Last Tequila Standing: Tequila Alderete Vallarta Splash

About Tequila Alderete

Growing AgaveHIGHLAND AGAVE

It is well documented that the best agave in the world come from “Los Altos de Jalisco” or “the Highlands of Jalisco.” It is in this region, some 7,200 feet above sea level, that Tequila Alderete takes great pride in growing the best Blue Weber Agave in world. Because of this unique combination of micro-climate, soil, and altitude; our agaves develop complex characteristics, high sugar content, and flavors unlike any other agaves on the planet.

The result is the award winning spirit know as Tequila Alderete.

COOKING IN STONE OVENS

Tequila Alderete’s Agaves are cooked the traditional way in clay ovens. Where many of the large distilleries use stainless steel Autoclaves and cook the agaves for four to six hours giving the agave a bitter and unnatural taste. Tequila Alderete cooks our Agave slowly for up to 36 hours, allowing the Agave to keep its rich natural flavors and unique characteristics.

MOZART FERMENTATION

Tequila Alderete allows the agave juices to ferment slowly for 4-5 days, during this time Mozart classical music is played to give the yeast a relaxed atmosphere. The yeast are working hard to turn the agave sugars into alcohol.

Cooking AgaveCOPPER STILLS

Most alcohol stills that are used today are made out of either stainless steel or copper. Both are very good conductors of heat and both metals won’t put any bad chemicals into your final spirit. However, copper has one important advantage over all the other metals when distilling. It has been used for so many years because copper actually reacts with alcohol on a molecular level making the final spirit taste better and Copper is known for its ability to remove sulfides that are produced during the distilling process.

SMALL BATCH

When you taste Tequila Alderete, you will immediately be able to distinguish our product from the large batch, mass produced products that line the store shelves. Tequila Alderete is hand crafted in small batches and distilled in copper pot stills to allow for the best possible flavors. Crafting our family Tequila is a hands-on process that is a delicate mix of science and art. There are many benefits to artisan distilling in small batches.

We craft our tequila in small batches so we have complete control over each and every bottle of Tequila Alderete that leaves the distillery. Fermentation, distilling, aging, and bottling are all completed under the direct supervision of the Alderete family. This type of oversight can only be maintained in small batches. It allows us to deliver the perfect Tequila so you can Sip Perfection.

Last Tequila Standing: Tequila Alderete

About Tequila Alderete

Growing AgaveHIGHLAND AGAVE

It is well documented that the best agave in the world come from “Los Altos de Jalisco” or “the Highlands of Jalisco.” It is in this region, some 7,200 feet above sea level, that Tequila Alderete takes great pride in growing the best Blue Weber Agave in world. Because of this unique combination of micro-climate, soil, and altitude; our agaves develop complex characteristics, high sugar content, and flavors unlike any other agaves on the planet.

The result is the award winning spirit know as Tequila Alderete.

COOKING IN STONE OVENS

Tequila Alderete’s Agaves are cooked the traditional way in clay ovens. Where many of the large distilleries use stainless steel Autoclaves and cook the agaves for four to six hours giving the agave a bitter and unnatural taste. Tequila Alderete cooks our Agave slowly for up to 36 hours, allowing the Agave to keep its rich natural flavors and unique characteristics.

MOZART FERMENTATION

Tequila Alderete allows the agave juices to ferment slowly for 4-5 days, during this time Mozart classical music is played to give the yeast a relaxed atmosphere. The yeast are working hard to turn the agave sugars into alcohol.

Cooking AgaveCOPPER STILLS

Most alcohol stills that are used today are made out of either stainless steel or copper. Both are very good conductors of heat and both metals won’t put any bad chemicals into your final spirit. However, copper has one important advantage over all the other metals when distilling. It has been used for so many years because copper actually reacts with alcohol on a molecular level making the final spirit taste better and Copper is known for its ability to remove sulfides that are produced during the distilling process.

SMALL BATCH

When you taste Tequila Alderete, you will immediately be able to distinguish our product from the large batch, mass produced products that line the store shelves. Tequila Alderete is hand crafted in small batches and distilled in copper pot stills to allow for the best possible flavors. Crafting our family Tequila is a hands-on process that is a delicate mix of science and art. There are many benefits to artisan distilling in small batches.

