Circulo Tequila Blanco NOM 1535 (40% Abv.)

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 Agabe Tequilana Productores y Comericalizadores, S.A. de C.V. (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, Destiladora El Paraiso. 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, Destileria Morales (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 Destileria Morales to Casa Tequilera de Arandas (NOM 1499).

Circulo Tequila is produced at Destileria Morales (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 Destileria Morales' 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. 

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 Destileria Morales 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. 

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.**

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. 

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.

Appearance: Crystal clear, forming medium uniform slow legs in my Riedel glass. Aroma: Lots of fresh agave, roasted agave/earthiness, hints of floral and mint?, faint fruit (citrus and pear?), spice. and alcohol. Flavour: 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. Finish: 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. RECOMMENDED

Montejima Aged Tequila NOM 1137 (40% Abv.)

Currently Montejima Tequila is being produced at La Cofradia NOM 1137 in Tequila, Jalisco, Mexico. I won't go into great detail on the process at this distillery since I have already covered this distillery in a past blog post. But I will point out the small differences that sets this brand apart from the others produced at La Cofradia. Founded in 2010, this maquila is a 100% agave tequila. The brand decided to used the term "Aged" instead of Reposado to describe its tequila - perfectly allowable due to recent revisions in the Consejo Regulador del Tequila's Norma. 

The mature blue agave is sourced from somewhere within the lowlands region of Mexico's Jalisco state - no clue if the agave is sourced from La Cofradia's estate fields. The halved agaves are cooked in 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 Montejima adds yeast(s)). After the fermentation process the juice is double distilled with La Cofradia's Alembic stainless steel pot stills - some brands are triple distilled at this distillery. After distillations the tequila meant for the Blanco is filtered and diluted to the desired alcohol gradation - in this case 40% Abv. (80 Proof). Tequila destined to become an aged product is placed in white oak barrels for two to six months. The length of aging is unclear. As is if the barrels are new or used and what type of char is done inside the barrels. It's unknown at what alcohol gradation the tequila enters the barrels but would guess anywhere between 46 to 50% Abv.. Then prior to bottling the aged tequila would then be filtered and diluted to 40% Abv..

Appearance: Dark blonde - with gold hues. Medium length - slow legs that coat the sides of my Riedel glass. Aroma: fresh baked agave, caramelized sweet honey candy?, citrus (Meyer lemon?), spice and herbs (jalapeno and peppermint?). Flavour: cooked agave, subtle wood, vanilla, caramelized honey (mild sweetness), spice, and hint of citrus. Semi-oily upon entry, mild numbness on the gums and roof, flavours nicely coat the mouth and then a spice (mild jalapeno?) and a dash of peppermint noticed in the back palate. Nothing too overpowering. A nice harmonious balance. Finish: Medium finish with an enjoyable mild sweetness, spice, peppermint and cooked agave that lingers for minutes. A great sipping tequila. RECOMMENDED 

AquaRiva Reposado Tequila NOM 1499 (40% Abv.)

AquaRiva is the brainchild of Cleo Rocos, the officially recognized 'Tequila Queen of the U.K.', collaborating with Stuart Freeman - both whom co-founded the The Tequila Society of United Kingdom. Note: Unlike most celebrity endorsed/owned tequila marcas - Ms.Cleo Rocos is in fact listed on the CRT's NOM list as the title owner of this tequila. 

This 100% agave tequila is produced at NOM 1499, otherwise know as Distillery Casa Tequilera de Arandas, in the Arandas region of Jalisco. Currently there are 40+ contract tequila brands (marcas) and 10+ distillery owned brands being produced at this distillery - 100% agave and mixto.  AquaRiva sources 8+ year old blue agave from the Highlands region of Jalisco - known for its red, mineral-rich volcanic soil. The agave pina halves are cooked in large stainless-steel autoclaves for 8-14+ hours. The cooked agave is shredded with a mechanical shredder then the agave juice is extracted with a conventional roller-mill system - water sourced from the Highlands being used in conjunction with this process. The extracted juices are captured in tanks and transported by pipelines to large stainless tanks for open air fermentation. Proprietary yeast(s) and sourced water is added and the mosto is allowed to ferment for days till it reaches the desired alcoholic gradation (between five and seven percent). It takes a few hours to be transported through pipelines to the distillation stills. The fermented juice is distilled two times with one of the distillery's copper pot stills. The first distillation (la primera) takes the mosto to about 20-25 percent alcohol - this is the "tequila ordinario" - removing undesirable products. The second distillation (la segunda) takes the alcohol gradation of 20-25 percent to anywhere from 40-55 percent - no idea if tequila at Casa Tequilera de Arandas is distilled to proof (only a handful of distilleries do this ie. La Altena) but suspect it's distilled at a higher proof then filtered and diluted with sourced water. AquaRiva Reposado tequila is the result of being rested anywhere between 3 and 6 months in used American Oak Single Cask whiskey barrels - no idea which brand of bourbon or whiskey.

