
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Felipe Soto Mares much anticipated tequila release. The name has evolved from El Duende to El Perdido to finally The Bad Suff from NOM 1460</div>
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Another tequila brand coming out of the legendary Felipe Camarena's El Pandillo distillery NOM 1579 called Hermosa Casagave?</div>
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Premium Suave "Lunar Rested" Silver Tequila?</div>
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Comiteco Don Elias Mezcal from Chiapas?</div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-76065212060887949222016-08-31T01:04:00.002-07:002017-02-10T15:55:29.433-08:00<div style="text-align: center;">
<b><span style="font-size: large;">Not Tequila. Not Mezcal. Sammy Hagar's New Agave Hybrid Spirit Venture: Santo PURO Mezquila 100% Agave?</span></b></div>
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Back in 2007, Sammy Hagar sold an 80% controlling interest in 'Cabo Wabo' to <a href="http://www.camparigroup.com/sites/default/files/downloads/20070507_press_release.pdf">Gruppo Campari</a> for US$ 80 million. Then in 2010, Gruppo Campari took advantage of the option written in the 2007 contract with Sammy Hagar and <a href="http://www.camparigroup.com/sites/default/files/downloads/20100804_press_release.pdf">purchased</a> the remaining 20% for US$ 11 million. Was it a ridiculous amount of money? Perhaps when you factor in the Cabo Wabo Cantina(s), Cabo Wabo Tequila brand etc. maybe not? </div>
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Guessing boredom set in and sometime around 2011 Mr. Hagar launched a new spirits endeavour with 'Sammy's Beach Bar Rum'. Then in June of this year an article, "<a href="http://www.kshe95.com/news/real-rock-news/sammy-hagar-going-back-tequila-business">Sammy Hagar going back into the tequila business</a>", was being shared on various social media sites. Many people were asking if Sammy Hagar was indeed getting back into the tequila business? Not quite. Was there ever a non-compete clause (NCC) with Gruppo Campari and did this NCC expire? No clue. Perhaps this 'it's not a tequila, it's not a mezcal' project is a clever attempt by Mr. Hagar to circumvent such a NCC? And a way to appease the many die-hard Cabo Wabo tequila fans still out there?</div>
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In 2015, a brand going by the name, 'Santo Puro', was trademarked by an individual in Cabo San Lucas, Baja California Sur, Mexico. Then in June 2016, a limited liability company (LLC) in Novato, California, USA filed a trademark for 'Santo Puro'. This particular LLC also filed trademarks for 'Santo Agave', 'Santo Espiritu Mezquila', 'Santo Mezquila', and 'Santo Espiritu'. We can definitely picture the governing bodies for Tequila and Mezcal scratching their heads over 'Mezquila'. Then somewhere it was mentioned that this Sammy Hagar-Adam Levine join-venture project would in fact be an agave hybrid based spirit. </div>
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Indeed the label indicates a "50% Distilled Blue Agave & 50% Distilled Espadin Agave". It does appear that a formula has been submitted for this product to get approval for distribution in the USA. Does this submitted formula mean 2.5% additives? No idea. Keep in mind this spirit has been filed under the Category <b><i>699: OTHER SPECIALTIES & PROPRIETARIE</i></b>S with the TTB. There is no indication where the two agave distillates are sourced from or what region of Denomination of Origin(s) were involved. But it appears these two sourced agave distillates are blended and bottled at Ensambles y Destilados de Agave SA de CV in Guadalajara, Jalisco, Mexico. And we are not familiar with <i><b>Ensambles y Destilados de Agave SA de CV</b></i>. All of this is perfectly legal under the <a href="http://dof.gob.mx/nota_detalle.php?codigo=4939045&fecha=30/11/2006">NOM-EM-012-SCFI-2006</a> - which is probably the reason why there is no such disclosure where the two distillates were sourced from on the label. This spirit would qualify as a Destilado de Agave under such rules in Mexico? </div>
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So here we are piecing together a story on this 'Mezquila'. We have heard a rumour that the 100% blue Agave tequila distillate component was being sourced from the distillery that originally produced the 'Los Cinco Soles' brand. The brand that Mr. Hagar emulated his Cabo Wabo tequila from. This is where it gets tricky, Patrón owns that original distillery, so the tequila distillate must be produced at the newer Distillery Tequila el Viejito. Now can anyone tell us where exactly the 100% espadin distillate component was sourced from? Can we expect any "<i>Salud Con Mezquila</i>", "<i>Got Mezquila</i>", "<i>Mas Mezquila</i>", "<i>More Mezquila</i>", "<i>Forget Tequila, It's Now Mezquila</i>", "<i>It's Not Tequila, It's Mezquila</i>" or "<i>No Es Tequila, Es Mezquila</i>" marketing jargon once this product is released? We shall see. The brand-name "Mezquila" has been trademarked specifically for spirits in the USA and Mexico a handful of other times prior in the late 1990s and early 2000s.</div>
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The jury is still out if this could ever be sold down the road for US$ 91 million à la Cabo Wabo tequila. Maybe just maybe this truly is an agave passion project...<span style="color: yellow;">**</span><b> </b>But on the off chance this product does become successful because you know ... people. Could its potential popularity affect agave sustainability? </div>
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Familiar looking label</div>
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Sammy's new tattoo confirms the rumour?</div>
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<span style="color: yellow;">**</span> please<b> - </b>if we are in any way wrong with the details and information submitted here a 'Santo PURO' representative can tweet us or DM us <a href="https://twitter.com/VancouverGuero">here</a></div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-24713782290151890782016-08-06T02:33:00.004-07:002016-11-26T16:05:21.023-08:00<div style="text-align: center;">
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<span style="font-size: large;"><b>Tequila Galán Blanco and Reposado NOM 1137 (40% Abv.)</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Currently Tequila Galán is being produced at <i>La Cofradia</i> (The Brotherhood) NOM 1137 in Tequila, Jalisco, Mexico. We won't go into great detail on the process at this distillery since we have already covered this distillery in a past blog post. But we will try to point out the small differences that sets this brand apart from the others produced at <i>La Cofradia</i>. Founded in 2014, this maquila is a 100% agave tequila. Currently this brand only has a blanco and reposado offering - no idea if other expressions are in the works. Perhaps an añejo? It's no secret that we are fans of some other brands coming from this distillery. Even-though, it has been mentioned autoclaves have found their way onto the property. There has even been a suggestion that a tahona will eventually find its way into the distillery, but we shall see. The distillery</span><i style="font-family: arial, helvetica, sans-serif;"> </i><span style="font-family: "arial" , "helvetica" , sans-serif;">is still on our 'please, we would really like to visit' list.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Will assume the mature blue agave is sourced from somewhere within the valley region (</span><span style="font-family: "arial" , "helvetica" , sans-serif;">lowlands) </span><span style="font-family: "arial" , "helvetica" , sans-serif;">of Mexico's Jalisco state - no clue if the agave is sourced from </span><i style="font-family: arial, helvetica, sans-serif;">La Cofradia</i><span style="font-family: "arial" , "helvetica" , sans-serif;">'s estate fields. The halved agaves are slowly cooked by steam in the distillery's traditional stone-walled hornos. The cooked agave is put through a wood chipper and extractor-like press device. The mosto is placed in large stainless vats to allow natural open-air fermentation (not sure if </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Galán</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> adds yeast(s)). After the fermentation process the juice is double distilled with </span><i style="font-family: arial, helvetica, sans-serif;">La Cofradia</i><span style="font-family: "arial" , "helvetica" , sans-serif;">'s Alembic stainless steel pot stills - keep in mind some brands are triple distilled at this distillery. After distillations the tequila meant for the Blanco is placed in stainless steel vats. According to Tequila </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Galán's </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.tequilagalan.com/">website</a> tequila destined to become a reposado product is placed in "brand new medium-roasted American white oak barrels"</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> (180 litres) for approximately four months. Let's go with brand new </span><span style="font-family: "arial" , "helvetica" , sans-serif;">toasted</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">white oak barrels with a medium char? </span><span style="font-family: "arial" , "helvetica" , sans-serif;">The blanco tequila enters the barrels for aging somewhere around 55% Abv. (110-proof). The blanco is rested/stored in steel tanks at the same </span><span style="font-family: "arial" , "helvetica" , sans-serif;">alcohol gradation</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">55% Abv. (110-proof). Assume the aged tequila is eventually tanked and mingled in steel vats at some point. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Then prior to bottling the aged and unaged tequila would then be </span><span style="font-family: "arial" , "helvetica" , sans-serif;">activated-carbon </span><span style="font-family: "arial" , "helvetica" , sans-serif;">filtered and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">diluted to the desired alcohol gradation - in this case 40% Abv. (80-proof)</span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Blanco:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Appearance:</i></b> </span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Colorless and crystal clear. Long uniform slow legs in my Riedel glass. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Aroma:</i></b> cooked agave, faint floral/herbal (more a peppermint?), pepper, citrus (lime?), subtle hint of alcohol, smokiness and candied cinnamon?. <b><i>Flavour:</i></b> cooked agave, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">mild spice, some citrus notes (lime?), hint of sweetness (fresh honey?), and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">brininess. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Semi-oily upon entry, mild numbness on the gums and roof, nicely coating the mouth and then a mild spice (jalapeno?) and a hint of mint in the back palate. Nothing too overpowering. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Finish:</i></b> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Medium soft finish with that enjoyable </span><i style="font-family: arial, helvetica, sans-serif;">Cofradia-esque </i><span style="font-family: "arial" , "helvetica" , sans-serif;">cooked agave, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">spice, herbal (peppermint?) and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">mild sweetness that lingers</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> for minutes. Worthy sipper. MILDLY RECOMMENDED</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reposado:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Appearance:</i></b> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Light blonde - with gold hues. Medium length - slow legs that coat the sides of my Riedel glass. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Aroma:</i></b> mild cooked agave, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">caramelized honey, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">vanilla, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">spice (pepper), subtle </span><span style="font-family: "arial" , "helvetica" , sans-serif;">mint and faint alcohol. Hint of fruit (citrus?). <b><i>Flavour:</i></b> mild cooked agave, candied caramel, vanilla, nutty, mild </span><span style="font-family: "arial" , "helvetica" , sans-serif;">brininess</span><span style="font-family: "arial" , "helvetica" , sans-serif;">, and spice (jalapeno?). </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Semi-oily upon entry, very mild numbness on the gums and roof, a nice caramelized vanilla candy thing that coats the mouth just enough, some mild spice (jalapeno?) and a hint of chocolate peppermint in the back palate. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i>Finish:</i></b> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Medium finish with mild </span><span style="font-family: "arial" , "helvetica" , sans-serif;">cooked agave, subtle </span><span style="font-family: "arial" , "helvetica" , sans-serif;">candied caramel treat with pinch of chocolate and nutella?, that mild spice and mintiness that lingers for minutes. Nice accompanying flavours influenced by the barrel and char level for only four months. Some of the blanco flavours seem dialed down just a tad. Curious about the source and origin of the barrels used. Would definitely like to try this at barrel-strength. And definitely interested about their possible añejo. Could pair well with a Maduro cigar. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">RECOMMENDED</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At first the packaging really jumped out at us, the first thing that came to mind was La Calavera Catrina. Perhaps a first where a calavera has graced a bottle of tequila? No. Espolón Tequila has adopted a sort of Jose Guadalupe Posada design for its bottles' labels for the last few years. But we really dig the packaging and what is inside the bottle. We have yet to be disappointed with a product hailing from NOM 1137. Saludos.</span><br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-63399812306757735792016-06-25T16:24:00.000-07:002016-11-09T12:48:51.981-08:00<div style="text-align: center;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Possible New </span></b><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Future Releases: </span></b><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Tequila, Mezcal </span></b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>And Other Agave Related Spirits etc.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Malinalli Tequila moves from to Corporación Ansan (NOM 1360) to Destiladora Juanacatlan (NOM 1551)</span><br />
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Suerte Single Barrel Limited Edition 7 Year Extra Añejo Tequila</div>
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Disparos Tequila (named after the playing cards?)</div>
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Herencia Mexicana Tequila Extra Anejo</div>
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Mezcalero No. 16 Madrecuixe (Los Danzantes)</div>
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Mezcalosfera de Mezcaloteca Tobalá<b>/</b>Verde<b>/</b>Madrecuixe<b>/</b>Cuixe<b>/</b>Espadin</div>
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Ocho 2016 Single Estate Tequila Reposado Puerta del Aire</div>
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Quiéreme Mucho Tepextate</div>
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Red Eye Louie's Tequila Plata</div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-90904075634085894332016-06-15T16:24:00.000-07:002016-11-06T01:02:43.014-08:00<div style="text-align: center;">
<b><span style="font-size: large;">A Possible Mexcalitas Zignum Flavoured Mezcal?</span></b></div>
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First off, let's put to rest any rumour that the Coca Cola Company owns a mezcal brand. Ok, the Coca Cola Company may own a mezcal brand but just not Zignum or El Señorío. Really don't where the Coca Cola connection came from but perhaps it had something to do with a company named Corporación de los Ángeles, S.A. de C.V. that was somehow involved in a merger between <a href="http://www.femsa.com/es/medios/coca-cola-femsa-y-grupo-cimsa-alcanzan-un-acuerdo-para-fusionar-sus-operaciones-de">Coca-Cola FEMSA and Grupo CIMSA</a>. It does appear that Corporación de los Ángeles, S.A. de C.V. filed a trademark for Zignum that was later disputed and won by Casa Armando Guillermo Prieto, S.A. de C.V.. What was the story behind the dispute? No clue. At one point Corporación de los Ángeles, S.A. de C.V. did own the trademark for El Señorío. AGPCH, S.A. de C.V. currently owns El Señorío.<br />
