Open Bar #16 | The Heartland Tour

Heartland Tour Twitter PostDue to technical difficulties, our scheduled guest won’t be able to join us this evening so we’re going to discuss our upcoming road show.  We’re taking our own show on the road withe the 2016 Tequila Aficionado Heartland Tour.

If you’re interested in how you can participate as a sponsor or spectator in this especially scenic adventure, be sure to tune in tonight or subscribe to our YouTube Channel so you can catch the replay on demand.

 

 

Get more details at: http://tequilaaficionado.com/2016/01/19/road-tequila-aficionado-2016/

One of the biggest challenges facing agave spirits brands today is keeping up with the demands of social networks and being able to create engaging content that gets shared by those networks.

Everyone knows native Facebook video is the way to get on fans’ news feeds but who has time to create and upload video?

Vines and filtered, finessed Instagram photos are hot properties too, but again, nobody has time for that.
We have the solution.

The Tequila Aficionado Social Content Solution

Instagram photo(s)

These will be tagged with your Instagram handle, hashtagged, and posted on Tequila Aficionado’s Instagram account and shared to the Tequila Aficionado Facebook, Twitter and Tumblr as well as Lisa Pietsch’s and Mike Morales’ Facebook and Twitter accounts. A total reach of over 34,000 impressions.

Native Facebook Video(s)

These would be tagged with your Facebook account, hashtagged, and posted on the Tequila Aficionado Facebook account, then shared on the Tequila Aficionado Twitter, and Lisa Pietsch’s and Mike Morales’ Facebook and Twitter profiles.
A reach of over 33,000 impressions.

YouTube Video(s)

These would be posted to the Tequila Aficionado YouTube account, hashtagged, provided with a complete and SEO’d description, and shared on the Tequila Aficionado Google+, Facebook and Twitter accounts.
A reach of over 10,000 impressions.

Blog features on TequilaAficionado.com

We would create an initial article about our upcoming adventure with you listed as a partner and a second article on (or about) your sponsored day featuring your brand, any articles or reviews we’ve done of your brand, and links to all your social networks. These would be SEO’d, tagged, and alt tagged, posted to the Tequila Aficionado website, shared on the Tequila Aficionado Facebook, Twitter, and Google+ accounts, and shared on Lisa Pietsch’s and Mike Morales’ Facebook, Twitter, Google+ and LinkedIn accounts.
A reach of over 43,000 impressions.

Inclusion in our Tequila Aficionado Wiki

Altogether, just one of each piece of social content would provide your brand with well over 120,000 impressions before ever being shared on YOUR networks or by your fans and followers on all of these combined networks.

According to Influencer.DB, the media value for one Tequila Aficionado social media post is currently $86. You’ll be receiving a total of at least 5, that’s a $430 value!

The cost

Only $250 per expression you’d like featured, and two bottles of your tequila, mezcal, or other agave-based spirit brand.
Additional bottles are welcome for sharing with new friends at campgrounds along the way. Branded items such as tee-shirts, glasses, etc., are also welcome and will be used in photos and as giveaways, as available.

The Fine Print
– A minimum of one of each piece of content mentioned above will be created for each expression sponsor.
– Additional content will be created at our discretion.
– We will do our best to shine the best light on your product and content will not be changed or replaced after posting.
– In order to provide the highest quality, maximum coverage, and authentic content, we can accept no more than two (2) sponsored expressions per travel day.

Please note:

– If you would like to sponsor an entire day, purchase one sponsorship slot for each expression or brand you represent, or would like to sponsor an entire trip, we will happily accommodate you and your brand.
– We reserve the right to move your sponsored day on the trip to accommodate delays in travel or other unforeseen circumstances.
– We reserve the right to refuse/refund sponsors for any reason.
– We reserve the right to change the dates of this current trip to fit the scheduling of exciting additional events and tastings along the way.
– All sponsorship monies must be paid no later than August 15, 2016 (prior to Tequila Aficionado’s departure).

So, where are we going?

From Texas to Minnesota and then into Michigan before returning to Texas. There are lots of points in between and we plan to hit a lot of them. Join the fun, hop on board and let us do all the heavy lifting!

