Sipping off the Cuff: Lunazul Blanco

Mike & Alex taste and discuss Lunazul Tequila Blanco and why they feel it is a Brand of Promise.


About Lunazul Blanco

lunazul, blanco, tequila, heaven hillCrystal clear, un-aged tequila that allows its 100% agave flavor to shine. This is tequila at its simplest.

Tasting Notes

Exceptionally smooth and balanced with bright color and silver highlights.

  • Aroma: Refreshing fruity nose exhibiting tropical and apple notes with a healthy dose of salt and citrus, similar to that of fresh agave.
  • Taste: The palate is semi-viscous and peppery with ripe fruit tones giving way to crisp citrus notes and a hint of vanilla.
  • Finish: Wonderfully balanced finish with long lasting citrusy, peppery, and herbaceous notes.

The Mexican Wolf

Lunazul means “Blue Moon” and the Mexican wolf has always played a vital role in our identity. Mysterious and resourceful, the independent spirit of the wolf resonates in everything we do. We’re proud to partner with NATURALIA, a non-profit organization that promotes the conservation of Mexico’s ecosystems and wild species such as the Mexican Wolf through outreach, education and fieldwork. Together, Naturalia and Lunazul believe that when you’re good to your lands, your lands are good to you.

Find Lunazul on Facebook here.


Sipping Off The Cuff: Amaras Mezcal Joven

Mike & Alex taste and discuss Amaras Mezcal/Amores Mezcal Joven and why they feel it is a Brand of Promise.


The main objective of Mezcal Amaras/Amores is to raise awareness around mezcal and its culture, to inspire through our philosophy and to achieve a broad up-to-date perception of Mexico around the world. For Amores producing mezcal is best described as an alchemist process, so much time and energy go into the making, thus producing a beverage full of spirit.



“A project founded with love”. The brand Mezcal Amaras/Amores was founded in 2010 by a group of friends who, after making several trips to different mezcal producing states in the country, developed a deep rooted love for these regions and this magical spirit. They became immersed in a world that surrounded them in traditions, tastes and smells. These experiences inspired them to create a product that encompasses their passion for and devotion to the roots of Mexico.

Their search for the perfect mezcal led them to explore the mezcal producing lands of: Durango, Guanajuato, Guerrero, Oaxaca, San Luis Potosí, Tamaulipas and Zacatecas. While exploring these regions, they saw how hard the people in the fields and in the palenques worked. It made them realize that if they had success in finding the right mezcal, they could also help the people of this region have a better way of life. Thus was born the Philosophy of Mezcal Amores.

“The idea was to find a smooth and balanced mezcal that kept the flavor characteristics traditional to mezcal. After a year they were able to define a product that met all their expectations”.


Find Mezcal Amaras online here and also on Facebook, Instagram & Twitter.


Sipping off the Cuff: Abreojos Tequila Blanco

Mike & Alex taste and discuss Abreojos Tequila, the hidden scorpion, and why they feel it is a Brand of Promise.


The name Abreojos comes from a little fishing village in Baja California Sur called Punta Abreojos. Abreojos translated from Spanish means “Open Eyes”. In this quiet little fishing village lies a pristine beach with a wrapping right hand point surf break. Not a highly traveled tourist destination, but more of a surf get away to avoid crowds at nearby spots or even the craziness of Southern California. Some believe that Punta Abreojos was named in the late 1500’s by Juan Cabrillo who led the first European expedition. Others believe that Fishermen named Abreojos for the Open Eyes they saw coming back in after fishing. What they saw were perfect breaking hollow waves, and the offshore winds spraying water into the air to resemble an eye with long lashes.

Most brands are expensive because you pay for the bottle instead of the tequila. It should be about what is in the bottle. Abreojos Tequila, favored by those looking for unparalleled smoothness, but preferred by aficionados for its incredible aromas and flavors. -Enjoy what you drink, and the people you are with.


