De la Tierre Maple Tequila Review

From the De La Tierre Website:

The story is simple, It all started out with an epiphany that hit Troy Bilodeau January 31st 2010.

A then long time friend Wayne Rezunyk and Troy put their heads together and started testing that day, this was followed with a little research (tasting) okay okay a lot of research, then they agreed that they maybe on to something. Countless hours of, testing and researching and the duo came up with what is now “De la Tierre” Maple Liqueur Tequila. With a lot of effort, belief, luck and unquenchable desire to make this spirit a true blend of Canadian and Mexican taste at their finest, “De la Tierre” Maple Liqueur Tequila was born !

Extensive “testing and researching” later and partnering with Ralph Berezan who had the same desire and vision, we are now able to offer a unique flavored Tequila, the only Canadian Maple flavored Reposado currently on the world market. The name De la Tierre is slang in Spanish for “from the Earth or of the Earth” as both the Canadian Maple tree and the Mexican Agave plant are grown in the Earth.

No longer just for our friends and family, you are invited to enjoy this very special blend of spices, 100% pure Canadian maple syrup, mixed with a gold medal winning 100% Blue agave Reposado Tequila from Mexico. “De la Tierre” Maple Liqueur Tequila will be available for the enjoyment of all.

We hope you enjoy the plethora of tastes that this flavored Tequila has to offer!

About De La Tierre Maple Liqueur Tequila

We use an awarded Reposado Tequila as our base. This is a Highlands Tequila also know as from ‘Los Altos’. We also use pure maple syrup from the largest producer in the world, Citadelle Co-Operatives in Plessesville, Quebec, and pure cinnamon oil from Sri Lanka. While all ingredients are organic and gluten free we do not claim the ‘finished product’ as organic, as it is a lengthy process to receive official ‘organic’ designation in the US market. We have 2 names, Maple Liqueur Tequila in Canada, and Maple Cinnamon Liqueur in the US. This needed to be done for approval in each country for the trade name and ultimately to appease the Tequila Regulatory Council in Mexico (Mexican Federal Government). The Tequila Regulatory Council has complete control over the word ‘Tequila’ world wide under Appellations of Origin. This is the same reason it is called ‘Champagne’ in France and sparkling wine for all other countries.

We purchase our glass from a Mexican manufacturer and only ship in labels, maple, and cinnamon. The distillery mixes our formula and ‘Hand labels’ our finished product for outbound shipping.

A little side note, flavouring of Tequila has only been allowed since 2009 and we began in 2010.

We received a 2011 silver medal at San Francisco World Spirits Competition in March of that year. We put the first bottles produced on a shelf in BC at the end of August 2011, only 5 months later – not a bad start for us! We then received a bronze medal for the 2013 Brand of Promise from Tequila Aficionado in Texas followed by a bronze medal for 2014 Spirits of Mexico Competition in San Diego.

Currently selling in British Columbia, Alberta, and Texas! We’re expecting many more areas to come, stay tuned!

Dos Almas Cinnamon Tequila Review

Sipping off the Cuff | Dos Almas Reposado Tequila Cinnamon Liqueur http://wp.me/p3u1xi-529From the Dos Almas Website:

Before reading the details of each of our products we believe it is worth showing you the intricate attention to the details of our very first harvest and production. These are notes of the entire process taken by Emilio De Soto. He wrote the notes in Spanish with only a few points in English. Very few brands are able to list such details because very few know this much about their own products.

NOM 1137
Producción Numero Uno (Production Number One)
Agave: Azul tipo Weber Organico (Agave: Organic Blue Weber)
Municipio: Tepatitlán, Los Altos, Jalisco (Municipality: Tepatitlán, The Highlands Region, State of Jalisco)
Jima: Oct. 23, 2015 – Nov. 2, 2015 (Harvest Dates)
Jimador Principal: Femin Garcia (Head Harvester)
Agricultor: Miguel Galindo (Agriculturist)
Placas de Camiones de Transporte: 518 DP7 y JT41586 (License Plates on Trucks that transported the harvest)
Carga de Hornos #154 y #156: October 27, 3015 – Nov 3, 2015 – hornos de ladrillo y piedra. ( Loading of Ovens #154 & #156: Agave steam cooked at ambient pressure in giant masonry hornos ovens for 36-38 hrs @ 90⁰-105⁰C (194⁰-221⁰F). Dual fans cooked agaves.)
Molienda: Nov. 9, 2015 – molino de tornillo (Extraction: Chipper (rather than roller mill) & 2 Extractors (mechanical screw & spike mills aka: extruders rather than usual shredders). All have water injectors.)
Fementacion: Nov. 9, 2015 natural al aire libre (Fermentation: Nov, 9, 2015 natural wild air-borne yeast)
Primera Destilación: en tina Nov. 13, 2015 acero inoxidable con bobina de cobre (First Distilation: Nov. 13, 2015 stainless steel vat with copper coil)
Segunda Destilación: Nov. 15. 2015 (Second Distillation)
Traspaso para filtración: Nov. 17, 2015 (Filtration date)
Envaso de 55 Plata: Dec. 10, 2015 botellas enjuagada con la misma tequila (Bottling date of 55 Plata: Dec. 10, 2015, prerinsed with the very same tequila)
Traspaso al Baril: Dec. 11, 2015 (Barreling date: Dec. 11, 2015)
Infusión del Tequila con miel de agave organica y varas de canela tipo Ceylon de Indonesia: Feb 12, 2016 (Infusion of Tequila with organic agave nectar and organic Indonesian Ceylon cinnamon sticks
Periodo de Infusión: 2 semanas (Period of Infusion: 2 weeks)
Traspaso para filtración: Marzo 1, 2016 (Filtration date)
Envaso de Reposado Canela: Marzo 15, 2016 (Bottling date of Cinnamon Tequila Liqueur)

