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Sipping Off The Cuff | 888 Tres Ochos Tequila Blanco

Mike & Rick of Tequila Aficionado taste and discuss Tres Ochos tequila blanco.

From the Tres Ochos Website:

888 Tres Ochos Tequila was created with a commitment to the denomination of origin and the worldwide recognition of Mexico’s tequila heritage.

Originating in the fertile volcanic soil of the lowlands of Jalisco, Mexico, made from 100% tequilana azul weber agave, with a taste and quality reminiscent of tequilas historically crushed by tahona roca,888 Tres Ochos Tequila is distilled and bottled in Mexico for the aficionado with a discriminating palate and those who appreciate the finer pleasures in life.

888 Tres Ochos Tequila was founded in an era that ushered in high quality premium brands of 100% blue weber agave tequilas. The transition from party shots to elegant sipping tequilas started with “Tequilas Finos” being savored neat in a snifter, chilled or on the rocks.

Handcrafted,  888 Tres Ochos Tequila captures the heart of Mexico, the pure spirit of 100% agave, celebrates the history of tequila and the philosophy of Asian beliefs.

Health, Luck and Prosperity, symbolize both the importance and intrinsic value of the numbers “888” in Asian society, creating a cross-cultural alliance with unparalleled brand recognition with 888 Tres Ochos Tequila.

A global tequila with artistic inspiration from Europe, logistics from Singapore  combined with the production of exceptional “fine tequilas”  from Fabrica de Tequilas Finos in Tequila, Mexico, harmoniously create 888 Tres Ochos Tequila.

888 Tres Ochos Tequila 100% blue agave Silver, Reposado and Añejo are hand crafted by master distiller Señor Arturo Fuentes and Fabrica de Tequilas Finos to deliver an extremely smooth award-winning  tequila of reverential sophistication.

888 Tres Ochos Tequila is premium tequila at it’s best, bottling the exotic allure of past, present and future.

Sipping Off The Cuff | 888 Tres Ochos Tequila Blanco http://wp.me/p3u1xi-4m3

 

TRES OCHOS TEQUILA was founded in an era that ushered in high quality premium brands of 100% Agave Tequilas. The tradition from party shots to elegant sipping Tequilas began with “Tequilas Finos” being savored neat in a snifter, chilled or on the rocks. 888 TRES OCHOS TEQUILA is distilled and bottled by Fabrica de Tequilas Finos in Jalisco, Tequila, Mexico as an ultra-premium Tequila and proudly continues the sipping tradition of premium Tequilas.

Originating in the fertile volcanic soil of the lowlands of Jalisco, Mexico, 888 Tres Ochos Tequila is distilled from hand selected 100% Blue Weber Agave and crafted with the taste and quality reminiscent of ultra premium tequilas historically crushed by tahona roca. 888 Tres Ochos Silver, Reposado and Anejo Tequilas are individually created by master distiller Senor Arturo Fuentes for the “aficionado” with a discriminating palate.  All classes are 40% ABV / 80 proof, cumulating with both Reposado and Anejo being extra aged to produce an extremely fine premium Tequila.

The concept and branding of 888 Tres Ochos is the by-product of years of traveling in Mexico, the Caribbean and Asia as pilots. The Aztec and Mayan history of Tres Ochos is undocumented, however the intrinsic value of 888 (numerically read in every language) as the symbolic meaning of luck, health and prosperity in Asian society is extremely important to a cross-cultural global alliance. An easily recognized and highly respected branding in the Chinese culture, 888 TRES OCHOS (ba ba ba) is poised to become the most significant 100% Agave premium Tequila exported directly from Mexico. The unique label, embossed cork stopper, subtle bottle design, and stylish tubular packaging enhance the exceptional marketability of the brand.

With secured capacity, a meticulously maintained solar powered distillery (the first environmentally conscious solar distillery in Mexico) with strict production and delivery standard demanded by Costco, 888 Spirits Company secures the same dedication to quality and timely delivery for 888 Tres Ochos premium Tequilas.

Award winning quality, unique graphics, coveted branding and aggressive pricing for premium Tequilas has given a growing sales force a decided advantage in opening new markets and territories around the world.