We craft our tequila in small batches so we have complete control over each and every bottle of Tequila Alderete that leaves the distillery. Fermentation, distilling, aging, and bottling are all completed under the direct supervision of the Alderete family. This type of oversight can only be maintained in small batches. It allows us to deliver the perfect Tequila so you can Sip Perfection.

Last Tequila Standing: Tasting a Horizontal Flight

Proper Tequila Tasting Technique Courtesy of Tequila Rack

Evaluation | Tasting Notes | Equipment

Proper Technique

THE 4 “S” PROCESS OF TASTING 100% AGAVE TEQUILA

SEE IT
Begin by examining the color of the Tequila against a white background, tilting the glass away from you. Look for bright and, in the case of Reposado and Añejo, saturated color. Blanco should be clear and “crystal like” without occlusions or sediment.

SWIRL IT
To release the aromas of a spirit, swirl it in the glass and then give it a deep sniff. Much of what you will taste is a result of these aromas. Repeat as necessary, taking notes, and enjoying the aroma.

SIP IT
Take a good-size sip. Hold the spirits in your mouth; swish it around (like mouthwash but less vigorously), allowing it to coat your entire palate. What does the Tequila feel like? Is it thin and acidic? Is it rich and velvety? Does it give your mouth a warm glow?

SAVOR IT
Draw in some air between your front teeth or across your tongue and “gargle” the spirits in your mouth. (We said “in your mouth” – no bathroom noises needed). Keep in mind that your tongue can identify only four basic tastes: saltiness, bitterness, sweetness and acidity. All other flavors actually reach your brain as aromas through the retro-nasal passage at the back of your throat. By “chewing” the spirit, or combining it with air, you cause its volatile elements to vaporize. That’s a good thing.

Last Tequila Standing: Vida Tequila

 

Vida Tequila SOPHISTICATION + PASSION

Greatness is rarely a product of research and formula alone. True greatness comes from the passion, pride, and relentless pursuit of perfection. Our entire line of ultra-premium, award-winning tequilas is crafted in Arandas, Mexico, from a single ingredient: 100% pure, highland-grown Tequliana Weber Blue Agave. Only 60% of the distilled product ever makes it into the bottles through the process of cutting the Heads and Tails. To ensure purity of flavor, the bottles are washed in their respective style of tequila before being filled with the finished product. While the Blanco is bottled after the distillation process, the Reposado is aged in white oak barrels for six months, and the Anejo is aged in French oak barrels for 24 months. We embrace the process and strive to make the most sophisticated product; they are the keys to greatness uncommon.

Find Vida Tequila Online here

Last Tequila Standing: Tributo Tequila

 

Heritage of Tributo Tequila

What makes a place, more than just a place?

Is it the beauty of its natural features? The traditions carried down by its people? Or the praise and recognition it receives from the rest of the world? For the Tierra de Agaves Distillery, and the home of Tributo Tequila, it’s all of these, and more.

The Location

It’s good to know where you come from. In the picturesque central-pacific of Mexico lies the colonial town of Tequila, and our home, Tierra de Agaves. The estate itself was founded in 2004 by Francisco Beckmann, though we’ve been working these grounds for over eight generations, as long as the history of Tequila itself. Our estate includes a vast agave reserve and our centrally-located distillery and bottling facility. Having every part of the Tequila making process in one place ensures that we can closely monitor every facet of its production—from the field, to the factory, to the bottle.

Find Tributo Online

Last Tequila Standing: Tasting a Vertical Flight

 

Alquimia Tequila

Alquimia Tequila is an ultra premium award-winning organic tequila. Our handcrafted product is 100 % natural, USDA Certified Organic, made of 100% blue agave Tequilana Weber. All of our certified organic agave is estate grown on our family ranch in Arandas, Jalisco, Mexico.

We carefully select the best and healthiest agaves, only harvesting plants that are at their peak of quality and ripeness. Our quality control process demands that we closely monitor the cooking, fermentation and distillation at every single step. This ensures that our tequilas are consistently of the highest quality possible.

Our project is completely sustainable and eco-friendly. Our tequilas are bottled in specially designed bottles made of recycled glass by a family of glass blowers in Tonalá, Jalisco. All aspects of our artisanal production reflect a proper balance of the old world and the new: a combination of alchemy, modern science, and rich culture. The making of Tequila Alquimia is just as much an art as it is a science.

