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.

Last Tequila Standing: Crotalo Tequila Shake & Snake Margarita

 

About Crotalo Tequila

Crotalo Tequila is a traditionally crafted, limited production premium tequila. One hundred percent blue agave is hand selected and harvested with a coa by our jimadors, ensuring that only the finest pínas are used to produce Crotalo Tequila.​

Our triple distilled plata followed by our double distilled reposado, añejo, extra añejo reserva and extra añejo gran reserva have received special permission from the CRT(Consejo Regulador del Tequila​) for our proprietary barrel aging process which provides our tequila with character, taste and quality that are unmatched.

It is our attention to tradition and detail that makes Crotalo Tequila

“Strikingly Smooth …… Just The Right Bite!”​

Last Tequila Standing: Crotalo Tequila

 

About Crotalo Tequila

Crotalo Tequila is a traditionally crafted, limited production premium tequila. One hundred percent blue agave is hand selected and harvested with a coa by our jimadors, ensuring that only the finest pínas are used to produce Crotalo Tequila.​

Our triple distilled plata followed by our double distilled reposado, añejo, extra añejo reserva and extra añejo gran reserva have received special permission from the CRT(Consejo Regulador del Tequila​) for our proprietary barrel aging process which provides our tequila with character, taste and quality that are unmatched.

It is our attention to tradition and detail that makes Crotalo Tequila

“Strikingly Smooth …… Just The Right Bite!”​

Last Tequila Standing: Cuestion Tequila Uptown

 

We at Cuestión Tequila believe that everything in life should be cuestioned, for it is the pursuit of wisdom, wonder and shared adventure that makes life itself worth living.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and his partner Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. The ancient Aztecs of Jalisco, Mexico, masters of the alchemistic arts, were the first to distill the sweet nectar of the Blue Weber Agave plant into one of the world’s most cherished spirits.

Cuestión Agave

All tequila begins with one single ingredient; the agave plant. But not all agave is created equal. It takes nearly 10 years for each Blue Weber agave plant to age in the fields of Jalisco, Mexico, weathering brutal temperatures and unforgiving sun until it is strong and big enough to be considered “mature.”

While others choose instead to harvest plants after just 2 or 3 years, we cuestion the need to sacrifice quality for profit, and allow our plants to age fully in the earth. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey.

Cuestión Cooking, Pressing and Fermenting

The next step in tequila distillation is the roasting of the jima or “pineapple” that remains when the agave’s leaves have been sheered from the stock.

It is cut in half and roasted for 72 two hours, undergoing two rounds of great pressure and high temperature, softening the fibers and caramelizing the plant’s natural sugars.

Every last drop of nectar is then pressed and fermented.

Cuestión Distillation

Our distillery is a masterful blend of art and science, where fire, steel and water transform our desert plants into rolling caldrons of liquid gold. What separates all spirits from their cousins, beer and wine, is distillation, which is the process of evaporating alcohol from the wort.

Some spirits, such as vodka and gin, should be distilled many times to extract only pure alcohol from the liquid, but the world’s finest tequilas are distilled only twice.

The essence of roasted agave, spices and rich flavors each plant has developed after 10 years in the ground should be cherished, and when it’s done well, double distillation tequila should be smooth and refreshing.

Cuestión Barrel Aging

We age our Tequilas 50% – 300% longer than almost any other premium tequila on the market, and there is no greater vessel in the world for aging distilled spirits than whiskey-cured, charcoal finished American Oak barrels.

We pride ourselves on importing ours from the best-known whiskey company in the world. In fact, when we first brought Cuestion Tequila to the United States, we did so in Tennessee, home of the world-famous Jack Daniels distillery.

Cuestión Partnerships

Jason and JesusOn a fateful visit to the white sand beaches of Playa del Carmen in the Summer of 2009, American importer, Jason Fandrich, had his first taste of Cuestión Tequila, and the rest, as they say, is history.

He sought out owners Jesus and Julio, and the trio began the process of exporting the product world-wide. In the Winter of 2011, their dreams became a reality, as their first case of product made its way across the US border and will soon be available world-wide.

Thank you for reading our story! If you would like to join us in our adventure, please feel free to contact us here through the website and tell your friends about us on Facebook and Twitter.

Until then, Cuestión Everything, friends! And stay tuned as our saga unfolds.

 

Last Tequila Standing: Cuestion Tequila Cantown

 

We at Cuestión Tequila believe that everything in life should be cuestioned, for it is the pursuit of wisdom, wonder and shared adventure that makes life itself worth living.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and his partner Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. The ancient Aztecs of Jalisco, Mexico, masters of the alchemistic arts, were the first to distill the sweet nectar of the Blue Weber Agave plant into one of the world’s most cherished spirits.

Cuestión Agave

All tequila begins with one single ingredient; the agave plant. But not all agave is created equal. It takes nearly 10 years for each Blue Weber agave plant to age in the fields of Jalisco, Mexico, weathering brutal temperatures and unforgiving sun until it is strong and big enough to be considered “mature.”