http://dosalmastequila.com/

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.

Tequila Aficionado | Open Bar 14 | De La Tierre Maple Tequila Liqueur

Tequila Aficionado’s Open Bar

maple liqueurEach Monday evening at 7pm Central, we have one new guest on our live show, Open Bar.  This week’s guest was Wayne Rezunyk of award winning De La Tierre Maple Tequila Liqueur.

We use the Blab.im platform for these Open Bar shows. Blab is easy to use, more interactive than a phone call, but just as easy to participate in.

De La Tierre Maple Tequila Liqueur

De La Tierre TequilaMaple Cinnamon Truffles, maple tequilaThe story is simple, It all started out with an epiphany that hit Troy Bilodeau January 31st 2010.

A then long time friend Wayne Rezunyk and Troy put their heads together and started testing that day, this was followed with a little research (tasting) okay okay a lot of research, then they agreed that they maybe on to something. Countless hours of, testing and researching and the duo came up with what is now “De la Tierre” Canadian Maple Tequila. With a lot of effort, belief, luck and unquenchable desire to make this spirit a true blend of Canadian and Mexican taste at their finest, “De la Tierre” Canadian Maple Tequila was born !

maple tequila scones recipeExtensive “testing and researching” later and partnering with Ralph Berezan who had the same desire and vision, we are now able to offer a unique flavored Tequila, the only Canadian Maple flavored Reposado currently on the world market. The name De la Tierre is slang in Spanish for “from the Earth or of the Earth” as both the Canadian Maple tree and the Mexican Agave plant are grown in the Earth.

No longer just for our friends and family, you are invited to enjoy this very special blend of spices, 100% pure Canadian maple syrup, mixed with a gold medal winning 100% Blue agave Reposado Tequila from Mexico. “De la Tierre” Canadian Maple Tequila will be available for the enjoyment of all.

We hope you enjoy the plethora of tastes that this flavored Tequila has to offer!

Find De La Tierre online at: http://www.canadianmapletequila.com/
Facebook: https://www.facebook.com/MapleTequila/
Twitter: https://twitter.com/MapleTequila

El Viejito

El Viejito is a classic Mexicano tequila company, claiming roots back to 1937.

The distillery is located in the town of Atotonilco, approximately 98 km (60 miles) from Guadalajara, in the “Highlands” of the State of Jalisco in Mexico. This region is recognized, among other things, for having the best soil, climate, water and altitude to grow Agave plants and of course for the quality of the tequilas produced in this region.

All of El Viejito’s 100% blue agave tequilas show moderate to macho agave intensity and flavor, with pepper and citrus as secondary notes. High quality water, ripe agave and lots of experience combine to produce the premium tequila they have been making since 1937.

“El Viejito” was one of the founders of the Tequila Regulatory Council in 1994.

Find El Viejito online at: http://www.tequilaviejito.com/

Peligroso Cinnamon Tequila Review

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/

Soltado Anejo Tequila Review

Mike and Alex taste and discuss Soltado Tequila, an anejo infused with serrano peppers and cinnamon.

soltado, tequila, anejo, serrano, cinnamon
Buy Now!

About Soltado:

At Soltado, our mission is simple: create the best products and bring people unique, exciting experiences. Every step of our tequila-making process has been refined to deliver on these principles. We found a craft distillery that combines traditional and modern methods and incorporated our own innovative ideas to bring you the evolution of tequila.

After years of searching for the best ingredients and perfecting our formula, we’re proud to present our launch product.

• 28 month añejo tequila
• Infused with locally grown serrano peppers and cinnamon
• Premium añejo flavor with a spicy, energizing kick and a smooth finish
• The only añejo infusion on the market

Soltado truly distinguishes itself from other tequila by adding one final step. We use a proprietary infusion process with serrano peppers from a farmers market near the distillery and natural cinnamon. These flavors are added to our already premium tequila to best complement its varying tastes.

