Sipping off the Cuff with Tequila 21 Blanco

tequila 21Tequila 21

From Tequila 21:

This premium tequila is produced in the highlands of Jalisco, Mexico and is bottled in food grade stainless steel bottles providing you with an authentic experience that cannot be duplicated. Take this unbreakable bottle with you anywhere without the worries of breaking or spilling. 21 Tequila has a unique smoothness with a peppery finish and sweet agave taste.

 

Find Tequila 21 Online

Website: http://21tequila.com/
Facebook: https://www.facebook.com/21tequilaofficial/
Twitter: https://twitter.com/21_Tequila

Women In The Tequila Industry: Sarah Bowen

Divided Spirits, Sarah BowenI have many fond memories of my first meeting Sarah Bowen during the historic Ian Chadwick Blue Agave Forum tour of tequila distilleries in 2006.

She was a young student then, relentlessly recording every interview with master distillers and jimadores on a digital voice recorder, in flawless Spanish.

Who knew that ten years later she would be a wife, mother, and an Associate Professor of Sociology at North Carolina State University?

No doubt, she did.

Her years of intricate research into the tequila–and the now booming mezcal–industry led her in 2015 to publish Divided Spirits:  Tequila, Mezcal and the Politics of Production.

A vital voice that every potential Tequila Boss Lady should heed, here are Sarah’s responses to our handful of questions.

***

Bowen_headshot, Sarah BowenTA:  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/Mezcal Industries?)

SB:  I am a researcher, not a part of the tequila or mezcal industries, so I think that matters.  I have thought a lot, however, about how being a woman mattered for my research.

For my book, I did over 100 interviews, and most of these were with men, who still hold most positions of power in the industry.  I think that in some cases, being a woman gave me an advantage.

Many of the men I interviewed did not perceive me, a young woman and a student at the time, as a threat or even as someone with a lot of knowledge of the industry.

This meant they were often willing to share politically controversial perspectives or details about their companies that I don’t know they would have shared with someone they saw as more of a contemporary.

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

SB:  In my book and in some of my other writing, I have tried to communicate the important issues facing the tequila and mezcal industries and show how consumers in the U.S. can advocate on behalf of small producers, farmers, and workers.

Consumers in the U.S. and Mexico helped defeat NOM 186 several years ago, and I hope we will be able to defeat NOM 199, the absurd proposal that would force many small mezcal producers to use the word “komil” to sell their spirits.

In a certain sense, I have more hope for the future of mezcal, in particular, than I have [tequila] in the ten years since I started studying these industries.

Consumers are increasingly knowledgeable about issues related to sustainability, quality, and fairness in these industries, and I hope that I might have played some small part in that.  But I also realize that it’s an uphill battle.

The rules that define tequila and mezcal have evolved in one direction for the last 60 years, and almost every decision has favored the big companies over small producers and workers.  Changing that trajectory is difficult, but I think we’re starting to see some positive changes.

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

SB:  I think that women are going to become more visible in the tequila and mezcal industries in the next few years.

Sarita Gaytán and Ana Valenzuela’s research on women in the tequila industry has shown that women are represented in increasingly diverse positions in the tequila industry:  from tequila companies to the CRT.

GracielaAngeles, Sarah BowenThe diversity and amount of mezcal being sold in the U.S. has grown so much in the last few years, and women are an important part of that growth as well.

For example, we see women like Graciela Angeles heading up Real Minero, one of the most interesting mezcal brands, and also being an influential and important voice about many current debates related to mezcal.

I think that these trends are going to continue, and that this is really important for the future of these industries.

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

SB:  We need more transparency about how profits are being distributed.

As I said above, savvy American consumers and bartenders are increasingly knowledgeable about the practices used to make their tequila and mezcal, and in the case of mezcal, about the type of agave that goes into it.  I think this has had positive effects.

But consumers know very little about how the people who make tequila and mezcal are compensated.

We live far away from the communities where [mezcal] is being produced, and it’s easy to romanticize these producers and their traditions.

We need to ask questions about how their mezcal is being produced—and perhaps most importantly, about how the small producers, farmers, and workers are being paid.

We also need to question a mezcal Denomination of Origin [DO] that excludes so many people and regions with long histories of making mezcal.

The rules of the DO excludes many people by setting standards that are more appropriate for large, industrial producers.  Even more egregiously, the geographical boundaries of the DO exclude people in many regions of Mexico where people have been making mezcal for multiple generations.

And NOM 199 threatens to make this even worse, by now making these people call their products “komil.”

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?

SB:  I hope that they will continue, and I hope that they will support each other.

Bowen_agave

Diversifying the voices we hear from regarding the future of these industries–in terms of gender, but also in terms of geography, size, and ethnicity—is the best way to preserve the quality of tequila and mezcal and also support all of the people that make them.

Open Bar – Getting Your Brand Noticed

 

Get Noticed! Tequila Aficionado as influencer

You’re busy trying to get your brand out there to consumers.  We get that.
But did you know that we have lots of FREE ways for you to get your brand in front of our audience?  You can check them out here, or just tune in to our next Monday evening Open Bar where we’ll be discussing all the ways Tequila Aficionado can help you grow your brand.

 

 

 *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 click here.

 

get noticedGET NOTICED!

As the premier source in agave spirit education and entertainment, Tequila Aficionado can offer your brand a wide variety of products and services by our experts who are each influencers in their respective fields.  In keeping with our philosophy of transparency, we’ve included a list of options available in every price range.

Click here to learn about all the options available.

Como la principal fuente de agave espíritu educación y entretenimiento, Tequila Aficionado puede ofrecer su marca de fábrica una amplia variedad de productos y servicios de nuestros expertos cada influenciadores en sus respectivos campos. En consonancia con nuestra filosofía de transparencia, hemos incluido una lista de opciones disponibles en cada gama de precio.

Haga clic en bit.ly/seemybrand para ver todas las posibilidades de conseguir su marca, notada por los aficionados al tequila en todo el mundo.
 

Sipping off the Cuff with Herradura Directo de Alambique

Herradura Directo de Alambique

2015 DIRECTO DE ALAMBIQUE TEQUILA, UNCOMPROMISED.

At 110 proof without barrel aging, “Directo” is a crystal-clear tequila with robust notes of sweet agave, green pepper, citrus, and a hint of herbs and spice. Taken together, these notes provide a smooth, complex, and prolonged presence. A bold tequila expression for true tequila lovers.

This small-batch tequila is produced using only the finest blue agave plants, harvested at the peak of perfection. It is then fermented with natural yeast amid the warm breeze and citrus trees of Casa Herradura, a process entirely unique in the industry. Finally, it is bottled direct from the still at 110 proof, preserving the fresh, youthful flavor of Herradura’s beautiful tequila, a taste unchanged since 1870. The result is a crystal-clear tequila with robust notes of sweet agave, green pepper, citrus, and a hint of herbs and spice. Taken together, these notes provide a smooth, complex, and prolonged presence. A bold tequila expression for true tequila lovers.

Sipping off the Cuff with Herradura Directo de Alambique“We are delighted to introduce Coleccion de la Casa, Reserva 2015 – Directo de Alambique to our Tequila enthusiasts in the United States just in time for the holidays,” said Liz Edwards, Senior Brand Manager for Tequila Herradura. “The fourth edition in Tequila Herradura’s small-batch tequila series is 110 proof and straight from the still. It’s an ideal expression for discerning tequila drinkers looking to enjoy the crisp, vibrant flavor of Herradura.”

Tequila Herradura has a strong reputation as an industry innovator and is credited with introducing the first-ever Reposado in 1974 and Extra Anejo tequila in 1995. Coleccion de la Casa is a great example in the industry of how four of the primary sources of flavor– agave, water, fermentation, and distillation, absent of maturation impacts the character of the final product creating a totally new flavor profile. As with the other three editions, Master Distiller Maria Teresa Lara, one of the only female Master Distillers in the tequila industry, was the force behind Directo de Alambique.

“I am excited to share Coleccion de la Casa, Reserva 2015 – Directo de Alambique with consumers throughout the United States,” said Ruben Aceves, International Director for Brand Development and Tequila Herradura’s Master Taster. “Directo is personally one of my favorite expressions of Tequila Herradura – straight from the pot still with no aging.”

Find Herradura Directo de Alambique Online:

Website: http://www.herradura.com/
Facebook: https://www.facebook.com/HerraduraTequila/
Twitter: https://twitter.com/HerraduraTeq
Instagram: https://www.instagram.com/herradurateq/?hl=en
YouTube: https://www.youtube.com/user/herraduratequila

Sipping off the Cuff with Santo Diablo Mezcal

From the Santo Diablo Mezcal Website:

Santo Diablo MezcalEndlessly Intriguing. Purely Sensuous. Unequivocally the world’s best and arguably the only Mezcal that your lips will ever crave again. Santo Diablo is heating up L.A.’s trendiest nightclubs and bars this July and then, taking the U.S. by storm this Fall, one sip at a time. Join the  revolution. What will Santo Diablo Mezcal awaken in you? Santo or Diablo. Saint or Devil.

Find Santo Diablo Mezcal Online

Website: http://santodiablo.com/
Twitter: https://twitter.com/SantoDiabloUSA
Instagram: https://www.instagram.com/santo_diablo_mezcal/
Facebook: https://www.facebook.com/santodiablomezcal

Sipping off the Cuff with Peligroso Cinnamon

Peligroso CinnamonTHE PURSUIT OF ADVENTURE ECHOES IN EVERY SOUL.
After countless trips chasing swells, surfers Keith Ross and Bruce Beach set out to create a drink that embodied memories made on the dusty roads and beaches of Baja. Made the traditional way in the highlands of Jalisco, Mexico Peligroso® is that drink.

Inspired by the pursuit of big breaks and good times south of SoCal, Peligroso® is crafted for those who seek a life traveled off the beaten path. For those who make their own rules. Those who push to live every moment to the fullest. For those hell bent on fully experiencing the ride. For those born to rattle the cage.

¡Salud!

What We Thought of Peligroso Cinnamon

Find Peligroso Online

Website: http://www.peligrosotequila.com/
Facebook: https://www.facebook.com/peligrosotequila
Twitter: https://twitter.com/peligroso
Instagram: https://www.instagram.com/peligrosotequila/

Open Bar with Nectar Blends

nectar blendsNectar Blends

Makers of the first Craft Agave Wine! Nectar Blends is made in Jalisco, Mexico with 100% Weber Blue Agave and lightly sweetened with honey and fresh herbs.

Find them on Facebook.

 

*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 click here.

See our review of Nectar Blends agave wine below:

Women in the Tequila Industry: Cleo Rocos

Cleo in Pool with AquaRIvaActress, comedienne, narrator, pop music collaborator, singer, producer, writer, world traveler, radio announcer, book author, and tequila brand owner.  Those are just a few of Cleo Rocos’ credentials.

Best known for her years as a sidekick on the BBC’s beloved Kenny Everett Television Show, she is often compared to Lucille Ball for her beauty, wit and business acumen.

Her circle of friends range from kings of comedy, queens of countries, princes ofCleo_Emma industry, and girls of spice.

Learning from a prized friend and mentor, Tomas Estes (Tequila Ocho), she established The Tequila Society in the UK, and launched her own AquaRiva tequila in 2012.

This Tequila Boss Lady pulls no punches when it comes to 100% agave tequila.  Here, she shares her views on our customary handful of 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?

CR:  Everyone assumes that because Tequila is a male dominated industry that I would have to face challenges.  I love men and working with them.  I have always been treated with great respect and my thirst for knowledge willingly nurtured by everyone that I have met.

CleoCertificate

In fact in 2009 I was recognized by the CNIT with a coveted award, presented to me at the annual Dia del Tequilero, in Guadalajara.  A great honour.

I love the people in the tequila industry.  I spend a lot of time in Mexico and I have never encountered any negative experiences as a woman.

The tequila industry is cool and some of the coolest people in it are older than your grandparents and can show you how to really party.

It is well recognized that people live long and happy lives in this industry.

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

CR:  I have been able to change things extensively in the UK, turning around theAquaRiva_Syrup negative misconceptions by relentlessly explaining the dramatic difference between mixto and 100% agave tequilas and encouraging people to actually give tequila another try.

I actively get the tequila message out to a much wider audience through my career in television.

I appear on many TV and radio shows, write articles and give interviews explaining the truly exquisite experience of a well crafted 100% Agave Tequila.

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

CR:  If you are a woman who can bring something to the tequila industry and have a real passion for it then there are great opportunities as there are equally for men.

CleoRocos with Richard Branson enjoying the worlds best tequila AquaRiva copyMost people are not aware that women have a more sensitive and accurate palate than men.  It is a fact of nature.  Many more women are now top tasting and spirits profile experts throughout the wine and spirits industries.

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

CR:  The most important facet to change is to implement legislation demanding the clear labeling Mixed Tequila [mixto] as “MIXED” or even “Tequila FLAVOURED.”

Mixed tequila is generally only 51% agave tequila and not the “real deal.”

This lack of label clarity is highly confusing for the new consumer and detrimental to the tequila industry.

The experience of drinking “Mixed” Tequila is why most people think that they hate tequila.

It is unfair to the producers of 100% Agave brands to have to constantly battle to re-educate consumers due to this lack of label clarity.

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

CR:  Each brand obviously has their own marketing strategy.  We all know that good 100% agave tequila is to be sipped and enjoyed.

The versatility of this incredible (100% agave) spirit is having a profound influence on cocktails globally and is now the favourite spirit of top bartenders.

I do not agree with promoting rounds of inferior mixed tequila shots to CleoBarrelscustomers to shoot down in one go.  This gives Tequila a bad reputation.

I always warn against any drink having to be consumed ice cold or in one go.  No one needs to drink like that unless they are going to have a limb removed without an anesthetic.

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?

CR:  I have been very welcomed and totally embraced by the Tequila Industry.

I have created my own multi award winning brand, AquaRiva Tequila and I have only experienced good will and encouragement all the way.

If you have a true passion, a desire for knowledge and to work with this glorious spirit, there are no barriers.

I love working in this industry.  It’s crammed with enthusiastic people, family traditions and amazing characters.

Cleo_Bottling

The tequila industry is very much a way of life but not as you know it.

Festive Foods for Cinco de Mayo

OK, you’ve invited all your friends, made your papel picado and paper flowers, done your tequila shopping and washed your favorite pitcher in anticipation of the big day. Have you thought about what you’ll feed your guests?

Once again, we have you covered! Check out these pinbboards for some great Cinco de Mayo ideas.

Tequila Cocktails for Cinco de Mayo

Are you over Margaritas? Try these tequila cocktails for Cinco de Mayo!

 





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