In this episode of Sipping Off the Cuff, Mike Morales and Rick Levy taste and discuss the latest tequila infusion, Ghost Tequila, infused with the infamous Ghost Pepper.
Ghost Tequila is a glimpse of the possibilities that wait for us in the dark of night. It’s a celebration of the unknown, the surreal, and what lies ahead. Like a match struck in the dark, Ghost is the spark of excitement that runs down the spine after the lights go out.
A mysterious fusion of ghost peppers and 100% agave tequila, Ghost will fill you with fire—a brief, transfixing possession that’ll leave you bone-chilled and breathless. Whether you’re getting your kicks in a seedy dive or holding court with the chic and refined, Ghost is the perfect fuel for whenever the spirit strikes.
It all started with a Boston bartender. In 2011, Chris was working at a new tequila bar with 120 different tequilas that very few people wanted to drink. His solution: create a tequila shot that would grab attention, taste great, and go down easy. Through this process he realized that guests were looking for a little more spice in their night…and their drinks. The result was a ghost pepper infused shooter that became a reason to visit his bar.
And with that, Ghost was born–an affordable tequila so smooth that even the person with the worst spring break tequila story would enjoy. From at-home experimentation to distilling in Mexico, the hero of our story perfected the recipe that’s igniting shots and cocktails alike.
When you consider how many brands are brainstormed in a boardroom, a tequila born in a bar sounds a little crazy. But what began as a bartender’s passion project has exploded onto the scene. And through everything, our service industry roots remind us that we’re here to entertain guests, inspire bartenders, and serve a tequila that leaves you with memorable nights…without mornings of regret.
Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Now that the first quarter of 2017 is in the books and we are well into spring and summer margarita season, here’s what were noticing at Tequila Aficionado Media Headquarters.
Some are labels that have been around for awhile, or re-launched with extended expressions to their core lines, and presumably, flush with cash from investors (we’ll circle back to this subject a bit later).
But, most are start ups in the agave spirits arena.
At press time, agave prices have skyrocketed from 1.7 Mexican pesos ($0.089) per kilo in 2013 to 10 pesos at the end of 2016, according to this recent article in Barron’s.
Our own sources claim that agave prices in May 2017 have hit a high of 14 pesos per kilo. During the crisis of the late 1990s, agave prices reached an unprecedented 18 pesos per kilo!
The price hike has even taken a bite out of Jose Cuervo’s profits. They more than made up for it, though, with their successful IPO this past February.
You may ask, “Don’t these new brands know we’re in the midst of another agave crisis?”
Bear in mind that many of these labels have been in the works for at least 3 years or more, well before a shortage was predicted, and well before this happened…
The timing of an agave spirit’s launch is, more often than not, dependent on its financial forecasts.
If you’re one of these newcomers, just take a deep breath and jump in.
I once asked Christopher Zarus, the innovator of the world’s only take home tequila tasting kit, TequilaRack®, why he chose to showcase only small batch, micro-distilled reposados from esteemed tequila making families in his collections.
He explained that a well made reposado was one of the most difficult tasks in creating a dynamic line of tequilas. He felt that it could literally make or break a brand.
When rocker Roger Clyne first entered the market with Mexican Moonshine tequila, he insisted on doing so with a reposado, even though he admitted, “…at the time, this was considered commercial suicide.”
Traditionally acknowledged as the ideal half-way point between a brilliant blanco and an elegant anejo, the reposado, for at least the past few years, seemed to have been treated by some brands as an afterthought, at best.
With the popularity of pepper infused spirits like Fireball Whisky, and subsequent copycats, it seems only natural that agave spirits companies take notice.
Of the upcoming crop of pepper saturated agave is…
Spider Monkey Agave Spirit (Serrano pepper and ginger); Get Hot Tequila, a reposado imbued with Habanero peppers; and, speaking of Fireball, the man responsible for its immense popularity, Richard Alexander Pomes, presents Ghost Tequila, enlivened by the infamous, India-born ghost pepper.
Just remember that when you’re basking in the endorphins from having your salsa and drinking it, too, that the addition of alcohol on your tongue reactivates the oils inherent in the pepper’s capsaicin.
Cocktail recipe photos are hugely popular on just about any social media platform that they are shared on. The follower engagement is off the chain, in particular with Millennials.
It’s a well known fact that the prevailing cocktail culture around the world is driving the Spirits Industry. But, once these concoctions and their ingredients are made public, they are being pilfered by these young people and served to friends and family at their cribs.
It’s apparent that Millennials seek to drink better than their older relatives. Given that, signature cocktails are still a valuable commodity to agave spirits brands, but not necessarily for bars and restaurants.