Open your eyes and see the hidden scorpion

Open Your Eyes Responsibly

Mexican Tequila to Take on Sake in Asian Market

Must Love, tequila, asian, MEXICO CITY, Jul 15, 2002 (Notimex/Corporate Mexico by Internet Securities, Inc. via COMTEX) — Mexican tequila is preparing to take on sake and other traditional Asian drinks as demand for the Mexican drink grows on that continent. Tequila producers accompanied Jalisco state Governor Francisco Ramírez on a tour in Asia to explore business opportunities in five Southeast Asian countries.

“The number of inhabitants makes the Asian market potentially the largest in the world,” said Ramón Yañez, president of the Tequila Regulation Council. To counteract tequila’s low profile in this part of the world, Yañez said producers would make a large publicity effort to introduce Asians to the Mexican liquor.

Currently, 50% of Mexican tequila is consumed in Mexico. The rest is exported: 80% to the United States, 15% to Europe, and the rest to other regions. Yañez predicted the industry would produce some 130 million liters of tequila this year.

Bats Are Dying!

1016151502aDuring Tequila Aficionado Media’s historic Dia de los Muertos Tequila Tour, Lisa Pietsch and I paid a visit to Carlsbad Caverns, New Mexico.  Before exploring the awesome depths of the caves and the formation of stalactites and stalagmites, we were also met with this alarming notice.

Even though it’s the Mexican freetail bats that are suffering man’s encroachment onto their turf, all bats are going through a hard time, including the “tequila bat.”


Vicious Circle

The industrialization of the tequila making process, and to a certain extent some mezcals,  has made the preservation of the agave (blue, espadin, etc.) vital to the longevity of these industries and to the survival of the people who rely upon them for their existence.

It’s no secret that the weber blue agave is susceptible to diseases now that it is not allowed to bloom a quiote or stem for pollination by the lesser long-nosed bats.

By not letting the agave run the length of its lifespan, it is also upsetting the eco-system and natural migratory patterns of bats that rely on the agave for sustenance.

The agave gene pool has been tampered with by the explosive growth of the 1016151541tequila and mezcal industries.

The plant’s natural defenses against diseases and pests are compromised.  This means that pesticides are required to defend the valuable agave crops against diseases and pests.

In turn, the pesticides are hazardous to the health of harvesters, bats, bees and birds alike.  Not to mention the eventual pollution to the soil, ground water and water supplies.

It’s a vicious circle that agave growers can remedy by simply letting a portion of their agave crops grow naturally.

What Can Consumers Do?

Look for certified organic tequilas, mezcals, or sotols for starters.  These must follow certain protocols which prohibit the use of pesticides in order to earn the USDA seal.

1016151438aIn addition, though considered a marketing buzz phrase, look for agave spirits that are produced with agave or sotol that has been “wild harvested.”  Chances are, none of them are using pesticides.

Secondly, seek agave spirits brands that claim to be “bat friendly.”

According to Angelica Menchaca Rodriguez, whose PhD studies are concerning this very subject, look for mezcal made with maguey papalote (agave cupreata) since “…this species cannot reproduce without the intervention of bats and can be found mainly in the state of Guerrero.”

The Tequila Interchange Project is working with Rodrigo Medellin–the Batmanbatfriendly of Mexico–in the pilot stages of a massive Bat Friendly Tequila & Mezcal Recognition Program that will likely include some beloved brands of tequilas and mezcals.

In the meantime, be kind to bats.  Build bat houses for them to roost in as suggested by the Bat World Sanctuary.

The bat you save could be your best sipping buddy.


Tequila Gets Fruity: Flavors & Infusions

From the Vault Aug 12, 2004

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Lime Shot Bottle ImageMexico makers want to add fruit to firewater in bid to expand market.

MEXICO CITY (Reuters) – Mexico’s tequila industry, in pursuit of younger customers, plans to follow other alcohol producers by offering the centuries-old firewater tinged with citrus flavors.

“Young people are drinking flavored products,” said Miguel Aguilar Romo, Mexico’s director for standards at the economy ministry. “We have vodka, we have rum, we have flavored beer. We can’t be left out of this global trend.”

Romo’s office, which sets the rules tequila makers must follow, gave the go-ahead this month to allow fruity tequila starting in January 2004.

