Tequila Aficionado Talks Glassware on Blab

Just in time for the holidays!  On Sunday, November 22nd at 9pm Central, Tequila Aficionado will host a live Blab.  We’ll discuss the importance of and differences in glassware with special guest Martin Duffy of Glencairn Glassware.  We look forward to hearing from you on your own glassware preferences when drinking agave spirits.

Blab is a livestreaming platform that enables a public video chat among four participants at a time. If you are familiar with the likes of Periscope, Meerkat and Google Hangouts, it basically combines all three. 

Viewers come in to watch the livestream and they can participate by leaving comments on the left hand side of the desktop application or below on the mobile version. 

If one of the four seats is open, a viewer can easily request to join and it’s up to the host to accept them into the livestream.



Login to Twitter

If you aren’t familiar with Blab, it is especially easy to use:

Simply open a Chrome browser (must be Chrome) and come back to this page to sign in with your Twitter account.  

By clicking here to RSVP to this Blab event, you’ll be able to punch in quickly to join us as well as view the replay at your leisure. 




Sipping off the Cuff: Don Saul Tequila Reposado

don saul, tequila, plata, silverIn this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Don Saul Tequila Reposado.

Don Saul Reposado


This tequila is for the true tequila connoisseur who appreciates the distinctive flavor of pure agave married to the soft and balanced texture of smoked white oak barrels. The taste is spicy, elegant, and rich with hints of vanilla and chocolate.

Don Saul tequila is produced in the lowlands of the state of Jalisco, in the town of Tequila (yes, there is a town called that). Our tequila is made in a state-of-the-art, but family-owned tequilera which dates to 1924 (while the family and a distillery can be traced back to the area for almost 300 years).The master distiller is the third generation descendant of the original owner.

La Purisima Distillery, the makers of Don Saul Tequila, uses the traditional Hornitos clay ovens unlike most of their modern rivals, who use live steam or huge steel ovens that look more like lumber drying kilns to quickly mass produce their idea of a tequila. The steel ovens and other shortcuts don’t yield the same flavor or results.



reidel, riedel, glassAbout Sipping Off The Cuff™

Sipping Off The Cuff™ began as an audio podcast in 2006 and is Tequila Aficionado’s first and longest running tequila review program.  Sipping Off The Cuff(TM) is broadcast on YouTube and TequilaAficionado.com. If you are a Tequila, Mezcal or Sotol brand owner and would like your product(s) reviewed on an upcoming episode of Sipping Off The Cuff(TM), please contact Mike@TequilaAficionado.com.

Sipping off the Cuff: Don Saul Tequila Plata

don saul, tequila, plata, silverIn this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Don Saul Tequila Plata.


Don Saul Plata

It is clear and un-aged, where the true flavors and intensity of the Agave are present, along with it’s natural sweetness. Bottled directly after distillation, or stored in stainless steel tanks for up to 4 weeks. 100% blue agave.

Don Saul tequila is produced in the lowlands of the state of Jalisco, in the town of Tequila (yes, there is a town called that). Our tequila is made in a state-of-the-art, but family-owned tequilera which dates to 1924 (while the family and a distillery can be traced back to the area for almost 300 years).The master distiller is the third generation descendant of the original owner.

La Purisima Distillery, the makers of Don Saul Tequila, uses the traditional Hornitos clay ovens unlike most of their modern rivals, who use live steam or huge steel ovens that look more like lumber drying kilns to quickly mass produce their idea of a tequila. The steel ovens and other shortcuts don’t yield the same flavor or results.

reidel, riedel, glassAbout Sipping Off The Cuff™

Sipping Off The Cuff™ began as an audio podcast in 2006 and is Tequila Aficionado’s first and longest running tequila review program.  Sipping Off The Cuff(TM) is broadcast on YouTube and TequilaAficionado.com. If you are a Tequila, Mezcal or Sotol brand owner and would like your product(s) reviewed on an upcoming episode of Sipping Off The Cuff(TM), please contact Mike@TequilaAficionado.com.

Aiding Artisanal Mezcal Producers in Oaxaca from the Bottom Up

artisinal mezcal, mescal, tequila aficionado, mezcal By Alvin Starkman, M.A., J.D. 