Tequila–and most all agave spirits, for that matter–has outgrown the Riedel Ouverture tequila tasting glass.
Don’t get us wrong. It’s still a viable tool. But…
The level of quality craft agave spirits flooding liquor store shelves, and the emphasis on single estate and organic tequilas and mezcals, now demands a better sipping glass in order to enjoy their unique, regional properties.
This fact had not been lost to oak heads.
For several years, whisky and scotch drinkers had opted to use the Glencairn glasses to not only enjoy anejos and extra anejos, but blancos and reposados, as well.
It can also be argued that the use of inadequate tasting and nosing glasses in the past few years has influenced–and possibly skewed–the results for valuable medals awarded by some of the most respected tasting competitions around the country. So much so, that the judges’ final decisions are laughable.
To that end, we’re excited to be working with Romeo Hristov, proprietor of Chisholm Trail Craft Glassware, testing glasses produced by Stolzle, Luigi Bormioli, and his own more historically accurate vessel prototypes for tequila and mezcal.
Earlier, we hinted about some dormant tequila brands that have suddenly been revived by wads of money.
It seems that every other day, family-run investment firms contact us at HQ looking for hot tips on where to park their cash that’s burning holes into their conservative, yet very deep, pockets.
We were also recently offered a fee by a well known celebrity to taste test the newest version of his tequila, versus the Usual Suspects. We gracefully declined.
But it got us thinking. Whether you’re a megastar or a moneybags…
Why go through all the trouble of launching, or relaunching, a tequila from scratch when there are so many labels out there for sale?
As predicted by Patrón tequila’s Chief Marketing Officer, Lee Applbaum in this article, the Great Agave Shakeout has begun.
The road to Tequila Nirvana is currently littered with brands that could not sustain the required 5 year threshold of longevity, let alone a 10 year marketing plan.
Many have withered away consumed by mismanagement, overwhelm, lack of distribution support, or simply investment underestimation.
Instead of going through all the trouble of conceptualizing and heavily funding a whole new agave spirits marque with a least a dozen other investors, why not take a page from Jim Driscoll, owner of Ekeko Wines and Spirits, and importer of Demetrio tequila?
Seek a distressed brand that had something going for it, and that you can make better.
You may find, after some thorough due diligence, that before hitting the skids the brand showed considerable promise and can be purchased—lock, stock, and barrels—for a song.
Or, you may discover that the concept for the juice was designed exclusively for the international Duty Free market, completely escaping the drudgery of the Three Tier System.
The road to the Kingdom of Agave Heaven won’t be any easier, but at least some of the requisite start up costs could be minimized.
Warning: The Quality of Your Mass Produced Tequila is about to get Worse
Word on the streets of the Highlands of Jalisco is that the Big Boys have bought up all the 3 year old agave in the region. Younger plants simply do not contain the minimum amount of agave sugars (measured in brix) required by the normas to make tequila.
As soon as 2 year old agaves turn 3, they are sure to be snatched up by coyotes (agave middlemen).
Coyotes for the Usual Suspects are desperately seeking magueys from reputable growers who are now sitting in the catbird seat, ready to hike agave prices even further.
Those boutique agaveros who are holding 4 and 5 year old plants are poised to make a killing in the agave market in the following few months and years.
Meanwhile, back at The Lab…
Analyzed samples of these mass produced tequilas are being rejected because they reportedly contain too little alcohol from blue weber agave, and too much from added sugars.
Watch for increased use of diffuser technology to extract maximum agave juices and sugars in order to fulfill worldwide demand, and—
Tequila quality to plummet.
Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Kapena is Li Hing Infused Tequila with natural flavoring, artificial coloring, and artificial sweetener. They select the finest Weber Blue Agave plants to create a premium 100% Agave Tequila that is then infused with select Li Hing flavoring. The result is an ultra premium distilled spirit with a unique island flavor. Kapena means “Captain” in Hawaiian.
Kapena starts with the finest 100% Agave Tequila. Select Blue Weber Agave Plants are harvested in the Los Altos (Highlands) region of Jalisco. Each agave plant takes 8-10 years to reach the perfect age. The Los Altos region is known for its rich soil and large agave plants. The temperatures in Los Altos drop considerably in the evening which requires the agave plants to take longer to reach maturity. We believe that quality is worth the wait. Our Select Blue Weber Agave Plants then go through the cooking, fermenting, and distilling process. Our expert distillers meticulously separate the heads and tails (lower quality tequila with unwanted aldehydes produced at the start and end of the distilling process) from the “heart” or highest quality tequila. The result is a mellow, smooth, and ultra-pure, 100% Agave Tequila worthy of the Kapena name. 45% ABV
FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.