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On paper, Zignum was originally owned by Casa Armando Guillermo Prieto, S.A. de C.V.. El Señorío's ownership went from Bugarin Exportaciones, S. de R.L. de C.V. to Corporación de los Ángeles, S.A. de C.V. to Casa Armando Guillermo Prieto, S.A. de C.V.. Both of these brands' ownership have since transferred over to AGPCH, S.A. de C.V.. Further complicating things, AGPCH, S.A. de C.V. bought the Mexcalitas trademark from Bacardi & Company Limited. Then as you can see from the labels included above AGPCH, S.A. de C.V. came up with Mexcalitas Zignum mezcal silver jamaica, limón, and tamarindo. Where exactly does a flavoured mezcal produced at an industrial distillery with a difusor fit in the current market? Guess it's mezcal's equivalent of bastardized cinnamon flavoured whiskey or flavoured tequila. And to think all this after NOM 186, NOM 070, and NOM 199. Maybe we should just adopt a "No" stance on such industrialization of agave spirits. These agave spirits deserve more respect for their ancestral roots. Besides agave is not quite the renewable resource people are led to believe especially without any strictly enforced rules and sustainable practice(s). </div>
VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-26927736695068199852016-05-18T19:11:00.003-07:002016-11-21T18:12:12.546-08:00<div style="text-align: center;">
<b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Tequila Blanco Side X Side Blind Spring 2016 Taste-Off</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">We decided to do another blind taste testing of two randomly picked groups on separate days. We will not being doing a breakdown of all the minutiae of each individual distillery (ie. whether an autoclave or horno is used to cook the agave; shredder, roller-mill, press, or tahona; fermentation methods; distillation methods). Besides researching for such information is half the fun. Two of these brands are marketed with the intent and hope of illustrating the acceptance of the LGBT community and its movement in <a href="http://www.theguardian.com/world/2016/may/17/mexico-same-sex-marriage-legal-president">Mexico</a>. Something which the federal government of Mexico has been dragging its feet on for years. Riedel tequila glasses and Glencairn whisky glasses were used.</span></div>
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<u><b><span style="font-size: large;">Group A </span></b></u></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "7" - <b>Appearance:</b> clear, colourless, forming medium, slow legs on the side of the glass. <b>Aroma:</b> baked agave, grassy, honey caramel?, herbal (peppermint tea?), spicy pepper (jalapeño?), fruit (citrus), some pungent earthiness. <b>Flavour:</b> baked agave, some mild sweetness and spiciness (jalapeño?) - the vegetal notes seem to compete with the earthy notes (in a good way). Slightly oily upon entry that pleasantly coats the mouth - some numbness on the lips, gums and mouth. A peppermint herbal - citrus note lingers in the back with some alcohol burn. <b>Finish:</b> nice - medium-long - with some lingering baked agave, grassiness, peppermint and spice. Reminded us of older Partida (in case you don't know this is a good thing).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "2" - <b>Appearance:</b> clear, colourless with a faint bluish hue, forming medium, slow legs on the side of the glass. <b>Aroma:</b> abundance of roasted agave, earthy (wet rocks?), fruity (green apple?), citrus zest (lime?), peppery, some alcohol. <b>Flavour:</b> roasted agave is matched with spiciness (black pepper), definitely some minerality, a mild sweetness that turns slightly stringent and dry. Semi-oily upon entry - chewy and creamy (buttery?) - numbness on the lips, gums and mouth - some alcohol and pepper notes felt in the nasal passage - zesty citrus note lingers mid palate - bold heat in the mouth with that black pepper note in the back. <b>Finish:</b> long and very well balanced - all the above flavours layered just right - with a bold spicy black pepper and some heat. Great sipper. Could shine in a cocktail. Reminds us of a dialed up Siete Leguas blanco (a favourite).</span></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "6" - <b>Appearance:</b> clear, colourless, forming skinny, slow legs on the side of the glass. <b>Aroma:</b> fresh roasted agave, earthy, spice (black pepper?), smoke, old leather, raw honey, dried herbs (spearmint?), hint of citrus (lemon?), nutty?. <b>Flavour:</b> roasted agave, earthy, mild sweetness (raw honey?), get a hint of smoke?, spiciness (black pepper?) starts mid-palate moves the back of the throat, hint of citrus, some alcohol, roasted peanuts?. Semi-oily upon entry - almost creamy butter - intense numbness on the lips, gums and mouth - alcohol in the nasal passage - accompanied with some bitterness, mild alcohol heat and brininess in the back. <b>Finish:</b> medium to long - there is a lot of intense flavours going on with this one, that will keep you guessing in a good way - like that roasted peanut thing. Nicely done.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "5" - <b>Appearance:</b> clear, colourless, forming medium, fast legs on the side of the glass. <b>Aroma:</b> cooked agave, vegetal (sauerkraut?), some citrus (lime), hint of mint, definitely a punch of alcohol. <b>Flavour:</b> loads of cooked agave, very vegetal, some bitterness, alcohol bite (very hot). Thick and oily mouth feel upon entry - accompanied with a lot of numbness on the lips, gums and mouth - felt some tingling in the nasal passage - lots of heat in the back. <b>Finish:</b> long - creamy - lingering cooked agave and vegetal flavours. Definitely slaps you in the face but leaves you with a nice warm feeling.</span></div>
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<b><u><span style="font-size: large;">Group B </span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "1" - <b>Appearance:</b> clear, colourless, forming medium, slow legs on the side of the glass. <b>Aroma:</b> roasted agave, green pepper, earthy - minerality (wet rocks?), light smoke?, mushroomy?. <b>Flavour:</b> roasted agave, spicy (black pepper), slightly briny and that mineral note, hint of citrus (orange?), hint of black licorice?. Semi-oily upon entry - mild numbness on the lips, gums and mouth - some heat, smokiness? and peppery note in the back. <b>Finish:</b> Medium to long - with a very strong earthy and pepper note that goes well with the lingering agave sweetness. Just a great balance of flavours that coats the mouth and throat - lasting a long time.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "4" - <b>Appearance:</b> clear, colourless, with a silver hue. forming skinny, slow legs on the side of the glass. <b>Aroma:</b> cooked agave, citrus tart?, vegetal, some earthiness (wet stones?), <b>Flavour:</b> fresh roasted agave, very vegetal, subtle sweetness (honey?), mild spice (pepper?), slighly tannic and briny, citrus (lime peel?). Semi-oily upon entry - slightly creamy - subtle numbness on the lips, gums and mouth - hint of smoke and fennel? in the back. <b>Finish:</b> medium - crisp, clean roasted agave, mild earthiness and spiciness. Great balance. Reminiscent of an Arenal brand that we are very fond of.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Brand "3" - <b>Appearance:</b> clear, colourless, forming skinny, slow legs on the side of the glass. <b>Aroma:</b> baked agave, grassy, cracked black pepper, floral and vanilla?, hint of fruit (ripe banana?), some alcohol. <b>Flavour:</b> cooked agave, some earthiness, spice (black pepper), honey-roasted beets?, smokey?. Semi-oily upon entry - some tingling numbness on the lips, gums and in the mouth - hint of cinnamon? in the back. <b>Finish:</b> short to medium - some earthy and grassiness - crisp roasted agave - black pepper - hint of alcohol. Very consistent flavours. Nice sipper. </span></div>
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<span style="font-family: "verdana" , sans-serif;">We can definitely recommend picking up any of these brands mentioned here without the fear of disappointment. The higher proof tequilas could be a tad overwhelmingly for the casual beginner, but worth it in our opinion. Glad to see we picked up on the one that sort of resembled another brand from the same distillery, Cascahuin. And remember, tasting can be very subjective, everybody's palates are different, if you find a tequila that you enjoy, enjoy it.</span></div>
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<span style="font-family: "verdana" , sans-serif;">The particular brands are: <a href="http://www.alicantestequila.com/">Alicantes Pintos</a> 40% Abv. NOM-1480 (1); <a href="http://www.tequilapuebloviejo.com/">Pueblo Viejo</a> 52% Abv. <a href="http://www.sanmatias.com/">NOM-1103</a> (2); <a href="http://identitytequila.com/">Identity</a> 40% Abv. NOM-1438 (3); <a href="http://lgbtkla.com/">LGBTKLA </a>40% Abv. NOM-1123 (4); <a href="http://www.tequilatepozan.com/">Don Chencho</a> 55% Abv. NOM-1584 (5); <a href="http://www.tequilaarette.com/">Arette</a> Fuerte 50.5% Abv. NOM-1109 (6): <a href="http://www.gigglingmarlintequila.com/">Giggling Marlin</a> 40% Abv. NOM-1500 (7).</span></div>
VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-52542791699927854372016-05-14T13:31:00.002-07:002016-06-25T16:00:19.989-07:00<div style="text-align: center;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Possible New </span></b><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Future Releases: </span></b><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Tequila, Mezcal </span></b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>And Other Agave Related Spirits etc.</b></span></div>
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Alipus Mezcal Ensamble Joven?</div>
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Aprendiz Mezcal Espadin-Tepextate Joven?</div>
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Collectivo Regional Raicilla and Sotol?</div>
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Corralejo Tequila Blanco, Reposado, and Extra Anejo Conmemorativo Aniversario?</div>
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Fidencio Mezcal Cochon Pechuga Reposado - Cochon555 Tour Barrel Project?</div>
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Tequila Herradura 2016 Coleccion de la Casa Cognac Cask Finished Reposado?</div>
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AC/DC Thunderstruck blanco, reposado and anejo from Fabrica de Tequilas Finos NOM 1472</div>
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Raicilla La Venenosa Puntas?</div>
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Lunazul Tequila Reposado Double Barrel Special Reserve 2016 - Rittenhouse Rye Barrel Finish?</div>
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San Matías Tequila Tahona Blanco?</div>
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4 Copas Tequila Blanco, Reposado, Anejo (moved from Compañía Tequilera La Quemada NOM 1457 to Tequila Las Americas NOM 1480)?</div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-28257201091522525642016-05-12T00:50:00.001-07:002018-08-29T18:51:37.614-07:00<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>A Quick Argument Against Rumour: Additives Are Prohibited In 100% Agave Tequila Blancos According To NORMA Oficial Mexicana NOM-006-SCFI-2012, Bebidas alcohólicas-Tequila-Especificaciones</b></span></div>
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A few years back, a well respected <a href="http://www.experiencetequila.com/2014/05/mexico-bans-additives-in-blanco-tequilas/">individual</a> in the industry that operates destination tours in Mexico for tequila and mezcal announced that additives of any sort were no longer allowed in 100% agave tequila blancos. Though the other 100% agave categories (gold, reposado, anejo and extra anejo) were supposedly still fair game for such enhancement(s). This interpretation was dependent on a particular passage in the <a href="http://www.dof.gob.mx/nota_detalle.php?codigo=5282165&fecha=13/12/2012">NOM-006-SCFI-2012</a>. That passage is "<b>4.36.1</b> <i>Tequila blanco o plata Producto transparente no necesariamente incoloro, sin abocante, obtenido de la destilación añadiendo únicamente agua de dilución y lo previsto en el numeral</i> <b>6.1.1.1</b> <i>en los casos que proceda para ajustar la graduación comercial requerida, pudiendo tener una maduración menor de dos meses en recipientes de roble o encino." </i>Sorry for the bad<i> </i><span style="color: yellow;">translation</span>: <b>4.36.1 </b>White or silver tequila not necessarily colorless transparent product, without abocante, obtained by distillation only adding dilution water and the provisions of paragraph <b>6.1.1.1</b> where appropriate to adjust the required commercial graduation, may have less than two months maturation in oak or oak containers. Where appropriate? The inconsistency or perhaps one would say the contradiction is that the NORMA provides an option for additives, "<b>6.1.1.1</b> <i>Cuando a los Tequilas definidos en los incisos</i> <b>4.36.1</b>,<b> 4.36.2</b>,<b> 4.36.3</b>,<b> 4.36.4 y 4.36.5</b> <i>se les agregue edulcorantes, colorantes, aromatizantes y/o saborizantes permitidos por la Secretaría de Salud, con objeto de proporcionar o intensificar su color, aroma y/o sabor, pueden tener como máximo 75 g/L de azúcares o azúcares reductores totales de acuerdo a la NMX-V-006-NORMEX y 85 g/L de extracto seco a la NMX-V-017-NORMEX (véase capítulo 3, Referencias). Para lo establecido en este párrafo se debe cumplir con lo dispuesto en el literal c) del inciso 11.1 de la presente NOM. El uso de cualquiera de los abocantes a que se refiere el punto </i><b>4.1</b><i> de la presente norma no debe ser mayor del 1% en relación al peso total que tiene el Tequila antes de su envasado. El productor deberá llevar los registros correspondientes de la materia prima empleada.</i>" <span style="color: yellow;">Translation</span>: <b>6.1.1.1</b> When the Tequilas defined in paragraphs <b>4.36.1</b>, <b>4.36.2</b>, <b>4.36.3</b>, <b>4.36.4</b> and <b>4.36.5</b> that added sweeteners, colourings, aromatic flavourings and / or artificial flavourings permitted by the Ministry of Health in order to provide or enhance its colour, aroma and / or flavor, can be up to maximum 75 g / L of sugars or total reducing sugars according to the NMX-V-006-NORMEX and 85 g / L of dry extract NMX -V-017-NORMEX (see chapter 3 References). For the provisions of this paragraph must comply with the provisions of paragraph c) of Section 11.1 of this NOM. The use of any of the abocantes to section <b>4.1</b> of this standard should not be greater than 1% relative to the total weight that the Tequila before packaging is concerned. The producer shall keep adequate records of the raw material used. <span style="text-align: justify;">What's puzzling is those additives permitted by Mexico's Ministry of Health for use are shrouded in secrecy and try to find any information on </span><span style="text-align: justify;">NMX-V-006-NORMEX.</span><br />
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One reason why I had serious doubt about this 'interpreted' new "no additives" rule for 100% agave tequila blancos was the answer(s) provided by the Mexican government to comments put forward by respected scholar, Dr. Patricia Colunga, received on the Draft Mexican Official Standard NOM-006-SCFI-2012. Then again it all comes down to interpretation of the NOM - which is in Spanish and translation varies...<br />
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Then a few months ago Casa Cuervo announced a new 100% agave tequila blanco, Maestro Dobel Humito™ Smoked Silver Tequila 44% Abv.. Interesting. Something that casts more doubt on the supposed new "no additive" rule for such tequila offerings. Casa Cuervo CEO, Juan Domingo Beckmann, <a href="https://munchies.vice.com/en/articles/the-worlds-first-smoked-tequila-might-make-you-forget-mezcal">said</a>, "<i>I’m very happy that we were the first ones to bring back tequila that tastes and is done in the same way as we think it did 100 years ago, when they used to cook the agave with mesquite wood.</i>" Then this <a href="http://www.thedailymeal.com/eat/maestro-dobel-tequila-launches-humito-first-tequila-its-kind-new-york-city">piece</a>, "<i>Maestro Dobel Tequila Launches Humito, the First Smoked Silver Tequila</i>" and "<i>Humito is made of 100 percent agave and gets its complex smoky taste and aroma from an unique technique that utilizes Mexican mesquite wood during the artisanal process</i>", and more doubt about the "no additive" rule's authenticity. Is big tequila riding the popularity coattails of mezcal? What next, the Agave tequilana is cooked in earthen pits similar to producers of mezcal, raicilla, bacanora etc.? Has anyone actually seen any underground, earthen pits at either of Casa Cuervo's distilleries? And no, not the unused 'demo' rock pit on display at Fábrica la Rojeña - Mundo Cuervo. Why not call it artificial mezcal? That's right it can't, but how about, "a tequila that tastes sort of like a mezcal"? Acceptable? Is some type of 'essence of mesquite' smoke added to this 100% agave tequila. Maybe we are wrong. Keep in mind Casa Cuervo owns the largest difusor in Mexico. There are plenty of companies that manufacture and provide <a href="https://www.symrise.com/">natural</a> & <a href="http://www.bellff.com/">artificial</a> <a href="http://www.voegele-lauffen.de/en/foods.html">flavourings and extracts</a> for alcohol spirits. We hate to pick on Casa Cuervo but this was the newest most obvious example of ridiculousness. And again maybe we are wrong. If that is indeed the case. Casa Cuervo please reach out us on <a href="https://twitter.com/VancouverGuero">twitter</a>. There are plenty of flavoured tequila products out there to muddy the waters. Consumers already have to carefully navigate through aisles of product displaying "made from" or "made with" 100% agave on the label. Yet some of these products are merely wines, liqueurs or cordials cleverly disguised as 100% 100% agave tequila - possibly (not necessarily) containing more additives and/or enhancements. Sorry. Just 'call it like one sees it'. Caveat emptor.<br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-30704395563984422122016-05-05T06:11:00.000-07:002019-02-08T11:43:44.769-08:00<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: medium;"><b>Mezcal (Joven) Side X Side </b><b>Blind </b></span><span style="font-size: medium;"><b>Spring </b></span><b>2016 </b><b>Taste-Off</b></span></div>