Our tequilas have won a total of 25 gold medals in the past 5 years in the two most prestigious international spirits competitions: the San Francisco World Spirits Competition and the Chicago Beverage Testing Institutes International Review of Spirits. Tequila Alquimia was also voted the #1 new tequila by GQ Magazine’s men.style.com.

As a family owned company, Tequila Alquimia allows us to contribute to our communities, both in the United States and in Mexico. Tequila Alquimia is our vehicle for the promotion of organics and sustainable agriculture. Our organic protocol, which we teach to growers throughout Mexico, is the tool we use to improve the quality of our soils, protect the health of the farm workers and consumers, and make a positive impact on the environment.

We hope you enjoy our tequila as much as we have enjoyed bringing it to you.
¡Salud!

Last Tequila Standing: Alquimia Natural Margarita

 

Alquimia Tequila

Alquimia Tequila is an ultra premium award-winning organic tequila. Our handcrafted product is 100 % natural, USDA Certified Organic, made of 100% blue agave Tequilana Weber. All of our certified organic agave is estate grown on our family ranch in Arandas, Jalisco, Mexico.

We carefully select the best and healthiest agaves, only harvesting plants that are at their peak of quality and ripeness. Our quality control process demands that we closely monitor the cooking, fermentation and distillation at every single step. This ensures that our tequilas are consistently of the highest quality possible.

Our project is completely sustainable and eco-friendly. Our tequilas are bottled in specially designed bottles made of recycled glass by a family of glass blowers in Tonalá, Jalisco. All aspects of our artisanal production reflect a proper balance of the old world and the new: a combination of alchemy, modern science, and rich culture. The making of Tequila Alquimia is just as much an art as it is a science.

Our tequilas have won a total of 25 gold medals in the past 5 years in the two most prestigious international spirits competitions: the San Francisco World Spirits Competition and the Chicago Beverage Testing Institutes International Review of Spirits. Tequila Alquimia was also voted the #1 new tequila by GQ Magazine’s men.style.com.

As a family owned company, Tequila Alquimia allows us to contribute to our communities, both in the United States and in Mexico. Tequila Alquimia is our vehicle for the promotion of organics and sustainable agriculture. Our organic protocol, which we teach to growers throughout Mexico, is the tool we use to improve the quality of our soils, protect the health of the farm workers and consumers, and make a positive impact on the environment.

We hope you enjoy our tequila as much as we have enjoyed bringing it to you.
¡Salud!

Last Tequila Standing: Casa ZG Sangrita

 

Casa ZG Sangrita

History of Sangrita

Sangrita has its origins more than 60 years ago, in the Lake Chapala region of Jalisco.

The first Sangrita was offered by the Sanchez family in their restaurant to accompany their home-made tequila; an artisanal tequila brewed according to traditional methods.

To lessen the impact of the strong smell and taste of the the home-made tequila, fresh orange slices, chile and salt were offered between tequila sips.

Over time, the juice of oranges, the chile and salt were combined to produce a drink whose red color would give it its legendary name, “Sangrita” (little blood).

Sangrita Now…

A new wave of tequilas were introduced in the 1990’s and with them an air of sophistication and a smoother taste. The experience of enjoying a tequila  is evolving from shooting a caballito to sipping it, there is no longer a need to lessen the impact and by slowing the process, Sangrita is becoming more of a companion to these new tequilas.

It has become an alternative beverage to enjoy. It is served in tequila flights, in cocktails, or in the most traditional manner, a “completo”. Sangrita will undoubtedly elevate your tequila experience.

Tequila

Tequila Aficionado Media Celebrates Día de los Muertos 2015 On The Road

Announces Unprecedented Partnerships with Top Tequilas!

For Immediate Release!

August 26, 2015, San Antonio, TX:  Beginning October 14-28, 2015, Tequila Aficionado Media takes to the open road accompanied by top tier tequilas destined for the Windy City of Chicago to celebrate the popular Día de los Muertos remembrance holiday.

Palazzo

What began as a whimsical idea during a family RV vacation early in the spring of 2015, has turned into a monster tequila tour packed with stops at specially selected points-of-interest along the way, photo opportunities, and out-of-the-box social media marketing and promotion for tequila brands on a budget.