I’ll be honest, I wasn’t all that excited about reviewing Hornito’s Lime Shot but the folks who do Hornito’s PR were so nice that I thought I’d set aside my prejudicial notions and give it a whirl for their sake. As it happens, I was correct in my original estimation. I don’t ever want to drink Hornito’s Lime Shot again, but I am head-over-heels in love with this product as a condiment!
That’s right.
Hornito’s Lime Shot is the best thing to hit my kitchen since the George Foreman Grill! I absolutely love cooking with it and have several recipes I’ve tried and love that I know you’ll find quite handy as you entertain and barbeque this summer!
So, when the dust settled, I found Hornito’s Lime Shot to be a winner, but not for the purpose Hornito’s intended. Lucky for me I set aside my prejudice and took a shot on this cliche’.
Following are several summertime recipes you’ll love mixing up with Hornito’s Lime Shot:
Grilled Chicken Breast Tenders for Fajitas & Salads
4lbs Chicken Breast Tenders or sliced Chicken Breasts
½ Cup Hornitos Lime Shot
2Tbsp Fajita seasoning or 1 Capful of your favorite Mrs Dash.
Place all ingredients in a Ziploc bag, seal and massage to mix. Place the bag in a bowl (you never know when they’ll sprout a leak) and marinate in the refrigerator 6-8 hours or more. Grill on gas, open flame or on a George Foreman grill. This chicken will cook quickly and be tender, juicy and tasty!
The first time we made these, we prepared them in the morning and grilled them that night. They were phenomenal! We used them in fajitas and salads all week.
The next time we made them, we marinated them overnight and grilled the next evening. Still great!
Serving suggestion: For low-carb, have these on romaine leaves. If you aren’t concerned with carbs, gluten, or have any other bread phobias, throw those babies on a tortilla, dress with cheese & salsa, and enjoy! We accompanied ours with a delicious JLP Golden Lime Margarita that was another delightful surprise in that it was the best pre-mixed margarita Mike or I had ever had.
Place all ingredients in a crock pot and mix thoroughly. Cook covered on low for 8-12 hours.
Pull pieces apart with two forks to shred the meat. It should just fall apart. Mix again to be sure it all gets covered with seasoning and keep on warm setting until ready to eat. If you aren’t entertaining and just can’t eat this much, tuck half of it away in an airtight container in the freezer. It keeps well.
2lbs dry Pinto Beans (Soak overnight in water and rinse)
1 Cup Salsa (any flavor)
1 Large Onion (chopped)
½ Cup Hornitos Lime Shot
1 Roasted hatch Green Chile (or a small can of chilis or jalapenos)
4 Cloves Garlic (or crushed/powdered equivalent)
Add all ingredients to a crock pot, cover with water, then add 4 more cups of water. Cook on high until it reaches the consistency you prefer. If it is too soupy, allow it to cook with the cover removed until enough water has evaporated to suit your taste. If they aren’t soft enough, add water as necessary.
If I’m in a hurry, I’ll mash them with a potato masher after they’ve cooked soft. If not, I’ll forget about them and just cook them on low for a couple days. Big batches like this work great because they keep well in the refrigerator and freeze well.
1tsp Wild Hibiscus Pyramid Salt Flakes (You’ll love the color!)
1 Thinly Sliced or Chopped Onion
¼ Cup Chopped Fresh Cilantro
2 (14oz) Packages Coleslaw (or shred ½ head Cabbage + ½ Bag Carrots)
Place first 6 ingredients in a large bowl and mix well. Add Coleslaw (or Cabbage & Carrots) and mix well. Add Miracle Whip (or Mayonnaise) to taste and chill until served.
*Entertaining tip: Fill a bowl the size of your serving bowl ½ full with ice and then set your serving bowl on top of the ice. This will keep your slaw fresh even on a warm summer day.
For more great recipes you can make even better with Hornito’s Lime Shot, check out our Pinterest Pinboard specifically for Hornito’s Lime Shot. (But don’t drink it!)
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Now that the first quarter of 2017 is in the books and we are well into spring and summer margarita season, here’s what were noticing at Tequila Aficionado Media Headquarters.
It’s official…
Kapena is Li Hing Infused Tequila with natural flavoring, artificial coloring, and artificial sweetener. They select the finest Weber Blue Agave plants to create a premium 100% Agave Tequila that is then infused with select Li Hing flavoring. The result is an ultra premium distilled spirit with a unique island flavor. Kapena means “Captain” in Hawaiian.
Crock Pot Chicken Tacos
Place all ingredients in a crock pot and mix thoroughly. Cook covered on low for 8-12 hours.
Crock Pot Refried Beans