Women In The Tequila Industry: Judy Rivera

sinoJudy Rivera, the latest Tequila Boss Lady to join our gallery, has figured out how to combine acute LA street smarts, a fearless entrepreneurial spirit, and artistic ingenuity into her Sino Tequila brand.

A staunch women’s rights advocate, Judy contracted with a small, 100% female owned and operated distillery in the highlands of Jalisco–Vinos y Licores Azteca (NOM 1533).  Its Maestra Tequilera, Melly Barajas Cárdenas, oversees Sino’s distinctive flavor profiles, as well.

Successfully launching Sino in late 2009, Judy is an avid supporter of notable street artists, and even donates $1.00 of every bottle sold to non profit organizations that benefit artists, galleries and art programs across the country.

Finally, Rivera owes her boundless energy and work ethic to her father, and even shares her grandfather’s message as the basis of Sino’s name, below.

SinoFamilia

Read on as Judy tackles our standard handful of preguntas (questions).

***

TA:  How would you describe your experiences as a woman in a primarily male dominated industry?  (What are the challenges you face when dealing with the male dominated Tequila Industry?)

JR:  Thinking through my entire experience since launching Sino Tequila atSinoBottle the end of 2009 until now, I really believe being a woman in the industry has garnered a lot of support for my Brand and my Mission, especially from the bar and restaurant side of things.

There have been some interesting times during the first couple of years bringing Sino to a distributor and getting a lot of “Are you the sales rep?” type of questions.

I would of course answer, “Yes, the sales rep, the accountant, the marketing agency and the owner!”

TA:  How have you been able to change things within the Tequila Industry?

JR:  Well, I think if nothing else it opens everyone’s mind that you don’t need to be a millionaire to make great tequila.

I am very proud of my Brand and the wonderful distillery that produces my SinoSrecipes.

There are still some people that may dismiss the tequila because it doesn’t have the flashy television ads, etc., but I believe quality and creativity supersedes relying solely on flashiness and huge budgets.

I see that being realized by more and more people each day.

TA:  What do you see as the future of women working within the Tequila Industry?

JR:  It will definitely continue to grow and we will become a stronger voice.

It’s awesome to see more women become Master Tequileras and how women in the Tequila/Mezcal industries especially are helping each other gain experience to rise up in the industry.

SinoLogo

TA:  What facets of the Tequila Industry would you like to see change?

JR:  The competitive aspect of the industry can be enjoyable, but at the same time, when it gets reduced to “my tequila/mezcal is better than yours,” it gets quite annoying.

I enjoy spending time with people that continue to teach me about what makes each tequila or mezcal different from one another.SinoVariety

Education over bullying is always a better result.

That’s why I love what you and others do for the industry.  It gives a forum for even little brands like me to speak up.  Thank you for that! [Editor’s note:  You’re welcome!]

TA:  Do you approve of how Tequila brands are currently marketing themselves?

JR:  I love the creative marketing aspects of the industry.

Some, I think, are a bit ridiculous, some a bit stale, but at the same time all of it is interesting.

I still think there is a lot more out there on how to bring in the culture of Mexico and [to] be creative with branding that I don’t always see.

I tend to like brands from a messaging standpoint that market somewhere between the Rancho image of Mexico and the Club scene of a major US city.

SinoSupper

There is so much more content to have fun with in the middle of those two extremes which I really try to tap into.

TA:  Is there anything you’d like to say to women who may be contemplating entering and working in the Tequila Industry in one form or another?

JR:  Yes, go for it!  If it is your passion you need to chase it.

I really live by what made my final decision to jump into the world of agave – “Si no tratas, no ganas”

If you don’t try, you won’t win.

As long as it is a passion and something you want to try for the love of it, then it will be an extremely fulfilling journey!

Women In The Tequila Industry: Kim Brandi

KAH_SOM2012No other Tequila Boss Lady to date inspires more compassion and empathy from women, colleagues, and tequila connoisseurs alike than Kim Brandi.

Although surrounded by swirling controversy from constant legal–and very public–battles over the much sought after juice and painted skulls of her brainchild, KAH–Day of the Dead Tequila, she continues to move forward.