Export brand owners of Oaxacan artisanal mezcal, the increasingly popular agave based Mexican spirit, come in many shapes and sizes.  Some are proprietors of their own distilleries, or palenques are they’re known in this southern Mexico state.  Others buy their liquid from small-scale family owned and operated facilities; in some cases they bottle on their own, while in others they contract with the producer to bottle, seal and label for them. There are umpteen arrangement permutations. Similarly the level of sophistication of palenqueros runs the gamut.  However, by and large brand owners who are not directly involved in mezcal production are more savvy than their associate producers.  This can, and does on occasion, lead to abuse within the industry as a result of inequality of bargaining power, and the palenquero’s desire to willy-nilly jump on the growing mezcal bandwagon with a view to selling much more product than previously.


artisinal mezcal, mescal, tequila aficionado, mezcal, mezcalero Aventureros del Mezcal

Aventureros del Mezcal seeks to redress the imbalance by assisting artisanal mezcal producers to arrive at and obtain a fair price for their spirit.  It does not pass judgment upon those who would take unfair advantage of hard-working palenqueros and their families while in the course of lining their own pockets. In fact Cynthia Ruíz Villalobos, co-owner of Aventureros, does not begrudge the Mexico City exporter who wears $200 USD sunglasses and sports $300 USD blue jeans, or his American counterpart who drives a Mercedes and lives in a posh Manhattan condo.  By contrast, the lion’s share of brand owners are decent people who do their part to help Oaxacan palenqueros and their communities, of course at the same time earning a living for themselves.


artisinal mezcal, mescal, tequila aficionado, mezcal At one end of the spectrum are non-Oaxacans who try to buy mezcal they earmark for foreign markets for as paultry a price per liter as possible. They seem little if at all concerned for the palenquero, who from time to time arises before dawn and concludes his work near dusk, often bloodied and exhausted after a day in the fields cutting and harvesting maguey.  Its by-product, mezcal, is destined for export and ultimately sale at haughty retail prices.  At the other end are those who want to succeed in the spirits world, but are equally concerned about ensuring a significantly improved economic lot for their producers.  However palenqueros in Oaxaca are not yet at the point where the concept of “fair trade” has impacted price. Enter Aventureros.


p1000142-crop-u2401Ruíz Villalobos

Ruíz Villalobos is a chemical engineer with specialization in food sciences.  Her business partner Paolina Musalem Ramos is a civil engineer.  About two years ago they determined that of the three sectors they had begun to examine and analyze, being mezcal, coffee and crafts, mezcal was the industry requiring the most fortification from the bottom up.  Retailers and wholesalers are at the top of the pyramid, intermediaries (exporters, distributors, agents, etc.) are in the middle, and the largest number and those who require assistance are the producers, languishing at the bottom.


“While our ultimate goal is to work with each of the three sectors,” Ruíz Villalobos explains, “we initially selected mezcal because in our estimation artisanal producers require more help than those in the other two [sectors], and the industry is in dire need of strengthening the beginning of the supply chain, the base of the pyramid.”  She continues:


GADTobalaCuixe“How many palenqueros do you think arrive at the prices they charge for their mezcal by taking into consideration the cost of their [copper] alambiques amortized over the lifetime of that integral and expensive piece of equipment, or the actual cost of firewood when they do not pay cash out of pocket for it, or how much a highly skilled craftsperson or maestro albañil [master bricklayer] earns per day?”


Ruíz Villalobos and Musalem Ramos set out to find an initial complement of four palenqueros.  Not surprisingly that task was relatively easy, though not a walk in the park.  Who would turn away an opportunity to understand how much it really costs to produce a liter of mezcal, while at the same time receive both guidance on pricing and marketing assistance, all at no cost other than time?  While the first goal of Aventureros is to calculate real costs of production for each palenquero, the plan also includes helping them to find new markets for their spirit.  Part and parcel of the latter is to in due course assist them to become certified by the Consejo Regulador del Mezcal (CRM, or mezcal regulatory board).  This will grant them access to the export marketplace.  In addition, certification gives producers greater access to Mexico’s domestic markets by enabling retailers to legally call the spirit “mezcal” rather than “destilado de agave” (agave distillate).


mestizo_reposado_mezcalThe four palenques are located in two different districts of the state.  In each case the process has been for Aventureros has been to set up an initial meeting with the palenquero and his family to explain the program, and for both sides to feel comfortable proceeding.  This includes the palenquero trusting the motives of Aventureros and his willingness to provide detailed frank information of all facets of his operation, and his life.  On the other side, Aventureros must be confident that its client will take the time to diligently gather information and follow through with disclosure promises, and be willing to embark upon next steps.


A key component of the project is the creation of spreadsheets or tables, onto which monthly or yearly pesos amounts are inserted into a plethora of categories; both fixed costs, and variable amounts contingent upon, for example, different labor requirements depending on stage of production.  Since the learning curve regarding mezcal production is vast, and because each palenquero’s tool of the trade and methodology vary at least to some extent, creating the charts became part of the process in the course of Ruíz Villalobos and Musalem Ramos assisting each of their distillers. The ultimate result would become a blueprint for costing the production and sale of artisanal mezcal.  Many columns are necessarily left blank pending the palenquero advancing with further steps such as expenses involved in batch certification, cost of export to Mexico City and further abroad, advertising and promotion, etc. And if production of the spirit, certified or not, is where his costs end, then he can determine his price per bottle and leave it to others in the chain to do their own extended analyses.


wahaka“I’m not aware of anyone else who has embarked upon precisely this kind of project in the state of Oaxaca, that is micro-analysis at the level of ancestral or small scale traditional mezcal production,” Ruíz Villalobos avows. Accordingly, while there are likely no intellectual property issues with disclosing Aventureros’ spreadsheets and the broader blueprint, I will leave it to Ruíz Villalobos and Musalem Ramos to, at their discretion, field questions and provide further information to those who are acquainted with palenqueros who might benefit from the program.