Enjoy responsibly, share with friends and family and spread the word. The spirits of 888 Tres Ochos Tequila is now available to everyone…… SALUD!!

Embajador Tequila: Framework for The Future

[Transportation, room and board were provided to M.A. “Mike” Morales by Embajador Tequila in order to research this article.  No monetary compensation was received and no guarantee of a favorable article was given by M.A. ‘Mike” Morales or Tequila Aficionado Media.  This article was written by, and is the opinion of, M.A. “Mike” Morales.]

Open Doors

Embajador Tequila: Framework for The Future http://wp.me/p3u1xi-4mC

Everyone in Atotonilco had heard of the Fabrica Santa Rosa’s suspension due to COFEPRIS’ (Comisión Federál para la Protección contra Reisgos Sanitarios) and SAT’s (Servicio de Admistración Tributaria) prolonged “Juntos Contra la Ilegalidad” (“Together Against Illegality”) crusade  to reduce illegally produced alcoholic beverages on the Mexican market.

Many were shocked since Embajador’s outstanding reputation for producing top notch tequilas had been stalwartly guarded–and envied–for years.

20160719_165039Collectively, the crew at Fabrica Santa Rosa was still reeling from the aftereffects of the shutdown.  A few described these agencies’ G-Men as acting arrogantly and condescendingly.

Certainly, this was no way to treat a group of professionals who had many years of extensive experience in distilling frontline tequilas to the strict adherence of the normas.

Individually, each recounted how he or she felt ambushed by the government officials and bum-rushed by the deliberate escalation of what were considered by many high ranking officials in the industry as minor—even laughable– infractions.

Despite that, neighboring tequila distilleries were shaking in their boots wondering if their stored tequila would be targeted by those government agencies’ assault that existed only to add more liters of seized juice to their latest numbers.

In fact, the concerned brand owner’s tequila who inspired my Bullying In Tequila editorial during the early stages of Embajador’s closure, is distilled just up the road from Fabrica Santa Rosa.

In this clip, we entered through the iron gates of the perimeter of Tequila Embajador.  The rows of estate grown agave and the rich, red soil of Atotonilco el Alto took center stage.

(Taken from inside our SUV, it may be too fast to watch continuously, and the sound is a bit muffled by the wind as we drove onto the grounds.)

20160719_124459

Once we parked on the property, the charm of the Fabrica Santa Rosa took over.

How the Magic Happens

Here’s where it all starts:  three autoclaves, from 40,000 KGS to 25,000 KGS in capacity, plus 2 ovens of mamposteria (brick/stone masonry).  The cook time in autoclaves is approx 10 hours; in ovens it’s 24 hours.  Embajador is a combination of both of these methods.

Behind the Iron Door

Opening the iron door of one of the masonry ovens and taking a peek inside.  As you can tell, it’s quite a chore.

Adjusting to Variables

Our tour guide, Francisco Segura Garcia, the company’s accountant and bookkeeper who, since the age of 16 has worked in the tequila industry in some form, explains–

A tahona for the boutique distillery.

A tahona for the boutique distillery.

What influences the flavor profile of a tequila?  A common question, he admits, that has a simple answer, yet, complex at the same time.  For instance…

Older agave vs. younger agave; and healthy agave vs. diseased agave.  If you put either of these through the same process, you won’t get the same results.

20160719_144545 (2)Cooking time varies with the time of year, as well.  That’s why there are master distillers with years of experience in the variations that can affect the final outcome.  Also, the seasons of the year makes a difference (summer vs. winter).

The agave is an extraordinary organism, continues Francisco.  One of the most adaptable plants ever created.  It can exist in the desert or near the coast.  Wherever water is abundant, or in extremely arid climates.

Francisco outlines that when they harvest during the colder months, the agave defends itself with a special coating that they must adjust for.

Variables like pressure, cook time, water temperatures at shredding, and above all, fermentation and distillation.  Otherwise, the tequila produced appears cloudy and bitter even though you’ve followed the same recipe as before.

Two Important Elements

Francisco discusses the importance of fermentation and distillation, and how they are equally influential elements within the tequila making process.