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With mezcal in sort of a holding pattern at the moment - with both new proposals NOM-070 and NOM-199 literally hovering over Mexico - I felt such a review was long over-due. If you have no clue what I am writing about just click over to my last <a href="http://vancouverguero.blogspot.com/2016/04/alcohol-laws-looming-change-in-mexico.html">post</a>. It explains just some of the tactical maneuvering and politicking taking place behind the agave based alcohol spirits 'scene' in Mexico. We will not attempt to use the new categories suggested in NOM-070 to tag the particular brands after the tasting: 1). mezcal (industrial); 2). mezcal artesanal; and 3). mezcal ancestral. It's safe to say that most of these brands fall into 2 or 3 - or somewhere in-between artesanal and ancestral. If a brand or anyone disagrees with our assessment it can and will be corrected. Clay copitas, jicaras and Glencairn whisky glasses were used. Before sipping a dab of each mezcal was placed on the dorsum part of our hands for a quick initial first impression. </div>
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<span style="font-size: large;"><u>Group 1:</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>B</b>"</span> - <b>Dorsum:</b> earthy - musty herbal (ginger?) - pipe tobacco - salty ocean spray? <b>Aroma<i>:</i></b> roasted agave, very earthy, old leather, spicy nuttiness (cardamom?), subtle sweetness, flinty, briny, smoky tobacco, faint citrus note (orange rind?) <b>Flavour:</b> fresh cooked agave, some minerality, there's that spicy nuttiness (cardamom?), faint tobacco, hint of smoke, salty-caramelized sugar? Very oily upon entry that nicely coats the mouth accompanied with mild a numbness. A citrus herbal note lingers in the back - hard to peg. <b>Finish:</b> long - sort of grabs on for a bit then softens - with faint traces of flavours mentioned above but that cooked agave lingers on. Definitely worthy.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>L</b>"</span> - <b>Dorsum:</b> perfumy - floral (rose?) - herbaceous. <b>Aroma:</b> earthy, faint roasted agave, hay?, wet clay, plaster?, faint fruit (pear?), some fennel or anise, traces of smoke, floral (rose again?), some spiciness. <b>Flavour:</b> cooked agave, very earthy (dirt), green apple?, herbal (more anise), rose hips?, spice (cinnamon), hint of ash. Semi-oily upon entry - that transitions from sweet agave to a slight alcohol sting to dry tart (cherry?) snap at the back of the mouth. Some lip, gum and mouth numbness - some of the flavour nuances rolled up to the nasal passage. <b>Finish:</b> long - faint smokiness, a dry spicy sweetness returns toward the back of the mouth and throat. The lingering burn is actually nice and soft. There is a lot of complexity going on with this one.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>G</b>"</span> - <b>Dorsum:</b> deep earthiness - worn old leather - briny. <b>Aroma:</b> fresh roasted agave, grassy, mushroom? (dried morel?), some herbal, citrus, wet slate?, hint of scorched peat? subtle alcohol. <b>Flavour:</b> soft roasted agave, very earthy, black olives, mushroom?, overripe fruit(s) (banana and apricot?), a soft smoky wood (cedar?) note. Very viscous upon entry with mild lip, gum and mouth numbness - get a spicy nutty thing and some alcohol in the back. <b>Finish:</b> medium long, mild sweetness, fruity (banana and apricot?), subtle ash hint, notice that spicy nutty thing more, while maintains that earthiness. Where did the olive, mushroom, nutty notes come from? Definitely enjoyable while many flavours keeps you guessing. </div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>E</b>"</span> - <b>Dorsum:</b> herbaceous - beef-jerky? - hints of fruit (melon?) - musky pipe tobacco? <b>Aroma:</b> loads of fresh cooked agave, cheese (parmesan?), lemongrass, spicy cinnamon hard candy (think Hot Tamales), buried under all of that is subtle scorched mesquite (reminiscent of carne asada bbq?) <b>Flavour:</b> roasted agave, minerality (wet rocks?), mild beef-jerky?, spicy cinnamon. Semi-oily upon entry - pleasant numbness on the lips, gums and mouth - all flavours mentioned act in unison fairly well - the beef-jerky note lingers somewhere in the back? <b>Finish:</b> long - dry - soft roasted agave - tobacco again? and can't help but notice that beef-jerky component. This definitely could be a meal substitute. Hats off to the master distiller and palenque. </div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>I</b>"</span> - <b>Dorsum:</b> herbal (pine?) - flinty. <b>Aroma:</b> strong roasted agave, burnt caramel?, wet rocks, herbal (rosemary or pine?), floral (daffodil?). tobacco (lit cigar?), incense (burnt sandalwood?) <b>Flavour:</b> loads of roasted agave, sweet (raw honey), some spiciness (black pepper), orange rind, caramelized brown sugar. Semi-oily upon entry - sharp numbness in the mouth - lips tingle, that softens out with some sweetness. Notice a smoky citrus spicy component at the back of the mouth and down the throat. <b>Finish:</b> medium - somewhat dry with some saltiness - maintains some earthiness, almost find a smoky menthol component. Would make a great dessert spirit or maybe an apéritif. Pleasing.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>D</b>"</span> - <b>Dorsum:</b> ripe fruit (mango?) - floral. <b>Aroma:</b> cooked agave, butter & honey, mild smoke - hint of sulphur, winter rye seed?, minty, vanilla?, sugared mango, yellow dandelion? <b>Flavour:</b> loads of roasted agave, scorched earth, fruitiness (there's that mango again), herbal-mint (marjoram?), cinnamon? Viscous upon entry with a smoky sweet tangy thing going on - roll a sip around the mouth - with mild numbness on lips. gums and mouth rooftop - notice a tug of cinnamon-mango in the back area. <b>Finish:</b> long and pleasant, oily, almost chewy with some lingering cinnamon notes? Nicely done.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>H</b>"</span> - <b>Dorsum:</b> spicy - herbal - leather - fruit (apricot?). <b>Aroma:</b> roasted agave, earthy (wet clay?), layered herbal notes (clove and sage?), citrus (ripe orange), heather honey, varnish?, mild almost soft smokiness, fruity. <b>Flavour</b>: roasted agave, earthy (wet clay?), briny, vegetal (spinach?), adhesive (Elmer's glue-stick?), nice clove note and hint of smoke and alcohol in the back. Really viscous upon entry - with a not to subtle stinginess and numbing of the lips, gums and mouth that eventually mellows out nicely with sweet citrus notes (sort of reminds me of biting into a raw serrano chile then eating a slice of orange dabbed in yellow honey?) - then out of nowhere notice some epazote? <b>Finish:</b> long - mild alcohol bite - spicy and herbal. Really impressed with the intensity and some odd flavours. Very challenging.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>A</b>"</span> - <b>Dorsum:</b> earthy - very herbacious - mild fruit (citrus). <b>Aroma: </b>earthy (wet clay?), mild sweetness (raw honey), herbal (fennel?), fruit (almost acetone?). <b>Flavour:</b> roasted agave, spicy (pepper), smoky, flinty, mango with ripe citrus tones (lime and orange peel?), and a subtle smokiness. Semi-oily upon entry - roll a sip around the mouth - and get a nice unison of above mentioned flavours accompanied with a lingering numbness in the whole mouth. Noticed some black licorice at the back-end of the mouth. <b>Finish: </b>long - dry with an earthy bite. Very pleasing. </div>
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<span style="font-size: large;"><u>Group 3</u></span>:<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>F</b>"</span> - <b>Dorsum:</b> briny - spicy - grassy - leather. <b>Aroma:</b> roasted agave, vegetal (radish?), floral (chamomile?), barbecued jalapeno, herbal (chamomile tea?), slight ash, burnt cedar?, mild sweetness, <b>Flavour:</b> roasted agave, earthy, spicy (jalapeno?), citrus (orange?), nutty espresso (salty toasted almond with vanilla?), Semi-oily upon entry - mild numbness in the mouth - with a spicy herbal, smoky ash, burnt wood thing lingering in the back. <b>Finish:</b> medium, soft alcohol bite - somewhat tart - fruity - nutty. Not overtly complex but pleasant. </div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>J</b>"</span> - <b>Dorsum: </b>herbal ( thyme?) - butter - peppermint tea. <b>Aroma:</b> mild roasted agave, earthy (wet rocks?), cotton candy?, green apple, fig newton?, minty tobacco?, <b>Flavour:</b> fresh cooked agave, buttery, slight brininess, Semi-oily upon entry - sharp numbness in the mouth that mellows out with some sweetness. Notice a smoky herbal (pine?) note at the back of the mouth and down the throat. <b>Finish:</b> medium - somewhat dry - maintains some earthiness, almost find a smoky menthol component. Would make a great dessert spirit or maybe an apéritif. Pleasing.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>K</b>"</span> - <b>Dorsum:</b> earthy - smoky (slightly burnt cedar wood?) - medicinal/floral (eucalyptus). <b>Aroma:</b> roasted agave, earthy, slightly herbal (oregano?), aloe vera sap?, mild alcohol. <b>Flavour:</b> lots of roasted agave, fresh rich earthiness, some sweetness, anise, ripe pear, Semi-oily upon entry - flinty - soft numbness on the lips, gums and mouth - accompanied with a warm, aromatic, slightly bitter, and camphoraceous taste (eucalyptus?) in the back of the mouth and throat. <b>Finish:</b> medium to long - dry - salty, tangy, smoky (kind of like old style barbecue potato chips?), hint of alcohol. It was a symphony of congenial flavors.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Brand "<b>C</b>"</span> - <b>Dorsum:</b> musky - old leather - sweet dry hay - herbal - smoky homemade barbecue sauce? <b>Aroma:</b> cooked ripe agave, herbal, (dried lavender?), earthy (hint of scorched peat?), honeysuckle nectar?, subtle alcohol. <b>Flavour:</b> nice roasted agave, slight grassiness, spicy (serrano chile?), minty, hint of rosemary, white pepper, mild sweetness, citrus (orange peel?). Semi-oily upon entry - mild tingling on the lips and in the nasal passage, some numbness on the gums and mouth - peppery spiciness and mild smokiness drifts away when a sweet honey like taste comes from nowhere (honeysuckle nectar?). <b>Finish</b>: medium - dry - hint of alcohol while maintaining some fresh earthiness. Could gently sip this all night with tacos, salchichas and papas.</div>
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Having enjoyed these mezcals for some time and accumulated so so many tasting notes, decided to randomly select and break them down into three groups to revisit. Decided that one group per day was plenty to avoid any palate fatigue. It was a joy to revisit some that we forgot about and surprised that some aromas and flavours had changed somewhat, but all in all these are some solid offerings. It definitely reminds you that mezcal is kicking tequila's ass in the complexity department. Some of these are available outside of Mexico.<br />
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The particular brands are: <a href="http://www.guelaxu.com/">Guelaxu</a> cuishe 48% Abv. (A), <a href="http://www.donartemio.com/#bebidasoriginales">La Orden Del Sol</a> espadin 45% Abv. (B), <a href="http://www.lagrimasdedolores.com/">Lagrimas de Delores </a>durangensis 45% Abv. (C), <a href="http://www.mezcaleslamedida.com.mx/">La Medida</a> tobala 47% Abv. (D), <a href="http://auguriomezcal.wix.com/auguriomezcal#!mezcal-ensamble/cbol">Augurio</a> tobala 47% Abv. (E), <a href="http://www.bosscal.com.mx/">Bosscal</a> durangensis 42% Abv. (F), <a href="https://www.facebook.com/MezcaldonaEsther/">Don Esther </a>papalome 54% Abv. (G), <a href="http://www.laporfiriamezcal.com/">La Porfiria</a> papalote 52% Abv. (H), <a href="http://riorevuelto.mx/">Rio Revuelto</a> ensamble (50% espadín & 50% madrecuixe) 47% Abv. (I), <a href="http://barrodecobre.com/">Barro de Cobre</a> espadin 43% Abv. (J), <a href="http://www.casacrespo.com/">Casa Crespo</a> madrecuixe 50% Abv. (K), <a href="http://www.elreydematatlan.com/">El Rey de Matatlán</a> madrecuixe 50% Abv. (L). </div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-85414258342568104442016-04-20T22:26:00.001-07:002017-02-14T23:53:46.849-08:00<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">NOM-199. Alcohol Laws: A Looming Change For Agave Spirits In Mexico. Is it Vino de Mezcal? Is it Tequila? Is it Mezcal? Is it Destilado de Agave? Is it Aguardiente de Agave? Is it Bacanora? Is it Raicilla? Is it Sotol? Is it Komil? </span></div>
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What came first, tequila or mezcal? What about their denominaciónes de origen? Yes, there is a separate denominación de origen for each agave (maguey) based alcoholic spirit: tequila, mezcal, <a href="http://dof.gob.mx/nota_to_doc.php?codnota=2063368">bacanora</a>, and <a href="http://dof.gob.mx/nota_to_doc.php?codnota=721593">sotol</a> (Dasylirion wheeleri is now in a different family category). Currently, <a href="http://www.jalisco.gob.mx/es/prensa/noticias/18196">raicilla</a> does not have its own denominación de origen. An agave based spirit produced outside any of these denominaciónes de origen is technically classified as a <a href="http://dof.gob.mx/nota_detalle.php?codigo=4939045&fecha=30/11/2006">destilado de Agave</a> (apparently this is about to change). Besides the DOs, there are various NOMs (Norma Oficial Mexicana) - laws passed by Mexico's federal government - which stipulate rules and regulations that these type of spirits must adhere to. Back to the first question, what came first, tequila or mezcal? Any idea? Does it really matter? One tequila company loves to use the "beginning in Tequila, Mexico" and "founded in 1795" historical tidbits, yet fails to mention anywhere on their label it has the biggest diffuser in all of Mexico at one of its two distilleries. It's unbelievable that the Spanish assumed the indigenous people didn't have the means, knowledge or capability of producing alcoholic spirits through various means of fermentation and distillation. Perhaps, the Spanish were selectively ignorant. Maybe the Spanish destroyed all the indigenous people's tools for distillation and all records of it. Clay pots can be used. Apparently a tree trunk can be used. Is the tequila narrative built under false pretense(s)? What about all the archaeological research exploring the possibility of pre-Hispanic distillation? To be honest seeing as the governing bodies within Mexico certified Zignum as mezcal, doubt they'd construct news laws to actually protect such a cultural treasure - much less support any such investigative research.<br />
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Agave based spirits have always enjoyed a relatively warm appreciation around the globe. It's no secret that for decades bulk <a href="https://www.ttb.gov/pdf/tequila-agreement.pdf">mixo-tequila</a> has been shipped, bottled, and labeled as Tequila in other countries outside of Mexico. It's claimed that the "<a href="https://www.ttb.gov/itd/agreement.shtml">U.S. is Mexico’s largest export market for tequila, accounting for 50 percent of Mexico’s total production,</a>" A few things happened along the way towards the 21st century. The rise in popularity of 100% agave premium tequila around the mid-late 1980s to early 1990s. On December 20, 1994, the Mexican government devalued the peso. Then in the late 1990s the agave crisis kicked in, and prices skyrocketed. Tequila producers paid around 7,000 pesos for a ton of agave. Some producers shifted production to mixto-tequila only to offset costs. A new tequila NOM that permitted the use of industrial <a href="http://vancouverguero.blogspot.com/2014/09/blog-post.html">diffusers</a> in the production methods. Insert celebrity, actor, professional athlete, or musician owned private brand here. Various brand endorsements. Medals and spirits competitions. The <a href="http://www.eater.com/spirits/2015/6/5/8734643/understanding-mezcal-and-its-amazing-ascent">sudden appreciation</a> outside of Mexico for traditionally made 100% agave mezcal. The gradual genetic weakening of the Agave tequilana due to over-reliance on asexual reproduction. Allegations abound that tequila companies were illegally procuring Agave from outside their denominación de origen. The continuous over-harvesting of wild agave and no real reforestation initiatives. Once upon a time, companies and investors rushed at the chance to purchase or start a tequila brand. Now mezcal is the new black, with the likes of William Grant & Sons (Montelobos), Diageo (Unión), David Ravandi (123 Organic Tequila and ex-owner Casa Noble Tequila), Riazul, La Cofradia, Mexcor and Casa Cuervo (400 Conejos and Creyente) getting involved with a mezcal brand. All the while, the Mexican government steps in and tables proposals NOM-186, NOM-070, and NOM-199.<br />