“We are not pretending to change our drink — just looking to branch out with new products,” said Eduardo Orendain, head of the National Tequila Industry Chamber, which groups producers.

The Mexican government regulates the production of tequila, which — like champagne and cognac — has the so-called “guarantee of origin,” meaning it can only be made in certain regions.

Tequila is distilled from the pineapple-shaped core of the blue agave cactus in five Mexican states: Guanajuato, Michoacan, Nayarit, Tamaulipas and Jalisco, home of the town called Tequila and the leading state producer.

Centuries of tradition

diva tequila, silver, blanco, citrus, penascoProduction methods have changed little since the 17th century. The drink is deeply embedded in Mexico’s culture with an image some fear fruit-flavored tequila could tarnish.

“I have been drinking tequila for more than 45 years and I don’t think it should be demeaned,” said Feliciano Chavez, a businessman from Zapopan in Jalisco state. “Tequila is pure. That’s why it doesn’t cause hangovers. I think new flavors will do some damage. It’s pure marketing.”

Tequila historian Jose Maria Muria, president of Colegio de Jalisco and an avid drinker of straight tequila — the style preferred by most Mexicans — says flavors are no big deal.

“If we don’t want to tamper with our tequila, then maybe we should prohibit margaritas or drinking tequila mixed with soda,” Muria said.

The Mexican tequila industry has its sights on 20-somethings in the United States. Fruit-flavored tequila will contain the same percentage of alcohol as original tequila, but for many will be less harsh on the taste buds.

The United States is already the main export market for tequila. Mexico last year exported 63 percent of the 141 million liters of tequila produced. More than 80 percent of it went to the United States.

Head start

lampleft_5_bBut the two largest sellers of traditional tequila in the United States — Jose Cuervo and Sauza — said they do not plan to come out with fruit-flavored tequila.

“We are not interested in any tequila with flavors or fruits,” said Alejandra Castillo, a Mexico City spokeswoman for Jose Cuervo which sold about 29 million liters in the United States in 2002, making it the country’s most popular tequila.

“There are no plans, that we’re aware of, to introduce anything like this in the United States,” said Jack Shea, a spokesman for Sauza, which ranked second in U.S. sales last year with about 9 million liters.

One U.S. entrepreneur, David McQueen, has a head start on Mexican producers. He has sold flavored tequila since 2001.

McQueen, the CEO of Las Vegas-based Tukys Tequila, said he holds U.S. patents on five types of flavored tequila: mandarin-orange, watermelon, lime, kiwi-strawberry and coffee.

McQueen said the Mexican and U.S. government allow him to ship U.S.-made fruit flavors to Jalisco, where they are mixed with tequila and returned for sale in the United States.

Romo questioned the legal status of that tequila but McQueen said he has broken no rules.

“It’s legal. It’s not under the table,” McQueen said. “We’ve never had a problem calling it tequila.”

Expo Comida Latina: Thriving Demand for Latino Food Products Compels First-Ever Tradeshow

From the Vault Oct 7,2002

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ExpoCimida-LatinaHundreds of food, beverage and related products’ companies are gearing up for “EXPO COMIDA LATINA, the Hispanic Food and Beverage Show,” to be held at the Los Angeles Convention Center November 3-5, 2002. Celebrating the foods, beverages, flavors and brands of the Americas, exhibits will include products for and by the Hispanic market at this industry-only trade show. Exhibiting companies will run the range from fruits and vegetables to tequila … tortillas to soft drinks … cheese to salsa
LOS ANGELES, Oct 3, 2002 (BUSINESS WIRE) — Buyers from supermarket chains to independent grocery stores and institutions are finding that Hispanic products are moving fast, and if they don’t have a large enough selection, customers are taking their business elsewhere. Part of this is due to the new majority populations in Los Angeles and key cities across the nation. Hispanics are expected to hold the majority position by 2010 in Los Angeles, and many say it is already so. Another reason is, as EXPO COMIDA LATINA Show Director Denyse C. Selesnick likes to call it, “the Latinization of the American tastes.”