The type of yeast used during fermentation is also important since some can produce more higher alcohols than others, which is in violation of the normas.

Framework surrounding a new shredder.

Framework surrounding a new shredder.

Embajador uses proprietary yeast made from their own estate grown agave.

Fermentation time also varies depending upon the time of year (warm vs. cold weather).

The Vision

We witnessed the ongoing construction on the grounds leading to its phased in expansion that would eventually include a boutique distillery within the larger Embajador distillery.  It will include a tahona, barrel room, gift shop, and an historically accurate re-creation of a vintage working tequila taberna, among other things.

The mini distillery is estimated to be completed by the end of 2016, with the remaining improvements to be finished within a year.

Eco-Friendly

Aiming to cut down on the distillery’s carbon footprint, the eco-conscious family recently modernized the fabrica by installing a boiler to heat water used in the plant.  It runs on a combination of leftover bagasse (bagazo) from shredding the agave and wood chips.

The Future Framework

The framework of Embajador’s future.  More of the buildings and what they will house on the grounds.  (Hint:  Even the bricks of the vintage distillery are made by hand.)

Positioned For Success

Licenciado Cristobal Morales Hernández, legal representative for Tequila Embajador and the Fabrica Santa Rosa, describes what he sees for the immediate future of Embajador in two to three years, including the improvements and growth projected for the distillery.

He also takes into consideration the ramping up of the volume of the plant’s production without suffering a dip in quality of its consistently exceptional juice that they have proudly maintained for 12 years.

He concludes that the buying public should continue to expect the same lofty standards of prizewinning tequila and he acknowledges that the situation concerning the mandated stoppage in production was simply a lesson learned.

See And Taste For Yourself

Lic. Morales relays what he wants consumers to know about Embajador.

He graciously extends a heartfelt invitation to the public to see their more than adequate facilities for themselves.

Shhh...Embajador is resting.

Shhh…Embajador is resting.

He ensures that Embajador is strictly adhering to Mexican and global regulations, and that when the public samples any of the tequilas produced at the fabrica that they can be assured of its propensity for high standards of excellence.

Sipping Off The Cuff | Cosa Salvaje Tequila Blanco

Mike and Rick taste and discuss Cosa Salvaje Tequila Plata.

From the Cosa Salvaje Website:

Cosa Salvaje Plata Tequila is bottled fresh from the still. It is an enticing treat with a light to medium-weight body and a spicy, floral set of aromatics. The moment it enters your mouth you will experience a warm wave of spicy, peppery and herbaceous flavors. Cosa Salvaje is a enticing Ultra smooth treat. We are changing the face of the Tequila drinking experience.

cosa

Embajador Tequila: Business As Usual

[Transportation, room and board were provided to M.A. “Mike” Morales by Embajador Tequila in order to research this article.  No monetary compensation was received and no guarantee of a favorable article was given by M.A. ‘Mike” Morales or Tequila Aficionado Media.  This article was written by, and is the opinion of, M.A. “Mike” Morales.]

Let’s Review…

Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lfIn Part 1, Embajador Tequila:  Rectifying The Situation, we listed all the minor infractions that the distillery, Fabrica Santa Rosa, was charged with by COFEPRIS (Comisión Federál para la Protección contra Reisgos Sanitarios) and SAT (Servicio de Admistración Tributaria).

We also brought to light the fact that every breach was addressed within hours, and that the real delay of lifting the ban on the Embajador distillery’s operations was the bureaucratic read tape surrounding the method of documenting and tracking of raw materials and supplies.

Before we tackle this topic, however, a word about the yellow journalism popular with Mexican news agencies.

Scraping A Dead Horse

The phrase “beating a dead horse” is often used when the same story is repeated over and over again, until the subject matter becomes tiresome.

Scraping is a term used by copywriters when expounding on a press release Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lfthat is distributed to several news agencies at once.  It’s extracting pertinent information from the news release or website, sometimes copied word-for-word, without proper credit given to the original source material.

In essence, it’s stealing (plagiarism), but, it helps to keep the topic fresh and different from the rest of the reports seen on other news channels.