Find Soltado Online:

Website | Facebook | Twitter | Instagram

De La Tierre Maple Tequila Scones Recipe

 The Tequila Test Kitchen is Always Open

We do a lot more cooking with tequila than we actually let on and it seems we should be sharing a lot more of our recipes with you. A few brands, like De La Tierre Maple Cinnamon Tequila and Diva Tequila, have opted in to our Tequila Test Kitchen Program so we’ve done quite a few fun cooking projects with them.  If you’d like to get your brand in on the Tequila Test Kitchen fun, especially now when we’re gearing up for summer barbeques, ceviches and granitas, email Recipes@TequilaAficionado.com and we’ll tell you how to get started!

De La Tierre Maple Cinnamon Tequila Liqueur makes a wonderful scone for brunch pairing or cocktail hour. Get the recipe at www.TequilaAficionado.com de la tierre, maple tequila, maple, cinnamon, raisin, scones, tequila scones

Yesterday, we made delicious scones with De La Tierre’s Maple Cinnamon Tequila.

Here’s the recipe:

de la tierre, maple tequila, maple, cinnamon, raisin, scones, tequila scones Maple Tequila Scones

  • 3 Cups Flour
  • 2T Baking Powder (omit if using self-rising flour)
  • 1/2t Salt
  • 1 C Sugar (we use a non-calorie sweetener made with Stevia)
  • 1/2 C Butter (Softened)
  • 2T Coconut Oil
  • 1 C Raisins
  • 1t Cinnamon
  • 1/4 C De La Tierre Maple Tequila
  • 1 1/2 C Milk

de la tierre, maple tequila, maple, cinnamon, raisin, scones, tequila sconesMix all ingredients together well, then turn onto well-floured surface.

Fold several times, then pat to about one inch thick.  Use a large biscuit cutter to cut scones and then place on greased baking sheet.  (Makes 13)

Bake at 400 for 25 minutes.

Remove from oven, brush with additional tequila or melted butter and enjoy!

*Serving suggestion: Cut them open while hot and slather fresh maple butter on each piece.  Enjoy with a generous pour of Maple Cinnamon Tequila.

De La Tierre Maple Cinnamon Tequila Liqueur makes a wonderful scone for brunch pairing or cocktail hour. Get the recipe at www.TequilaAficionado.com de la tierre, maple tequila, maple, cinnamon, raisin, scones, tequila scones
De La Tierre Maple Cinnamon Tequila Liqueur makes a wonderful scone for brunch pairing or cocktail hour. Get the recipe at www.TequilaAficionado.com

 

Tequila Penasco Anejo by Steve Coomes

 logo2white2, tequila, penasco anejo, penasco, tequila aficionado, bourbonThe Ohio Valley’s schizophrenic spring weather has had an unexpectedly positive effect on my home liquor cabinet. Since it’s been too warm for the furnace and too cool for the air conditioner, the house temp has averaged about 75 degrees for two months. And one of the most notable beneficiaries is Tequila Penasco Anejo (the bourbon has benefitted, too!).

 

Sipped somewhere in the mid-70s one evening, the blooming butterscotch and cooked agave nose was brilliant. A good bit more swishing elevated vegetal notes, hints of mint, lemongrass, and aguamiel. Since temperature raises alcohol volatility, I remained wary of vapor burn. Still, walking that fine line between elegant fragrance and fire was worth it.

 

The flavor of this spirit, rested 14 to 16 months in oak, was bright and brilliant, launching with all the predictable barrel notes of vanilla and light caramel, even touches of chocolate. Held in the mouth, the añejo delivered lush floral notes backed by cinnamon and some straw. After swallowing, that rumor of chocolate reappeared and then dissolved into bruléed sugar, butterscotch and toffee. Given a brief nap in the glass—and trust me, it’s hard to put down—this expression offered up orange peel, wood and again butterscotch, joined by coriander.

logo2white2, tequila, penasco anejo, penasco, tequila aficionado, bourbon

 

Some spirits lose their body when warm, but not this one. It was full and coated both glass and mouth evenly, always generous and soft to every surface. Vigorous swirling of the golden expression yielded numerous narrow legs lined up and evenly spaced as the Rockettes in action. Think that’s a bit much? Have a look for yourself. (Maybe it was the glass?)

 

Sadly, Tequila Peñasco did not supply any press information, such as what its products cost. A quick web search revealed only the brand’s notoriously wonky website and expired liquor store discount offers for the añejo, but no details. That’s unfortunate given that I’d like to know how it stacks up (at the cash register) against its peers.

 

Suffice it to say, though, if you find it, get it if it fits your budget. It’s a straight-up fine sipper.

 

Follow Penasco online: FacebookTwitter.

