Tag Archives: reposado

Celebrate Summer with Don Julio

Don Julio Celebrates the Solstice

Saturday, June 21st marks the official first day of summer, and what better way to celebrate the summer solstice than with specialty cocktails from Tequila Don Julio.

Try mixing up a Highway 71, a spirit-forward beverage made with complex, quality ingredients including Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate mole bitters. A summery twist to the classic Manhattan, this variation of the timeless cocktail is the perfect celebratory drink to enjoy the season.

For more of a tiki-style vibe, you can try mixing up a Don Siegel cocktail, a great drink that is perfect for summertime patio lounging.


Highway 71, don julioDon Julio Highway 71

Created by NYC Mixologist Thomas Waugh

Ingredients:

1 ounce Tequila Don Julio Añejo
1/2 ounce Coconut Infused Sweet Vermouth
1 dash Chocolate Molé Bitters
Smoked Cinnamon Stick for Garnish

**To create Coconut Infused Sweet Vermouth:
Ingredients:
1 750 ml bottle Sweet Vermouth
1 cup Sweetened Coconut Flakes

  1. Add sweetened coconut flakes to a bottle of Sweet Vermouth.
  2. Let sit for 2 hours.
  3. Strain out coconut and add liquid back to the bottle
  4. Label and refrigerate.

 

Preparation:

  1. Combine Tequila Don Julio Añejo, coconut infused sweet vermouth and chocolate molé bitters into a mixing glass with ice and stir.
  2. Strain contents into a rocks glass over one large piece of ice.
  3. Garnish with smoked cinnamon stick.

Ideal Serving Glass:
Rocks Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol

The Don Julio Don Siegel

Created by NYC Mixologist Thomas Waugh

Ingredients:Don Siegel, don julio
1 ounce Tequila Don Julio Reposado
1/3 ounce Dry Amontillado Sherry
1/3 ounce Fresh Lime Juice
1/3 ounce Agave Nectar Syrup
1 tsp Apricot Liqueur
1 tsp Mezcal
Angostura Bitters
Cracked Ice
Mint Sprigs for Garnish

**To create Cracked Ice:

  1. Pour ice into a durable sealed bag.
  2. Crack ice cubes with muddler.

Preparation:

  1. Combine Tequila Don Julio Reposado, dry amontillado sherry, fresh lime juice, agave nectar syrup, apricot liqueur and mezcal into a shaker. Shake Well.
  2. Pour contents into a Collins Glass over cracked ice.
  3. Add a few dashes of angostura bitters.
  4. Garnish with mint sprigs.

Ideal Serving Glass:
Collins Glass

Yield:
1 drink, no drink contains more than 0.6 fluid ounces of alcohol


 

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Sipping Off The Cuff: Dulce Vida Reposado

 dulce vida, tequila, reposadoDulce Vida Q&A

Dulce Vida’s Christopher Cain was kind enough to answer the questions we had earlier this week about Dulce Vida Tequila.  As you may recall, this is an organic overproof tequila so you know Mike Morales had lots of questions!

Regarding the source of their agave:

“Initially we did source our agave from both the Pacific Coastal Highlands of Nayarit as well as the highlands surrounding San Ignacio and Arandas.  For the last three+ years we have moved that to be exclusively from a co-op of growers in the Highlands surrounding San Ignacio and Arandas.”

Regarding the palate feel:

“What you may taste different in our base is the MLF that we do in order to give you a fuller, coating mouth feel.   Most producers do not take the time to go through this step.  That secondary fermentation sets our pre-distillate apart from the herd and allows what we distill to proof here to not be offensive to the taste.”

Cain went on to say:

“We can’t thank you enough for the review and kind words.  Its truly a passion and labor of love, which is why we produce it and do not allow anybody else to do it for us.”

Thanks, Christopher!  Tequila Aficionado is a labor of love for us as well, so we completely understand your passion.

 

dulce vida, tequila, reposadoFind Dulce Vida Online:

Website – Facebook Twitter –  YouTube – Blog

Malolactic Fermentation (MLF)

If you’re unfamiliar with MLF, it stands for Malolactic Fermentation.  This process is used most in wine production.

AromaDictionary.com goes on to explain this process as it relates to winemaking:

Malolactic fermentation is commonly referred to as “MLF”, or (in winemaker’s speak as) “malo” (pronounced may-low). So if MLF is a type of fermentation, what ferments, what does the fermenting, and most importantly, what sort of changes does MLF make to the final sensory quality of the wine? MLF usually occurs shortly after the end of the primary fermentation (when the grape sugar is converted to alcohol by yeast). It is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species ofLactobacillus and Pediococcus. The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L-lactic acid. This conversion is accompanied by the production of carbon dioxide (so hence the term, fermentation). Lactic acid tastes markedly less sour than malic acid. In addition lactic acid has a mouthfeel “softness” about it in comparison to the oft described “hard” and “metallic edged” malic acid. In short, MLF results in a natural de- acidification and softening of the wine’s palate. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. For wines produced from such grapes, de-acidification via MLF is particularly useful as it results in a more balanced and palatable wine.

Although acid reduction is the most obvious result of the growth of lactic acid bacteria in wine, their action can also significantly modify the wine’s aroma, flavour and mouthfeel. These changes may be either good, bad or positively ugly depending to a large extent on which of the lactic acid bacteria dominates the MLF. Some of the Lactobacillus species have been implicated in the production of fetid milk, sauerkraut and sweaty characters. Whilst many high quality Old World wines are characterised and complexed by lactic nuances such as these, when dominant they are rather unpleasant. Some forms of Lactobacillus are also responsible for the production of “mousy taint” which is arguably the most unpleasant of all wine faults. Oenococcus oeni on the other hand is a far more desirable LAB as it typically produces substances that have pleasant and wine sympathetic aromas and flavours. Diacetyl is the most important of these substances, as it provides the most recognisable and characteristic of all MLF characters; butteryness. However, when in excess, diacetyl imparts strong caramel and rancid butter like characters, which can easily dominate the wine. Luckily, the more oenologically desirable Oenococcus oeni generally dominates the MLF as it has a greater tolerance to the high acid and high alcohol environ- ment of wine than the other lactic acid bacteria.

MLF is also thought to generally enhance the body and flavour persistence of wine, producing wines of greater palate softness and roundness. Many winemakers also feel that better integration of fruit and oak character can be achieved if MLF occurs during the time the wine is in barrel.

Wines that typically undergo, and are improved by MLF, are the full-bodied dry whites and medium to full bodied dry reds. But it must be stressed that not all wines benefit from MLF. Rieslings are a classic case in point. As a general rule, the quality of lighter bodied fruit driven wines that require crisp acidity are reduced by the action of MLF. The growth of all LAB are inhibited by cool temperatures and the anti-microbial agent, sulfur dioxide (SO2). Winemakers are therefore able to arrest the onset of MLF when making these styles by maintaining both low temperatures and reasonable SOlevels during winemaking and subsequent bottling.

There is also a major practical reason why MLF is encouraged during the making of many wines, and in particular reds wines that have previously undergone malo in tank or barrel are far less likely to go through malo when in bottle. The onset of MLF in the bottle is disastrous as the wine will appear to the consumer to still be fermenting (as a result of CO2 being produced). The wine may also lose its fruit integrity and take on the unpleasant lactic aroma of cured meats.

So next time you open that bottle of Chardonnay, spare a thought for those marvellous critters that helped create that complex aroma and that round out and soften its palate. Cheers to these little creators of diversity.

 

 

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Rancho La Joya Tequila–Roberto Sanchez del Toro

Rancho La Joya blanco and reposado.

Rancho La Joya blanco and reposado.

Passion:  The A Game

To say that Roberto Sanchez del Toro, exclusive importer and brand developer of Rancho La Joya tequila (NOM 1555) has endured adversity would be an understatement.  To say that he has survived his life’s challenges, thus far, with grace and his boyish charm still intact would be putting it mildly.

San Antonio, Texas, resident, Roberto was a young high school student when, due to immigration reasons, he was forced to manage the family’s thriving tamale husk production business while his parents were temporarily out of the country.

Then, as a sophomore at St. Mary’s University, he decided to create his own tequila business only to suffer defeat at the hands of the merciless Texas spirits retail and distribution industries.

Fast forward to 2013…

Roberto Sanchez del Toro, importer of Rancho La Joya tequila.

Roberto Sanchez del Toro, importer of Rancho La Joya tequila.

A rabid lifelong San Antonio Spurs fan, it was during a hard fought pick up basketball game that Roberto took a knee to the groin.  A subsequent doctor’s exam revealed the shocking news that he was suffering from advanced testicular cancer followed by surgery and three months of chemotherapy while simultaneously reviving his failed tequila business.

All of this before the age of 24!

In this clip, Sanchez del Toro, following in his parents’ entrepreneurial footsteps, learns the pitfalls of the tequila business firsthand…

 

Here, Roberto recalls the start of 2013…

 

 

A shrewd businessman even in college, Sanchez del Toro, now with a degree in International Business, kept the lines of communication open with the García family, third generation Highlands agave producers of Rancho La Joya tequila.

Roberto takes us through the tequila’s process…

 

 

Even though the distillery has a large output capacity to meet demand, Roberto discusses what the ramifications of the current agave shortage could mean to the producers of tequila Rancho La Joya.

 

 

[To learn more about Rancho La Joya’s production techniques, click here.]

 

The new look of Rancho La Joya tequila.

The new look of Rancho La Joya tequila.

 

Along with partner, Mike Garcia, a successful San Antonio technology marketing executive (no relation to the agave producing and distilling family), and a team of consultants as guides, Roberto Sanchez del Toro, now 25, has a clean bill of health and is ready for the long haul with his newly revamped Rancho La Joya tequila, as well as having taken over the reigns of the family enterprise.

With a redesigned bottle that more accurately represents the juice inside, and the promise of statewide distribution from Glazer’s, Roberto is anxious to turn his initial sales call rejections into inspired action within the state of Texas, the second largest consumer of tequila, and beyond.

Why Tequila?

Of all the start up businesses Roberto could have chosen, he explains in the following segment why he selected tequila.

The Five Year Plan

Roberto describes where he sees Rancho La Joya Tequila in five years.

 

Rancho La Joya is available in blanco and reposado expressions.  Plans are in the works for a 36 month aged añejo to be called Diamante that will be marketed with branded stemmed glassware.

Roberto Sanchez del Toro cheers on his beloved Spurs.

Roberto Sanchez del Toro cheers on his beloved Spurs.

At this time, only the following local restaurants and bars carry Rancho La Joya…

La Fogata, Mi Tierra Café & Bakery, SoLuna, Rio Rio Cantina, Stetson Bar, Ice Lounge.

Like the San Antonio Spurs, who are currently battling in the 2014 NBA Playoffs, Roberto Sanchez del Toro has proven that bringing your “A” Game and passion into everything you do invariably results in a winning record.

***

Follow Rancho La Joya on Facebook

Or, on their website

 

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Tequila Penasco Reposado by Steve Coomes

penasco, reposado, tequila, Tequila Penasco Reposado

The quality of tequila pushing into the U.S. market is so high these days that it’s hard to write a really bad review.  It’s easy to be wowed by some more than others, and some, though good, make me question the price point, but I have yet to find one I’d swear off drinking again.

Tequila Peñasco Reposado has extended that winning streak for all the correct reasons:  flavor, aroma and color are all what a reposado is supposed to represent–that perfect balance between a blanco’s vibrancy and that kiss of maturity born of brief barrel rest.

That I liked it this much was particularly surprising given my not-so-favorable reaction to its sibling Tequila Peñasco Plata, an expression I thought fine, but unexciting.  The reposado, however, delivers a 180 as a super-enjoyable sipper.  Every time I’ve drunk it, I’ve always wanted more because it’s so flavorful and easygoing.

In just four to six months barrel time, it makes quick friends with the wood, but no inappropriately deep relationships.  Like a new college graduate who shows some maturity gained in his matriculation, this expression displays complexity while maintaining its youthfulness.  Sip it neat or use it in a cocktail–it’s flexible!  Given my druthers, though, I’d choose this neat.

Its light gold tint is alluring and hints accurately of a light body with a clean finish.  On the front of the palate come good wood accents, touches of cinnamon and just a whisper of pepper.  After a few sips I pick up some fruit, wood flavors and even some crème brulée on the exhale.  This is a spirit any novice tequila sipper could enjoy straight.

Aerating and swirling bring out some butterscotch and brown sugar notes, followed by a good dose of vapor, so don’t nose it too closely like I did (and do too often).  Let it rest and the brown sugar returns alongside a scant bit of toasted bread.

What tingles the tongue up front softens quickly at mid-palate and disappears before reaching the back.   No, it’s not much for finishing, but hey, after less than a half year in the barrel, what do you expect?  Maybe that quick disappearing act is what leaves me so eager for more when I’m finished.

Find Penasco online here.

Follow Penasco on Twitter here.

Follow Penasco on Facebook here.

stephen coomes, steve coomes,Tequila Aficionado is proud to welcome rising star in tequila and travel journalism, Stephen Coomes, as a Contributing Writer and Reviewer.  His steady gigs include roles as contributing editor for Nation’s Restaurant News (the U.S. restaurant industry’s largest publication), restaurant critic and feature writer for Louisville magazine, feature writer for Edible Louisville and Seafood Business magazines, Kentucky travel and dining contributor for Southern Living, and dining blogger for Insider Louisville. He also writes marketing, PR, web copy and ghostwrites for numerous private clients.  You can visit Steve online at www.stevecoomes.com.


 

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Roger Clyne’s Mexican Moonshine–Tequila With Intention

On a frigid and damp Saturday night in November 2013, Roger Clyne, along with his band The Peacemakers, invited Tequila Aficionado Media to an intimate concert at Billy’s Ice House in New Braunfels, TX. 

Click here for Part 1 of our visit with Roger Clyne.

***

“The planet does not need more ‘successful people.’  The planet desperately needs more peacemakers, healers, restorers, storytellers and lovers of all kinds….” H.H. The Dalai Lama

JollyRahjahFrom the day that Bing Crosby carted his first bottles of Herradura across the dusty border from Mexico, tequila and popular music have been willing confederates.  After well over fifty years, modern recording stars like Carlos Santana, Justin Timberlake, Diddy, Billy Gibbons and others continue to tout their own tequila brands, either openly or quietly as part of investment groups.

But one recording artist does so both openly and somewhat quietly–Roger Clyne.

Shivering in the cold outside the Peacemakers’ eco-friendly tour bus, I recalled a conversation that I had had earlier with my good friend, Jason Silverman, Agave Beverage Manager at the famous Agave Bar & Restaurant in New York City.  He’d met Roger a few weeks earlier during the band’s New York swing and remarked that he was one of the coolest and most down-to-earth guys in the music and tequila business.

Once we climbed aboard, we were warmly met by heat (thank goodness!), dimmed lighting, and soft flamenco guitar music that instantly set the tone for a relaxing one-on-one with the only award winning tequila brand owner (Gold Medal at the 2014 San Francisco World Spirits Competition for Mexican Moonshine añejo) set to launch another highly anticipated indy album (The Independent premiered April 29, 2014).

 Rich gonna reap, Poor gotta sow…How we gonna make bread without any dough?

Being frank, open and honest, much like his lyrics, here Roger offers us a look into what it takes to bring his start up tequila onto the market to compete with big name brands.  As you’ll agree, it’s very similar to the indy music business.