DSC_0501 According to Selesnick, the time is ripe for this exhibition that seeks to tap the almost $600 billion worth of buying power of the 35 million Hispanics across the United States.

Proportionately, Hispanic households spend more on groceries, desserts, soft drinks and perishables than other demographic groups.

Most restaurants have some type of “Nuevo Latino” dishes on their menus. What used to be considered exotic fruit like mangos are now mainstream. Most retailers carry fresh chiles and other kinds of vegetables imported from Latin America. Food service institutions like hospitals and schools are also including dishes with a Latin flavor on their menus.

8554_1Exhibitors already on board range from international to national companies including mainstream businesses who wish to capture a larger share of the Hispanic market, Hispanic companies who are eager to get their products sold to mainstream retailers and Latin producers who want to export to the United States.

Mexico has a large representation at the EXPO with approximately six Mexican States having individual pavilions. Jalisco, one of the primary agricultural centers in Mexico, will have the largest representation including fruit and vegetable growers, tequila, candy and other types of processed food. Guatemala will also have a sizeable pavilion as well as companies from El Salvador and Costa Rica.

Seminars focusing on increasing sales will feature experts in multicultural marketing. From basic statistics and future predictions about the U.S. Hispanic market to the intricacies of selling to multi-generational customers, these interactive seminars will provide insight into the Hispanic market and provide actionable advice on doing business with this “majority” minority.

11716_10151412162811234_590582546_nDr. Felipe Korzenny, Principal of Cheskin Market Research and Consulting, will discuss how to increase sales to the Hispanic consumer. Ellis Cha, Executive Director of the Korean American Grocers Organization (KAGRO) says, “This exhibition is helping to build bridges from the Hispanic community to my members.”
EXPO COMIDA LATINA will also address the commercial food service sector — Latino and non-Latino restaurants. Several cooking demonstrations will be given in the exhibit hall each day. Well-known chefs will utilize ingredients from the exhibitors in demonstrating recipes. With more and more retailers selling cooked food and some even establishing “cooking to order” sections, this will help generate new ideas. Chef LaLa (well known culinary expert Laura Diaz) will chair this important part of the program, which will include a cooking contest using exhibitor products.

EXPO COMIDA LATINA will be co-located with Diversified Business Communications’ International West Coast Seafood Show giving both exhibitors and visitors two trade shows at the same time. Woodland Hills-based International Trade Information, Inc. and Diversified Business Communications are organizing EXPO COMIDA LATINA. Registration and seminars are free to members of the industry. Exhibitor list and full seminar schedule as well as registration and housing forms can be found in both English and Spanish at

Angel’s Spirits Imports Announces New CA Distribution for Premium Tequila Brands

September 30 – Weslaco , TXAngel’s Spirits Imports and Pale Horse Imports have agreed to supply a new top-shelf 100% Agave Tequila,Mamalon Tequila in California . A new retail outlet for Mamalon Tequila is Holiday Wine Cellar in Escondido , CA. Holiday Wine Cellar also has an extensive online store with the ability to sell and ship Mamalon Tequila to 47 states in the USA.

Mamalon Tequila is:

mamalon¨ 100% Blue Agave

¨ Ultra Premium Tequila

¨ Triple Distilled

¨ Fermentation process is 100% natural

¨ Made from 8 to 10 year old Blue Agave plants

¨ Manufactured by one of the largest distillers in Mexico with more than 50 years experience

¨ Bottle top doubles for a perfect 50ml shot of Mamalón that can be either immediately enjoyed, or gifted to your friends.

¨ A pure Agave flavor that experts call the smoothest available   — “Ultra Smoooooth” —


Mamalón Silver Tequila is triple distilled, resulting in a tequila that is ultra pure, uniquely full of agave flavor, and is described as “Ultra Smoooooth.”

nom listTequila is made by distilling the fermented juice of agave plants harvested in Mexico . The agave is a spiky-leafed member of the lily family (it is not a cactus) and is related to the century plant. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the Blue Weber Agave (Agave Tequiliana Weber), and can be produced only in specifically designated geographic areas, in the state of Jalisco in west-central Mexico .