This creative dynamo is responsible for such recognizable brands as Kah’s doppelganger, Sangre de Vida Tequila and Mezcal, Flashbang tequila, Apocalypto tequila, and Deadhead Rum.

Despite litigious low tides and high tides that would dishearten the average agave spirits entrepreneur, Kim’s glass continues to remain half full of tequila, and now, mezcal.

Here’s her take on our standard handful of questions in this series.

KBJM

***

TA:  How would you describe your experiences as a woman in KB_Tequilaa primarily male dominated industry?  (What are the challenges you face when dealing with the male dominated Tequila/Mezcal Industries?) 

KB:  While the tequila industry may seem to be very male dominated at first glance, if you look closer, you will see that women are not just a part of its creation, they are a vital component.

As a female CEO, importer and distributor, I work with women at every level of our production.

On the bottling line, I worked shoulder to shoulder with other women to fill and box our tequila.  The list goes on:

From scheduling production runs to quality control, and from printing packaging supplies to supply chain management—even our supervisor at our distribution center in the City of Industry, CA, is a woman.

KB_CreatorDue to the prevalence of ladies in tequila, I am not forced to face the challenges one may associate with a female in a “male dominated” industry; instead, I have the pleasure of working with plenty of incredible and inspiring women everyday.

TA:  How have you been able to change things within the Tequila/Mezcal Industries?

KB:  One of the most important changes that has fueled the tequila and mezcal revolution has been the education of the trade and final consumer.

Prior to becoming a brand owner, I worked in publishing for the beverage 001trade industry and volunteered with the Spirits of Mexico, whose founder, Dori Bryant, brought tequila out of the dark ages of only drinking it as a shot with a lime and salt.

Through both experiences, I fell in love with tequila and was able to share my knowledge with others.  Specifically, I educated the trade about the environmental impact of the manufacturing processes and the advantages of utilizing sustainable practices.

These lessons were central in the creation of my brands; I sought out suppliers who implemented eco-friendly manufacturing practices, such as waste water treatment facilities and recycling programs.

DeadheadRumTA:  What do you see as the future of women working within the Tequila/Mezcal Industries?

KB:  As previously noted, I believe we already have a strong workforce of amazing women in the tequila industry, and this group will only expand.

My dream is for these women to receive the recognition that they deserve.

It seems that we, as women, oftentimes pass on compliments to others.  By doing so, we belittle our own accomplishments.

I hope we gain the self-confidence to own our success and become the role models for younger women looking to enter the industry.

TA:  What facets of the Tequila/Mezcal Industries would you like to see change?

 KB:  I believe the tequila industry is traveling on a wonderful and excitingKB_SDVMezcal path.  We need to stick to this route by continuing to elevate the category.

We have to educate the consumer on the nuances of tequila and teach both the trade and consumers about everything from terroir to developing a cocktail that allows the base spirit to shine.

We need to emphasize the importance of sustainability and build on our current practices to make the production of tequila even more environmentally friendly.

But, most importantly, even with its recent evolution and renewed popularity, we cannot forget about the traditions that brought tequila to this point—we need to hold onto this history even as we innovate and lead the consumer into the future.

TA:  Do you approve of how Tequila/Mezcal brands are currently marketing themselves?

KB:  The internet and social media has enabled the consumer to be more knowledgeable about his or her drink than ever before.

User comments

In a way, it has leveled the playing field between the large multi-national brands and smaller independently-owned brands.

These small brands can now reach the same audience as the giants—they are no longer priced out by expensive advertising.

With this power, comes the temptation to take the easy route and market using slogans, gimmicks or other cheap tricks.

Craft brands have never had to rely on these methods, so it is important for these producers to keep their message simple and focus on their time-honored traditions and passions.

In the long run, it will cultivate brand trust and loyalty, which are crucial for the health of any product.

TA:  Is there anything you’d like to say to women who may be contemplating entering and working in the Tequila/Mezcal Industries in one form or another?

KB:  Believe in yourself.

You will without a doubt make mistakes when you start out (everyone does!), but those mistakes will build the groundwork for your expertise in this field.