Notwithstanding the foregoing, I believe it is important for the reader to have a more concrete idea regarding the work Aventureros has been doing in terms of some of the categories that have been examined in the four instances, and the steps which follow after the initial agreement to proceed.


briscas mezcalThe second meeting between Aventureros and a palenquero enables the former to obtain raw data from the latter, based on presentation of receipts such as for electricity, telephone, internet, tarps for covering ovens, fermentation vats, gasoline for transport, small metal condensers in the case of clay pot distillation, etc. In many cases he can only go by memory since receipts are either lost or never provided.  Discussion must ensue regarding, for example, how many tons of what specie of agave is harvested how often, the average yield (with its own set of variables), and so on.  How many days per month does the palenquero work, how often are his wife and children involved, how much does he pay day laborers at what stage of production, and how does one value the labor of the palenquero and his family members?  What if no money is paid to laborers, but rather compensation is in the form of trading of labor, goods and services, known as guelaguetza? How do you calculate the price of agave when cash is not paid to the comuneros, members of the village who determine, amongst other things, who has the right to harvest how much based upon that person having fulfilled his civil duty to the community, known as tequio?


Once the data is collected, and analyzed within the context of the broader Oaxacan economy, it is input into the spreadsheets back at the office. Matters such as valuing labor and materials where cash is not exchanged, significant capital costs, depreciation and amortization must be considered before a real per liter peso amount is reached.


Las perlas del mezcal.

Las perlas del mezcal.

At the final disclosure meeting Ruíz Villalobos and Musalem Ramos are armed with their completed charts and spreadsheets, and backup documentation, some of which is statistical.  This is generally the first time the palenquero and his family truly gain an appreciation of the value of their work, and an understanding of why their price per liter requires substantial adjustment. According to Ruíz Villalobos, in one instance the palenquero had been charging about 70% less per liter than he should have been.  After reviewing the material he understood two crucial points:  1) the reason why despite all the hard work, increased production, and growing popularity of mezcal, his family were little better off than they were five years earlier, and; 2) why it became imperative for him to increase his price per liter.


But if others in the local palenquero community are charging less, the question becomes how does the producer raise prices and still be competitive.  The other arm of Aventureros’ project is promoting the concept of fair pricing through explanation and discussion at events arranged at mezcalerías in Oaxaca, Mexico City and elsewhere in the country. It is assisting with bottling and labelling, an important aspect of marketing. Certification and the export market is indeed on the horizon, but the issue then becomes addressing sales on an international scale.


Without maguey there is no mezcal or tequila.

Without maguey there is no mezcal or tequila.

The Future of Artisanal Mezcal

Aventureros is still in phase one, enlightening more palenqueros regarding their real costs of production and sale, and ensuring that the mezcal consuming public has an appreciation of the industry from the bottom up. If palenqueros who are already involved in the export of the spirit recognize their actual costs, they may indeed be inclined to raise prices.  The problem then becomes the exporter seeking other producers with whom to associate and maintain that inequality of bargaining power.  In almost every industry you can find producers who will almost give away their widgets, just for the sake of a sale; and as in the case of many artisanal mezcal producers, it is done without embarking upon the type of analysis Aventureros preaches.


The mezcal market cannot likely withstand a much higher pricing level if it is to continue to compete and grow in the global spirits market. A solution for those exporters motivated primarily by avarice might be to pay the palenquero what he deserves, and at the same time downscale his lifestyle, just a tad.  But frankly, how many exporters of artisanal mezcal have levelled the playing field by aiding their producers in understanding their real costs of production and sale. Bravo Aventureros del Mezcal!


alvin starkman, mezcalAlvin Starkman operates Mezcal Educational Excursions of Oaxaca.  He and Ruíz Villalobos are organizing their first daylong group event scheduled for March, 2016, consisting of a mezcal educational experience combined with a visit to one of Ruíz Villalobos’ clay pot distillers and his families.  They are using it as a means of promoting the project and exposing both aficionados and novices to the lifestyle rural palenqueros.  The day will include a luncheon prepared by the family and (optional) hike.

Tequila: The Super Food, By Kate Lundgren

Tequila is a Super Food?