All superior tequila starts with only the best “Silver” or “Blanco.” Mamalon Silver is simply in a class all by itself, it is the perfect Blanco. Mamalon Silver Tequila begins as carefully selected mature Blue Agave plants, which have met our strict requirements for water and sugar content.

In order to produce the smooth, robust agave flavor, Mamalón Silver is made with traditional methods. The rich agave pinas are slow-cooked in stone ovens. After the perfect cooking time, we extract the sweet nectar from only the core and hearts of the agaves.

The fermentation process is 100% natural, ensuring the tequila is influenced by the unique outside ensemble of the agave, fruit trees, and other plants that surround the hacienda. Mamalon is then distilled in stills lined with copper three times to produce that “Ultra Smoooooth” rich Agave flavor.

Triple distillation provides Mamalón an extremely robust Agave flavor, with just the right amount of warm mouth feel, as it passes over the tongue and down the throat.


About Angel’s Spirits Imports

Angel’s Spirits Imports is located in Weslaco , TX and was formed with the goal of first importing brands that we own. Over the last couple of years we became a US TTB Importer and have received TTB COLA approvals for our current brands of top-shelf tequila, Mamalon and Amor Eterno. We are currently working on several liqueurs (Coffee, Orange , & Almond) to receive the necessary TTB approvals to import from Mexico . We are always looking to expand our brands and will do so in the near future with some exciting new products.

Angel’s Spirits Imports

1609 North Texas Boulevard, Weslaco , TX   78596

(956) 314-0056




About Holiday Wine Cellar

Holiday Wine Cellar, our landmark store in Escondido , California is family-owned and has been open since 1965. Our extensive selection of exquisite wines, craft beers and exceptional spirits are available in our store and on our website for your convenience.

Holiday Wine Cellar specializes in collectable Napa Valley wine, French wine, vintage Port and more. On the craft beer side, we have a large selection of IPA’s and sour beers in addition to San Diego craft beer and West Coast craft beer. Our specialty in spirits includes Tequila, Mezcal, Bourbon Whiskey, Scotch Whisky, Cognacs and Liqueurs. We also build custom Gift Baskets for any occasion, including corporate gifting and holiday gifts.

Our catalog is easy to navigate, so you can find the French Red Wine, India Pale Ale, Scotch Whiskey or Tequila you want instantly. Our wine baskets make perfect gifts for the holidays or any occasion. When you have selected the products you need, it is easy to order wine online through our secure server. We process orders as soon as they are received so your order will arrive on time and in excellent condition.

Holiday Wine Cellar, Inc.

302 West Mission Ave., Escondido , CA 92025

Phone: 760-745-1200




About Pale Horse Imports

PALE HORSE IMPORTS was started in 1997 with the goal of presenting to the marketplace quality, sipping, 100% agave tequilas imported directly from Mexico . We search out delicious tequilas in interesting packages to fulfill our niche in the industry.

We distribute many brands of tequilas and other liquors throughout California , purchasing them from other importers from around the country. Products that we import exclusively to the USA , we distribute ourselves in California , and have distribution help in various other states.

We plan on diversifying our portfolios as our company rapidly grows. Sales of tequila continue to increase as consumers and collectors learn about quality products available, thus we look forward to the future when we have the whole country drinking great tequilas!

Pale Horse Imports

29479 Wengler Hill Rd., Shingletown , CA 96088 U.S.A.
Phone: (530) 474-1281



Download press release here

Mexican Bats Finally Get Attention

From the Vault June 11, 2002

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Even as swarms of monarch butterflies flutter back to the United States from their winter home in Mexico, another less-loved but equally large migration has winged its way north: tens of millions of Mexican bats.
bat1MEXICO CITY (AP) –U.S. schoolchildren fascinated by the orange-and-black butterflies might not go quite so gaga over a wrinkle-nose little flying rodent like the Mexican free-tail bat, now summering in caves and under bridges in a broad stretch of the Southwest from California to Louisiana.