Making matters worse, name any reputable producer allegedly busted during COFEPRIS’ and SAT’s “Juntos Contra la Ilegalidad” (“Together Against Illegality”) blitzkrieg, and they are instantly guilty by association.

While there are many honorable news writers in Mexico (many having lost their lives, especially those reporting on narco trafficking activities), most Mexican newspapers are tabloids using this archaic, unethical and unprofessional style of reporting.

The more controversial the titles and the more alarming the descriptions, the more the reader feels like an actual eyewitness to the alleged crime, and, the more newspapers are sold.

It resulted in sensational headlines for the copywriters who, chances are, had never even set foot onto a tequila distillery, and high fives all around for COFEPRIS and SAT.

Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lf

No one at the Fabrica Santa Rosa denies that they were guilty of the minor infractions they had been charged with, but, in reviewing the aforementioned articles in Part 1, you’d think the Untouchables had just captured Al Capone for tax evasion.

In true Elliot Ness fashion, there was a loophole.

But, it’s wasn’t what you thought.

The Loophole

Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lf

Imagine driving across the state line and being immediately pulled over by a state trooper.  When he asks you for your home state’s current registration, the smokey takes one look at your paperwork and tells you that your registration is not legally recognized by his state’s laws.  He then impounds your car until you can prove that your registration is legal.

That’s exactly what happened to Tequila Embajador.

Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lf

After a mound of paperwork providing and proving their procedural accurateness, converting to the more approved methods of record keeping–ninety days later–the ban on Fabrica Santa Rosa was lifted and it’s back to business as usual.

Embajador Tequila Goes On The Record

In this snippet, Licenciado Cristobal Morales Hernández introduces himself as the legal representative for Tequila Embajador and the Fabrica Santa Rosa.

Lic. Morales explains that while Embajador has never suffered infractions due to the wholesomeness and quality of their tequila (in other words, it has never produced illegal tequila), the main problem was in providing proper documentation as per the normas.

Morales goes on to describe that what the authorities actually did was to seal the distillery and the remaining tanks and barrels of tequila, but the product was never destroyed as is customary for the aforementioned government agencies to do during their “Juntos Contra la Ilegalidad” offensive.

The distillery was allowed to finish elaborating the tequila in all its various stages of production until the matter of the paperwork documentation was in compliance with the normas.

Embajador Tequila: Business As Usual http://wp.me/p3u1xi-4lf

Lic. Cristobal Morales with flagship tequilas, El General, Embajador and Jalisciense.

They were not allowed to truck out finished product, however, or to receive more harvested agave until that matter was resolved.  These same conditions were enforced on all of their contracted brands, as well.

In fact, even though the method of paperwork was not in keeping with the two agencies’ guidelines, paperwork DID exist making every step of Embajador’s tequila making process traceable to the very last agave plant and liter of tequila.

Lesson Learned

Cristobal asserts that in the 90 days of the plant’s closure, the company not only met the requirements of the agencies, but exceeded their expectations throughout the distillery, particularly concentrating in the fermentation, distillation and warehouse sections of the fabrica.

Lic. Morales admits that while the agencies’ reaction to the minor infractions were considered harsh, the situation served as a wake up call to step up their game on all levels of each department to stay on par with their indisputable high quality.

***

In the next segment, Embajador Tequila showcases its Framework for The Future.

Last Tequila Standing | Found on the Cutting Room Floor

Found on the Cutting Room Floor at Last Tequila Standing

Look what we found on the cutting room floor at Last Tequila Standing!  Four more videos – outtakes from backstage!

Last Tequila Standing | Found on the Cutting Room Floor http://wp.me/p3u1xi-4n4

 

 

 

 

 

 

 

About Last Tequila Standing

The creators of Last Tequila Standing only filmed one season back in 2011 and we were very limited in our access to the show’s materials. As this was not a Tequila Aficionado Media Production, we don’t expect to see another season but we’re thrilled that we were able to preserve these tequilas’ stories, personalities, and cocktails for posterity here at Tequila Aficionado Media.