IMG_0338I would bet to say that you have, are, or have thought about getting healthy. Starting to work out, becoming more active, and maybe avoiding going out with friends due to the extreme calories that are there to temp you. You may think that your options are limited to beer, wine, and the occasional mixed drink.


Beer has 154 calories on average and whiskey itself still has 70 calories before you add anything to it. If you went out and had 3 beers and 3 whiskeys, you would have to burn off an extra 672 calories. You would have to do burpees for more than 1.5 hours to burn that off – or run for an hour. As a woman striving to gain a decent body and still have calories for the food I love (tacos) it’s just not worth it. But take a peek at this, a tequila on the rocks has just 64 calories! Counting calories may not be fun (I would know) but drinking tequila is. What’s that? How is tequila a super food? I’d be glad to tell you!

Tequila will not give you a hangover

manana-tequilaYes, you read that right! Tequila will treat you the way you treat it. Slamming it back shot after shot? That dog will bite back and hard. Try instead ordering what is considered “top shelf” here in America on the rocks. Not only does it taste delicious but you look super sophisticated doing it. That’s not enough for you to ask for tequila? How about all of the great health benefits of this nectar of the gods?! Experts say a shot after a big dinner with some water can help aid digestion. Studies have shown that tequila can break down dietary fat, which can indeed help lower LDL levels, the bad cholesterol. In addition, tequila can help alleviate tension and headaches. In moderation of course, don’t go slamming shots to relieve a headache (see above).

Tequila also has been linked with weight loss

la cremaYes, it’s true. A recent study conducted at the American Chemical Society has blessed us with this amazing information. Here’s how it breaks down; agavina, a sugar that comes from the agave plant used to produce tequila, triggered insulin production and lowered blood sugar in an experiment conducted with mice. In addition to these astonishing results, the sweetener also helped the overweight mice drops some hefty pounds. And agavins aren’t absorbed by the body so they won’t increase blood glucose.

How about the common cold?

A snifter of 7 Leguas tequila.

A snifter of 7 Leguas tequila.

Sure, you could take cold medicine and maybe even some zinc but that’s no fun. In the 1930’s doctors in Mexico suggested a familiar concoction to fight off the common cold; tequila, lime juice, and agave nectar. Basically doctors said that drinking a margarita would help fight off a cold. Count me in. Adding in the “cure” of the common cold, tequila can help reduce pain you may be feeling. I know what you’re thinking, ha ha drink the pain away. Please do. Tequila has been proven to dilate the blood vessels, which results in better blood flow, minimizing pain levels. It may also cure any emotional pain you may have but that doesn’t have any base in science.

How about delivering drugs to your system?

Dulce_VidaLet me explain, OK, so basically when drugs are taken, the acid in your stomach typically breaks them down before they can even hit your intestines. Why is this a problem? Because it decreases the drug’s effectiveness. Tequila serves as a protective barrier of these drugs as they work their way into your system. Researchers at Mexico’s University of Guadalajara claim that blue agave found in tequila helps deliver drugs to the colon, which helps to treat illnesses such as Crohn’s disease, colitis, IBS and even cancer. Now I know that many drugs aren’t supposed to be taken with alcohol, and I am not encouraging you to do so, but look at the science.

If you ask me, tequila is the greatest of all super foods.

blancoI can think of no other thing that you can digest that does ALL of this for you. Plus, I’ve never heard a great night out story that starts with kale and green juice. I stopped drinking beer because I always felt bloated. I stopped drinking rum because I was ingesting WAY too much sugar between it and the mixer. I started drinking tequila because it’s good and good for you. My advice? Drink tequila.

Read more of Kate’s work online at Tequilaology, Facebook, Instagram, and Pinterest.

Special Feature: Tasting Tequila with the Riedel Ouverture Tequila Glass

reidel, riedel, glass, Tequila Glass, riedel ouvertureMike Morales and Alex Perez discuss the history of the Riedel Ouverture Tequila Glass, how it came to be, and the commonly accepted method of nosing and tasting tequila with the Riedel Ouverture Tequila Glass.

About the Tequila Glass

This elegant slender glass has a lengthy stem and is designed to lift fine Tequila to the level it deserves. Devotees can now appreciate Tequila in it’s own glass and give it the respect of which it is worthy. Machine made of non leaded glass. Dishwasher Safe.

Shaped for maximizing full enjoyment when sipping tequila, the two glasses in this set have narrow bowls on long, slender, stylish stems. Part of the moderately priced Ouverture series offered by world-renowned glassmaker Riedel Crystal, they’re machine-blown, lead-free and dishwasher safe. Their thin rims are cut and polished to Riedel’s exacting standards, so tequila flows easily onto the palate and the flavors are enhanced. Each glass holds 6-3/4-ounce and stands 8-1/4-inch high.

Suggested retail price $24 for two glasses.  Available on Amazon.com for approximately $20 for two.