Appearance: Light golden colour with medium - skinny legs in my Riedel glass. Aroma: cooked ripe agave, corn?, marzipan?, smokey/peppery, and subtle hint of alcohol. Flavour: loads of cooked agave, caramel, hints of wood, mild spice (black pepper?) and cinnamon, honeyed smoked almond candy?(guessing where the marzipan came from), hints of citrus and pineapple?, and slightly herbal. Semi-oily and mild tingling on the palate. Finish: medium duration, cooked agave, and a mild lingering spice. Not overtly complex yet I found this reposado nicely balanced with an interesting flavour profile that'll keep a person guessing. Look forward to trying this tequila in some cocktails a la Margaritas. RECOMMENDED 

Gracias a Dios Mezcal Espadin Joven 45% Abv.

This mezcal is produced in the Santiago Matatlán, Oaxaca region of Mexico - a.k.a. the "World Capital of Mezcal" - by master mezcalero, Oscar Hernández Santiago. The factory or palenque plants thousands of agave seeds which will eventually germinate and grow 8 to 10 years before they can be harvested to produce mezcal. The palenque produces roughly 3500 litres of mezcal per month. This mezcal is made from organically certified 8 year old  Espadin maguey. Gracias a Dios is one of the few mezcal brands which is Fair Trade and organically certified. Typical of most mezcales, the mature maguey is cut in halves and slowly roasted for days in a covered underground. rock-lined, wood-fired pit. Then the cooked agave is crushed with wooden mallets and a large stone tahona pulled by a donkey. The resulting crushed agave pulp and juice is placed in open oak vats where it is left to ferment for 3-15 days (depending on the conditions). The fermented juice is then distilled two times to desired proof with one of the palenque's small copper pot stills. This mezcal is definitely a handmade and a traditional product.

Appearance: crystal clear, medium slow legs that cling to my Riedel glass. Aroma: roasted agave, spice, herbal, pear, and scorched earthiness. Flavour: roasted agave, that smoked earthiness, semi-sweet honey, spicy arbol chile pepper?, pear again?, oily and lots of minerality; a full attack on the palate with that slight numbing sensation. Nice indeed. Finish: medium duration, peaty (scorched earthiness), hot pepper fade. This mezcal is nicely balanced with intense flavours that keeps one guessing. It is very pleasing mezcal. 

I really dig the label design on the bottle. Guessing the name, Gracias a Dios, is taken from the Zapotec saying, "Quish Dios" - meaning "Thanks to God". Seek out a bottle to add to your collection. You won't be disappointed. RECOMMENDED 

Hacienda Vieja Blanco Tequila NOM 1412 (38% Abv.)

I make no secret that I am a huge fan of the juice coming out of Destiladora de Los Altos. This distillery isn't producing stuff to appease the frat party or the nightclub demographic. One of my favorite bargain tequilas is their Reposado and let's be honest it's a steal. If you ever see Hacienda Vieja Reposado Tequila on the shelf and you're going to a party - grab a bottle or two - no one will be disappointed. Hence, why I raved about it in one of my past posts. 