Watch the whole Last Tequila Standing series here:

Or watch them in order, as they appeared initially on Tequila Aficionado:

July

August

September

Embajador Tequila: Rectifying the Situation

[Transportation, room and board were provided to M.A. “Mike” Morales by Embajador Tequila in order to research this article.  No monetary compensation was received and no guarantee of a favorable article was given by M.A. ‘Mike” Morales or Tequila Aficionado Media.  This article was written by, and is the opinion of, M.A. “Mike” Morales.]

The Situation

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZSince that morning in early April when a news report in the Chinese press first announced that the Embajador distillery (NOM 1509) had been cited by COFEPRIS (Comisión Federál para la Protección contra Reisgos Sanitarios) and SAT (Servicio de Admistración Tributaria), and shut down for various minor infractions, I’d been anxious to investigate their situation, in-depth.

Without a single citation in over 12 years, multiple improvements in the works to compete effectively in Asia and Russia, and kosher certification, it made no sense to endanger their forward movement and future plans by being seemingly underhanded and distilling tainted juice.

This family-owned distillery has a stellar reputation for producing such Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZexquisite fan favorites like Alma de Agave, Crótalo, Cabresto, along with its highly decorated flagship brand, Embajador.

Things Don’t Add Up

As I expressed in my editorial, Bullying In Tequila, I believed this was clearly a case of government agencies bullying an up-and-coming player poised to enter the burgeoning Chinese and Russian spirits markets, and known to Tequila Industry insiders as a formidable force firmly positioned in the private label sector.

When Andres Garcia, Regional Sales Manager for Embajador Tequila, called to invite me to inspect the day-to-day operations of the Fabrica Santa Rosa, I found their willingness to be transparent refreshing, especially in the wake of such damaging charges.

The “Violations”

Let’s get right down to brass tacks.

According to the initial Chinese report–

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

New log book and safety signs.

“Mexican health authorities seized over one million liters of tequila on Friday, which belongs to a production company in flagrant breach of health norms.

“All production of tequila was immediately suspended after the investigation found “sanitary conditions far below standards for production, as well as an inability to trace supplies and a lack of legal documentation.”

“The security included seizing 980,399 liters of tequila in tanks or unmarked bottles, 34,677 liters of finished products in labelled boxes mainly from the El Embajador and El General brands, and around 55,000 liters at various stages of the production process.”

In this news release from Mexico

“The second largest seizure of alcohol in three years is carried out.”

“It concerns the second largest securing of illegal inebriating beverages….  In this operation, 1.70MM liters of irregular alcoholic beverages were seized….”

(“Realizan el segundo decomiso más grande de alcohol en tres años 

“Se trata del segundo aseguaramiento de bebidas embriagantes ilegales mas grande….En esta acción…se aseguararon 1.70MM litros de bebidas alcoholicas irregulares…”)

In this incendiary report from El Financiero

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

New delineation of departments.

“Federal authorities confiscated one million 70 thousand liters of tequila outside the normas in the locality of Atotonilco el Alto, and it concerns the largest securing of irregular alcoholic beverages.

(“Autoridades federales incautaron un millón 70 mil litros de tequila fuera de norma, en la localidad de Atotonilco el Alto, y se trata del aseguramiento más grande de bebidas alcohólicas irregulares.)

[Aforementioned federal authorities] imposed seals of closure and immobilized the product and installations of Tequila Embajador, where work and services were suspended due to deficient sanitary conditions in the production process, lack of traceability of supplies and scarcity of legal documentation.”

(“…impusieron sellos de clausura e inmovilizaron el producto e instalaciones de la empresa Tequila Embajador, donde se suspendieron sus trabajos y servicios por deficientes condiciones sanitarias en procesos de producción, falta de trazabilidad de insumos y carencia de documentación legal.”)

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

New department signs.

“Security measures applied included the seizure of 980,399 liters of product in bulk inside storage tanks and bottled without labels; 34,676.7 liters of finished product in cases and labeled primarily of the brands El Embajador and El General; as well as 55,000 estimated liters of product in various stages of production, chopped, shredded, fermented and distilled.”