Roasting & Toasting for Thanksgiving with Don Julio

farm to tableOn November 5, Tequila Don Julio hosted the latest edition of their Farm to Shaker dinner series in New York City in collaboration with New York Chef Daniel Sharp and Bartender Angela Laino. Below, you’ll find recipes and images of the innovative menu Chef Daniel and Angela collaborated on together for this special event. Each recipe features Tequila Don Julio along with roasting and toasting techniques that celebrate the fall season.


Angela’s Arch

Cangelas archreated by Angela Laino 

Inspiration: I wanted to create a sensory experience. Bringing the smoke into the cocktail allowed all the senses to be activated while showcasing the versatility of the Tequila Don Julio Reposado. This cocktail brings a feeling of fall by recreating the smell of roasting on a campfire. 


1 1/4 oz Smoked Tequila Don Julio Reposado

1/2 oz Malbec Reduction

1/3 oz Italian Aperitif

Orange Zest

2 Dashes Orange Bitters

Dehydrated Lemon Ice for Garnish*

*Dehydrated Lemon Ice 


2 Lemons 


  1. Slice lemons thin and place in the dehydrator for 8 to 12 hours at 135°.
  2. Once lemons are crisp, place them in the ice tray and fill halfway with water. Place in freezer.
  3. Once ice is frozen, fill remaining space with water and freeze.


  1. Pour Tequila Don Julio Reposado into blender.
  2. Place the hose of a smoking gun 2 to 3 inches into the blender. Set the blender on a very low setting and turn on the smoker. Keep a continuous flow of smoke for 3 to 5 minutes.
  3. Combine smoked Tequila Don Julio Reposado with Malbec Reduction, Italian Aperitif, orange zest and orange bitters in a mixing glass over ice. Stir for about 45 seconds.
  4. Strain contents into a rocks glass over large ice cube.
  5. Fill a snifter with smoke from your smoking gun and place on top of the rocks glass so that smoke is captured.
  6. Lift snifter and serve.

Ideal Serve:

Rocks Glass 

Indian Summer

Created by Angela Laino 

Inspiration: The Farm to Shaker event theme directly inspired The Indian Summer cocktail. I’m very culinary and garden-driven in my approach to cocktails. My favorite ingredients to use are those that can both stand alone and have the versatility to cross over from food to drink, such as fresh herbs. 


1 oz Tequila Don Julio Blanco

1/4 oz Ancho Chili Liqueur

1 oz Lime Juice

1 oz Simple Syrup

1 bar spoon Curry Powder

8 Sprigs Cilantro for Garnish

Flaked Sea Salt and Dried Chili Powder Rim


  1. Combine Tequila Don Julio Blanco, ancho chili liqueur, lime juice, simple syrup and curry powder into a shaker with ice. Shake well.
  2. Double strain over fresh ice into a rocks glass rimmed with flaked sea salt and dried chili powder.

Ideal Serve:

Rocks Glass


Created by Angela Laino 

Inspiration: One of my passions is to understand ingredients and the roles they play in our body. Activated charcoal is not only used as a filter in spirits but also mimics that process when consumed. By adding activated charcoal to this cocktail where the Tequila Don Julio 70 already goes through a charcoal filtration, it created an exciting twist on both the spirit and cocktail. 


1 1/3 oz Tequila Don Julio 70

1/3 oz Dry Sherry

1 oz Cedar, Rosemary & Activated Charcoal Syrup*

2/3 oz Lemon juice

1 bar spoon Organic Egg White

1 drop Orange Extract

Rosemary Sprig for Garnish

*Cedar, Rosemary & Activated Charcoal Syrup 


1 cup Dried Cedar Tops

4 cups Water

2 cups Sugar

1 Rosemary Sprig

1 Capsule Activated Charcoal 


  1. Bring dried cedar tops and rosemary sprig to a boil in 4 cups of water on high heat. Let boil for 2 minutes.
  2. Let cool for 15 to 20 minutes.
  3. Strain and mix in sugar.
  4. Let cool then bottle.
  5. Add capsule of activated charcoal, shake. 

Yields ¾ liter.


  1. Add all ingredients into a cocktail shaker.
  2. Shake vigorously without ice for one minute. Add ice and shake for an additional minute.
  3. Double strain into coupe glass.

Ideal Serve:

Coupe Glass


Don Julio Reposado Cured Roast Beef on Toast

Created by Chef Daniel Sharp

Inspiration: Among their many qualities, spirits have the ability to preserve, historically a powerful tool in preparing for the oncoming winter. This dish is traditionally Scandinavian and would use vodka, so for this preparation I used some Latin flavors and seared the meat to match the complexity of the Tequila Don Julio Reposado. 