Appearance: Crystal clear - forming medium uniform legs in my Riedel glass. Aroma: Lots of cooked agave, earthiness, some honey-like sweetness, white pepper, mint?, pineapple citrus and alcohol. Flavour: Cooked agave, earthy, a lot of spiciness and mild sweetness, dry citrus tart snap, licorice-like note (anise?), and subtle hint of fresh green herbs. Semi-oily on entry, with the spicy agave notes intensifying from the front to the back of the palate - slight numbing sensation around gums and roof of mouth. Finish: Medium-light finish, spiciness and agave with a slight alcohol burn. Not at all surprising this is the base of the aged products coming from Destiladora de Los Altos. A good value and fun sipping tequila that would definitely be interesting in a cocktail. Still wonder why people continue to reach for an industrial or mixto tequila instead of a 100% Mexican owned and produced brand like this one. Do yourself a favour and grab a bottle of the Hacienda Vieja Blanco or Reposado.  RECOMMENDED 

Exploring diffuser (difusor) use in Mexico's Tequila and Mezcal Industry: Traditional or Industrial?

100% accuracy is not guaranteed. This subject has been discussed in articles, blogs and forums but never really taken seriously. The ramifications of the industrialization of tequila and its full impact on the industry and environment. There are a few pieces on diffuser (difusor) use in the production of Tequila and Mezcal: 1). Tequila Aficionado has some posts on the matter (btw you're welcome for the name of the manufacturer) - although they have expressed there's a place in the market for diffuser made tequila & mezcal; 2). MuchoAgave's page is informative. So it began, an exploration on industrial diffusers (difusores) used in the production of Tequila and Mezcal. The company that manfactures this type of technology and supplies it to companies around the globe is a Spanish company named Tomsa Destil  and partner Goven Investments - Integrated solutions, bio energy, spirits .... Tomsa Destil and Goven Investments provide turn-key contracts as well as engineering, onsite construction/supply, supervision/training, and maintenance. By all accounts this company appears to be the lone manufacturer and supplier of diffuser technology for tequila and mezcal companies (it appears another Spanish company produces this technology). Although, recently we uncovered another, Dedini S/A Indústrias, based in Brazil that builds diffusers for sugar cane. Does this mean diffusers are used in the production of rum and cachaça? Has Dedini S/A Indústrias sold any diffusers to companies in Mexico?

Various records indicate the first Mexican distilleries to install a Tomsa Destil diffuser (difusor) specialized for agave were Casa Cuervo, S.A. de C.V. (2000) - 500 Tn/day, Tequila Cazadores, S.A. de C.V. (2001) - 400 Tn/day, Tequila Herradura, S.A. de C.V. (2001) - 400 Tn/day, Tequilera Don Robero, S.A. de C.V. (2001) - 400 Tn/day, Productos Finos de Agave (2001) - 200 Tn/day, Destiladora de Xamay, S.A. de C.V. (2002) -200 Tn/day, Tequila Sauza, S.A. de C.V. (2003) - 400 Tn/day. **NOTE** just to clarify the Tn/day is the manufacturer's notation for how much metric tonne of agave can be processed per day

The Tomsa Destil diffuser system specialized for agave production is built and capable of acid catalyzed hydrolysis. This means it's supposed to efficiently extract a higher percentage of the sugars from uncooked raw agave. According to a Tomsa Destil representative, acid catalyst hydrolysis must be used for the processing of raw uncooked agave. The process basically consists of the following steps: Loading of whole agaves into a hopper were they pass through a slicer; The cut agave is passed through a de-fibreising machine to open up the fibrous material; The next step consists of passing through a milling machine to chop the material into small pieces. The shredded material is fed to the diffuser where the sugar is extracted via high temperature-pressure and intense steam. The juice from the diffuser is sent to a holding tank and eventually fed to one of two batch cookers (autoclaves). The autoclaves are reactors in which Sulphuric acid is added and the mixture is heated to a certain temperature, held for a certain time and then cooled. This hydrolyses the sugar starches into fermentable sugars ready for fermentation. In some cases there will be 2 reactors working alternately. The solid bagasse coming from the diffuser will pass through a set of two roller mills to squeeze out all the remaining water. The method of pre-cooking the agave (horno or autoclave) before being processed by a Tomsa Destil diffuser does not require acid catalyst hydrolysis. This slow cooking hydrolyses the sugars without the need to add acid. The diffuser will replace some of the roller mills for juice extraction, i.e. instead of squeezing the juice out the diffuser will be washing it out. The manufacturer of the diffuser recommends the first option (Sulphuric acid) as the efficiency will be much greater (<1% sugar losses) and so the payback period will be much shorter.