Seek out a mentor that can steer you in the right direction when you feel lost, and remember–

Never, never, never give up!

KB_Purple

Open Bar with Ian Williams

 

*Please Note*

This is not a telephone call-in show. We will not answer our phones during the show.
If you would like to participate in this show, please log in with Blab.im.

About Ian Williams

Ian Williams is a UN correspondent for The Nation and regular contributor on programs such as HardballThe O’Reilly Factor, and Scarborough Country. He is the author of several books, including Rum: A Social and Sociable History of the Real Spirit of 1776. He lives in New York.

About Ian Williams’ “Tequila: A Global History”:

Open Bar with Ian Williams, author of Tequila: A Global HistoryThere are few places on earth besides Mexico that have the climate to grow the agave plant – necessary for producing tequila – and even fewer that have the patience to wait the 10 years required before the plant becomes usable. Just like the grapes used to produce champagne must be grown in the Champagne region of France, tequila can only be made from the Blue Agave found in the state of Jalisco, and certain regions in the states of Nayarit, Guanajuato, Michoacan and Tamaulipas. Since its beginnings as pulque, a drink created by the Mayans, Olmecs, and Aztecs from the fermented sap of the agave plant, tequila has grown in popularity, and is now consumed in bars and homes worldwide.

In Tequila Ian Williams presents a lively history of this unusual liquor. With quotes from tequila makers, drinkers and growers, as well as illustrations from farms and stills across Mexico, Williams relates the beginnings of tequila and how it was introduced into the global market, tracking its evolution from a cheap spirit associated with binge drinking, to a complex drink savoured by connoisseurs today.

Containing recipes for tequila-based cocktails, as well as advice on buying, storing, tasting and serving tequila, Tequila: A Global History is the perfect companion for any aficionado of alcohol, as well as anyone wanting to know more about the history of a unique beverage.

Read a Free Preview of Ian Williams’ “Tequila: A Global History”

Sipping Off the Cuff: Don Lorenzo Reposado Reserva

don lorenzoDon Lorenzo of Cantina Mayahuel

Cantina Mayahuel, owned by Larry Auman “Don Lorenzo”, is a civilized cantina with old Mexico charm, providing education and information, about the culture, the process, the heritage and the passion involved in the making of tequila.

Tequila Don Lorenzo

Purchasing this tequila is a tricky business.  It involves a little bit of luck, a little strategy, and a little research. You have to get it as soon as a new lot is released because these small batches go very quickly and are often very limited runs.  The current Reposado Reserva available (with a paper label) is from NOM 1146 but, make no mistake, the Reposado Reserva we tasted here was from NOM 1445.

Tequila Don Lorenzo Reposado Reserva NOM 1445 Lot-002 on Tequila Aficionado’s Sipping Off the Cuff with Mike Morales and guest co-host Rick Levy.

https://youtu.be/4VI1dIZoHBE

Blending perfection in The Art of Tequila!

Follow Don Lorenzo Tequila on Instagram

Sipping Off the Cuff with ArteNOM 1414

artenom 1414

ArteNOM: Carefully Curated

Tequila ArteNOM presents regional tequila selections of distinct altitude, agave cultivation, and distillation technique.

https://youtu.be/Itd8wUXsGBw

Selección de 1579 Blanco:

The mountain town of Jesús-María (elev. 6,079’) is tequila’s highest altitude agave region, and the El Pandillo Distillery is arguably one of the most forward-thinking and sustainable distilleries in the business. There, Felipe Camarena masterfully crafts this bright, aromatic tequila from stressed hillside agave plants, slowly roasted in brick ovens and macerated intact with fiber for a pronounced agave flavor.

Selección de 1549 Blanco Orgánico:

This valley-agave selection (elev. 4,200’) comes from El Arenal, where Ramón Sandoval carefully distills this delicious un-aged tequila from certified-organic agave. The valley growing conditions lend this spirit a distinctive herbaceous flavor with warm aromatics, and a fresh, vegetal bouquet with intriguing notes of cacao and subtle spice.