2 lb Eye of Round

Canola Oil

Tequila Don Julio Reposado Cure


2 Oranges, zest and juice

1 Lemon, zest and juice

1 Lime, juice

1/2 cup Tequila Don Julio Reposado

1 cup Salt

1 cup Sugar

1 tbsp Black Pepper, large crack

1/2 tsps Chili Flakes

2 Star Anise

1 Jalapeño

12 sprigs Cilantro

1 tbsp Soy Sauce


  1. Cut the eye of round in half, pat dry with paper towel and set aside.
  2. Using a peeler, cut zest strips from the oranges and lemon, but not the lime. Once completed, halve and juice oranges, lemon and lime.
  3. Slice the jalapeñ
  4. Combine all the ingredients (except the beef) and mix well.

Searing the Beef:

  1. Place a heavy bottomed pan over high heat. Once very hot add oil, just to cover the pan lightly.
  2. Sear the beef, turning to a new side every 30-45 seconds until it is browned on all sides. The goal is not to cook the beef, it will still be raw throughout.
  3. Transfer to a plate and pat dry to remove excess oil.

Curing the Beef:

  1. Once cooled, place the beef in a zip-lock bag and pour the Tequila Don Julio Reposado cure over.
  2. Seal the bag removing as much air as possible so that the meat is completely surrounded by the liquid.
  3. Place the bag inside a pan or container in case of leakage and refrigerate for 24 hours, turning the bag over once at the halfway point.
  4. Once cured, remove the pieces and rinse lightly under cold water to remove the excess cure and pat dry. Wrap each piece tightly in plastic wrap.


  1. When you are ready to enjoy, place the wrapped piece in the freezer for about half and hour. This will firm it up and make it easier to slice.*
  2. Serve sliced thin, drizzled with Creama Mexicana and chopped mint with a few slices of grilled bread on the side

*If you don’t want to use it all, it will freeze and keep for several weeks


Roast Porchetta and Burnt Orange Tequila Don Julio Reposado Sauce

roasted porchettaCreated by Chef Daniel Sharp

Inspiration: The burnt oranges and roasted meat speak to the fall season. The richness of the porchetta goes well with the sweet tang of the Tequila Don Julio Reposado sauce, and burning the oranges adds depth in the same way that barrel aging the tequila does. This sauce would also go well with roasted duck, turkey or chicken. 

Burnt Orange Tequila Don Julio Reposado Glaze


4 Oranges

3 tbsp Sugar

4 tbsp Butter

4 tbsp Flour

2 cups Orange Juice

2 cups Chicken Stock

2 1/2 oz Red Wine Vinegar

1 tbsp Whole Peppercorns

4 Whole Allspice

2 Star Anise

3 Cloves

1 tbsp Kosher Salt

3/4 cup Brown sugar

1/4 cup Sugar

4 oz Tequila Don Julio Reposado


  1. Preheat your oven to 475.
  2. Cut the oranges in halves. Then cut each half into four chucks.
  3. Toss the chunks with the sugar. Spread them out on a baking tray so they are evenly spaced apart.
  4. Roast in the oven for about 20 minutes or until the edges of the orange are blackened and rest of the orange is browned.
  5. Meanwhile, gather and measure out the rest of the ingredients.
  6. Melt the butter in a heavy bottomed saucepot. Add the flour and whisk to create the roux.
  7. Cook over low heat for 5-7 minutes. The flour should start to smell toasted but not start to brown.
  8. Add all the spices and cook for another minute.
  9. Add orange juice, chicken stock and vinegar while whisking vigorously to avoid getting lumps. Once combined bring to a boil, then turn down to a simmer.
  10. Add the sugar, salt, burnt oranges and Tequila Don Julio Reposado. Stir to dissolve.
  11. Cook over low heat for 15 minutes, stirring occasionally.
  12. Once finished, strain.


The Roast


5 pound Heritage Porchetta Roast

4 sprigs Rosemary, stemmed and chopped

Salt and Pepper to taste

Olive Oil


  1. Rub porcetta roast with olive oil and season with salt, pepper and rosemary.
  2. Roll and tie so the skin-on belly is wrapped around the loin.
  3. Place in a baking dish and cover with foil.
  4. Cook slow and low at 325 degrees for about 2+ hours or until the internal temperature of the roast reaches 145 degrees.
  5. Remove the foil and brush with the glaze. Turn the oven up to 450 degrees.
  6. Return to the oven and roast for 5 minutes until the glaze and skin start to bubble and brown.
  7. Let rest for 10 minutes before slicing. Serve with extra glaze on the side.


Roasted Pears and Tequila Don Julio Añejo Infused Caramel with Vanilla Ice Cream

roasted pearsCreated by Chef Daniel Sharp

Inspiration: Fruit is nature’s dessert, so I always like to find my inspiration there. The warmth of a delicious roasted pear with a spoonful of melting ice cream has always been a favorite of mine. Tying this duo together is a simple caramel sauce improved upon with a little Tequila Don Julio Añejo. Like the use of fine brandy in classic French desserts, the Tequila Don Julio Añejo elevates the flavors and adds a touch of festivity. 