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In 2011, a proposed legislation called <a href="http://dof.gob.mx/nota_detalle.php?codigo=5257851&fecha=05/07/2012">PROY-NOM-186-SCFI-2011</a>, Bebidas Alcohólicas, Bebidas Alcohólicas Elaboradas a Partir de Agaváceas was tabled for discussion. NOM-186 intended to trademark the word "agave". It dealt with the regulation of distilled agave spirits in Mexico and proposed the exclusive use of the word agave for processed products and registered designations of origin mezcal, tequila and bacanora. For example, a mezcal producer outside the DO mezcal could only call their spirit aguardiente or destilado de agaváceas. They could not declare the sugar content of agave that the spirit is made from, even if it was 100% agave. Basically they could not produce traditional mezcal (a 100% agave spirit with an alcohol content between 40 and 55 percent), but could produce a somewhat inferior lower alcohol proof product. Fortunately, NOM-186 did not pass into law. But who would throw their support behind such a restrictive proposal?<br />
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Correspondence from Don Julio supporting the NOM-186 proposal. At that time Casa Cuervo and Diageo jointly owned (50/50) Don Julio tequila<br />
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Master distiller José Manuel Vivanco at Destileria El Ranchito Feliciano - Vivanco y Asociados (NOM 1414) praised National Chamber for the Tequila Industry (CNIT) and COMEFER's attempts to trademark "agave"</div>
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Back in 2012, Luis Velasco Fernández, President and CEO of La Madrileña, S.A. de C.V. (NOM 1142) expressed opposition to NOM 186. Don Luis Velasco Fernández, became new president of the National Chamber of the Tequila Industry (CNIT) in 2015. </div>
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How can a binomial nomenclature be trademarked? Agave is part of the binomial nomenclature system. It is commonly understood and accepted that a binomial nomenclature can not be trademarked. What's intriguing and bewildering is that both CNIT (<a href="http://www.tequileros.org/">Camara Nacional de la Industria Tequilera</a>) and CRT (<a href="https://www.crt.org.mx/">Consejo Regulador del Tequila</a>) have attempted or are attempting to trademark "agave".</div>
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Then sometime in 2014 - 2015 the Mexican government with the assistance of CRM (Consejo Regulador del Mezcal) tabled a proposal to update the Proyecto de Norma Oficial Mexicana <a href="http://www.dof.gob.mx/nota_detalle.php?codigo=4883475&fecha=12/06/1997">NOM-070-SCFI-1994</a>, Bebidas Alcohólicas-. Mezcal-Especificaciones with Proyecto de Norma Oficial Mexicana <a href="http://www.crm.org.mx/PDF/NOM070/6_23jun14_consensuada.pdf">PROY-NOM-070-SCFI-2015</a>, Bebidas alcohólicas-Mezcal-Especificaciones. <a href="http://www.crm.org.mx/PDF/NOM070/DOF040316_PROY-NOM-070-SCFI-2015.pdf">NOM-070</a> appeared to be a genuine attempt by CRM and its president, Hipócrates Nolasco Cancino, to reach out and consult with mezcaleros and families inside the mezcal <span style="text-align: start;">denominación de origen </span>to clearly define the specific categories of 100% agave mezcal (the 80% agave mezcal was going to be eliminated): 1). mezcal (industrial); 2). mezcal artesanal; and 3). mezcal ancestral. The raw material must undergo the following procedure(s) as stated in the NOM for each category to qualify as that specific mezcal. Still unclear whether the use of an diffuser would still be permitted in the mezcal (industrial) category.<br />
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<a href="https://2.bp.blogspot.com/-BOOFoR2EnIM/VxhT4dDrrII/AAAAAAAAB2Y/Eexx0d8WPWcZCvMhSzHE76vGs8GR_RYLgCLcB/s1600/NOM%2B070-webcache.googleusercontent.com%2B2016-04-20%2B22-11-50.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://2.bp.blogspot.com/-BOOFoR2EnIM/VxhT4dDrrII/AAAAAAAAB2Y/Eexx0d8WPWcZCvMhSzHE76vGs8GR_RYLgCLcB/s400/NOM%2B070-webcache.googleusercontent.com%2B2016-04-20%2B22-11-50.jpeg" width="400" /></a></div>
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Then just a few months after the PROY-NOM-070-SCFI-2015, the federal government of Mexico - <a href="http://www.gob.mx/se">Secretaría de Economía</a> - released a proposal, Proyecto de Norma Oficial Mexicana <a href="http://dof.gob.mx/nota_detalle.php?codigo=5428197&fecha=29/02/2016">PROY-NOM-199-SCFI-2015</a>, Bebidas alcohólicas-Denominación, especificaciones fisicoquímicas, información comercial y métodos de prueba, that would completely overhaul all alcoholic spirits produced, bottled and imported inside the Estados Unidos Mexicanos. It is definitely a bold move by the government of Mexico. One could argue it is a heavy-handed attempt of compromise protectionism or perhaps something else entirely. A study by <a href="http://iticnet.org/file/document/watch/4622">Euromonitor International</a> did find that a staggering 43 per cent of the spirits consumed in Mexico were untaxed and illegal - either faked, contraband, unregulated or the product of under-invoicing. So where does that leave PROY-NOM-070-SCFI-2015? NOM-199 revisits the exclusive use of agave from NOM-186. A spirit produced outside any <span style="text-align: start;">denominación de origen that uses agave as a raw material would now be categorized as komil - with no allowed mention of what variety of agave was used or the percentage of agave used. A spirit in the komil category would only need to be made from 51 percent agave. In other words it could be very difficult for the consumer to differentiate on the label between a small producer distilling a 100 percent agave spirit and an industrial producer manipulating their spirit with 49 percent sugar cane or corn syrup. Again, ask yourself, who would support such restrictive measures? Ildefonso Guajardo Villarreal, a Institutional Revolutionary Party (PRI) politicain, and </span>Luis Velasco Fernández, the president of the National Chamber of the Tequila Industry (CNIT) appear to <a href="http://www.informador.com.mx/economia/2016/646573/6/guajardo-es-reconocido-como-embajador-del-tequila.htm">support</a> NOM-199,<br />
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I understand restricting the use of the words tequila, mezcal, bacanora etc. (must respect denominaciónes de origen), but it's ridiculous to restrict the use of agave. Why not allow producers outside the <span style="text-align: start;">denominaciónes de origen to use destilado de agave. For the small families producing agave spirits </span>(up to 200 litres per month<span style="color: yellow;">*</span>) <span style="text-align: start;">in a </span><span style="text-align: start;">DO, but unable to pay the full fees and monies to the organization overseeing certification for that </span>denominaciónes de origen<span style="text-align: start;">, why not permit the use of destilado de agave or permitted name in that DO. Maybe create some sort of cooperative for such families in the DOs, but if this already exists perhaps expand on it. </span>Again, an argument can be made where agave is a binomial nomenclature which can not be trademarked or even its use restricted for that matter. Unfortunately, it appears Camara Nacional de la Industria Tequilera, Consejo Regulador del Tequila, Consejo Regulador del Mezcal, Consejo Sonorense Promotor de la Regulación del Bacanora, and various national, multinational and transnational corporations have all thrown their support behind NOM-199. Respected scholar, <a href="http://www.jornada.unam.mx/2016/04/16/politica/014a1pol">Patricia Colunga García-Marín, wrote this response to NOM-199</a>. But <a href="http://www.uccs.mx/doc/g/nom-186-scfi-2011_es">this letter in opposition to NOM-186</a> said it best: </div>
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<span style="text-align: justify;">"</span><span style="text-align: justify;">Este proyecto, al igual que el propuesto por el Instituto Mexicano de la Propiedad Industrial (IMPI), para declarar la palabra Agave como una marca de uso exclusivo de los productores de las DO Tequila, Mezcal y Bacanora (Expediente No. 08/0116/171011), pretende establecer normas legales que, de ser aprobadas, significarían: 1) La violación del derecho del consumidor de contar con información adecuada y clara sobre los productos que adquiere, los cuales deben especificar de forma correcta su cantidad, características, composición, calidad y precio, 2) La exclusión de cientos de productores de mezcales artesanales tradicionales del mercado de bebidas alcohólicas, vulnerando así la garantía prevista en el Artículo 5º de nuestra Constitución, que señala que a nadie se le podrá impedir que se dedique a una profesión, industria, comercio o trabajo lícito, y 3) La destrucción de una parte del patrimonio biológico y cultural de los mexicanos, violando los convenios internacionales que sobre la materia han sido firmados por nuestro país."</span></div>
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<span style="text-align: justify;">"This project, as proposed by the Mexican Institute of Industrial Property (IMPI), to declare the word Agave as a mark of exclusive use of the producers of the DO Tequila, Mezcal and Bacanora (Docket No. 08/0116 / 171011), it aims to establish legal rules that, if approved, would mean: 1) the violation of the right of consumers to have adequate and clear information about the products you purchase, which must be specified correctly quantity, characteristics, composition, quality and price, 2) the exclusion of hundreds of producers of traditional artisan mezcal market of alcoholic beverages, thus breaching the security provided for in Article 5 of our Constitution, which states that no one shall be hindered engaged in a profession , industry, trade or legal work, and 3) the destruction of a part of the biological and cultural heritage of Mexicans, violating international conventions on the subject have been signed by our country."</span><br />
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<span style="text-align: justify;"><span style="text-align: justify;">Is this <a href="https://vimeo.com/162723053">NOM-199</a> a sign of the impending apocalypse for agave spirits? Will the big corporations flood the markets with komil? What's strange is the consumers are not as upset with the gradual industrialization of tequila and mezcal. It seems a new flavoured tequila (mixto and 100% agave), produced at a distillery with a diffuser, is being released every odd month. I cannot imagine all of this proposed NOM will be </span>enacted into law. I predict that komil will be redacted. Everyone will have to respect the ever-so-often-expanded DOs, If an 100% agave spirit is produced outside the denominaciónes de origen it should be allowed to be called destilado de agave or destilado de maguey. If an 100% agave spirit is produced inside a denominaciónes de origen without the proper certification but exported for sale... well I'm not going there. All spirits producers should be monitored and have strict testing certification - obviously costs adjusted according to production size. Maybe ease up on the alcohol proof restriction. Eliminate the mixto category - only 100% agave. Prohibit diffusers. Expand the DOs, at the very least the inclusion of other states/regions could address some concerns about monitoring, inspections and quality. There should be sizable tax benefits to producers that: 1). adopt a reduce, reuse, recycle program; 2). have a low carbon footprint; 3). only manufacture up to 200<span style="color: yellow;"><b>*</b></span> litres per month and 4). have an active and successful program for reforestation of agave. Besides, producers only making small batches of spirits through ancestral methods should be rewarded. Producers using industrial methods (ie. diffuser) to make thousands of liters a month should be strictly monitored. If you feel compelled to sign a petition to support opposition to NOM-199 for agave distillates - there is this one created by <a href="http://www.tequilainterchangeproject.org/2015/03/09/nom199/">Tequila Interchange Project</a>.</span></div>
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And for whatever reason, a few individuals and a company have jumped at the attempt to trademark "komil". And then there's Carl´s Jr.'s Mezcal BBQ Thickburger. I don't have a horse in this race. Definitely not an expert. I don't make a living off of the industry. I do enjoy all agave based spirits. The history of pre-hispanic Mesoamérica fascinates me. The story of Mayahuel and Centzon Totochtin. The story on the discovery of <a href="https://www.youtube.com/watch?v=ZZ0A8FVu4DU">pulque</a>. The making of <a href="https://www.youtube.com/watch?v=PQQ0dBniuWU">pulque</a> (fermentation and agave). Don't even get me started on the many varieties of corn (maize) and the possibility of a corn whisky-type spirit. NOM-199 is a flimsy attempt to strong-arm the ancestral and traditional spirits producers which just so happens to include a large portion of indigenous people in Mexico's poorest rural regions. Sort of sounds like 1795 all over again...so what came first, tequila or mezcal?<br />
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<span style="color: red;"><b><span style="color: yellow;">*</span></b> </span>200 litres is just a random number thrown out there. The mezcaleros producing spirits through ancestral methods would have a better idea to quantify what "small batch" means when it comes to such numbers involving monthly production<br />
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El Mezcalito, a great example of the hypocrisy in this fight. Claims to contain Agave. Yet made with Caña de azúcar (sugar-cane). And what about the brand's name?</div>
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While the government of Mexico is so worried about the use of mezcal - Carl´s Jr. nonchalantly uses it for their new Mezcal BBQ Thickburger.</div>
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Wild Agave Imports, LLC is a subsidiary of <a href="http://www.wahakamezcal.com/">Wahaka Mezcal</a></div>
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<a href="https://3.bp.blogspot.com/-TNuRHI6IXjQ/VxhijbDcDuI/AAAAAAAAB2s/YbVWX2wLd2YEfuX019j5eMlgzEla7dDagCLcB/s1600/Komil%2BJOSE%2BESTEBAN%2BLOZANO%2BPEREA-www.wipo.int%2B2016-03-31%2B17-54-37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://3.bp.blogspot.com/-TNuRHI6IXjQ/VxhijbDcDuI/AAAAAAAAB2s/YbVWX2wLd2YEfuX019j5eMlgzEla7dDagCLcB/s400/Komil%2BJOSE%2BESTEBAN%2BLOZANO%2BPEREA-www.wipo.int%2B2016-03-31%2B17-54-37.jpg" width="400" /></a></div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-62251860843003825632015-12-14T20:42:00.002-08:002016-01-08T10:52:56.549-08:00<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">A Boring List of Possible Agave Spirits to Purchase over the Upcoming Holidays</span></div>
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<span style="font-family: "verdana" , sans-serif;">It's that time of year again. I realize that over the holidays buying booze is basically a fleeting thought with all the gift shopping and all. But perhaps you'll find yourself standing in the whiskey aisle or god forbid the vodka aisle contemplating what to purchase. Maybe a nicely aged Tequila. Or maybe a Mezcal. Great thing about Agave spirits is they are a versatile ingredient. Make some margaritas over the holidays. Then there is the troubling task of gifting of a bottle to someone. I will give a few suggestions and hopefully stay within a modest budget. I realize that the selection could be thin where ever you are located so I've named off a bunch of different brands in no particular order.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Extra-Añejo Tequila: </span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Tapatio Excelencia </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Siete Leguas D'Antaño</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Casa Noble Single Barrel 5 Year (for some reason labeled as an Añejo) </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Toro de Lidia (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Arta (triple barrel aging)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">El Viejito</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Arette Gran Clase</span></li>
<li><span style="font-family: "verdana" , sans-serif;">San Matias Gran Reserva</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pura Sangre 5 Year Old</span></li>
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<span style="font-family: "verdana" , sans-serif;">Añejo Tequila:</span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Don Pilar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Siete Leguas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Calle 23 (NOM1529)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Orgullo Pueblo Viejo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Semental </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Santoyo Grand Leyenda</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Tapatio</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Centinela (*older round bottle presentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">4 Cañones</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Arette (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Crotalo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Siembra Azul</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Herencia de Plata</span></li>
<li><span style="font-family: "verdana" , sans-serif;">El Tequileno Especial - 50 Aniversario</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Los Tres Toños</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Gran Dovejo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Tres Ochos 888</span></li>
<li><span style="font-family: "verdana" , sans-serif;">SINO</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Reserva de los González</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Purasangre </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Mañana</span></li>
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<span style="font-family: "verdana" , sans-serif;">Reposado Tequila:</span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Fortaleza</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Tapatio</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Siete Leguas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Nacho (bargain *regular line*)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Calle 23 (NOM1529)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Fulano</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Hacienda Vieja (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Olmeca Altos (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Lunazul "Double Barrel"</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Casa Noble</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Crotalo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Muchote (apparently brand has been resurrected) </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Pilar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Centinela (*older round bottle presentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Rancho La Joya</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Cimarrón (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Creencias</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Arette (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Los Tres Toños</span></li>
<li><span style="font-family: "verdana" , sans-serif;">29 Two Nine</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Gran Dovejo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Cabresto</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Herradura Colección de la Casa, Reserva 2014 – Scotch Cask Finish</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Reserva de los González</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Purasangre</span></li>
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<span style="font-family: "verdana" , sans-serif;">Blanco Tequila:</span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Tapatio (80 Proof and 110 Proof)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Fortaleza</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Siete Leguas</span></li>
<li><span style="font-family: "verdana" , sans-serif;">G4</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Chencho (110 Proof)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pura Sangre</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Astral (86 Proof)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Nacho (bargain *regular line*)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Olmeca Altos (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Cascahuin (bargain) if not available go with Siembra Valles</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Arette (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Cimarrón (bargain)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Los Tres Toños</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Kirkland 1.75L (NOM1472)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Gran Dovejo</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Centinela (*older round bottle presentation)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Casa Noble</span></li>
<li><span style="font-family: "verdana" , sans-serif;">AquaRiva</span></li>
<li><span style="font-family: "verdana" , sans-serif;">El Viejito (110 Proof)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Reserva de los González</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Calle 23 (NOM1529)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Hacienda Vieja (bargain)</span></li>
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<span style="font-family: "verdana" , sans-serif;">Mezcal: </span></div>
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<ol>
<li><span style="font-family: "verdana" , sans-serif;">Del Maguey Chichicapa (Espadin)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Mezcaloteca Mexicano (beef jerky)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Rio Revuelto Ensamble</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Augurio Tobala</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Vago Olla de Barro Tobalá (*grab it if you find a bottle in the wild*)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Alipus San Juan (Espadin)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Don Amado</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Bosscal</span></li>
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<span style="font-family: "verdana" , sans-serif;">Bacanora: </span></div>
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<ol>
<li><span style="font-family: "verdana" , sans-serif;">Don Beto Joven (sold in the USA as La Niña del Mezcal's Bacanora D.O. Sonora)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Los Cantiles Joven</span></li>
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;">HAPPY HOLIDAYS </span><span style="color: white; font-family: "verdana" , sans-serif; font-size: x-large;">AND</span><span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;"> </span><span style="color: lime; font-family: "verdana" , sans-serif; font-size: x-large;">FELIZ NAVIDAD</span></div>
VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-5717192472113060452015-12-04T16:07:00.006-08:002016-04-26T19:07:18.905-07:00<div style="text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace; font-size: small;"><span style="font-size: xx-small;"><a href="http://www.codistil.com.br/">Dedini S/A Indústrias</a> de Base built linear difusor</span></span>
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<b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">The Brazilian Experience: Rum, </span></b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Cachaça</b></span><b><span style="font-family: "courier new" , "courier" , monospace; font-size: large;"> and Difusores (Diffusers)</span></b><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">I'll be the first to admit that I am a complete novice when it comes to rum, and cachaça for that matter. It's interesting to stumble upon another manufacturer of difusor (diffuser) technology used in conjunction with the fermentation, and distillation processes for the production of rum (Cachaça). In a prior post, I pointed out that this type of agave sugar extraction technology was fairly new in the tequila and mezcal industry. The linear difusor built in Brazil looks strikingly similar to the <a href="http://vancouverguero.blogspot.com/2014/09/blog-post.html">Spanish built difusor used in the production of tequila, mezcal, brandy, wine, rum etc.</a> as well. I approached a few so-called rum "experts" about this technology only to be rebuffed. I even got an unexpected fairly negative response from a Bacardi ambassador - which is sort of funny seeing how Bacardi does use a difusor at its distillery in Mexico - Bacardi Y Compañia - Tequila Cazadores De Arandas, S. De R.I. De C.V.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Apparently the first difusor (bagasse type) and milling process used in Brazil was sometime around 1967. Up until 1968, all sugarcane juice extraction systems consisted of just a milling process. Apparently, this bagasse type difusor was scrapped for a more efficient cane difusor milling process. This story certainly sounds familiar with the difusor technology in tequila and mezcal production - maximize the extraction of desired sugars from agave pinas before fermentation and distillation - but in this case just substitute sugarcane or molasses for agave pinas. According to <a href="http://www.tomsadestilusa.com/whatwedo.php">Tomsa Destil</a>, the Spanish difusor maker, this sort of technology can be to be used with molasses. The difusor is used somewhere in molasses treatment phase.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: medium;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">It seems the main manufacturer behind these sugarcane difusores is a Brazilian company named <a href="http://www.codistil.com.br/">Dedini S/A Indústrias de Base</a>. There are two types of difusores built by Dedini S/A Indústrias de Base - a linear diffuser with a movable screen and a fixed screen linear diffuser. Both types are used in the cane processing plants in Brazil - some produce sugar, ethanol and bioelectricity while others are designed for energy production, ethanol and electricity. Now it's hard to pin down an exact number currently in use for rum (Cachaça). Dedini S/A Indústrias de Base's website states that 15 of its difusores are currently in use in Brazil. Then if you just geek out some more and ask the obvious questions: How many of the 15 are being used for the purpose of producing rum (Cachaça)? Do these difusores use an acid catalyzed hydrolysis process to capture more sugars from the sugarcane? Does this technology in anyway affect the flavour? And how many turnkey difusores built by this Brazilian company have been exported to enterprises outside of Brazil for the sole purpose of aiding in alcohol production? It's rather alarming...</span><br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-30013577403380482892015-12-01T23:55:00.005-08:002017-01-16T14:45:16.098-08:00<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Tres Ochos - 888 Tequila NOM 1472 (40% Abv.)</span></b></div>
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Tres Ochos tequila comes from <i>Fabrica de Tequila Finos, S.A. de C.V.</i> located near the old railroad station in the city of Tequila in Jalisco. This particular distillery was built sometime around 2000. The owners, Federico Cabo and Luz Maria Cabo, have been involved in tequila production since 1984. Supposedly they owned a position in <i>Tequila Eucario Gonzalez, S.A. de C.V.</i> and its Santa Cruz distillery (NOM 1113) in the 1980s. I have no clue if this particular distillery still exists or if it still produces tequila for that matter. <i>Tequila Eucario Gonzalez</i> had been in existence since the 1940s. Having been involved in the tequila industry for some 30+ years, it's a safe bet the Cabo family (along with their master distiller Arturo Fuentes) knows a thing or two about tequila. Search the records, and you'll notice about 25 brands of tequila come from <i>Fabrica de Tequila Finos</i>. Does that mean anything? I'd guess most are house brands with the odd private label (maquila) - like Tres Ochos. Off the top of my head, I've tried a few marcas from <i>Fabrica de Tequila Finos</i> - Kirkland, Agave 99 and KAH (which once was a maquila but now a distillery house brand). The KAH brand's skull trademark design is currently under a legal dispute. What's strange, but probably not when naming a tequila, is that two Tres Ochos have existed over the years/decades, albeit from different distilleries, Tres Ochos (<i>Tequilas del Senor, S.A de C.V.</i> NOM 1124) and Tres Ochos (<i>Destilería Hacienda La Tarea</i> unknown NOM).<br />
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Tequila Tres Ochos procede de <i>Fábrica </i><i>de Tequila Finos</i><i>, S.A. de C.V.</i>, la cual se encuentra localizada cerca de la antigua estación de ferrocarril en la ciudad de Tequila, Jalisco. Esta destilería fue construida alrededor del año 2000. Sus dueños, Federico y Luz María Cabo, han estado involucrados en la producción de tequila desde 1984. Supuestamente, fueron también accionistas de <i>Tequila Eucario González, S.A. de C.V.</i> y su destilería Santa Cruz (NOM 1113) en los años ochenta. No tengo idea si esta destilería aún existe o si aún produce tequila. El <i>Tequila Eucario González</i> había existido desde la década de 1940. Después de haber participado por más de treinta años en la industria del tequila, es seguro que la familia Cabo (junto con su destilador experto Arturo Fuentes) sabe una o dos cosas sobre tequila. Si uno busca registros encontrará que cerca de 25 marcas de tequila se originan en <i>Fábrica </i><i>de Tequila Finos</i>. ¿Significa esto algo? Supongo que la mayoría son marcas de casa con alguna etiqueta privada (maquila) – como es el caso de Tres Ochos. Sin reparar mucho, he probado algunos productos de <i>Fábrica </i><i>de Tequila Finos</i> – Kirkland, Agave 99 y KAH. Existe una interminable disputa entre el tequila KAH de <i>Fábrica </i><i>de Tequila Finos</i> y otra marca de tequila sobre el uso de una botella con diseño de cráneo. Pero esa es otra historia. Lo que es extraño, pero no cuando se trata de nombrar un tequila, es que dos marcas Tres Ochos han existido durante años/décadas, no obstante pertenecen a diferentes destilerías, Tres Ochos (<i>Tequilas del Señor, S.A. de C.V. </i>NOM 1124) y Tres Ochos (<i>Destilería Hacienda La Tarea</i> NOM desconocida).<br />
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If <i>Fabrica de Tequila Finos</i><i>, S.A. de C.V.</i> was built around 2000 then it's probably safe to assume this distillery is more modern but not as industrialized as some of the newer ones being built today. The distillery uses ripe estate-grown blue agave from several of their plots of land around Tequila. No clue if this distillery sources blue agave from the open market or from small farmers around Tequila. Once the pinas arrive at the distillery where workers cut the agave into quarters. The pina quarters are placed inside large stainless steel autoclaves by workers with the aid of a small conveyor belt. Then the agave is slowly roasted in the autoclaves for 24+ hours.<br />
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Si <i>Fábrica </i><i>de Tequila Finos</i><i>, S.A. de C.V.</i> fue construida alrededor del año 2000 entonces es seguro asumir que esta destilería es más moderna pero no está tan industrializada como algunas de las que están siendo construidas hoy. Esta destilería usa agave azul maduro proveniente de varios de sus terrenos en Tequila, mas desconozco si obtiene más agave azul desde mercado abierto o pequeñas granjas alrededor de Tequila. Una vez que las piñas llegan a la destilería donde los trabajadores cortan el agave en cuartos. Los cuartos de piña son colocados dentro de grandes autoclaves de acero inoxidable por los trabajadores con la ayuda de una pequeña cinta transportadora. Después el agave es tostado lentamente en las autoclaves por más de 24 horas.<br />
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Once the the cooking and cooling phase is complete the cooked agave quarters are transported to the shredding machinery where the pieces of cooked agave are broken down into smaller pieces to facilitate the milling phase (molienda). The pressing/rolling action is complimented with the injection of water in strategic locations optimizing sugar extraction and the agave is squeezed to separate the juices from the fibers. It's worthwhile to note that <i>Fabrica de Tequila Finos</i><i> </i>has adapted a more green approach when dealing with byproducts and residues produced at its distillery with some type of "tratamiento de vinazas" and bagazo program.<br />
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Cuando las fases de cocinado y enfriamiento están completas, los cuartos de agave son trasladados a la máquina de rallar donde las piezas de agave son descompuestas en pedazos más pequeños para facilitar la fase de molienda. El prensado y enrollado se complementan con la inyección de agua en locaciones estratégicas optimizando la extracción de azúcar y el agave es exprimido para separar los jugos de las fibras. Vale la pena señalar que <i>Fabrica </i><i>de Tequila Finos</i> ha adoptado un enfoque más ecológico cuando se trata de derivados y residuos producidos en su destilería usando algún “tratamiento de vinazas” y programa de bagazo.<br />
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Fermentation takes place in one of the distillery's large stainless-steel tanks (50000L capacity?) most likely using a proprietary yeast. Assume no enzymes or additives are used in this process. It takes approximately 3 to 5+ days to complete the fermentation process.<br />
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La fermentación toma lugar en uno de los grandes tanques de acero inoxidable de la destilería (¿cuya capacidad es de 50000 litros?), y lo más probable es que se use una levadura hecha especialmente para la destileria. El proceso de fermentación toma aproximadamente entre 3 y 5 días completarse.<br />
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Once the fermentation is complete the next step is the distillation process. <i>Fabrica de Tequila Finos</i> has large stainless-steel pot stills with small stainless condensation tanks. It seems <i>Fabrica de Tequila Finos</i>' brands are produced with double or triple distillation process. Tres Ochos is the result of a two distillation process. No clue if this distillery distills to proof or distills to a higher proof then adds water to dilute to desired proof. There is a brand in this distillery's stable that is 49.5% Abv. (99 Proof).<br />
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Después de que la fermentación termina el siguiente paso es el proceso de destilación. <i>Fabrica </i><i>de Tequila Finos</i> posee alambiques de acero inoxidable con pequeños tanques de condensación. Al parecer las marcas que pertenecen a <i>Fábrica </i><i>de Tequila Finos</i> son producidas con un proceso de destilación doble o triple. En su caso, Tres Ochos es el resultado de dos procesos de destilación. No sé si esta fábrica destile grados prueba o si destile hacia grados mayores y después agregue agua para diluir la graduación deseada. Hay una marca estable en esta destilería que tiene 49.5% volumen de alcohol (99 prueba).<br />
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There is probably a wide variance in the aging process of the different tequila brands at <i>Fabrica de Tequila Finos</i> and what type of barrels used. Tres Ochos Reposado is aged an average of 11 months in oak barrels. Tres Ochos Anejo is aged around three years in smaller oak barrels. I have a few guesses what type of barrels were used for the aged Tres Ochos offerings. On their company website, one can't help but notice large stainless-steel tanks (135000L capacity?) near the pot stills. Couple of guesses about this: the blanco distillate is immediately tanked until needed for filtering and bottling; and various barrel aged tequila is dumped and blended accordingly in the tanks prior to filtering and bottling. Another tidbit is that I have no clue what proof the tequila is when placed inside the barrels. The barrel aging facility appears to be a brick structure with a curved metal roof and environmentally controlled. The bottling facility seems rather modern.<br />
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Probablemente hay una amplia variedad en el proceso de añejamiento de los diferentes tequilas de <i>Fábrica </i><i>de Tequila Finos</i> y el tipo de barriles que usan. Tres Ochos Reposado es madurado en promedio 11 meses en barriles de roble. Tres Ochos Añejo es también madurado en pequeños barriles de roble por tres años. Tengo algunas suposiciones sobre el tipo de barriles que son usados para añejar Tres Ochos. En el sitio internet de su compañía, uno no puede evitar notar grandes tanques de acero inoxidable (¿1350000 litros de capacidad?) cerca de los alambiques. Dos hipótesis sobre esto: el destilado blanco es inmediatamente depositado hasta que se necesite filtrarlo y embotellarlo; varios tequilas madurados en barril son depositados y combinados en los tanques antes de filtrar y embotellar. Otro detalle que ignoro es el nivel de prueba que tiene el tequila cuando es puesto en los barriles. Las instalaciones de añejamiento en barril parecen ser una estructura de ladrillo con un techo de metal curveado y ambientalmente controlado en tanto que la sección de embotellado parece moderna.<br />
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<b><u>Tres Ochos Blanco</u></b>:<br />
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<b><i>Appearance</i></b>: Clear, colourless, forming skinny, slow legs on the side of my Riedel glass. <b><i>Aroma</i></b>: Cooked agave, earthy, slight grassiness, critic (orange?). <b><i>Flavour</i></b>: Crisp cooked agave, earthy, light sweetness (honey?), some citric notes, pepper. Semi-oily upon entry, slightly creamy?, accompanied with spicy notes and slight alcohol burn in the back of the mouth. Some mild heat in the mouth with some tingling on the tongue, gums and roof of the mouth. <b><i>Finish</i></b>: Medium duration, pick up more earthy and pepper notes, lingering grassiness. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMMENDED (MILD)</b></span><br />
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<b><u>Tres Ochos Blanco</u></b>:<br />
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<b><i>Apariencia</i></b>: Claro, incoloro, cuerpo delgado, lagrimas lentas en los lados del vaso Riedel. <b><i>Aroma</i></b>: Agave cocinado, terroso, ligera pastosidad, cítrico (¿naranja?). <b><i>Sabor</i></b>: Agave cocinado fresco, terroso, ligeramente dulce (¿miel?), algunas notas cítricas, pimienta. Semi-aceitoso en la entrada, ¿ligeramente cremoso?, acompañado de notas especiadas y ardor de alcohol atrás de la boca. Ligero calor en la boca con en la lengua, encías y paladar. <b><i>Final</i></b>: Duración media, notas pimentosas y terrosas, persistente pastosidad. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMENDADO (TEMPLADO)</b></span><br />
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<b><u>Tres Ochos Reposado</u></b>:<br />
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<b><i>Appearance</i></b>: Light golden amber, forming medium, slow legs on the side of my Riedel glass. <b><i>Aroma</i></b>: Cooked agave, there's that earthy grassy notes, sweet corn?, hints of caramel, chocolate and faint vanilla, pepper, soft alcohol. <b><i>Flavour</i></b>: Loads of cooked agave and spicy pepper, briny, nutty (almost marzipan like), faint orange, and mellow caramel. Semi-oily upon entry, creamy, mild tingling dances along the tongue following with mild numbing in the mouth and a spicy caramel in the back? <b><i>Finish</i></b>: Medium duration, earthy (smokey?), amusing pepper and dry spices that creep up, along with some agave, caramel and vanilla. Guessing re-charred slightly used bourbon barrels. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMMENDED (MEDIUM)</b></span></div>
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<b><u>Tres Ochos Reposado</u></b>:<br />
<b><i>Apariencia</i></b>: Ámbar dorado claro, cuerpo medio, lagrimas lentas en los lados del vaso Riedel. <b><i>Aroma</i></b>: Agave cocinado, notas terrosas-pastosas, maiz dulce?, olor a caramelo, chocolate y vainilla ligera, pimiento, alcohol suave. <b><i>Sabor</i></b>: Un montón de agave cocinado y pimiento picante, salado, con sabor a nuez (casi como mazapán), naranja ligera y caramelo suave. Semi-aceitoso en la entrada, cremoso, hormigueo suave sobre la lengua al cual prosigue un ligero adormecimiento de la boca y caramel picante atrás? <b><i>Final</i></b>: Duración media, terroso (ahumado?), pimienta amena y especias secas que sorprenden, algo de agave, caramelo y vainilla. Supongo que la re-carbonización usó ligeramente barriles de bourbon. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMENDADO (MEDIO)</b></span></div>
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<b><u>Tres Ochos Anejo</u></b>:<br />
<b><i>Appearance</i></b>: Dark, reddish amber with gold hues, forming medium, really slow legs on the side of my Riedel glass. <b><i>Aroma:</i></b> Spices, dried fruit (raisins?), mild cooked agave, whiffs of caramel, fudge, vanilla, and sweet corn. <b><i>Flavour</i></b>: There's a nice combination of things happening here. Cooked agave, mild earthiness, spices, pepper, salty caramel, faint toffee?, chocolate, and raisins. These flavours just bounce around the mouth. Semi-oily upon entry, creamy with a mild numbing of the gums, tongue and roof of the mouth. The flavours just literally roll from the front to the back of the mouth. <b><i>Finish</i></b>: Nice long duration. Spicy, caramel, mild cooked agave, earthy (smokey?), at some point swear I tasted raisin Christmas bread. Fairly well balanced with a lot of lingering flavours. Guessing re-charred slightly used bourbon and used sherry barrels. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMMENDED</b></span></div>
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<b><u>Tres Ochos Añejo</u></b>:<br />
<b><i>Apariencia</i></b>: Oscuro, ámbar rojizo con tonos dorados, cuerpo medio, lagrimas lentas en los lados del vaso Riedel. <b><i>Aroma</i></b>: Especias, fruta seca (¿pasas?), agave levemente cocinado, olorcillos de caramelo, vainilla y maíz dulce. <b><i>Sabor</i></b>: Hay una buena combinación de cosas aquí. Agave cocinado, terrosidad leve, especias, pimiento, caramelo salado, cajeta suave, chocolate y pasas. Estos sabores se pasean por la boca. En la entrada se siente un poco aceitoso, cremoso con un poco de entumecimiento de las encías, lengua y paladar. Los sabores literalmente van del frente hacia atrás de la boca. <b><i>Final</i></b>: Buena duración larga. Picante, caramelo, agave ligeramente cocinado, terroso (¿ahumado?), en algún punto juro que probé pan de pasas de navidad. Bien balanceado con muchos de los sabores persistentes. Supongo que la re-carbonización usó ligeramente barriles de bourbon y de jerez. <span style="font-family: "courier new" , "courier" , monospace;"><b>RECOMENDADO</b></span><br />
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I was pleasantly surprised with this brand. The Tres Ochos Blanco was very pleasing and it definitely progressed well with barrel aging. I'd really like to know if the Anejo was a result of blending tequila aged in bourbon with tequila aged in sherry barrels. Or if the tequila was aged in bourbon barrels for a certain length of time then finished in sherry barrels.<br />
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Fui agradablemente sorprendido por esta marca. El Tres Ochos Blanco fue muy interesante y definitivamente floreció bien con el añejamiento en barril. Me gustaría saber si el Añejo fue resultado de una combinación de tequila madurado en barriles de bourbon con tequila madurado en barriles de jerez. O si el tequila fue añejado en barriles de bourbon por cierto tiempo y finalizado en barriles de jerez.<br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-54772933134072276632015-11-11T14:47:00.002-08:002017-05-31T16:56:19.239-07:00<div style="text-align: center;">
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<span style="font-family: inherit; font-size: large;">Pay to Play. Lies & Inconsistencies: The curious case against San Francisco World Spirits Competition, Uno Mas Tequila and Magave Tequila </span><br />
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First, let me explain why I wrote this piece. In no way is this post an attack on any individual person (ie. judges for competitions), business or entity. Think of it as a glimpse into the various practices of spirits competitions and brand management.<br />
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A few years back I bought a bottle of <b>Uno Mas</b> Anejo tequila at a private liquor store in Vancouver, British Columbia, Canada to take to a birthday party. I thought it was just OK besides it ended up in some margaritas anyways. But what bothered me was the importer of this particular offering advertised it as a "Double Gold" medal winner at the 2010 <a href="http://sfspiritscomp.com/">San Francisco World Spirits Competition</a>. The research into this particular matter wasn't that difficult as the <b><i>San Francisco World Spirits Competition</i></b> archives its results on its website.<br />
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Simply put, the archived results contradicted things. Curious. Thinking there was some type of mistake, I emailed both the <b><i>San Francisco World Spirits Competition</i></b> and the brand <b>Uno Mas</b> tequila. The email response(s) were somewhat laughable. The phone conversations with SFWSC's representative and the tequila brand spokesperson are another story entirely.<br />
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The explanation given by the tequila brand spokesperson doesn't make any sense whatsoever if in fact the <b>Uno Mas</b> Anejo is really the same recipe & aged agave disillate as the <b>Mujer Bonita</b>. I guess anything is possible. The funny this is that three different tequila brands (<b>Mujer Bonita</b>, <b>Magave</b>, <b>Uno Mas</b>) were submitted by the same company/brand owner into the <a href="http://sfspiritscomp.com/results/archives">2010 San Francisco World Spirits Competition</a> with varying different results.</div>
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In fact it does appear that the brand(s) and a few of its importers still advertise on various social media the prominent awards that have been "won" at the <b><i>San Francisco World Spirits Competition</i></b>. Even-though the brand owner has clearly "cherry-picked" from the results of its stable of brands - active or defunct - submitted into the competition. <br />
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<a href="http://www.agavespirits.com/">Lorenz</a> Agave Spirits</div>
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This sort of willful (somewhat fraudulent) behavior usually doesn't bother me but what does is that some consumers out there just assume or regard a competition like the <b><i>San Francisco World Spirits Competition</i></b> as wholly reputable. The fact that something like <a href="http://thebourbontruth.tumblr.com/post/89192672591/the-pig-dog-and-pony-show-of-whiskey-going-for">90%</a> of the brands submitted into the San Francisco World Spirits Competition are awarded a medal is a real eye-opener. Especially when you factor in the $475 USD entry fee per spirit, $100 USD entry fee per packaging design, one-time licensing fee $200 USD per award level, and whatever fee for a roll of <b><i>SFWSC</i></b> award stickers.<br />
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Not surprisingly both parties have since changed their tune on this matter. The <b><i>San Francisco World Spirits Competition</i></b> expressed concern over such misuse of its medals so I guess we can expect some type of due diligence in such future matters involving their awards. The brand owner of Mujer Bonita, Magave and Uno Mas now says it was all just a clerical mistake. Make no mistake there are unasked questions, inconsistencies and downright lies that should make you question the narrative of a competition like the <b><i>San Francisco World Spirits Competition. </i></b><br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-58854266649162067512015-08-15T16:29:00.000-07:002016-02-20T16:20:10.560-08:00<br />
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<b><span style="font-size: large;">El Mayor Blanco Tequila NOM 1143 (40% Abv.)</span></b></div>
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El Mayor comes from <i>Destiladora Gonzalez Gonzalez, SA. CV.</i> and is marketed as the higher-end tequila from a distillery that puts out a few budget marcas. By last count it appears as if only a handful of different brands come from this particular distillery. Its story goes something like this, the Gonzalez family has been harvesting blue agave for 125 years and mentioned somewhere as the largest independent producer of tequila in the world. A quick trademark search in Mexico reveals the Mayor and El Mayor brand names were filed sometime in the early 1990s and mid 2000s by <i>Destiladora Gonzalez Gonzalez, SA. CV.</i>. The El Mayor brand name trademark was filed in the United States of America by <i>Luxco, Inc</i>. around 2006. Guessing that El Mayor tequila is somewhat of a joint venture - importation deal between the two companies. It's produced by third generation master distiller Rodolfo Gonzalez. The same person that founded <i>Destiladora Gonzalez Gonzalez</i> in the highlands of Jalisco sometime around 1986.<br />
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If the distillery was built in the mid 1980s then it's probably safe to say the fabrica is more modern than rustic but still not as high-tech (industrialized) as some of the newer ones being built today. A good indicator of this is there is apparently no diffuser on site at <i>Destiladora Gonzalez Gonzalez</i>. The Gonzalez distillery uses ripe estate-grown blue agave from various plots of land in the highlands area region of Jalisco. Apparently after the jimadors harvest the agave - the cut and shaved blue agave pinas are transported out of the fields to the distillery by donkey. Once the pinas arrive at the distillery where workers cut the agave into quarters with axes and remove the stalks from the female pinas (a component that could impart bitterness in the tequila). The pina quarters are placed inside large stainless steel autoclaves by workers with the aid of a small conveyor belt. Then the agave is slowly roasted in the autoclaves for 24+ hours.<br />
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Once the the cooking and cooling phase is complete the cooked agave quarters are transported to the shredding machinery where the pieces of cooked agave are broken down into even smaller pieces to facilitate the milling phase. There was talk of a millstone (tahona) being used at this facility but can't find anything that verifies this. The cooked agave fibres pass through a modified mill - the pressing/rolling action is complimented with the injection of water in strategic locations optimizing sugar extraction and the agave is squeezed to separate the juices from the fibers. This process results in crushed and soggy brown bagazo (agave fibre) and sweet aguamiel juice that is collected for the fermentation process. No mention anywhere about the distillery's efforts to recycle organic material (ie. the bagazo) to minimize the impact on the environment. No mention anywhere about the distillery's water source.<br />
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Fermentation takes place in the distillery's large stainless steel tanks using a proprietary yeast culture - no enzymes or additives are used. It takes approximately 3 to 5+ days to complete the fermentation process - also factoring in weather conditions that can affect such a process.<br />
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Once the fermentation is complete the next step is the double distillation process. <i>Destiladora Gonzalez Gonzalez</i> has copper lined stainless steel pot stills (4,500+ L capacity) with stainless condensation tanks. The first distillation of the mosto results in a ordenario with an alcohol concentration of 25-30%. In the second distillation the ordenario is distilled reaching an alcohol concentration of 55%. The Blanco is filtered and diluted to desired proof then bottled, hand labelled and numbered for commercial purposes. Then there there is the aging - no idea at what proof the blanco is when placed in the charred white oak barrels that previously housed bourbon (guessing 40% Abv.) and rested months and/or years for El Mayor's reposado, anejo and extra anejo offerings.<br />
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<b><i>Appearance:</i></b> Crystal clear/colourless, forming wide, legs on the sides of my Riedel glass that are not slow. <b><i>Aroma:</i></b> Cooked agave, earthy, mild floral notes, lime rinds?, pepper (black?) and mild alcohol burn. <b><i>Flavour:</i></b> Bold earthiness with crisp cooked agave notes, a mild black pepper spiciness component, light floral (hibiscus?), hint of citrus, and slight alcohol bite. Semi-oily upon entry, a bit of minerality, accompanied with mellow alcohol burn at the back of the mouth. Some nice lingering heat in the mouth with some numbness on the middle tongue, gums and roof of the mouth. <b><i>Finish:</i></b> Medium finish, pick up more of that hibiscus note, lingering spiciness and earthy cooked agave, some mild sweetness and alcohol.<br />
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This tequila cannot be called a one-trick pony. It definitely has a lot of flavours and aromas that seem to balance out nicely, nothing too overpowering but does have a bold earthiness to it. Looking forward to the aged El Mayor offerings. <b>RECOMMENDED</b>VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-40933393405916114952015-05-09T18:38:00.003-07:002015-08-16T16:36:32.368-07:00<div style="text-align: center;">
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<b><span style="font-size: large;">Villa Lobos Reposado Tequila NOM 1139 (40% Abv.)</span></b></div>
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The Camarena family has a lengthy history in the tequila business that supposedly goes back as far as the 1800s. Unfortunately the family's distillery was destroyed sometime during the Mexican Revolution, Don Felipe Camarena started out with agave farming which he sold to surrounding tequila distilleries. Eventually he started distilling his own tequila, selecting only the ripest plants and using equipment from his family’s original distillery. Then, sometime in 1937, Don Felipe built La Altena in the Arandas Highlands of Jalisco, Mexico, just miles away from the original family distillery. In turn this family business was passed on to his son, Felipe J. Camarena, then subsequently his grandson, the third generation master distiller and fifth generation family member producing tequila, Carlos Camarena. Only a handful of brands have come out of the La Altena as a distillery owned brand, a collaboration or a marca: Tapatio, El Teroso de Don Felipe, Charbay, Ocho (various offerings), Trago, Excellia and Villa Lobos. All of these brands would bear the NOM 1139 or NOM 1474 on the label - as far as I know La Altena is the only Mexican distillery to have two NOMs (Norma Oficial Mexicana). Which can be confusing because that means two different NOM designations are used for the same location - which is probably due to some "grandfathering" in rule. The story goes that originally they were actually two companies at two different distilleries.<br />
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Lucky for the consumer, the production methods at La Altena have pretty much remained the same as they were since 1937. Lance Cutler, author of '<a href="http://www.winepatrol.com/">The Tequila Lover's Guide to Mexico</a>', said it the best, "<i>if they modernize , they could lose the very essence that makes their tequila special.</i>" The La Altena distillery uses ripe estate-grown blue agave from various plots of land in the Highlands area region of Jalisco. Selected agave that has been cut and shaved in the fields by the jimadors' coas arrives at the distillery where workers cut the agave into halves with axes and remove the stalks from the female pinas (a component that could impart bitterness in the tequila) . There the agave is slowly cooked (80-85 degrees Celsius) in traditional brick hornos for 48+ hours then allowed to cool for another 24+ hours. The slow cooking method keeps the agave fibres soft and stops them from caramelizing - which can result in bitter flavours. Note: all the agave is loaded into and removed from the ovens by hand.</div>
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Once the the cooking and cooling phase is complete the cooked agave halves are transported to the shredding machinery where the pieces of cooked agave are broken down into smaller pieces to facilitate the milling phase or the Tahona phase (currently only used for El Tesoro de Don Felipe). Either the cooked agave fibres pass through a modified sugar cane mill - the pressing/rolling action is complimented with the injection of water in strategic locations optimizing sugar extraction and the agave is squeezed to separate the juices from the fibers; or a large stone wheel (known as a Tahona) that turns in a pit with the aid of a tractor crushes the cooked agave pieces. Each of these processes results in crushed and soggy brown bagazo (agave fibre) and sweet aguamiel juice that is collected for the fermentation process.</div>
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Fermentation takes place in the distillery's large open wooden tanks (3000L capacity) at La Alteña using a proprietary 75+ year-old yeast culture - no enzymes or additives are used. These particular fermentation wooden tanks (pine) have been in use for more than a century, in fact even after a thorough rinsing some of the living yeast may still remain in the wood – quite possibly jumping back to life whenever new agave juice is added. The open tanks allow airborne yeast and bacteria to freely mix with the mosto. Back in the day the distillery's labourers would shovel the agave pulp and juices into buckets and transport to the open-topped wooden tanks. They would climb a ladder and dump the crushed agave pulp into the tanks. The tanks would have water in them, and a person called a batador is in the tank to separate the fibres by hand - no clue how much of this 'rustic' process is still in use. La Altena is one of a handful of distilleries that still uses the agave pulp in the fermentation process - no idea if this is for all La Altena brands. It takes approximately 3 to 5+ days to complete the fermentation process - also factoring in weather conditions that can affect such a process. Note: La Altena uses water from its own on site spring that is rich in iron and minerals. Years ago Carlos Camarena adapted more of a green approach in treating all of the residues produced at the distillery instead of just dumping it in the garbage. Guessing the distillery began to compost all the organic materials it produced eventually making an organic fertilizer and in turn put it back into the agave fields. As well, the distillery started recycling all of the water it used instead of just throwing it away.</div>
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Once the fermentation is complete the next step is the double distillation process. La Altena has a stainless steel pot still (3,500L capacity) and small Copper Alembic stills (460L and 300L capacity) with condensation tanks. Unfortunately, I have no clue what combination of stills are used for production of all the brands at La Altena. The first distillation of the mosto (supposedly both juice and fibre was used in the first disillation for El Tesoro) results in a ordenario with an alcohol concentration of 18-20% - the cabeza or head that contains very high alcohol and toxic aldehydes respires off and is discarded from the process. In the second distillation the ordenario is distilled reaching an alcohol concentration of 40 to 42% - a more refined product as the tails (colas) are removed and recycled into the next distillation. The heart, or el corazon, the prime middle portion of the distillate results as the tequila blanco. The distillations are done slowly at temperature controlled conditions - which most likely allow a generous cut of heads and tails to remain in the distillate - seeing how many wonderful flavours reside in the heads and tails. Yes, the tequila at La Altena is distilled to 80 to 82 proof, unlike a lot tequila factories that distill to a higher proof then add water to bring it down to a lower proof.<br />
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There is probably a wide variance in the aging process of the various tequila brands at La Altena and what type of barrels used, so I will only discuss the Villa Lobos brand. Sometime in 2010 Camarena had more agave than he could use or process, so he decided to produce more tequila and stored it in steel tanks. After some time, Mr. Camarena noticed the natural oxidation had changed it to a more feminine tequila and he couldn't use it for the Tapatio or El Tesoro de Don Felipe macho brands. Add the Sklar family, friends of the Camarena family, to the mix and eventually by happenstance a new La Altena marca was born in 2011. Prior to oak aging, the tequilas in the Villa Lobos lineup are rested in open steel tanks for at least six months. This includes the Villa Lobos Blanco that rests in open steel tanks for approximately 6 months. Villa Lobos Reposado is the result of tequila blanco rested 6 months in steel tanks then aged 11 months in American oak. Villa Lobos Anejo is the result of tequila blanco rested 6 months in steel tanks then aged 24 months in American oak. Villa Lobos Extra Anejo is the result of tequila blanco rested 6 months in steel tanks then aged 48 months in American oak.<br />
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<b><i>Appearance:</i></b> Light golden straw colour with golden hues; fast long legs on the sides of my Glencairn glass. <b><i>Aroma:</i></b> Mild/light cooked agave, honey-spiciness, faint hints of caramel, vanilla, hibiscus and nuttiness? (almond? yes it's not a nut but a seed), mild fruitiness (prickly pear and citrus rind). Trust me - I grabbed all these items out of our kitchen for a comparison - as there is a lot going on with the aroma. <b><i>Flavour:</i></b> Earthy, some mild smokiness, light-sweetness (honey?) with a subtle tinge of Mexican lime peel, and faint spice (black cardamom? how'd that get here). Semi-oily upon entry with some minerality and a slight alcohol burn in the back of the mouth. An enjoyable 'soft' heat in the mouth accompanied with some numbing sensation on the gums and palate. Nicely balanced so far. <b><i>Finish:</i></b> Medium finish, lingering mild spice and smokiness with a hint of cooked agave that lingers. After finishing this sample all I could think about was, "Is this available in Mexico?".<br />
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For a comparison, I poured a glass of Tapatio Reposado right after this review. It's amazing how two tequilas produced at the same distillery (most likely under the same conditions minus the resting in steel tanks) could be so different but yet equally enjoyable. Well, the Tapatio/La Altena distillery has been on my bucket list for tequila excursions for a while now - it'd be fascinating to witness such a family tradition of producing great tequila that has been passed down from generation to generation. Kudos to the Camarena family. *<b>RECOMMENDED*</b><br />
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-13447489259908599482015-04-15T16:15:00.004-07:002018-01-24T23:46:03.638-08:00<div class="separator" style="clear: both; text-align: center;">
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<b style="text-align: center;"><span style="font-size: large;">What is the 'Real' Story Behind the History of Patrón Tequila and its Origen?</span></b><br />
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Apparently back in 1993 St. Maarten Spirits Ltd. purchased the trademark for the Patrón brand-name from Licorera de Jalisco, S.A. for U$D 50,000.00.</div>
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A 1996 agreement whereby St. Maarten Spirits Ltd. sourced tequila from Tequila Siete Leguas, S.A de C.V.</div>
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Bacardi Limited purchased its 30% interest in Patrón for $476 Million USD</div>
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Seagram & Sons would produce Patrón Tequila?</div>
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Subsequent trademark dispute between Siete Leguas and Patrón</div>
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<span style="font-size: large;">Court papers give some insight into Patrón Tequila </span></div>
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An expert from Ian Williams' "Tequila: a Global History"</div>
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<span style="text-align: justify;">Let me just say that we have in the past enjoyed Patrón blanco, but the price for a any bottle in their lineup is absurdly overpriced in these parts of Mexico. Assume like any tequila </span>sometimes a less desirable batch happens from time to time. In such a case, we'd rather spend $200 pesos towards an older treasure bottle readily available in these parts. Though we are curious about the smaller batch, 100% tahona Patrón Roca lineup. </div>
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<span style="text-align: justify;">So I am browsing "</span><a href="http://www.amazon.com/Tequila-Global-History-Reaktion-Edible/dp/178023435X" style="color: #1155cc;"><span style="color: orange;">Tequila: a Global History</span></a><span style="text-align: justify;">" last night and there is that recycled story that many writers have used on the history of Patrón tequila. Think the same story is recycled in Ilana Edelstein's "</span><span style="color: yellow;"><a href="https://www.amazon.com/The-Patron-Way-Fantasy-Business/dp/0071817646">The Patrón Way</a></span><span style="text-align: justify;">". But then we came across documents detailing the original sale of the the Patrón marca trademark from Licorera de Jalisco, S.A. to St. Maarten Spirits Ltd. sometime in the 90s for U$D 50,000.00. Which got us thinking, "what is the real story?" Because most of the 'stories', innuendos and rumours just don't seem to add up. How many other distilleries was tequila being sourced from to eventually be bottled as </span>Patrón tequila? Where exactly does Bacardi's investment fit in Patron's chronology? What is up with the bottle design trademark infringement dispute with Casa Noble tequila? Too many questions, not enough time. Of course, we are only curious from a historical viewpoint. In no way is this post an attempt to disparage Patrón tequila. </div>
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Like we stated, this brand has some historical value in the introduction of 'traditional' 100% agave tequila to the people. In fact, their distillery(s) is still on our 'please, we would really like to visit' list In the meantime we may have to revisit a bottle of Patrón blanco, crossing-fingers.</div>
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**hopefully more to be added later**</div>