Selección de 1414 Reposado:

From Arandas (elev. 5,400′), Feliciano Vivanco has been cultivating highland agave since Mexico’s tumultuous post-revolutionary period of 1919-1929. The family now holds 2,000 acres of estate-grown agave producing a rich, well-balanced spirit.

Selección de 1146 Añejo:

In Atotonilco El-Alto, Jalisco (Elev. 4,620′), El Arquitecto Enrique Fonseca is a fifth-generation agave cultivator and master distiller, possessing the largest highland agave holdings in the industry. This Añejo selection is drawn from old French and American oak to create a unique and unforgettable complexity.

Sipping Off the Cuff with ArteNOM 1580

In order to allow Alex time to get started with his Classic Mixology Shows, we’ve brought on another great palate to help us do some Sipping Off the Cuff Shows with Mike Morales.  Please welcome tequila connoisseur, collector and enthusiast Rick Levy in his first show with us.

https://youtu.be/Xg_StOgT2rw

artenom-1580-blanco-tequila1ArteNOM: The Art of the NOM

Tequila ArteNOM presents regional tequila selections of distinct altitude, agave cultivation, and distillation technique.

Selección de 1579 Blanco:

The mountain town of Jesús-María (elev. 6,079’) is tequila’s highest altitude agave region, and the El Pandillo Distillery is arguably one of the most forward-thinking and sustainable distilleries in the business. There, Felipe Camarena masterfully crafts this bright, aromatic tequila from stressed hillside agave plants, slowly roasted in brick ovens and macerated intact with fiber for a pronounced agave flavor.

Selección de 1549 Blanco Orgánico:

This valley-agave selection (elev. 4,200’) comes from El Arenal, where Ramón Sandoval carefully distills this delicious un-aged tequila from certified-organic agave. The valley growing conditions lend this spirit a distinctive herbaceous flavor with warm aromatics, and a fresh, vegetal bouquet with intriguing notes of cacao and subtle spice.

Selección de 1414 Reposado:

From Arandas (elev. 5,400′), Feliciano Vivanco has been cultivating highland agave since Mexico’s tumultuous post-revolutionary period of 1919-1929. The family now holds 2,000 acres of estate-grown agave producing a rich, well-balanced spirit.

Selección de 1146 Añejo:

In Atotonilco El-Alto, Jalisco (Elev. 4,620′), El Arquitecto Enrique Fonseca is a fifth-generation agave cultivator and master distiller, possessing the largest highland agave holdings in the industry. This Añejo selection is drawn from old French and American oak to create a unique and unforgettable complexity.

Sipping off the Cuff: Santera Tequila Anejo


 

Santera Tequila

Santera_Tequila_LogoSantera Tequila is produced and bottled by Destilladora de Valle de Tequila, Casa Maestri in Tequila, Jalisco, the heart of Mexico’s blue agave growing and tequila producing region. The creation of Santera Tequila begins with the perfectly matured blue weber Agave. The agave plant is grown in the red volcanic soil of the dormant Volcán de Tequila in the northern highlands of Jalisco. The 10,000-foot Volcano last erupted 22,000 years ago, forming the only environment in the world where agave grows in perfect harmony with the climate. This is the lifeblood of Santera Tequila.
Website http://santeratequila.com/
Tumblr http://santera-tequila.tumblr.com/
Instagram https://www.instagram.com/SanteraTequila/
Facebook https://www.facebook.com/SanteraTequilaOfficial/

Sipping Off The Cuff™

SSantera-Compositeipping 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 is broadcast every Friday (and occasionally Tuesdays) 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, please contact Mike@TequilaAficionado.com.

Tequila Aficionado’s Tequila & Mezcal Road Show, Part 3

[From October 14 to October 28, 2015, Tequila Aficionado Media, accompanied by 33 expressions representing 19 brands, embarked on an epic RV road show christened, The Dia de los Muertos Tequila & Mezcal Tour.  In these next passages, we recount the historic–and hysteric–highlights.] 

TacoGuild

Church, Tacos, and Tequila With Roger Clyne

Phoenix, Arizona

One of the highlights of Tequila Aficionado Media’s breakthrough Dia de los Muertos Tequila & Mezcal Tour was lunch with indy rock legend Roger Clyne of Roger Clyne and The Peacemakers.