While others choose instead to harvest plants after just 2 or 3 years, we cuestion the need to sacrifice quality for profit, and allow our plants to age fully in the earth. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey.

Cuestión Cooking, Pressing and Fermenting

The next step in tequila distillation is the roasting of the jima or “pineapple” that remains when the agave’s leaves have been sheered from the stock.

It is cut in half and roasted for 72 two hours, undergoing two rounds of great pressure and high temperature, softening the fibers and caramelizing the plant’s natural sugars.

Every last drop of nectar is then pressed and fermented.

Cuestión Distillation

Our distillery is a masterful blend of art and science, where fire, steel and water transform our desert plants into rolling caldrons of liquid gold. What separates all spirits from their cousins, beer and wine, is distillation, which is the process of evaporating alcohol from the wort.

Some spirits, such as vodka and gin, should be distilled many times to extract only pure alcohol from the liquid, but the world’s finest tequilas are distilled only twice.

The essence of roasted agave, spices and rich flavors each plant has developed after 10 years in the ground should be cherished, and when it’s done well, double distillation tequila should be smooth and refreshing.

Cuestión Barrel Aging

We age our Tequilas 50% – 300% longer than almost any other premium tequila on the market, and there is no greater vessel in the world for aging distilled spirits than whiskey-cured, charcoal finished American Oak barrels.

We pride ourselves on importing ours from the best-known whiskey company in the world. In fact, when we first brought Cuestion Tequila to the United States, we did so in Tennessee, home of the world-famous Jack Daniels distillery.

Cuestión Partnerships

Jason and JesusOn a fateful visit to the white sand beaches of Playa del Carmen in the Summer of 2009, American importer, Jason Fandrich, had his first taste of Cuestión Tequila, and the rest, as they say, is history.

He sought out owners Jesus and Julio, and the trio began the process of exporting the product world-wide. In the Winter of 2011, their dreams became a reality, as their first case of product made its way across the US border and will soon be available world-wide.

Thank you for reading our story! If you would like to join us in our adventure, please feel free to contact us here through the website and tell your friends about us on Facebook and Twitter.

Until then, Cuestión Everything, friends! And stay tuned as our saga unfolds.

 

Last Tequila Standing: Cuestion Tequila Diablo Rose

 

We at Cuestión Tequila believe that everything in life should be cuestioned, for it is the pursuit of wisdom, wonder and shared adventure that makes life itself worth living.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and his partner Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. The ancient Aztecs of Jalisco, Mexico, masters of the alchemistic arts, were the first to distill the sweet nectar of the Blue Weber Agave plant into one of the world’s most cherished spirits.

Cuestión Agave

All tequila begins with one single ingredient; the agave plant. But not all agave is created equal. It takes nearly 10 years for each Blue Weber agave plant to age in the fields of Jalisco, Mexico, weathering brutal temperatures and unforgiving sun until it is strong and big enough to be considered “mature.”

While others choose instead to harvest plants after just 2 or 3 years, we cuestion the need to sacrifice quality for profit, and allow our plants to age fully in the earth. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey.

Cuestión Cooking, Pressing and Fermenting

The next step in tequila distillation is the roasting of the jima or “pineapple” that remains when the agave’s leaves have been sheered from the stock.

It is cut in half and roasted for 72 two hours, undergoing two rounds of great pressure and high temperature, softening the fibers and caramelizing the plant’s natural sugars.

Every last drop of nectar is then pressed and fermented.

Cuestión Distillation

Our distillery is a masterful blend of art and science, where fire, steel and water transform our desert plants into rolling caldrons of liquid gold. What separates all spirits from their cousins, beer and wine, is distillation, which is the process of evaporating alcohol from the wort.

Some spirits, such as vodka and gin, should be distilled many times to extract only pure alcohol from the liquid, but the world’s finest tequilas are distilled only twice.

The essence of roasted agave, spices and rich flavors each plant has developed after 10 years in the ground should be cherished, and when it’s done well, double distillation tequila should be smooth and refreshing.

Cuestión Barrel Aging

We age our Tequilas 50% – 300% longer than almost any other premium tequila on the market, and there is no greater vessel in the world for aging distilled spirits than whiskey-cured, charcoal finished American Oak barrels.

We pride ourselves on importing ours from the best-known whiskey company in the world. In fact, when we first brought Cuestion Tequila to the United States, we did so in Tennessee, home of the world-famous Jack Daniels distillery.

Cuestión Partnerships

Jason and JesusOn a fateful visit to the white sand beaches of Playa del Carmen in the Summer of 2009, American importer, Jason Fandrich, had his first taste of Cuestión Tequila, and the rest, as they say, is history.

He sought out owners Jesus and Julio, and the trio began the process of exporting the product world-wide. In the Winter of 2011, their dreams became a reality, as their first case of product made its way across the US border and will soon be available world-wide.

Thank you for reading our story! If you would like to join us in our adventure, please feel free to contact us here through the website and tell your friends about us on Facebook and Twitter.