 

 
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Holiday Recipe: Maple Liqueur Tequila Pumpkin Pie

 

de la tierre maple cinnamon liqueur

 

de la tierre maple cinnamon liqueurWhen I tried De La Tierre Maple Liqueur Tequila, I was impressed with the natural maple flavor that took me back to my childhood and tapping maple trees in Maine.  (Click on the QR code to the right to read my review.)

Ever since then, I’ve been anxious to try cooking some favorite desserts with it, like Pumpkin Pie and Crepes Suzette.  I recently tried the Pumpkin Pie and it was amazing.  In case you’re looking for a good gluten-free, sugar-free recipe for Thanksgiving or just a tasty winter treat, give this one a try.  You won’t be disappointed!

De La Tierre Maple Liqueur Tequila Pumpkin Pie

2013-11-03 20.26.59

Combine the following ingredients in a large mixing bowl:
1 Cup nonfat dry milk powder

1.5 cups Splenda

2 teaspoons Saigon Cinnamon

1 teaspoon Salt

1 teaspoon Ginger

1/2 teaspoon Ground Cloves

1/4 Cup De La Tierre Maple Cinnamon Liqueur

2 Cups water

4 Eggs

1 (28 ounce) can pumpkin (about 2 cups)
2013-11-04 21.15.37

 

Spray an 11″x7″ glass baking dish with non-stick spray.

Pour mixture into baking dish.

Bake 15 min at 425 and then 50 min longer at 350.
Cool to room temperature, then cover and place in refrigerator to set overnight.

Serving suggestion: We cut it into squares and served it with Vanilla Cool Whip and a glass of De La Tierre Maple Liqueur Tequila on the side.

Bon appetit!

 

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Lisa Pietsch Spices it Up with Peligroso Cinnamon Tequila

I sat down the other evening to taste Peligroso Cinnamon.  I knew Peligroso was good to begin with so I aerated it with the Vinturi Spirit Aerator to allow it to show me what it had.  As it happens, Peligroso Cinnamon has all the right stuff.  This isn’t some girly bottle of silliness with all sorts of additives. This is 84 proof Peligroso 100% Blue Weber Agave Silver Tequila with 100% natural cinnamon extract.

peligroso cinnamon tequila

From its rich golden color to its sweet nose of natural cinnamon, we were pleased with the pour.  I found the nose somewhat reminiscent of the Big Red gum I remember chewing as a child.  Like De La Tierre Maple Tequila, I was pleasantly surprised by the very natural flavor.  It wasn’t an overpowering, over-the-top syrupy infusion but a bright spicy beverage with a warm, medium finish.

This is something I’d drink by the fire at the lodge after a day of downhill skiing.  If you want something for a liquid dessert that hits the spot without being overly sweet or heavy, this is it.  This is a sipper, a mixer, and a great juice to cook with.  In fact, it felt so much like dessert to me that I was inspired to use it in an apple crisp.

The Peligroso Cinnamon Apple Crisp made for a deliciously light dessert, not your grandmother’s apple crisp.  If you’re looking for a little something sugar free and diet friendly after your holiday ham, give this recipe a try:

Peligroso Cinnamon Apple Crisp

Ingredients:

2 Cans Light Apple Pie Filling

1/2 C Cranberries (dried or fresh)

1/4 C Peligroso Cinnamon Tequila

1T + 1t Saigon Cinnamon

1 C Oats

1 C Whole Wheat Flour

1/2 C Butter

1t Baking Soda

1 C Splenda

tequila, apple crisp, peligroso, cinnamon, apple crisp

Empty 2 Cans Light Apple Pie Filling (made with Splenda) into a crock pot.  Mix in 1/2 cup cranberries (I used Low Sugar Craisins, but you could easily use fresh), 1/4 cup Peligroso Cinnamon Tequila and 1 teaspoon Saigon Cinnamon.

Top with a mixture of 1 cup oats, 1 cup whole wheat flour,1/2 cup butter, 1 Tablespoon Saigon Cinnamon, 1 teaspoon baking soda and 1 cup Splenda.

Cover and cook on high until the syrup bubbles up from below, then leave on warm for about an hour.  Serves eight.

Whether you have it for dessert or breakfast, this is a guilt free recipe made extra tasty with Peligroso Cinnamon Tequila.

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De La Tierre Maple Cinnamon Liqueur

de la tierre maple cinnamon liqueur reposado tequila

“The maple trees of the north and the agave from the south have French kissed while dancing the Salsa.”

Lisa Pietsch (Quebecois, hockey and tequila lover) reviews her first taste of De La Tierre Maple Cinnamon Liqueur (Reposado tequila with real Canadian Maple Syrup added).

Read her full review by clicking here.

de la tierre, maple, tequila, cinnamon, liqueur

maple creamcinnamon roll coffee

de la tierre maple cinnamon liqueur

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