(“Las medidas de seguridad aplicadas, incluyeron el aseguramiento de: 980 mil 399 litros de producto a granel dispuesto en tanques y en botellas sin etiqueta, 34 mil 676.7 litros de producto terminado en cajas y etiquetado principalmente de las marcas El Embajador y El General, así como 55 mil litros estimados de producto en proceso, troceado, molienda, fermentación y destilación.”)

“Sanitary irregularities were also detected such as tanks without protection,

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

Protection and delineation.

[and] accumulated dirt and grime.  Additionally, there were no physical separations between the fermentation and distillation areas from the rest of the spaces of the distillery.”

(“También se detectaron irregularidades sanitarias, como tanques sin protección, y acumulación de suciedad; además que no había una separación física entre las áreas de fermentación y destilación del resto de los espacios de la empresa.”)

“In addition, there were flies present in the fermentation and distillation zones due to a lack of pest control, evident lack of order and cleanliness and there were no log books registering the carrying out of cleaning and maintenance of equipment.”

(“Además, se detectó la presencia de moscos en zonas de fermentación y destilado, debido al deficiente control de plagas, evidente falta de orden y limpieza en las instalaciones y no se contaba con bitácoras de limpieza actualizadas ni registro de mantenimiento de equipos.”)

And, from this blatant smear campaign–

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

More coverage and delineation.

“Any person who would want to consume any of the brands of tequilas involved should know that these products were elaborated under dubious sanitary conditions.  For instance, the inspectors found a platform over the reception tanks and one over the fermentation tanks that did not have any protection.

Moreover, there were gutters without protection with an accumulation of grime, evidence of consumed foods in the processing areas and lack of cleanliness in the fermentation area with the presence of non-useful materials including a motorcycle.”

(“Cualquier persona que guste consumir alguna de las marcas de los tequilas involucrados, debe saber que estos productos fueron elaborados en condiciones sanitarias muy dudosas; por ejemplo, los inspectores encontraron una plataforma sobre las tinas de recepción de jugo y uno de los tanques de fermentación, las cuales no tienen protección; además, se encontraron canaletas sin protección y con acumulación de suciedad, evidencia de consumo de alimentos en las áreas de proceso y falta de limpieza en el área de fermentación, con presencia de materiales en desuso, incluyendo una motocicleta.”)

“Also, an open bag was identified with detergent and a bottle containing liquid with the smell of disinfectant over the barrels.  There was lack of maintenance of the walls and a presence of clearings, windows without protection [screens] in different areas.  The distillery had no physical separation between the

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

Barrels naturally protect against…birds.

fermentation and distillation areas from the rest of the spaces.  It also had no identification and delineation of the areas such that packing material, products, chemicals and bottles were found in the same place.”

(“También identificaron la presencia de una bolsa abierta con detergente y un envase conteniendo un líquido con olor a desinfectante sobre las barricas; hay falta de mantenimiento en paredes y presencia de claros, ventanas sin protección en diferentes áreas; la empresa no cuenta con una separación física entre las áreas de fermentación y destilación del resto de los espacios del lugar, ni tiene identificación y delimitación de áreas, de tal forma que el material de empaque, productos químicos y envases se encontraban en un mismo sitio.”)

And finally, a simple English translation from the original press release by COFEPRIS and SAT by trade magazine, The Spirits Business.

The Rest of The Story

What all these news services failed to mention was that each of the above infractions, except one, was addressed within a couple of hours.

So, why was the lifting of the closure of Fabrica Santa Rosa distillery not met with equal timeliness by these government agencies?

Why allow the escalation of a situation that normally requires only a warning, and malign a distillery’s spotless reputation?

Why did it take almost 90 days to rectify the situation and to restore the Embajador family’s impeccable integrity within the industry?

Two reasons–

Embajador Tequila: Rectifying the Situation http://wp.me/p3u1xi-4iZ

COFEPRIS’ and SAT’s ongoing three year campaign (some call it a smoke screen or a witch hunt) called “Juntos Contra la Ilegalidad” (“Together Against Illegality”), to reduce illegally produced alcoholic beverages on the Mexican market, and…

Paperwork.

***

Click for Part 2, Embajador Tequila:  Business As Usual.