Hurst Biomass boiler (l) and Tomsa Destil difusor (r) system at Brown-Forman Casa Herradura (NOM 1119)

Beam Suntory  - Casa Sauza Destileria La Perseverancia (NOM 1102)

Destileria Leyros (NOM 1489)

Tequilera 8 Mesas (NOM 1587)

Destiladora de Xamay (NOM 1534)

Productos Finos de Agave aka. Tequilera Campo Azul (NOM 1416)

Casa Cuervo (NOM 1122)

Bacardi y Compania (NOM 1487)

Tequilera Don Roberto (NOM 1437)

Productos Selectos de Agave - GRUPO PSA (NOM 1566)

Industrializadora Integral del Agave - The iidea Company (NOM 1417) 

Corporativo Destilería Santa Lucia, S.A. de C.V. (NOM 1173)

Diageo México Operaciones, S.A. de C.V. (NOM 1609)

Tequilera Corralejo, S.A. de C.V. (NOM 1368)

Inulina y Miel de Agave, S.A. de C.V. (NOM 1605)

Tequila Embajador, S.A. de C.V. (NOM 1509)

Casa Armando Guillermo Prieto dba. AGPCH, S.A. DE C.V.(NOM O50X)

I once recall, a tequila representative describing the process as a "delicate way of making agave tea" and "only hot water and high pressure was used". Ok. Sometime around the late 1990s/early 2000s Tequila Sauza, S.A. de C.V. (NOM 1102) bought their diffuser equipment from Tomsa Destil when ownership was under Allied-Pedro Domecq. According to a 2009 Tequila Sauza investor newsletter, this particular distillery started using one for all products beginning in 2003. Currently, Sauza, is owned by Beam Suntory, Inc.. People have described these rather large industrial pieces of equipment as "green" and "environmentally friendly". Yet there is some obvious concerns. What methods are used to collect and recycle the acid, neutralizers and other waste(s)/byproduct(s)? How much energy is consumed by a specific diffuser? What, if any, is a diffuser's impact on the environment? How does the automation of a distillery affect employment? Bare-facts, what is the carbon footprint of an industrialized distillery? That same Tomsa Destil representative provided some figures for the resource and energy needs of their diffuser. If anyone can extrapolate how these numbers compare to a more traditional distillery with a horno and a milling device please do reach out to us.

Basic requirements of the difusor process provided by Tomsa Destil

Tequila Sauza, S. de R.L. de C.V. (Owner: Fortune Brands, Inc) Investor Newsletter

It seems some distilleries openly share this type of information about their production methods. Others like to hide the fact a diffuser even exists on their property. Most brands, for good reason, deny their product is produced in such a way even if the tequila is produced at a distillery that owns such technology. Destileria Leyros, S.A.de C.V. (NOM 1489) comes to mind as they allowed it to be filmed here. As you can see right from the opening, that huge red and silver coloured piece of machinery that resembles a shipping container, is a Tomsa Destil built diffuser bought under the company name, Rosales y Cia, S.A. de C.V. . It seems the Tomsa Destil diffuser is built to work with a specialized autoclave oven(s) that handles liquid, a 'cranked up' fermentation process and in most cases a column still for distillation. In this case it's entirely feasible that a Tequila or Mezcal distillery could produce a blanco in 24-36 hours from a load of harvested agave unlike a traditional distillery that can take anywhere from 7 - 10 days to make their product. Doesn't sound very traditional or "small batch" to me. Hear that Casa Dragones Tequila. Some distilleries cook the agave in their pre-existing autoclaves or hornos before being cut up ("pre-cooking") and placed into the diffuser; while other distilleries feed raw agave into mechanical chippers then into the diffuser - utilizing the specially fabricated autoclave for liquid ("post-cooking").  Which method takes the least amount of time? 

Renowned scholar, Dra. Ana G. Valenzuela Zapata, said it best, translated: "prohibit the use of diffusers (hydrolysis of agave juices), it takes away the 'soul' (the taste of cooked agave) in our spirits, unique in the world its aromatic and flavor complexity." 

Casa Pedro Domencq - Destilería Colonial de Jalisco Pernod Ricard México (NOM 1111) respected master distiller, Jesus Hernandez, admitted in this 2010 article that his distillery tried a diffuser, "We tried using a diffuser but you lose flavours. We abandoned the idea". 

Miguel Cedeño Cruz is one of the most well known technicians in the Tequila Industry and for many years he has been part of the technical committees for the Tequila National Chamber (CNIT) and the Tequila Regulatory Council (CRT). His statement on diffusers, "In some tequilas, a diffuser is used to extract inulin in raw agave without cooking, followed by acid hydrolysis to release fermentable sugars. Using this method creates a more neutral profile and does not yield the desired baked notes, given there is no cooking of the piñas. Additionally, some distilleries also utilize a column still to achieve a more neutral profile and expedite the production process – DeLeón does not employ either of these methods."

Even Tomas Estes, co-founder of Ocho Tequila and Tequila Ambassador to the European Union stated, "But most of the newer 'innovations', like diffusers, seem not to add flavor but to take it away." 

Douglas French, founder and master distiller of Scorpion Mezcal, strongly opposes production with the aid of a diffuser.

Tequila: A Global History, Ian Williams

Give credit to Bobby Heugel's The Pastry War which has decided to take a very public stance on diffusers

By no means releasing this type of information are we attempting to tarnish or defame any particular brand or distillery. Although we tend to choose and support family owned brands and more traditionally made agave spirits. A diffuser is just not traditional. Such technology eliminates valuable jobs and the impact on the environment isn't definitive. Then again is it cheating, if a distillery uses this type of equipment? It's perfectly legal and defined as acceptable in section 4.30 Operaciones unitarias of the Consejo Regulador del Tequila's Norma . It was added to the Norma after the last "Agave Crisis". Coincidentally around this time most of the companies and distilleries purchased diffusers from Tomsa Destil. The rule 6.2 Del agave. El agave que se utilice como materia prima para la elaboración de tequila, debe ser maduro, de la especie Tequilana weber, variedad azul, y haber sido cultivado en la región geografica descrita en la Declaración from Norma Oficial Mexicana NOM-006-SCFI-1994 never found its way into the NOM-006-SCFI-2005 or the NOM-006-SCFI-2012. Essentially such an omission would allow distilleries to use immature agave azul in their production of tequila. So much for sustainable agave practices.

So now it is entirely up to you. Try some blind side X side tastings. What do you prefer, a less traditionally made spirit or a more traditionally made one? You have to keep in mind there are two possible problems: a) Distilleries could be blending in diffuser made tequila with other more traditionally made batches (very cost effective); b) Distillery NOM X4X5 could source diffuser made tequila from distillery NOM 1Y8Y but still keep NOM X4X5 on the label. And perhaps you're asking yourself, "but how does such tequila get its flavours if indeed this diffuser process strips such elements from the agave?" please check out our post on the additives legally allowed. Now, go out and purchase a diffuser made 100% Agave Tequila and Mezcal. While you're there anyways purchase a traditionally made made 100% Agave Tequila and Mezcal. Do a blind side X side with friends. Tweet us your thoughts and results.

These are some of the Tequila and Mezcal distilleries that currently own a diffuser:

Tequila Sauza (NOM 1102); Casa Cuervo (NOM 1122); Destileria Leyros (NOM 1489); Compania Destiladora de Xamay (NOM 1534); Productos Finos de Agave (NOM 1416); Tequilera Don Roberto (NOM 1437); Brown - Forman Tequila Herradura Mexico (NOM 1119); Bacardi y Compania (NOM 1487) and Patrón Spirits Mexico, S.A. de C.V. (NOM 1492); Tequilera 8 Mesas (NOM 1587); Productos Selectos de Agave, S.P.R. de R.L. de C.V. (NOM 1566); Industrializadora Integral del Agave, S.A. de C.V. (NOM 1417); Tequila Embajador, S.A. de C.V. (NOM 1509); Corporativo Destilería Santa Lucia, S.A. de C.V. (NOM 1173); Diageo México Operaciones, S.A. de C.V. (NOM 1609) & Tequila Don Julio, S.A de C.V. (NOM 1449); Tequilera Corralejo, S.A. de C.V. (NOM 1368); Inulina y Miel de Agave, S.A. de C.V. (NOM 1605); Compañia Tequilera Hacienda Sahuayo, S.A. de C.V. (NOM 1511); Casa Armando Guillermo Prieto (NOM O50X).

**Suspect Distilleries** that share the exact same business address as Productos Finos de Agave: Envasadora De Productos Lideres, S.A. De C.V. (NOM 1592), Casa Tequilera Herencia de Los Altos, S.A. De C.V. (NOM 1596), and Destilería Teremana de Agave (NOM 1613).

**New Distillery** Compania Destiladora de Xamay (NOM 1534) renamed Max World Trading, S.A. de C.V. (NOM 1602).


If we have incorrectly written anything here, brands or representatives can reach out to us here.

Tequila Centinela Reposado NOM 1140 (Lote Year 2005 38% Abv.) - older 1L bottle presentation

Casa Centinela is a family owned and operated tequila distillery steeped in tradition. Its original predecessor began producing tequila around 1894, eventually Porfirio Torres Perez built the first Arandas, Jalisco tequila factory in 1904 under the name la destiladora Tequila Centinela. Later the company would be acquired by Don Jose de Jesus "Pepe" Hernandez Mendez. Don Pepe passed away in 2008, but the company was handed down to his son and two daughters. The company is still located in the city of Arandas, in the heart of the Los Altos growing region (Highlands). Casa Centinela is one of the few 100% Mexican owned distilleries remaining and is the 4th largest tequila producer in Mexico with brands Cabrito (Goat), Centinela (Sentinel), and the newest Clasico de Centinela. Note: there are currently two versions of Cabrito Tequila: Mixto (supposedly 80% Agave) and a 100% Agave; both offerings of Centinela and Clasico de Centinela are 100% Agave. 

The mature blue agave is sourced from Casa Centinela's five thousand hectares located in the Los Altos region. The blue agave pina halves are cooked and allowed to cool in one of the large capacity (15 TON) masonry hornos for around 48 hours. "The best beans are slowly cooked in a clay pot and not in a pressure cooker". The cooked agave is then put through a mechanical shredder (tears up the agave) and then a mechanical mill (molino) which extracts all the juices by applying a great amount of pressure and water  . The resulting mosto is later placed in large open stainless tanks (30000L or 100000L Capacity) without bagaso for a 4 day fermentation process with the aid of proprietary yeast strains - the Clasico de Centinela line uses a fermentation process that includes bagaso with the juices. The fermented juice is then distilled two times with one of Casa Centinela's 68 stainless steel stills (alambiques) with copper coils - Casa Centinela distills to desired proof. Supposedly Casa Centinela has the largest tequila cellar in the world with an excess of 56000+ barrels. 

Just a couple of years ago the Centinela lineup went through a presentation change - no idea if this coincided with the untimely passing of its patriarch - and the barrel aging times have also changed. Centinela Blanco still goes straight to the bottling line. The older versions of Reposado and Anejo were aged in used Jack Daniels barrels. The only information available for the current line is that Centinela Tequila is aged in American oak barrels (bourbon). Centinela Reposado: older round bottle version - aged 6-12 months: new short square bottle version - aged 18 months. Centinela Anejo: older round bottle version - aged 12 months: new short square bottle version - aged 24 months. Centinela 3 Anos: older round bottle version - aged 36 months; new tall square bottle version - aged 60 months. No clue if the current stuff is aged in new or heavily used barrels but there is a huge disparity in aging times.

Appearance: Pale yellow-straw colour with slight hue. Medium length - slow legs that cling to the sides of my Riedel glass. Aroma: cooked agave and pepper dominate, fruit (figs?), caramel/butterscotch, oak, and some alcohol. Flavour: earthy, a lot of cooked agave, pepper, caramel/butterscotch, roasted marshmallow (camp fire days - which I really dig), fruit (more like raisin?), hint of anise, subtle cinnamon, and slight oak. Semi-oily upon entry and slightly sweet - roll a sip around the mouth - get that nice balance of above mentioned flavours. Finish: lasts a LONG time with agave, caramel, intense spice and slight alcohol burn that lingers. Very enjoyable and easily one of my favourites. **HIGHLY RECOMMEND**

I make no secret of the fact that I prefer the older style tequila found in the round bottles after doing a few blind test tastes of old vs. new bottles. Something in the production or aging process has slightly changed which makes the new stuff less desirable - flavours seem dialed down a notch. I still enjoy the new offering but highly covet the older bottles.