Initially scheduled for late August 2015, Lisa Pietsch, Tequila Aficionado mexican moonshine anejo, roger clyne, peacemakers, tequila,Media’s COO, admits that, “…the response from agave spirits brands was so overwhelmingly positive that we were compelled to move the tour dates to October to accommodate brands that wanted to come aboard.”

The change in tour dates notes M.A. “Mike” Morales, CEO of Tequila Aficionado Media, was fortunate for the participating tequila partners since, “…the end-of-year push for the spirits industry traditionally begins in October and lasts throughout the holiday season.”

Adds Pietsch, “Now, Día de los Muertos is an integral part of that celebration to Latinos and tequila aficionados alike.”

At press time, participating tequila brand partners are…

Currently, these tequila partners are scheduled to be featured on the following days of Tequila Aficionado’s Día de los Muertos Tequila Tour—

14-Oct Embajador Blanco
15-Oct Embajador Reposado
16-Oct Embajador Anejovarietals
17-Oct Lunazul Blanco
18-Oct Lunazul XAageGateImg
19-Oct Malinalli Blanco
20-Oct Malinalli Extra Anejomalinalli
21-Oct Titanium Blanco

titanium, tequila, flight of sites, tequila aficionado

22-Oct Dulce Vida 5yr Extra AnejoDulce_Vida
23-Oct Route 66 Reposado

route-66-slide11

24-Oct 1921 La Crema

la crema

25-Oct Diva Blanco

diva

26-Oct Mexican Moonshine Blanco
27-Oct Mexican Moonshine Reposado
28-Oct Mexican Moonshine Anejo

mexican moonshine anejo, roger clyne, peacemakers, tequila,

As other interested agave spirits climb aboard Tequila Aficionado’s Día de los Muertos Tequila Tour, this list and the calendar of open slots will be updated.

tequila aficionado, dia de los muertos tour, rv trip 2015

Click on map to see full route in Google Maps

For all the details on the Día de los Muertos Tequila Tour and how your agave spirit will benefit with Tequila Aficionado Media’s powerful, exclusive, out-of-the-box (and affordable!) social media brand exposure, click here .

***

Last Tequila Standing: Ekeco Tequila

 

Ekeco Tequila

Tequila EkecoDe origen natural y ecológico con singular identidad y pureza por la materia prima con que se elabora, que proviene del agave azul, este tequila tiene que esperar hasta ocho años desde la siembra y fertilización natural con composta y sin ningún tipo de químicos, del Agave Tequilana weber variedad azul, único tipo de planta entre más de 200 especies de agaváceas, hasta llegar a tener la madurez necesaria y entrar al proceso de elaboración.

Esta singularidad lo hace único entre las bebidas espirituosas del mundo, cuyos ciclos de elaboración con mucho más cortos, menos costosos y menos laboriosos.

Ekeco Tequila ofrece un sabor único que no puede ser jamás repetido por otras casas tequileras aunque provenga del mismo agave. La razón realmente nadie la sabe, pero cada producción cuenta con una personalidad única que le da su propia identidad la cual no puede ser igualada a ninguna otra bebida con clase mundial y Denominación de Origen.

Desde siempre, cada fabricante le da un toque personal a su bebida, cada tequilero ha heredado de sus padres y abuelos su estilo único de elaboración, sus secretos de familia se transmitieron de generación en generación.

La materia prima utilizada en la elaboración del tequila Ekeco es también 100% orgánica. El agua por ejemplo, es distinta en cada región del territorio protegido por la Denominación de Origen, la tierra tiene diferentes componentes orgánicos y minerales ya que el sol vierte sus rayos dando un calentamiento distinto de acuerdo a la posición geográfica.

Entre las regiones más importantes de producción del tequila, se encuentra “Los Altos de Jalisco”, en la cual el tequila que se produce tiene gustos más frutales, florales y perfumados.

En el producto final interviene desde luego el equipo que se utiliza, si se trata de un horno tradicional de mampostería o si se cuece en autoclave de acero inoxidable, si el agave se muele en modernos molinos o en el tradicional Tahona, si se destila en alambique de cobre o en el de acero inoxidable, si se fermenta con la fibra de agave o sin ella y con qué levadura se enriquece el proceso.

Sea cual sea el método, la bebida que reconozca el Consejo Regulador de tequila, organismo que vela por la calidad y respeto de la Denominación de Origen desde su creación en 1994, siempre será un tequila auténtico y de pureza natural.

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