Tequila Don Julio Añejo Infused Caramel


1 cup Sugar

1/4 cups Water

4 tbsp Butter

1/2 cup Heavy Cream

2 oz Tequila Don Julio Añejo

Vanilla Bean, split and scraped

Pinch of Salt


  1. Add sugar and water to a heavy bottomed pot. Bring to a boil over medium heat. Allow the water to evaporate, do not stir.
  2. Once the water has evaporated the sugar will start to brown. If the heat is uneven, move the pan around being careful not to agitate the mixture.
  3. Once the sugar has caramelized, add butter, whisking continuously. Once combined, remove from the heat and whisk in the cream.
  4. Add Tequila Don Julio Añejo, vanilla bean and a pinch of salt. Stir to combine.


Roasted Pears


3 Pears

2 tbsp. Honey

½ tsp. Ground Cinnamon

Pinch of Salt


  1. Preheat oven to 450 degrees.
  2. Cut the pears in half. Using a melon baller, remove the seeds.
  3. Toss with honey, cinnamon and a pitch of salt.
  4. Place cut side up in a baking dish with enough water just to coat the bottom.
  5. Roast in the oven for 15-20 minute until nicely browned and soft.
  6. Serve while still warm with vanilla ice cream and a generous drizzle of caramel.

Special Feature: Introduction to Tequila Glassware

Mike Morales and Alexander Perez of Tequila Aficionado introduce us to a variety of Tequila Glassware styles and how they can be used to enjoy your tequilas and mezcals to the fullest.



For more information on Tequila Glassware and how to properly enjoy your tequila or mezcal to the fullest, watch our Blab with Martin Duffy of Glencairn Glass.


When we tried Embajador Tequila Anejo, a tequila we’ve been enjoying for years, in the Reidel Tequila Glass, we discovered amazing new nuances and aromas on the nose and the tasting experience was even better.  We highly recommend you try the Glencairn Whisky Glass with your favorite anejo and put it to the test!

Connect With Glencairn

About The Glencairn Whisky Glass

The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky’s, Irish Whiskey’s, and also your single barrel bourbons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass!

History Of The Glass:
Champagne, Brandy, Wine… each has its own glass. Yet whisky, the worlds most complex spirit can be found served in anything from hiball tumblers to Paris goblets.

In 2001 Glencairn Crystal solved the problem of identifying the ideal glass for whisky. Designed by Raymond Davidson nearly 25 years earlier, its development involved pulling together the master blenders from the five largest whisky companies and asking them to perfect his initial design.

Today the Glencairn Glass can be found at every distillery in Scotland, Ireland, Wales as well as most in the USA.


Fresh Don Julio Food Pairings & Recipes

Created by Chef Ed Sura, Perennial Virant


Tomatillo Pickled Salsa Verde


1lb Tomatillos, husked, washed, and cut into quarters

8 ½ oz Water

3 oz Tequila Don Julio Blanco

5 ½ oz Champagne Vinegar

3 oz Onions, sliced

1 tsp Salt

½ oz Honey

1 Jalapeño

½ oz Freshly Squeezed Lime Juice

Dash of Freshly Grated Lime Zest

2 Sprigs of Cilantro


  1. Place the tomatillos in a clean, warm quart jar.
  2. Add 1 jalapeño, lime juice, zest and cilantro to the jar.
  3. Combine liquid ingredients in a pot and bring to a boil.
  4. Pour hot preserving liquid over the fruit, leaving ½ inch headspace. Seal the jar.
  5. Process for 20 minutes in a hot water bath.


1 quart

Serving Recommendation:

Serve as an accompaniment to grilled fish or meat.


Tequila Don Julio Cranberry and Vanilla Aigre-Doux

A sweet and sour relish



9 oz Tequila Don Julio Añejo

3 ½ oz Red Wine Vinegar

5 ¼ oz Honey

1 ½ lbs Fresh Cranberries; washed

¼ oz Salt

1 Vanilla Bean, split

2 tsp Black Peppercorns

2 Star Anise


  1. Combine Tequila Don Julio Añejo, red wine vinegar, honey and salt in a large pot. Bring to a boil.
  2. Put the cranberries in a clean, warm quart jar.
  3. Put split vanilla bean, black peppercorns and star anise in the jar.
  4. Pour hot preserving liquid over the fruit, leaving ½ inch headspace. Seal jar.
  5. Process for 20 minutes in a hot water bath.


1 quart

Serving Recommendation:

Use as a vinaigrette for spicy greens such as arugula, or serve over ice cream.