Hello raindrop, hello sea…Hello jungle, leaf on the tree…Hello new day!

Possibly due to his early ranching heritage in Arizona, Clyne has pledged that the Peacemakers would walk softly upon the Earth while on tour.  He believed that his tequila factory should have the same respect for nature.

In this clip, Roger reveals his reasons for selecting Fabrica de Tequilas Finos (NOM 1472) as the producer of Mexican Moonshine tequila.  Foremost was the distillery’s efforts at environmental responsibility and vinazas clean up.

Screw-top wine, Rhythm and rhyme…My moonshine in a plastic cupBehind_Moonshine

Once referred to as the “Bruce Springsteen of the Southwest,” Roger’s rock n’ roll persona is often misinterpreted.  While he admits to playing as hard as he works, Clyne is a conscientious catador, learning from his mentors at Tequilas Finos, owner Federico Cabo and Master Distiller, Arturo Fuentes.

In these next clips, Roger Clyne gets up close and personal with his fans and concert goers at Billy’s Ice House in New Braunfels, TX, as he conducts his own tequila tasting of Mexican Moonshine.

Still a student of life, as well as tequila, in this snippet, we discuss proper tasting practices and the Vinturi aerator.

Hey Cantinero!

jason silverman, mixology, roger clyne, mexican moonshine

Jason Silverman, mixologist and fan of Roger Clyne – the man, the musician, and his Moonshine

 

With mixology driving the spirits industry and specially made cocktails being the new world order, Roger Clyne gives his thoughts on mixing with Mexican Moonshine.

Here, Clyne recounts his New York visit with Agave Beverage Manager, Jason Silverman, of the trendy Agave Bar & Restaurant.

So how does Roger Clyne relax after a long day on the road?  Try his signature drink, the Cheat-a-Rita!

And everything’s slowin’ down flowin’ counterclockwise

Throughout his journey, Roger Clyne has successfully handled life’s curveballs.

Circus_Mexicus

Circus Mexicus, a weekend beach party jam session in the sleepy town of Puerto Peñasco, Mexico

Whether it was pursuing a music career independent of the support of corporate record labels, or organizing Circus Mexicus, a weekend beach party jam session in the sleepy town of Puerto Peñasco, Mexico that has turned into a four day music festival, Roger Clyne & The Peacemakers have deliberately taken “the road less traveled.”

This same thoughtful path can be savored in each of his Mexican Moonshine expressions, and can surely be enjoyed in the melodies and lyrics of the band’s latest CD, The Independent.

If you feel that your own life decisions are turning your world counterclockwise, let these storytellers restore your soul and your taste buds, and heal your love for life.

After all, that was their original intention.

***

Enjoy this video of Roger Clyne & The Peacemakers’ hit, Counterclockwise…

Speaking of curveballs…

Amigos

M.A. “Mike” Morales and Roger Clyne posing for a picture after an amazing evening of tastings and interview

 

 

On April 29, 2014, Roger Clyne & The Peacemakers will unleash their seventh studio album, The Independent.  The title fits these musical mavericks like an old pair of faded jeans worn as a statement against oppression on Casual Fridays.   Yet, as Clyne states, “There’s something about our music that celebrates what’s uniting versus what’s dividing.”

independent

Click on the image to pre-order The Independent now (Release April 29, 2014).

Using this “Tequila Logic,” Roger Clyne has managed to do the same with Mexican Moonshine, gently hitching the spirit’s Lowland agave heritage to the wood notes of Kentucky bourbon to create a peacemaker that rightfully belongs in any collector’s arsenal.

Mexican Moonshine, Mexican Moonshine…Let your heart and your cup overflow, under the glow of the moonshine!  May your heart and your cup… Overflow…under the glow of the Moonshine!

Click here for Part 1 of our visit with Roger Clyne.

Visit Roger Clyne and the Peacemakers online now

Visit Roger Clyne and the Peacemakers online now

 

 

mex moonshine

Visit Roger Clyne’s Mexican Moonshine online now

.

 

 

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