But the bats’ migration is perhaps just as endangered as the monarchs’ — even though bats more directly benefit human beings by eating thousands of tons of agricultural pests and keeping the desert blooming. They even help make tequila.

The bats’ annual October-April migration — the same schedule as the butterflies’ — contains marvels similar to the monarchs, whose successive generations manage to find their way back year after year.
For example, using just chirps and smells to guide her, a mother bat can quickly locate her baby on a cave ceiling crowded with as many as 20 million other bats, while many humans have trouble finding their kids at the shopping mall.

Bats are already becoming a class project at some schools in Mexico, much as monarch breed-and-release programs are in the United States. About 100 million butterflies winter here, and about the same number of bats.

So why the difference in treatment? Both suffer. The monarch is an indirect victim of deforestation. Loggers are cutting down the fir trees it prefers.

But for decades, Mexico’s bat caves — once some of the world’s largest — have intentionally been burned out, bulldozed, poisoned, filled in or covered up. Farmers sometimes set tires alight, and roll them into caves to smoke out bats.

“The problem is truly and simply one of human perceptions,” said Rodrigo Medellin, a biologist and foremost bat researcher at the Autonomous University of Mexico, referring to the bat’s poor reputation.

One reason is the unfortunate overlap of habitat in Mexico between vampire bats — which don’t migrate to the United States — and the insect-eating, people-shy free-tail bat, which gets blamed for the vampires’ attacks.

“A rancher sees vampire bite marks on his cattle, and he goes after the most visible group of bats around, which is almost always a group of non-vampire bats, like the free-tails,” Medellin said.

Vampires are secretive, and roost in small groups of 50 to 100, while other bats nest in groups as large as several million.

It all adds up to a bad rap for the bats.

Wild_agave_michoacan“When we go into classrooms and ask children what image they have of bats, they almost all say things like, ‘They’re ugly. They suck your blood. They’re the devil’s messengers. They should be killed,”’ said Maria Luisa Franco, an educator who works for the Migratory Mammal Conservation Program.

Using bat games and smiling storybook characters like Marcelo, a nectar-eating bat, and Valentin, a vampire, Franco and her team try to dispel some of the myths and inform children about bats’ useful functions.

Unlike monarch class projects, however, Franco is careful to tell children they shouldn’t enter bat caves or handle bats. And as part of a community outreach program, adults are told how to safely poison vampires.

“It’s a trade off,” said Steve Walker, who, as executive director of Austin, Texas-based Bat Conservation International, helps sponsor the education program and would rather not see any bats killed. “But when you look at the effect (of vampires) on other bat species, it’s worth it.”

Even the tequila industry wants to join the conservation effort, in part to make up for past sins. The link between tequila and bats is found in the endangered long-nosed bat, which is the main pollinator of cactus and agave along its migratory route to the U.S. Southwest.

“Bats are intimately connected to the tequila industry,” said Ramon Gonzalez, director of Mexico’s tequila council. But in the face of the newfound popularity of the drink, farmers of agave are expanding acreage with plants the bats can’t eat.

The long-noses stop at flowering cactuses to eat nectar along their migration, thus spreading pollen from one plant to another, increasing their genetic diversity.

But to catch the distillable sugar that is the heart of tequila, producers have to harvest agaves just before they flower, thus reducing the bats’ food source. Instead of naturally pollinated plants, farmers use farm- or laboratory-produced seedlings, descendants of just a few plants.

Bat advocates are pressing farmers to let just a few agaves flower in each field.

“We want to let the agave flower, but then you lose that plant. It has no commercial value,” Gonzalez said. “We would be quite willing to let some plants flower, but we need to know how many are needed to sustain the bats. We need someone to do a study.”

header-smallAlong the way, the bat advocates have had some successes.

Consider La Boca Cave, in northeast Mexico, a couple of hundred miles south of the U.S. border. It was once home to what may have been the largest colony of warm-blooded animals in the world, an estimated 25 million free-tail bats in the 1960s. The largest current colony, in Bracken cave near San Antonio, holds about 20 million.