Until then, Cuestión Everything, friends! And stay tuned as our saga unfolds.

 

Last Tequila Standing: Cuestion Tequila

 

We at Cuestión Tequila believe that everything in life should be cuestioned, for it is the pursuit of wisdom, wonder and shared adventure that makes life itself worth living.

Founded in 2007 by Jose de Jesus Dominguez Figueroa and his partner Jose de Julio Marquez Ochoa, Cuestión Tequila is 500 years in the making. The ancient Aztecs of Jalisco, Mexico, masters of the alchemistic arts, were the first to distill the sweet nectar of the Blue Weber Agave plant into one of the world’s most cherished spirits.

Cuestión Agave

All tequila begins with one single ingredient; the agave plant. But not all agave is created equal. It takes nearly 10 years for each Blue Weber agave plant to age in the fields of Jalisco, Mexico, weathering brutal temperatures and unforgiving sun until it is strong and big enough to be considered “mature.”

While others choose instead to harvest plants after just 2 or 3 years, we cuestion the need to sacrifice quality for profit, and allow our plants to age fully in the earth. Hand-picked by los jimadores, noble farmers of the fields, each blade is sheared from the core in preparation for its journey.

Cuestión Cooking, Pressing and Fermenting

The next step in tequila distillation is the roasting of the jima or “pineapple” that remains when the agave’s leaves have been sheered from the stock.

It is cut in half and roasted for 72 two hours, undergoing two rounds of great pressure and high temperature, softening the fibers and caramelizing the plant’s natural sugars.

Every last drop of nectar is then pressed and fermented.

Cuestión Distillation

Our distillery is a masterful blend of art and science, where fire, steel and water transform our desert plants into rolling caldrons of liquid gold. What separates all spirits from their cousins, beer and wine, is distillation, which is the process of evaporating alcohol from the wort.

Some spirits, such as vodka and gin, should be distilled many times to extract only pure alcohol from the liquid, but the world’s finest tequilas are distilled only twice.

The essence of roasted agave, spices and rich flavors each plant has developed after 10 years in the ground should be cherished, and when it’s done well, double distillation tequila should be smooth and refreshing.

Cuestión Barrel Aging

We age our Tequilas 50% – 300% longer than almost any other premium tequila on the market, and there is no greater vessel in the world for aging distilled spirits than whiskey-cured, charcoal finished American Oak barrels.

We pride ourselves on importing ours from the best-known whiskey company in the world. In fact, when we first brought Cuestion Tequila to the United States, we did so in Tennessee, home of the world-famous Jack Daniels distillery.

Cuestión Partnerships

Jason and JesusOn a fateful visit to the white sand beaches of Playa del Carmen in the Summer of 2009, American importer, Jason Fandrich, had his first taste of Cuestión Tequila, and the rest, as they say, is history.

He sought out owners Jesus and Julio, and the trio began the process of exporting the product world-wide. In the Winter of 2011, their dreams became a reality, as their first case of product made its way across the US border and will soon be available world-wide.

Thank you for reading our story! If you would like to join us in our adventure, please feel free to contact us here through the website and tell your friends about us on Facebook and Twitter.

Until then, Cuestión Everything, friends! And stay tuned as our saga unfolds.

 

Last Tequila Standing: Pavoneo Tequila Tasting

 

Pavoneo Tequlia sets a new standard for quality, craftsmanship, and taste.

We harvest the highest quality agave plants from the midlands of Mexico, trimming them very close to the heart, effectively eliminating the oily taste and texture that is native to the normal process. The agave is then ready for fermentation.

Our fermentation process is 5 times longer than the industry norm, requiring an innovative tank-cooling process that leads to the most full-bodied agave flavor possible.

After fermentation, our high-efficiency chilled filtration system removes any and all residue and particles from the tequila before bottling.

The taste of our Pavoneo Blanco Tequlia is the truest and purest form of a full body, natural tequila. Its high versatility for mixing in cocktails and smoothness for straight sipping make it a desirable and enviable product for casual drinkers and tequila connoisseurs alike.

Find Pavoneo Tequila Online Here

Last Tequila Standing: Pavoneo Green & White

 

Pavoneo Tequlia sets a new standard for quality, craftsmanship, and taste.

We harvest the highest quality agave plants from the midlands of Mexico, trimming them very close to the heart, effectively eliminating the oily taste and texture that is native to the normal process. The agave is then ready for fermentation.

Our fermentation process is 5 times longer than the industry norm, requiring an innovative tank-cooling process that leads to the most full-bodied agave flavor possible.

After fermentation, our high-efficiency chilled filtration system removes any and all residue and particles from the tequila before bottling.

The taste of our Pavoneo Blanco Tequlia is the truest and purest form of a full body, natural tequila. Its high versatility for mixing in cocktails and smoothness for straight sipping make it a desirable and enviable product for casual drinkers and tequila connoisseurs alike.

Find Pavoneo Tequila Online Here

Last Last Tequila Standing: Why Judge Blancos?

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