Tequila Aficionado would like to wish Jose “Pepe” Hermosillo a very happy birthday and many happy returns.
Thank you, sir, for all you do for tequila!
Visit Casa Noble Tequila online:
Jaclyn Jacquez considers herself an adelita, of sorts. Adelitas were female solders (soldaderas) who were a vital force during the Mexican Revolution in the early 1900s, fighting alongside men. As President of Don Cuco Sotol, she spearheads a sixth generation company producing a spirit steeped in 800 years of history. Born in Albuquerque, New Mexico […]
Tequila Aficionado Media on The Set Of Salt, Liquor, Lime Tequila Aficionado Media first made contact with the co-producers of Salt, Liquor, Lime in the Spring of 2013 via social media. Once production was moved in late August to Southern California during a blistering heat wave, we were invited to join the cast and crew to exclusively record our experiences […]
Tequila Aficionado Exclusive Series Have you seen Tequila Aficionado’s series on Women in the Tequila Industry by Tequila Journalist, M.A. “Mike” Morales? From Bikini Babes to Boss Ladies The contributions of women who create some of the amazing spirits we enjoy, direct production and distillation, support educational efforts, own brands we love, and otherwise contribute […]
Carmen Alicia Villarreal Treviño, The Original Tequila Boss Lady Carmen Alicia Villarreal Treviño is a legend among Tequila Boss Ladies. In fact, she is the original Tequila Boss Lady. To date, she is the only female tequila distillery owner, taking the reins of Casa San Matías soon after the tragic death of her husband in […]
No list of Tequila Boss Ladies would be complete without mentioning the likeable and charismatic Sophie Decobecq, creator of the award winning Calle 23 Tequila. Aside from her wacky sense of humor where marketing her tequila is concerned (‘Tequila makes us smarter. So, drink smart” is one of her favorite slogans), Sophie has a unique […]
For those of you who may not have noticed, I’m a pretty big fan of tequila. To me, it is a food group! It is also a topic that my brother and I will discuss at great length and provides a special connection for siblings who live so far apart.
Today, a fan asked a question that was much too long to be answered on Facebook so I thought I’d do so here where I could expound upon the subject and include photos. If you’d like more information about tequila, I’d recommend reading articles and blogs by Mike Morales who is a professional tequila journalist.
Anita asked about Tequila: Tell me about the different colors of tequila.
Ahh…Anita. What fun you have allowed me! Today in The Education of a Tequila Drinker we’ll discuss tequila varietals: Blanco, Reposado, Anejo and Extra Anejo.
This is the original tequila product. Tequila that hasn’t been aged or had the opportunity to pick up any flavors from an aging barrel.
The Reposado is usually a light golden color. It is called “Reposado” because it has rested. It has been aged for 10 months in barrels that may or may not have been used to age bourbon or other spirits. (As of the initial writing of this post, the industry standard for a tequila to be called a Reposado is aging it for only 2 months.) Reposado usually has a little more body than a blanco.
The Anejo is usually an amber color. This will have been aged for 12 months or more in barrels and has had more time to draw out the flavors in the wood. Anejos will usually have more prominent flavors like nuts, vanilla, caramel, smoke, and more. It has a much more intense flavor than the blanco and may leave more of an aftertaste. (Tasting a series, or flight, of anejos can be self-defeating as these are more likely to coat your palate.) This is not tequila you gulp in a shot. Sip it straight or drink it on the rocks. If you mix it into a margarita, you may not sense the alcohol at all.
Extra Anejo is usually much darker in color. The industry standard for aging an extra anejo is three years. Sip it straight from a tequila snifter and enjoy it as a dessert. Extra anejos will have more prominent flavors like almonds, vanilla, plums, dark chocolate, cinnamon and clove. I love to pair this with dark chocolate. The flavors of both complement each other immensely.
So it is with the colors of my passion and the flavors of tequila. The richer the color, the more complex the flavor. I recommend tasting all of them and enjoying the simple pleasures each brings.
Most tequila brands offer blanco, reposado and anejo. Many add an extra anejo to their line of varietals. As you browse liquor store shelves, you may also see aged, extra aged, and joven mentioned but these involve a discussion of normas and that’s an advanced lesson for another day.
Originally posted on April 11, 2013 at www.LisaPietsch.com
The maple trees of the north and the agave from the south have French kissed while dancing the Salsa.
When it comes to all things Canadian, I don’t mess around. I sing the Canadian national Anthem – IN FRENCH.
Je suis Quebecois!
My ancestor Francois Louis Thibault arrived in Canada from Ile de Re, France, in 1667 as an indentured servant. My family stayed in Quebec until 1913 when my grandfather was born in a Massachusetts mill town. My grandfather later moved to Maine to start his own family while his parents and siblings returned to Canada. I still have family there so Canada holds a very special place in my heart.