By the early 1990s, the population at La Boca had dwindled to only about 100,000, largely due to vandalism. Teen-agers would enter the cave with flashlights, bonfires, or firecrackers, or pelt the bat-crowded ceiling with rocks.

Such disturbances cause waves of young bats to fall to the floor, where the carnivorous beetles that live in such caves reduced them to skeletons in a matter of minutes.

With the help of bat education programs, the La Boca colony started to revive, reaching about 350,000 in 1996 — when Latin America was hit by a wave of reports of a mythical bloodsucking animal, the Chupacabras, literally “the Goat Sucker.”

Chupacabras was variously described by those who had “seen” it as a kangaroo or turkey with claws, an alien or a panther-like beast. Still, although they didn’t fit the description, bats paid the price.

On one occasion, several adults went to La Boca cave to wipe out the evildoers, the supposed Chupacabras. But they were met at the mouth of the cave by a group of youngsters who had done a classroom project on bats.

bat, tequila“The kids stopped them,” said Medellin, the bat researcher. “They told them about the positive aspects of bats, what kind of bats lived there, and they talked them out of killing them.”

It all causes a kind of feeling seldom associated with bats: “It made my heart glow,” Medellin said.

On the Net:

Bat Conservation International 

Congratulations to the 2015 Sip Award Winners

NEWPORT BEACH, California, June 30TH 2015 – Eighty seven consumer spirit enthusiasts gathered at the waterfront Balboa Bay Resort on May 31, 2015 to participate in the 7th annual consumer based spirits competition. The 2015 SIP Awards comprised of 423 brands from all over the globe competing for rank at the impartial mercy of consumer based blind-tasting.

route 66, sip awardThe 2015 SIP Awards was a battle among the elite in each of the world’s most popular Spirit categories. Each chilled, undiluted sample was presented to Judges in NEAT glasses, scientifically engineered to deliver an enhanced consistent tasting experience.

Tequilas, Gins, Rums, Whiskeys, Cognacs, Vodkas and Liqueurs were some of the participating spirits this year, each graded on Aroma, Taste, and Finish.

sip award

The 2015 top rated brands included these agave spirits:

Platinum – “Best of Class”

El Jimador Blanco
DECADA Tequila
El Tesoro Reposado
El Mayor Anejo
Zignum Mezcal Anejo

Platinum Winners

Malinalli Tequila, sip award

Route 66 Tequila
El Mayor Reposado
Tarantula 100 Reposado
Hornitos Black Barrel Tequila
Herradura Anejo
Agave 99 Anejo
Malinalli Extra Anejo
Zignum Mezcal Reposado
AGA-VIE Esprit D’Agave


DECADA Tequila
Kah Tequila Series
(For a complete list of the categories, winners, and photos from the event, visit:

Staying true to the commitment to provide the most reliable measure of international beverage quality ratings, every year’s Judges are every-day spirit consumers and extensively screened to ensure no affiliation with marketing, wholesalers or distributors tied to the spirits industry.  “People deserve the highest quality spirits at their fingertips. I want to level the playing field by stripping away the hype to provide quality brands a fair platform on which to compete.” Says Paul Hashemi, founder of SIP Awards.

kahAwards include Bronze, Silver, Gold, Platinum and Best of Class for each category. The newest award introduced in 2014, is the Consumers’ Choice Award, which honors a brand’s unwavering commitment to their Legacy, Craft and to the ever important Consumer Palate, by placing in the SIP Awards two or more consecutive years.

The SIP Awards has experienced exponential growth within each of its 15 beverage categories. The increasing number of participating brands reflects SIP’s ability to provide spirit makers a valuable, unbiased and exciting opportunity to distinguish themselves in the industry.  It has also shined light on the obvious need in the marketplace for its honest arbitration.

About SIP Awards

Catering to the opinions and palates of the discerning public, the SIP Awards present a unique, spirit judging competition, unaffected by industry bias. This pragmatic and refreshing model of evaluation provides an honest stage for feedback and recognition where top brands showcase their achievements. To learn more about the SIP Awards beverage competition, venue partnerships, or for a complete list of 2015 winners, visit

Download the Sip Awards Press Release here sipawards2015pr