Muskmelon and Vanilla Tequila Don Julio Jam



2 ½ lbs Melon; washed, peeled, seeded, and cut to ½ inch dice

4 ½ oz Honey

1 Vanilla Bean, split and scraped

2 oz Tequila Don Julio Reposado

1 oz Freshly Squeezed Lemon Juice


  1. Combine all ingredients, cover and let set overnight in the refrigerator.
  2. The next day, pour mixture into a saucepan and bring to a boil.
  3. Cook mixture to 215° F.
  4. Clean and sanitize jars, seals and rings.
  5. Fill jars with mixture to ¼ inch from top, seal and process for 20 minutes in boiling water bath.
  6. Cool and store at room temperature


2 quarts

Serving Recommendation:

Serve with breads of crackers at the beginning of a meal, or with Panna Cotta for a sweet dessert.

Celebrate Autumn with Don Julio Tequila

Bloody MariaDon Julio Bloody Maria   


1 ½ oz Tequila Don Julio Blanco

5 oz Don Julio Bloody Maria Mix*

1/2 oz Fresh Lemon Juice

Picked Escabeche** for Garnish 


  1. Mix all ingredients in cocktail shaker.
  2. Shake and strain over ice.


Pickled Escabeche


*Don Julio Bloody Mary Mix


24 oz Organic Tomato Juice

1 Red Pepper

1 Large Cucumber

5 oz Worcestershire Sauce

1 tsp Fresh Ground Black Pepper

2 tbsp Horseradish (prepared)

1 tsp TABASCO Sauce


  1. Add all ingredients into a Vitamix and blend until integrated and liquefied.
  2. Strain.   


Roughly 24-30 oz of Bloody Mix




1 Head Cauliflower, chopped into ½ inch cubes

4 Carrots, peeled and cut into ¼ wheels

2 Stalks Celery, cut into ¼ inch pieces

1 Jalapeño, cut into thin rings

1 Bay Leaf

2 tsp Black Pepper

2 tsp Salt

3 cups Water

2 cups White Wine Vinegar

1 cup Sugar


  1. Prep vegetables and place in a nonreactive container.
  2. In a pot, heat the water, white wine vinegar and sugar, but do not boil.
  3. Remove from heat and pour liquid over vegetables. Seal container and refrigerate. (If too many vegetables float to the top put a plate in the container to weight vegetables down.)
  4. Pickled Escabeche is ready after one day, but perfect after two. 


Haymaker FizzHaymaker Fizz 


1 ¼ oz Tequila Don Julio Blanco

1 ¼ oz Sake

3/4 oz Cucumber Switchel*

3/4 oz Fresh Lemon Juice

2 Dashes Fennel Bitters

Soda, to top 


  1. Mix all ingredients in cocktail shaker.
  2. Shake and strain over ice.
  3. Top with soda, serve.



Fresh Cucumber Slice


*Cucumber Switchel 


56 oz Farm Honey

32 oz Rice Vinegar

2 Large Cucumbers, diced


  1. Mix all ingredients together.
  2. Let sit for one day in refrigerator then strain out cucumber and bottle.


Peter PiperPeter Piper


1/2 oz Mirepoix Infused Don Julio Reposado*

3/4 oz Fresh Lemon Juice

3/4 oz Ginger Syrup**

1 dash Thyme Salt

1 dash Celery Bitters

Pickled Carrot for Garnish***


  1. Mix all ingredients in cocktail shaker.
  2. Shake, strain and serve. 



Pickled Carrot


*Mirepoix Infused Tequila Don Julio Reposado 


1 Carrot

1 Stalk of Celery

1/4 Onion

1 bottle Tequila Don Julio Reposado (750 ml)


  1. Chop carrot, celery and onion, cook in pan to soften.
  2. Add to Tequila Don Julio Reposado bottle and let sit for 3 days.
  3. Strain and rebottle.


**Ginger Syrup 


3 cups Sherry Wine Vinegar

1 cup White Sugar

1 tbsp Kosher Salt

5 Large Ginger Roots

8 oz Pickled Ginger Juice

4 oz Fresh Ginger Juice

1 ½ cups White Sugar


  1. Heat sherry wine vinegar, white sugar and kosher salt in a pan. Stir until sugar dissolves.
  2. Pour liquid over ginger roots. Roughly chop.
  3. Let sit in refrigerator for 3 days.
  4. Strain and juice ginger through juice extractor. Yields 8 oz pickled ginger juice.
  5. Mix pickled ginger juice, fresh ginger juice and sugar until dissolved. Bottle. 


***Pickled Carrot:


20 Small Carrots

1 cup White Wine Vinegar

1 cup Sugar 


  1. Stir together liquid ingredients until dissolved.
  2. Place carrots in vinegar solution for 1 day.
  3. Strain off and serve as garnish.