 

Sipping Off The Cuff | Zevada Family Gran Reserva

Mike & Alex taste and discuss Zevada Family Gran Reserva

The Z stands for Pepe Zevada

After 35 years travelling the world as an executive in the spirits industry, Pepe Zevada retired to Austin, Texas. However, it did not take him long to get back in the game and he quickly launched Z Tequila. His Blanco, Reposado, Añejo, and Extra Añejo tequilas have received awards and critical acclaim and are well-loved throughout Texas. Z Tequila’s value is as remarkable as its quality, because Pepe believes luxury shouldn’t be so hard to come by.

He stands for quality

Pepe Zevada Z Tequila is based in Austin, Texas and produced in the Highlands of Jalisco, where tequila originated. It is made with 100% Natural Highland Agave which is cooked in ecologically designed vertical pressure cookers that utilize gravity to extract only the aguamiel, the sweet honey of the agave. The left over parts of the agave are dried and used as fuel to heat the ovens and copper stills used to create Z Tequila. Pepe’s Reposado, Añejo, and Extra Añejo tequilas are aged in lightly charred American Oak barrels. Pepe Zevada Z Tequila is 80 proof.

Find Pepe Z online here.

Sipping Off The Cuff | Pepe Zevada "Z" Tequila Blanco http://wp.me/p3u1xi-4lZ

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 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(TM), please contact Mike@TequilaAficionado.com.

Sipping Off The Cuff | Pepe Zevada “Z” Tequila Anejo

Mike & Alex taste and discuss Pepe Zevada “Z” Tequila Anejo

The Z stands for Pepe Zevada

After 35 years travelling the world as an executive in the spirits industry, Pepe Zevada retired to Austin, Texas. However, it did not take him long to get back in the game and he quickly launched Z Tequila. His Blanco, Reposado, Añejo, and Extra Añejo tequilas have received awards and critical acclaim and are well-loved throughout Texas. Z Tequila’s value is as remarkable as its quality, because Pepe believes luxury shouldn’t be so hard to come by.

He stands for quality

Pepe Zevada Z Tequila is based in Austin, Texas and produced in the Highlands of Jalisco, where tequila originated. It is made with 100% Natural Highland Agave which is cooked in ecologically designed vertical pressure cookers that utilize gravity to extract only the aguamiel, the sweet honey of the agave. The left over parts of the agave are dried and used as fuel to heat the ovens and copper stills used to create Z Tequila. Pepe’s Reposado, Añejo, and Extra Añejo tequilas are aged in lightly charred American Oak barrels. Pepe Zevada Z Tequila is 80 proof.

Find Pepe Z online here.

Sipping Off The Cuff | Pepe Zevada "Z" Tequila Blanco http://wp.me/p3u1xi-4lZ

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 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(TM), please contact Mike@TequilaAficionado.com.

Sipping Off The Cuff | Pepe Zevada “Z” Tequila Reposado

Mike & Alex taste and discuss Pepe Zevada “Z” Tequila Reposado

The Z stands for Pepe Zevada

After 35 years travelling the world as an executive in the spirits industry, Pepe Zevada retired to Austin, Texas. However, it did not take him long to get back in the game and he quickly launched Z Tequila. His Blanco, Reposado, Añejo, and Extra Añejo tequilas have received awards and critical acclaim and are well-loved throughout Texas. Z Tequila’s value is as remarkable as its quality, because Pepe believes luxury shouldn’t be so hard to come by.

He stands for quality

Pepe Zevada Z Tequila is based in Austin, Texas and produced in the Highlands of Jalisco, where tequila originated. It is made with 100% Natural Highland Agave which is cooked in ecologically designed vertical pressure cookers that utilize gravity to extract only the aguamiel, the sweet honey of the agave. The left over parts of the agave are dried and used as fuel to heat the ovens and copper stills used to create Z Tequila. Pepe’s Reposado, Añejo, and Extra Añejo tequilas are aged in lightly charred American Oak barrels. Pepe Zevada Z Tequila is 80 proof.

Find Pepe Z online here.

Sipping Off The Cuff | Pepe Zevada "Z" Tequila Blanco http://wp.me/p3u1xi-4lZ

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 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(TM), please contact Mike@TequilaAficionado.com.

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