2015-10-21 10.44.42

After graciously posing for a quick photo outside our Cruise America RV with Lisa’s boys, we anxiously followed Roger and his lovely and elusive wife, Alisa, inside the historic Taco Guild gastropub, a deconsecrated Methodist church where he had recently conducted an exclusive tasting for fans of his Mexican Moonshine Tequila.

2015-10-21 11.03.53

Having spent most of my young life inside churches, my first inclination was to

2015-10-21 10.49.41

speak reverently in whispers.  Like most places of worship, the Taco Guild had its original stained glass windows and acoustically high ceilings that amplified the din of the lunch time crowd.

It didn’t take long before whispering was futile and more tequila and cocktails were needed.

2015-10-21 11.21.26

Next On Deck

After ordering and savoring some delicious taco plates, Alisa and Roger clued us in on what was ahead for Mexican Moonshine tequila.

2015-10-21 12.17.17

Not only were they planning an extensive 2015 fall tour, but they were also gearing up for 2016’s annual Circus Mexicus.  But, there was another surprise–

The exclusive Mexican Moonshine extra añejo in a ceramic, commemorative 20th anniversary collector’s bottle depicting the “Fizzy Fuzzy, Big & Buzzy” album by Roger’s then group, The Refreshments.

2015-10-21 11.04.00

The band financed the effort so successfully via an Indiegogo campaign that the extra funds enabled them to parlay Mexican Moonshine as a featured tequila in twenty locations–including their own branded cantinas– throughout Chase Field, the home of the Arizona Diamondbacks baseball club for the 2016 and 2017 seasons.

RC_AZ

Tequila Tasting With Roger Clyne

A staunch reposado enthusiast, Roger was making it his personal journey to research extra añejos in order to help him define his preferred flavor profile

2015-10-21 12.39.43for Moonshine’s upcoming XA offering.

2015-10-21 10.57.06

Known for their varied and extensive tequila menu,

2015-10-21 11.27.30

naturally, an impromptu tequila tasting ensued courtesy of the Taco Guild’s gracious bar manager.

2015-10-21 13.17.25

After selecting and sampling a variety of tequilas from other producers with varying production methods,

2015-10-21 10.51.14

including some exclusive ultra añejos from behind the Taco Guild’s sacred bar for over an hour, it was time to say goodbye to Roger and Alisa.

2015-10-21 10.49.15

After supplying the Clynes with a bottle of blanco tequila and an añejo mezcal (for educational purposes, of course!), we hefted our bulging bag of leftovers onto the Cruise America RV.

Playing Catch Up

On the way back to our RV park, we stopped at the local supermarket to stock up on supplies for the what we expected would be the crown jewel of our tour–

The Grand Canyon.

After catching up on our required social media chores, a light dinner was in order along with sips of Mestizo Mezcal to chase away the creeping chill of the Arizona evening.

Sipping off the Cuff: Santera Tequila Reposado

https://youtu.be/xGrpHyvVc8A

Santera Tequila

Santera_Tequila_LogoSantera Tequila is produced and bottled by Destilladora de Valle de Tequila, Casa Maestri in Tequila, Jalisco, the heart of Mexico’s blue agave growing and tequila producing region. The creation of Santera Tequila begins with the perfectly matured blue weber Agave. The agave plant is grown in the red volcanic soil of the dormant Volcán de Tequila in the northern highlands of Jalisco. The 10,000-foot Volcano last erupted 22,000 years ago, forming the only environment in the world where agave grows in perfect harmony with the climate. This is the lifeblood of Santera Tequila.
Website http://santeratequila.com/
Tumblr http://santera-tequila.tumblr.com/
Instagram https://www.instagram.com/SanteraTequila/
Facebook https://www.facebook.com/SanteraTequilaOfficial/

Sipping Off The Cuff™

SSantera-Compositeipping 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 is broadcast every Friday (and occasionally Tuesdays) 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, please contact Mike@TequilaAficionado.com.

%d bloggers like this: