Sipping off the Cuff: Papa Bueno Tequila Anejo

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Papa Bueno Tequila Anejo.

 

About Papa Bueno Tequila

papa bueno, tequila, blanco, reposado, anejoWe know it’s best to let nature do its work before we do ours, so for seven years we patiently wait for the highland sun to craft the perfect crop. When the time arrives, the plump, ripe agave is hand-harvested, and cut for the brick ovens at our distillery in the legendary tequila town of Antotonilco El Alto. Once the piña, or heart of the agave, has properly cooked it yields a warm honey flavored nectar, and we begin the fermentation and distillation processes. That’s when the magic happens.  Papa Bueno Silver is double distilled to be smooth and ready to enjoy immediately, but for the richer-flavored Papa Bueno Añejo, our tequila must age in oak barrels for at least a year. 100% agave. 100% passion.  Whoa! Smooth.

Being Bueno

means many things.  It is an attitude and a view that sees that our world works well with an element of fun, a measure of responsibility and an upbeat soundtrack.  We invite you to define it for yourself. Spread the spirit and share the spirits.  Enjoy and accept, lift and encourage — fun is the right thing!
Most of all be a good friend, be a good influence and be Bueno.
​Please enjoy Papa Bueno Tequila responsibly.
papa bueno, tequila, blanco, reposado, anejo

Find Papa Bueno Tequila online:

Happy Hanukkah from Tequila Aficionado

hanaukkah

 

If you’re looking for Kosher agave spirits, we suggest Mexican Moonshine Tequila, Milagro Tequila, Montelobos Mezcal and Baron Tequila.

Sipping off the Cuff: Papa Bueno Tequila Reposado

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Papa Bueno Tequila Reposado.

 

About Papa Bueno Tequila

papa bueno, tequila, blanco, reposado, anejoWe know it’s best to let nature do its work before we do ours, so for seven years we patiently wait for the highland sun to craft the perfect crop. When the time arrives, the plump, ripe agave is hand-harvested, and cut for the brick ovens at our distillery in the legendary tequila town of Antotonilco El Alto. Once the piña, or heart of the agave, has properly cooked it yields a warm honey flavored nectar, and we begin the fermentation and distillation processes. That’s when the magic happens.  Papa Bueno Silver is double distilled to be smooth and ready to enjoy immediately, but for the richer-flavored Papa Bueno Añejo, our tequila must age in oak barrels for at least a year. 100% agave. 100% passion.  Whoa! Smooth.

Being Bueno

means many things.  It is an attitude and a view that sees that our world works well with an element of fun, a measure of responsibility and an upbeat soundtrack.  We invite you to define it for yourself. Spread the spirit and share the spirits.  Enjoy and accept, lift and encourage — fun is the right thing!
Most of all be a good friend, be a good influence and be Bueno.
​Please enjoy Papa Bueno Tequila responsibly.
papa bueno, tequila, blanco, reposado, anejo

Find Papa Bueno Tequila online:

Sipping off the Cuff: Papa Bueno Tequila Blanco

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Papa Bueno Tequila Blanco.

 

About Papa Bueno Tequila

papa bueno, tequila, blanco, reposado, anejoWe know it’s best to let nature do its work before we do ours, so for seven years we patiently wait for the highland sun to craft the perfect crop. When the time arrives, the plump, ripe agave is hand-harvested, and cut for the brick ovens at our distillery in the legendary tequila town of Antotonilco El Alto. Once the piña, or heart of the agave, has properly cooked it yields a warm honey flavored nectar, and we begin the fermentation and distillation processes. That’s when the magic happens.  Papa Bueno Silver is double distilled to be smooth and ready to enjoy immediately, but for the richer-flavored Papa Bueno Añejo, our tequila must age in oak barrels for at least a year. 100% agave. 100% passion.  Whoa! Smooth.

Being Bueno

means many things.  It is an attitude and a view that sees that our world works well with an element of fun, a measure of responsibility and an upbeat soundtrack.  We invite you to define it for yourself. Spread the spirit and share the spirits.  Enjoy and accept, lift and encourage — fun is the right thing!
Most of all be a good friend, be a good influence and be Bueno.
​Please enjoy Papa Bueno Tequila responsibly.
papa bueno, tequila, blanco, reposado, anejo

Find Papa Bueno Tequila online:

Sipping off the Cuff: Nectar Blends Agave Wine

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Nectar Blends Agave Wine.

 

 

 

Siempre Tequila – Bartenders Battle in Toronto #respecttheagave

CSLwXaEWsAErA74We haven’t tasted Siempre yet (we’re hoping to) but we like to encourage any events that promote tequilas – especially in Canada, where a wide variety of agave spirits is hard to come by. If you attend this event, please let us know how it went. We’d love to share your video or written review.

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RESPECT-THE-AGAVE-POSTE2R NEW

This party is kinda like a big deal.

Everyone knows the Addisons throw the best house parties.
Indulge in Siempre signature cocktail specials and enjoy gourmet celebrity chef prepared eats while some of Toronto’s most elite drink mixologists
go head to head in a black box tequila bartending battle like no other.

The Addisons Residence is Toronto’s hottest new nightclub with a house party atmosphere. Check it out.

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The Addisons Residence – Kitchen

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The Addisons Residence – Living Room

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The Addisons Residence – Games Room

You can’t have a tequila battle without a tequila master.

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Manny Contreras, Master Tequilier.

Master Tequilier Manny Contreras is the mastermind behind making sure the bartenders competing will #respectheagave. You can follow him on social media@mannyxologist and kick you tequila knowledge up a notch before the 21st.

About Manny:
Ever since my first taste at the young age of 13 years old I began to cultivate my appreciation for all things tequila. Proudly born and raised in Mexico City, my family owned and operated many bars and restaurants in the city and its surrounding areas. This first taste of tequila was provided to me by my father, who wasted no time honing my palate and augmenting my knowledge of this amazing spirit.

After many years in the hospitality and tourism industry in my homeland and the Americas, I made my way to Toronto in 2009 where I was presented with the exciting challenge of mastering the bar and restaurant scene in a new and vibrant city. After working in many Bartender and Bar Manager roles in Toronto I worked towards certification as Maestro Tequilero (Master Tequilier) and was certified by the Acedemia Mexicana del Tequila in early 2013. The coveted title of Maestro Tequilier is bestowed upon only 500 individuals worldwide and I am proud to say that I am the only Master Tequilier working in Canada today.

Dj Young Mase is awesome.

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Dj Young Mase

One of Detroit’s most influential musical pioneers continues to build his unique brand across the world. His high-energy vocals and enthusiastic approach to entertaining crowds have given him the nickname “The King Of Hype”. Beginning his musical career at Channel 955 FM Detroit as one of the original “Bomb Squad” DJs, radio has followed Mase over the last 10 years including live shows & podcast in Ohio, Flint, Philly & Europe! Furthering his career, Mase became the one of biggest mixtape DJs in the US during the mid 2000’s! Mase dominated all aspects of mixtape game from hosting, producing, artwork and most importantly by breaking artist. Having numerous national features and dominating the local Detroit scene , Mase was awarded the “Mixtape DJ Of The Year” award in 2007. The overwhelming success landed Mase the job of tour support DJ for Eminem’sShady Records. There he traveled with every signed member of the label including Obie Trice, D12, SlaughterHouse and Royce Da 5 9. Most recently Mase was given the “Best Radio Promo” award from Miami’s 15th annual Diamond awards. With over 16 international tours under his belt, Mase continues to travel the world showcasing his amazing talents. New sets of Dance, EDM, Trap, & House can be found on his brand new website LiveWithMase.com. Also check for new Hip-Hop interviews and Videos at Youtube.com/YoungMaseLive.

Did someone say bartender battle?

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Briottet is a world class producer of fine liqueurs.

Competitors will face off in a head-to-head Black Box competition where they will have to create an original cocktail based on whatever theme they wish. They will be issued a selection of ingredients to choose from supplied by Briottet Liqueurs andthecraftybartender.com, various fruits veggies, garnishes and all the things you can usually find behind the bar. But a few secret ingredients will be hiding in that black box all competitors must use. Each will have 5 minutes to prepare/create ingredients to utilize to craft a cocktail of their choice.

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Bartender will have to use Siempre Tequila Plata as the main ingredient.

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The Crafty Bartender is known for its rare and amazing bartender products.

This competition is an opportunity to push the limits as a bartender, to learn, be inspired and to inspire others with individual creativity.

Good host, amazing chef.

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Underground Chef Co. (UCC) Founder, Chef Joe Friday

You can’t have a bartender battle without the masterminds behind a chef battle.

The Underground Chef Co. (UCC), our partner for this event, will be live and direct. Fresh off the success of their most recent and highly anticipated chef battle (NOW Toronto), UCC Founder Chef Joe Friday (ViaVai) has put together a delicious menu of bar battle-approved eats ($5-$9).

Made for chefs by chefs, UCC was founded in 2015 with the objective of providing chefs and restaurateurs a platform to help better serve the culinary community and to help amplify their positive impact. Based in Canada, the Underground Chef Company produces events in Toronto and Montreal, with plans to expand into the US in 2016.

Oh yeah, and we’ll have lots of Siempre Tequila.

This-is-siempre

Ok, let’s do this.

FYI – we’re giving away some free early bird tickets while quantities last.
See you at The Addison’s Residence. Let’s party.

***

Are you a big deal? Reply to this e-mail or contact our PR team below for VIP services, we’ll get you on the list. :)

SIEMPRE FLYER SIDE2

Siempre Facts

NOM: 1438
Age: Blanco Tequila
Distillery: Destiladora del Valle de Tequila, S.A. de C.V.
Web Site: http://siempretequila.com
Agave Region: Highlands and Lowlands (50/50)
Type: 100% BlueWeber
Oven Type: Hornos – Brick
Extraction Method: Shredder Roller
Distillation Method: Pot Still – Stainless Steel
Distillation: Double Distilled
Alcohol Volume: 40% Alc/Vol
Unit: Apothecary Clear Glass – 750 ml
Case: 6 Bottles per Case
Price Category: $65 to $88 Can MSR

Siempre Tequila Plata:
Siempre Spirits is a new and exciting tequila brand based in Canada and founded by Alex Lacroix and Monica Sanita. Boasting a charismatic illustration inspired by Mexican folk art as its logo, Siempre Tequila is a new spirits brand made from 100% blue weber agave produced in tequila’s heartland Tequila, Jalisco. Siempre Tequila is available for purchase through Cottonwood Wine and Spirits Agency and is currently being served at El Catrin and The Addisons Residence. Look for more Siempre Tequila in restaurants and bars across the GTA. Siempre Tequila will introduce an aged version of the spirit, Reposado in 2016. Visithttp://siempretequila.com. and follow along on social media by clicking on icons below.

North American Sales Contact:

Chris Matte
Siempre Spirits Limited
Chris@siempretequila.com
1 877 4 SIEMPRE

Elizabeth Wright
Cottonwood Agency
Sales@cottonwoodagency.com
416.918.4039

Media Contacts:
Karen Nussbaum
Storia PR
Karen@storiapr.com
416.301.3193

Daphna Nussbaum
Storia PR
daphna@storiapr.com
416.892.5038

Sipping off the Cuff: Herradura Tequila Scotch Cask Finish Reposado

Mike Morales and Alex Perez taste and discuss Herradura Tequila Scotch Cask Finish Reposado

Tequila Herradura Unveils New Limited-Edition Coleccion De La Casa Scotch Cask Finish

herradura, scotch caskLOUISVILLE, Ky., Oct. 8, 2014 /PRNewswire/ — Stemming off the success of its small-batch tequila series, Tequila Herraduraannounces the release of the third Coleccion de la Casa, Reserva 2014 – Scotch Cask Finish Reposado. Having undergone a double maturation process after resting in two different types of oak casks, American oak and single malt Scotch casks, this limited edition tequila offers a desirable taste and finish to delight the senses.

“With the latest in the Coleccion de la Casa small batch series, Tequila Herradura solidifies its commitment to provide new tequila experiences to discerning spirits drinkers who appreciate specialty crafted, artisanal tequilas,” said Liz Edwards, Senior Brand Manager for Tequila Herradura.

Casa 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 the best example in the industry of how each of the sources of flavor– agave, water, fermentation, distillation, and maturation – impacts the character of the final product and creates a totally new flavor profile. As with the other two editions, Master Distiller Maria Teresa Lara was the force behind the Scotch Cask Finish Reposado.

Coleccion de la Casa, Reserva 2014 – Scotch Cask Finish Reposado will be available at fine wine and spirits stores in October nationwide for a limited time at a suggested retail price of $89.99.

Tasting Notes for Herradura Coleccion de la Casa, Reserva 2014 – Scotch Cask Finish Reposado
Color: Warm gold with brilliant hues.

Aroma: A masterful combination of toasted malt, cooked agave, and smoky wood.
Taste: The finest aged tequila is highlighted by the taste of vanilla, butter, honey, caramel and balanced soft spices.
Finish: The unique scotch cask results in a long-drawn and with a touch of sweetness.

About Casa Herradura
Casa Herradura is one of Mexico’s most historic and renowned tequila producers. Casa Herradura has been hand harvesting, handcrafting and estate bottling fine tequilas from the small town of Amatitán, Jalisco, since 1870. In 2007, Casa Herradura was acquired by Brown-Forman Corporation of Louisville, Ky.  Brown-Forman is a diversified producer and marketer of fine quality beverages and alcohol brands. For more information about Tequila Herradura, visit www.herradura.com/

 

Sipping off the Cuff: Goza Tequila Anejo

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Goza Tequila Anejo.

 

 

Goza, Atlanta’s only tequila producer, makes headway

Courtesy of Atlanta Magazine

goza, tequila, tequila aficionado, sipping off the cuff, tequila tastingWhen Jacob Gluck decided to build a tequila brand, he was living in Washington D.C and working in finance, but he knew Atlanta was where he’d launch the company. “It’s home,” Gluck said in a phone interview. “If I can’t be successful here, I won’t be successful anywhere.”

Goza, which means “enjoy” in Spanish, launched mid-April with three premium varieties: Blanco, Reposado, and Añejo. The local brand aims to compete with the likes of Don Julio, Patron, and Casamigo, with tequila that’s clean, flavorful, and just slightly warming.

It took a couple of years to get Goza to market. Through a mutual friend, Gluck learned of a tequila producer who was looking for a U.S. partner. Of the 110 tequila producers in Mexico, Gluck said, one in every ten bottles is going to have the same liquid (that’s over 1,000 brands). “Our supplier doesn’t sell to anyone else in the U.S.,” he says.

Gluck wants his premium tequila to be a more affordable option, with a market focus on young professionals. He calls it “tech-quila” when discussing his link to the startup world—Goza shares office space at DeskHub in Buckhead, and he hopes to sponsor a hack-a-thon.

It’s a sophisticated beverage made with great attention to detail, Gluck said. You can enjoy Goza on the rocks or mixed in a cocktail. “But if people feel like they can’t order it as a shot,” he laughed, “you’re screwed.”

The tequila market is pretty vast. What does Goza bring that’s new?

Goza takes the intimidation out of tequila. Most bottles out there, they’re square, masculine—there’s an intimidation factor. Plus, we all have a bad tequila story—you know, that “I can’t even stand the smell” thing. It’s important that the tequila taste good, but we start with what people see. People say it looks like a vodka bottle, and that’s fine with me.

Can you talk about how your distilling process impacts the flavor?

Our tequila is made from agave grown and distilled in Arandas, Mexico, which is one of the country’s two major tequila-producing regions. It’s in the state of Jalisco and Goza agave is in the highlands. Tequila from that area has more of a fruity and herbal taste and smell. It’s also 100% agave tequila—some tequilas, like Jose Cuervo, are made from 51% agave. That’s a big reason why it tastes so bad.

Does Goza manage the whole process?

We control the entire process, the land our agave is grown on the distilling, aging, bottling—it’s a total vertical integration. The agave is grown for nine years before harvest. They run certain tests to ensure that it’s harvested at the right time. Every bottle is pressure-washed on the inside with tequila itself. Everything’s done by hand.

Describe the varieties you offer.

We have Blanco (silver), which is floral, fruity, with hints of vanilla. Reposado (aged for six months in white oak barrels) is more oaky—some say smoky. And the Añejo (aged for one year in white oak barrels) has even more depth. It’s more complex with notes of brown spice and honey. By far, we sell mostly Blanco. Enthusiasts and connoisseurs will enjoy the aged styles, too. [General pricing for Goza: Blanco, $34.99; Reposado, $39.99; Añejo, $44.99]

You’re currently in Georgia and Tennessee, any expansion plans?

We’re trying to grow organically, grassroots style. Next market will probably be South Carolina or Florida, just because of geography, maybe within a year. But we are primarily in Georgia, and of our Georgia sales, 80% is in greater Atlanta.

 

 

Sipping off the Cuff: Goza Tequila Reposado

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Goza Tequila Reposado

 

Goza, Atlanta’s only tequila producer, makes headway

Courtesy of Atlanta Magazine

goza, tequila, tequila aficionado, sipping off the cuff, tequila tastingWhen Jacob Gluck decided to build a tequila brand, he was living in Washington D.C and working in finance, but he knew Atlanta was where he’d launch the company. “It’s home,” Gluck said in a phone interview. “If I can’t be successful here, I won’t be successful anywhere.”

Goza, which means “enjoy” in Spanish, launched mid-April with three premium varieties: Blanco, Reposado, and Añejo. The local brand aims to compete with the likes of Don Julio, Patron, and Casamigo, with tequila that’s clean, flavorful, and just slightly warming.

It took a couple of years to get Goza to market. Through a mutual friend, Gluck learned of a tequila producer who was looking for a U.S. partner. Of the 110 tequila producers in Mexico, Gluck said, one in every ten bottles is going to have the same liquid (that’s over 1,000 brands). “Our supplier doesn’t sell to anyone else in the U.S.,” he says.

Gluck wants his premium tequila to be a more affordable option, with a market focus on young professionals. He calls it “tech-quila” when discussing his link to the startup world—Goza shares office space at DeskHub in Buckhead, and he hopes to sponsor a hack-a-thon.

It’s a sophisticated beverage made with great attention to detail, Gluck said. You can enjoy Goza on the rocks or mixed in a cocktail. “But if people feel like they can’t order it as a shot,” he laughed, “you’re screwed.”

The tequila market is pretty vast. What does Goza bring that’s new?

Goza takes the intimidation out of tequila. Most bottles out there, they’re square, masculine—there’s an intimidation factor. Plus, we all have a bad tequila story—you know, that “I can’t even stand the smell” thing. It’s important that the tequila taste good, but we start with what people see. People say it looks like a vodka bottle, and that’s fine with me.

Can you talk about how your distilling process impacts the flavor?

Our tequila is made from agave grown and distilled in Arandas, Mexico, which is one of the country’s two major tequila-producing regions. It’s in the state of Jalisco and Goza agave is in the highlands. Tequila from that area has more of a fruity and herbal taste and smell. It’s also 100% agave tequila—some tequilas, like Jose Cuervo, are made from 51% agave. That’s a big reason why it tastes so bad.

Does Goza manage the whole process?

We control the entire process, the land our agave is grown on the distilling, aging, bottling—it’s a total vertical integration. The agave is grown for nine years before harvest. They run certain tests to ensure that it’s harvested at the right time. Every bottle is pressure-washed on the inside with tequila itself. Everything’s done by hand.

Describe the varieties you offer.

We have Blanco (silver), which is floral, fruity, with hints of vanilla. Reposado (aged for six months in white oak barrels) is more oaky—some say smoky. And the Añejo (aged for one year in white oak barrels) has even more depth. It’s more complex with notes of brown spice and honey. By far, we sell mostly Blanco. Enthusiasts and connoisseurs will enjoy the aged styles, too. [General pricing for Goza: Blanco, $34.99; Reposado, $39.99; Añejo, $44.99]

You’re currently in Georgia and Tennessee, any expansion plans?

We’re trying to grow organically, grassroots style. Next market will probably be South Carolina or Florida, just because of geography, maybe within a year. But we are primarily in Georgia, and of our Georgia sales, 80% is in greater Atlanta.

 

 

Sipping off the Cuff: Goza Tequila Blanco

In this episode of Tequila Aficionado’s Sipping off the Cuff, Mike Morales and Alex Perez taste and discuss Goza Tequila Blanco.

Goza, Atlanta’s only tequila producer, makes headway

Courtesy of Atlanta Magazine

Goza-group-on-white-400x400When Jacob Gluck decided to build a tequila brand, he was living in Washington D.C and working in finance, but he knew Atlanta was where he’d launch the company. “It’s home,” Gluck said in a phone interview. “If I can’t be successful here, I won’t be successful anywhere.”

Goza, which means “enjoy” in Spanish, launched mid-April with three premium varieties: Blanco, Reposado, and Añejo. The local brand aims to compete with the likes of Don Julio, Patron, and Casamigo, with tequila that’s clean, flavorful, and just slightly warming.

It took a couple of years to get Goza to market. Through a mutual friend, Gluck learned of a tequila producer who was looking for a U.S. partner. Of the 110 tequila producers in Mexico, Gluck said, one in every ten bottles is going to have the same liquid (that’s over 1,000 brands). “Our supplier doesn’t sell to anyone else in the U.S.,” he says.

Gluck wants his premium tequila to be a more affordable option, with a market focus on young professionals. He calls it “tech-quila” when discussing his link to the startup world—Goza shares office space at DeskHub in Buckhead, and he hopes to sponsor a hack-a-thon.

It’s a sophisticated beverage made with great attention to detail, Gluck said. You can enjoy Goza on the rocks or mixed in a cocktail. “But if people feel like they can’t order it as a shot,” he laughed, “you’re screwed.”

The tequila market is pretty vast. What does Goza bring that’s new?

Goza takes the intimidation out of tequila. Most bottles out there, they’re square, masculine—there’s an intimidation factor. Plus, we all have a bad tequila story—you know, that “I can’t even stand the smell” thing. It’s important that the tequila taste good, but we start with what people see. People say it looks like a vodka bottle, and that’s fine with me.

Can you talk about how your distilling process impacts the flavor?

Our tequila is made from agave grown and distilled in Arandas, Mexico, which is one of the country’s two major tequila-producing regions. It’s in the state of Jalisco and Goza agave is in the highlands. Tequila from that area has more of a fruity and herbal taste and smell. It’s also 100% agave tequila—some tequilas, like Jose Cuervo, are made from 51% agave. That’s a big reason why it tastes so bad.

Does Goza manage the whole process?

We control the entire process, the land our agave is grown on the distilling, aging, bottling—it’s a total vertical integration. The agave is grown for nine years before harvest. They run certain tests to ensure that it’s harvested at the right time. Every bottle is pressure-washed on the inside with tequila itself. Everything’s done by hand.

Describe the varieties you offer.

We have Blanco (silver), which is floral, fruity, with hints of vanilla. Reposado (aged for six months in white oak barrels) is more oaky—some say smoky. And the Añejo (aged for one year in white oak barrels) has even more depth. It’s more complex with notes of brown spice and honey. By far, we sell mostly Blanco. Enthusiasts and connoisseurs will enjoy the aged styles, too. [General pricing for Goza: Blanco, $34.99; Reposado, $39.99; Añejo, $44.99]

You’re currently in Georgia and Tennessee, any expansion plans?

We’re trying to grow organically, grassroots style. Next market will probably be South Carolina or Florida, just because of geography, maybe within a year. But we are primarily in Georgia, and of our Georgia sales, 80% is in greater Atlanta.