When I received this bottle of De La Tierre Maple Cinnamon Liqueur (what you have to call tequila after you’ve added real Canadian maple syrup to it), I busted out my colors with a 2002 Winter Olympics Canadian Hockey team shirt signed by The Great One himself, Mr. Wayne Gretzky.
Canada, hockey, maple…tequila? Believe it or not, it works.
I expected more maple when I took my first taste. The flavor on my tongue was pleasant with just a touch of maple but my first thought was orange. I probably just automatically went with orange because of the citrus in the tequila but, as I sip this, I think it would be an amazing aperitif with a Crepe Suzette. In fact, you could hold the brandy and make Crepes Suzette with this and it would be a stunning finish to a gourmet meal.
As the glass sits out a bit, I find a sweet maple scent becoming more clear. I’m reminded of my childhood when my father, who was always a fan of a snack, would make crepes on cold Maine winter nights. He’d make a big stack of them and then roll each individually with a filling of maple syrup and sugar. They were heaven. I’m transported to that old farmhouse kitchen where I’d watch him work so carefully on them.
My dad has since developed diabetes and I’m off sugar, so a grownup drink like this makes a lovely late night snack. You could have it on the rocks, I tried it and could hear the smacking of hockey sticks. This is one tequila that has been made uniquely Canadian. Drink it straight up, by a fire, on a snowy evening or drop a shot in a good cup of coffee on a rainy afternoon. This is soul food.
I think I may make some crepes some night soon, with an orange and maple cream filling and a splash of this De la Tierre Maple Cinnamon Liqueur on top.
I think even dad will like them.
If fiery, edgy blancos had their own song, it might go something like this:
If I could spend time in a barrel
The first thing that I’d like to do
Is to soften every day
Till all harshness goes away
To ensure I’d be sipped slow by you
OK, sorry. That was corny, and all apologies to the late Jim Croce and his treasured song, “Time In a Bottle.” But you get my point that some young tequilas benefit from listlessness in a barrel, where they trade harshness and aggressive spiciness for refined notes of wood, vanilla and cinnamon.
Some, however, are better off not barreled. With spunky character and an in-your-face-flavor profile that screams, “I AM PEPPER, FEEL ME BURN!” some blancos are more fun if allowed to mouth off—at least until they’re captured and confined to a barrel long enough to become a well-mannered añejo.
And that’s basically what I wished for in this year’s release of Demetrio Reposado: a little more time in the barrel. I wrote about its younger sibling, the blanco, packing loads of fruit, a dash of fire and spice that cuts through a cocktail with ease. I liked it. Like musicians who describe their instruments as having “a voice,” Demitrio’s blanco does, too, and I dig that voice.
But to my palate, the reposado’s voice goes sotto voce during the seven to nine months Demetrio barrels it. Don’t get me wrong, it’s a nice tequila, smooth and fragrant, full of honey and citrus and a sly kiss of yeast. Only a smoker with acute rhinitis would find nothing to like about this expression.
But is it terribly exciting?
Not compared to the blanco or the añejo (I’ve tasted that old dandy already and will write about it later.) To me, it lacks crucial individuality that makes it cravable. Sipping it makes me feel like a father who says to his middle child, “Can’t you be more like your brothers?” The youngest is playful; the eldest, sophisticated. Mr. Middle can’t seem to decide whether he wants to be cool or classy.
But I’ll drink him anyway.
Our updated list of distilleries and tequila brands “Nom List”, as of 24 February 2014, is now available for download in both PDF and Excel formats. Click on any of the underlined items within the list to be taken directly to our reviews, articles, tasting notes and features on each tequila brand.
Each of our NOM Lists contains the names and information of brands that have previously appeared on NOM lists in the past but have since been dropped by the CRT. Pinpointing your treasure bottles has never been easier! Please understand that this list is not a comprehensive list of every tequila brand ever made. We make every effort to be sure it is as accurate as possible from the time we at Tequila Aficionado Media began publishing our lists in 2013.
Click to download the format of your choice:
Click on any RED link within the NOM list to see the Tequila Aficionado articles and reviews on that brand.
The Norma Oficial Mexicana (Official Mexican Standard), abbreviated NOM, is the name of each of a series of official, compulsory standards and regulations for diverse activities in Mexico. They are more commonly referred to as NOMs or normas.
The standards are prepared by the Dirección General de Normas (DGN) (General Directorate of Standards), which is the body representing Mexico in the International Organization for Standardization (ISO).
In the case of tequila, Mexico’s Tequila Regulatory Council (CRT) regulates production NOMs. The NOM identifier means the tequila meets government standards – but this is not any guarantee of tequila’s quality. However, without the NOM stamp of legitimacy, it is not guaranteed that the bottle contains tequila.Click To Tweet
All 100% agave tequilas must have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993 and the later update NOM-006-SCFI-1994 revised in late 2005 NOM-006-SCFI-2005 and the most recent revision in 2012 NOM-006-SCFI-2012.
The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or – in the case where a company leases space in a plant – the physical plant where the tequila was manufactured. (Source: Wikipedia)
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