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VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-40188129748054246512015-03-21T00:36:00.003-07:002015-09-04T16:50:54.565-07:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>Tequila El Viejito 1937 Plata NOM 1107 (37% Abv.)</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Indalecio Nunez Muro founded the El Viejito distillery sometime around 1937 in the town of Atotonlico, the <i>"highlands"</i> region of the state of Jalisco. A region of land that many claim to have the best soil, water and altitude to grow the agave. It's NOM 1107 or distillery designation has graced the labels of such brands as Porfidio and Las Trancas - although thanks to the convoluted CRT Norma this doesn't necessarily mean that this tequila was produced here but perhaps the distillery was exporting the product. Yes, distilled tequila can be sourced from other distilleries. Which leads to an interesting tidbit that El Viejito distillery has supplied contract tequila to many major brands including Cabo Wabo and Patron tequila back in the day. Supposedly <i><b>Tequila el Viejito, S.A. de C.V.</b></i> once supplied up to fifty percent of what Patron bottled, distributed and sold in the United States. Then in the mid 2000s Patron approached the Nunez family and made an offer to purchase the distillery. The family decided to sell because they felt the location was inconvenient and they could relocate the distillery to a more ideal spot. The "new" El Viejito distillery in Atotonlico was built sometime in 2007 - Norma regulations do not require one to take a new NOM number - therefore, the family was able to transfer the NOM 1107 over to their new facility. Patron continued to source tequila from the new El Viejito up until around 2012, but the contract is now over and the new El Viejito distillery is no longer supplying them. Of course Patron eventually built a state of the art distillery and perhaps continues to operate the old El Viejito distillery in Atotonlico to meet the world's demand for Patron tequila. The Patron thing is another story entirely and I highly suggest you do some research on it for yourself.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The ripened mature blue agave is harvested from the highlands region. No clue if the agave is estate grown and/or sourced from farmers selling on the open market. Depending on size the harvested agave is halved/quartered and steam-cooked in brick ovens in a two step process. First for roughly 17+ hours, allowed to rest, then cooked for another 12+ hours. Thereby breaking down the long chemical structure of the sugars into simple sugars - desirable for the fermentation process. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the cooking and cooling phase is complete the cooked agave is transported by a conveyor belt to the mechanical roller mills. The cooked agave fibres pass through and are pressed between rollers - the pressing action is complimented with the injection of water in strategic locations optimizing sugar extraction. The water source is from an estate well that is filtered with reverse osmosis and run though a softening process to remove excess minerals. It must be noted that the distillery recycles the bagazo as compost later on being used as a natural fertilizer. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">The resulting mosto is pumped over to the fermentation tanks. Fermentation takes place in the distillery's large semi-enclosed stainless steel tanks (37000L capacity) with the aid of the distillery's proprietary yeast formula. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Once the fermentation is complete the next step is the double distillation process with the distillery's four large stainless steel pot stills with copper condenser coils (4 910L capacity Alambiques). The first distillation of the mosto results in a ordenario with an alcohol concentration of 25-28% - the solid particles, part of the water, some heads and tails are removed - leaving mostly the middle section or the heart of the distillate. In the second distillation the ordenario is distilled reaching an alcohol concentration of 55% - a more refined product as the heads and tails are removed once again - being discarded with stillage and ends up at the compost area like the bagazo - and the heart of the distillate results as the tequila blanco. El Viejito has a 55% Abv. Blanco offering so assume that this is filtered and bottled for commercial purposes while the other Blanco offerings are filtered and diluted to desired proof. Then there there is the aging - no idea at what proof the Blanco is when placed in the barrels and rested months and/or years for El Viejito's Reposado, Anejo and Extra Anejo offerings **Note - apparently El Viejito has large stainless holding tanks on site generally maintained at fifty percent capacity where each new batch of Blanco, Reposado, Anejo and Extra Anejo is blended with previous batches.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><b style="font-family: Arial, Helvetica, sans-serif;"><i>Appearance:</i></b><span style="font-family: Arial, Helvetica, sans-serif;"> Colorless and crystal clear. Long uniform slow legs in my Riedel glass. </span><b style="font-family: Arial, Helvetica, sans-serif;"><i>Aroma:</i></b><span style="font-family: Arial, Helvetica, sans-serif;"> Mild agave intensity, floral (hibiscus?) and citrus. </span><b style="font-family: Arial, Helvetica, sans-serif;"><i>Flavour:</i></b><span style="font-family: Arial, Helvetica, sans-serif;"> Earthy agave, some honey-like sweetness, hints of orange peel, spiciness (white pepper?), and mild smokiness. Semi-oily on entry with some minerality and alcohol in the back of the mouth. Nice mild heat in the mouth that leaves a subtle numbing sensation on the gums and palate. Surprisingly well balanced. </span><b style="font-family: Arial, Helvetica, sans-serif;"><i>Finish:</i></b><span style="font-family: Arial, Helvetica, sans-serif;"> Enjoyable medium finish, cooked agave notes, spicy pepper that lingers and hint of alcohol. A great sipping Blanco tequila that I savoured during my latest House of Cards binge watching marathon. This was the first offering that I've ever knowingly had the chance to try from NOM 1107 and now would like to try the whole El Viejito lineup. Don Indalecio passed away in 1982. So glad that his family carried on with his tradition and continues producing great old-school tequila. <b>**</b></span><span style="font-family: Georgia, Times New Roman, serif;"><b>RECOMMENDED**</b></span>VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-42323792027159629342015-02-03T15:14:00.001-08:002015-08-15T15:45:08.630-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WNFVuoifwVE/VNE9dpz8DZI/AAAAAAAAA-Q/AsthA7K94yo/s1600/TrombaII.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-WNFVuoifwVE/VNE9dpz8DZI/AAAAAAAAA-Q/AsthA7K94yo/s1600/TrombaII.jpg" width="95" /></a></div>
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<span style="font-size: large;"><b>Tromba Tequila Blanco NOM 1499 (36% Abv.)</b></span></div>
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To begin with, the Tromba (Big Rain) Tequila brand was created by gentlemen from Australia, Canadian, and Mexico. This 100% Agave Tequila is produced at <i>Distillery Casa Tequilera de Arandas</i>, technically known as NOM 1499. Having already reviewed a tequila from this particular <a href="http://vancouverguero.blogspot.mx/2014/11/aquariva-reposado-tequila-nom-1499-40.html">distillery</a>, I will not bore you with too much detail other than the subtle differences between the two marcas. An interesting fact about this particular brand is that one of its founders, Marco Cedano Nunez, was the original master distiller of Don Julio tequila. Just right there this gives Tromba a little more pedigree as I was a huge fan of Don Julio Tequila prior to Diageo started messing around with it (early 2000s).</div>
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The ripe blue agave is sourced from the Highlands region near Arandas, Jalisco. *No idea if this is the distillery's estate grown agave or sourced from farmers selling on the open market/guild. Apparently the harvested agave is slowly cooked for a longer duration in the distillery's autoclaves - focussing on taste rather than yield. I'd assume the rest of the production methods for Tromba mirrors the other brand that I've previously reviewed. Although, I'll guess that Mr. Marco Cedano Nunez has a hand in the distillation process of Tromba's small production runs, therefore, I can foresee some subtle differences. The desired fermented extracted agave juice is distilled two times with the distillery's copper pot stills. Prior to bottling, Tromba's blanco tequila is filtered and diluted to 36% Abv. for Canada and Australia markets; and filtered and diluted to 40% Abv. for the US market. The Tromba lineup includes a Reposado and Anejo albeit with the different alcohol percentages for above mentioned markets.</div>
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<i><b>Appearance:</b></i> Crystal clear/colourless, forming thin slow legs on the sides of my Riedel glass. <i><b>Aroma:</b></i> Cooked agave, crisp and earthy, some sweet honeyed smokiness, floral (mint?), citrus (lime?) and pepper. <i><b>Flavour:</b></i> Mild earthiness with crisp cooked agave notes, hint of sweet honey and lime?, buttery accompanied with hints of spicy pepper(s). A little light with some numbing sensation on the gums and palate - medium bodied - slightly oily/creamy and some alcohol in the back of the mouth (surprising at 36% Abv.). <i><b>Finish:</b></i> Nice medium finish with cooked agave and a lingering pepper and mint aftertaste. My only minor complaint, which is not a big deal, is that it's a tad soft at 72 Proof (36% Abv.). This particular tequila got many compliments at a party where it was sipped neat and mixed into Palomas & Batangas. An enjoyable tequila with a flavour profile that'll definitely keep you guessing. Solid tequila coming out of <i>Casa Tequilera de Arandas</i>. <b>RECOMMENDED</b></div>
<br />VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0tag:blogger.com,1999:blog-3492022172235423980.post-1888883807145674192015-01-16T01:28:00.002-08:002015-08-16T16:37:22.834-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B5w1cKcpun8/VLiU5t3MljI/AAAAAAAAA6E/DgMvmxcinyA/s1600/screenshot-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-B5w1cKcpun8/VLiU5t3MljI/AAAAAAAAA6E/DgMvmxcinyA/s1600/screenshot-2.jpg" width="281" /></a></div>
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<b>Circulo Tequila Blanco NOM 1535 (40% Abv.)</b></div>
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First thing first, I'd like to confess that I have always been a huge 1921 Tequila fan albeit it the tequila produced at El Olvido distillery of <i>Agabe Tequilana Productores y Comericalizadores, S.A. de C.V.</i> (NOM 1079) in Jesus Maria, Jalisco. The tahona was even utilized in earlier batches - something many tequila geeks speculate on even to this day. Therefore. I'll save you the trouble of many google searches and say, "if you ever come across a bottle of 1921 (some state 'Stone-Milled' on the back label), Don Alejo, El Olvido (great bargain reposado) or some early lotes of Oro Azul (wax tops), grab it chances are you won't not be disappointed". Fast-forward to today, NOM 1079 doesn't exist but NOM 1580 does - which just so happens to be the same distillery but with a different name, <i>Destiladora El Paraiso</i>. The owner claims that a change was made to distance itself from marcas that were no longer produced at the distillery. The reason why I mention this is when I found out that 1921 tequila was moving to another distillery, <i>Destileria Morales</i> (NOM 1535), I sought out as much 1921 Tequila (NOM 1079) as I could to hoard in my pantry. The rule of thumb in the tequila world has been - label/presentation, owner, or distillery change means production change which equals quality change - usually for the worse. This logic seems to fair well in most cases. Don't get me wrong the new 1921 Tequila from NOM 1535 was good but not NOM 1079 great. Subsequently, the 1921 brand has moved on from <i>Destileria Morales</i> to <i>Casa Tequilera de Arandas</i> (NOM 1499).</div>
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Circulo Tequila is produced at <i>Destileria Morales</i> (NOM 1535) in the Los Altos region of Jalisco. Apparently the brand name is inspired by the ancient civilization of Guachimontones. The mature ripe agave is sourced somewhere in the red soils of the Highlands region - assume it's <i>Destileria Morales</i>' estate grown blue agave. Once at the distillery the agave - depending on the size - the pinas are split into halves or quarters then placed inside traditional stone ovens. A slow three phase steam cooking process lasting approximately 72 hours begins - 24 hours of continuous steam cooking; followed by a 24 hour resting period; and finally a 24 hour cooling period with the oven doors open. The lower section of the ovens contain a drainage system in which two types of the liquids drain in to - the first to drain are the bitter juices which are discarded followed by sweet nectar that is collected in a separate container and later used to enrich the juices extracted from the cooked agave. </div>
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Once the the cooking and cooling phase is completed the cooked agave is transported to the shredding machinery where the pieces of cooked agave are broken down into smaller pieces to facilitate the milling phase. Supposedly the five section mill used at <i>Destileria Morales</i> is one of the largest in the tequila industry. The cooked agave fibres pass through and are pressed between rollers - the pressing action is complimented with the injection of water in strategic locations optimizing sugar extraction. The juices of the agave drip down into a channel where it is filtered and transferred to a recollection bin. </div>
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Fermentation takes place in the distillery's large open stainless steel tanks (41700L capacity) - the distillery's 'champagne' yeast is prepared in smaller stainless steel tanks - the yeast is enriched with agave nectar and nutrients. Fermentation tanks are filled proportionately with sweet nectar, agave juices and the prepared yeasts. Two types of fermentation is used the distillery - alcoholic fermentation (3 days) and malolactic fermentation (4 days) both of which are enhanced by classical music audio. The use of classical music during fermentation is a method used by the likes of master tequila distillers Leopoldo Solis and Cirilo Oropeza. **However, it's not known which master distiller is actually involved with this particular brand.**</div>
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Once the fermentation is complete the next step is the double distillation process with the distillery's 5 large stainless steel pot and column stills (3500L capacity Alambiques) which contain copper condensing coils. The first distillation of the mosto results in a ordenario with an alcohol concentration of 25-28% - the solid particles, part of the water, some heads and tails are removed - leaving mostly the middle section or the heart of the distillate - the heads and tails goes back to first distillation. In the second distillation the ordenario is distilled reaching an alcohol concentration of 55% - a more refined product as the heads and tails are removed once again - and the heart of the distillate results as the tequila blanco. The distillations are done slowly at temperature controlled conditions - which most likely allow a generous cut of heads and tails to remain in the distillate - most of the flavours reside in the heads and tails. </div>
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The blanco tequila is stored in various stainless steel tanks where it is left to oxygenate naturally for a minimum period of two months. For bottling the blanco is adjusted with purified water to 40% Abv. - the tequila is filtered again through a gravitational filtration system. For the Reposado, the tequila is adjusted to 42% Abv. - filtered and poured into new custom made American white oak barrels for an aging period of two months to a year. Once the Reposado is done aging, the barrels are dumped into the stainless steel tanks, then diluted to desired alcohol proof and filtered prior to bottling. The Circulo tequila information packet mentions an Anejo and an Extra-Anejo - no clue if this is possible future expansion of the brand's lineup.</div>
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<i><b>Appearance</b>:</i> Crystal clear, forming medium uniform slow legs in my Riedel glass. <i><b>Aroma</b>:</i> Lots of fresh agave, roasted agave/earthiness, hints of floral and mint?, faint fruit (citrus and pear?), spice. and alcohol. <i><b>Flavour</b>:</i> Cooked agave, earthy, spice (almost jalapeno like) and wavering hints of mint. Semi-oily on entry with some minerality and mild subtle sweetness. Mild numbing sensation on the gums and palate. The spiciness really packs a punch in the back of the mouth. <i><b>Finish</b>:</i> Nice medium finish with cooked agave and a jalapeno-like spice that lingers, as does some mild alcohol. This is a very very nice sipping tequila. Smooth? No. That's ok with me as I like the old school "fuerte" tequila. Would I mix it in a cocktail? Maybe. I would definitely enjoy this as a sipper first just to enjoy and appreciate the complex flavours this blanco has to offer. Surprised. I may also have to revisit some NOM 1535 products while I'm at it. <b>RECOMMENDED</b></div>
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<br />VancouverGuerohttp://www.blogger.com/profile/15146589602950918388noreply@blogger.com0