The Double Life of Dos Almas Tequila

Double Life

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4Emilio De Soto is not only the Maestro Tequilero of overproof tequila Dos Almas blanco and its stablemate, Dos Almas Cinnamon Liqueur, but he is also the founder of a sportswear company.

Following a severe surfing accident, Emilio was inspired by water polo competitors and swimmers while enduring his own grueling physical therapy.  Eventually, De Soto became a competitive triathlete.

De Soto Sport Triathalon Company grew out of a need for versatile clothing for triathletes.  And Dos Almas sprang out of a need for a tasty beverage among these extreme super competitors after races.

Farmer and The Seahorse

An avid outdoorsman, Emilio and his family frequently take camping trips.  Aware that we were on our Wild Wild West Tour in our own “mobile command center” (camper), De Soto chose to meet with us at a scenic bar and restaurant called Farmer and the Seahorse.

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

A multi-cuisine restaurant owned by celebrity chef, Brian Malarkey, this new farm to table eatery is nestled in the lovely Torrey Pines neighborhood of La Jolla, California.

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

We were joined by certified Catador (tequila taster) and Director of Food and Beverage for Farmer and the Seahorse, Green Acre Campus Pointe and Green Acre Nautilus, Chris Simmons.

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

Inside a converted vintage Airstream trailer/meeting room, we taped an in-depth discussion of all things Dos Almas.

In His Own Words

[*FTC Disclosure: Brands appearing on the Tequila Aficionado Wild Wild West 2017 Tour were vetted as Brand of Promise(c) Nominees and paid a nominal fee to be included.]

In this segment, we cover Emilio’s background, what drove him to concoct his earlier versions of Dos Almas, its high proof flavor profile, and even the types of ideal glassware used for tequila events at the restaurant.

A Matter of Endurance

Of Cuban decent, Emilio De Soto is a man of many passions.

He admitted that as a young man bussing tables at a restaurant, he was exposed to fine sipping tequilas long before it became fashionable.  That passion has stayed with him all his life.

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

Despite some surprises on the retail side of the spirits industry, Emilio is a staunch believer in the long game.  He knows full well that endurance and persistence pay off.

The Convergence of Two Worlds

In this portion of our interview, De Soto discusses where he sees himself and Dos Almas in five years; the intricate process that goes into Dos Almas Cinnamon Liqueur, and the explanation behind the name and artwork of Dos Almas.

As an added bonus, De Soto manages to creatively combine parts of his sportswear business with Dos Almas by designing a handy carrying sling made from limestone instead of the traditional neoprene.

A Close-Knit Agave Community

Echoing similar sentiments about the importance of disseminating education to an agave information-starved audience, Chris Simmons has recently branched out on his own.

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

Sipping Life offers the world of Tequila, Mezcal and other Mexican spirits through an exciting array of enrichment opportunities that include tastings, tours, education and consulting.

Tequila’s Ironman

The Double Life of Dos Almas Tequila https://wp.me/p3u1xi-5f4

With humbleness and graciousness, along with guidance and encouragement from Simmons and others in the close-knit agave community, Emilio De Soto and Dos Almas is destined to be Tequila’s Ironman in the often challenging spirits race to the top shelf.

Tequila Aficionado Media Hits the Trail for the 2017 Wild Wild West Tour

Wrangles Agave Spirit Brands of Promise for History Making Promotional Roundup

For Immediate Release!

SAN ANTONIO, TX, UNITED STATES, October 3, 2017

Like the early settlers of the frontier, Tequila Aficionado Media goes west.  Driving a prairie schooner (actually, a travel trailer) loaded with distilled agave spirits—26 brands with 58 distinct expressions in all–to share at private events, public pairing dinners, pop up seminars, and educational catas (tastings) throughout the month of October.

Each yearly tour celebrates Brand of Promise© winners and nominees elected during Tequila Aficionado’s thunderingly popular Sipping Off The Cuff© video and audio reviews.

“Our tours are all about co-creating meaningful brand stories for craft agave spirits worthy of the public’s attention,” explains Lisa Pietsch, CMO of Tequila Aficionado Media and Co-Founder of TequilaPR.

“According to current statistics,” states Mike Morales, CEO of Tequila Aficionado Media and Co-Founder of TequilaPR, “three of the top ten tequila consuming states is out west, and that’s exactly where we’re headed.”

With the determination of the Pony Express, Tequila Aficionado Media’s Wild Wild West 2017 Tour will barnstorm to rowdy saloons and ghost towns in Van Horn, Texas, White Sands, New Mexico, and Tombstone, Arizona.

Where we’ve been during the #wildwildwest2017 tour.

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On the route is a whistle stop at the famed Elvira’s Tequila Cocina Vino in Tucson, Arizona where Terralta Tequila from legendary 3rd Generation Master Distiller Felipe Camarena will be introduced along with an exciting new menu.

https://www.instagram.com/p/BaFKw3qDHZV/?taken-by=tequilaaficionado

Glitz, glamour, and glamping are reserved for a special visit with Torch Cigar Bar and Lounge in Phoenix, hosted by the award winning Embajador tequila.

Inspired by the California Gold Rush, Tequila Aficionado’s Wild Wild West Tour rough rides toward La Jolla for a private interview with tequila Dos Almas’ founder Emilio DeSoto.

The following evening, a tequila pairing dinner with DesMaDre tequila is on tap at Sol Mexican Cocina in Newport Beach.

On location in Los Angeles, there will be two more private catas held by Revel Avila blue agave spirit, and Tres Ochos tequila.

During the public and private tastings, the “jarrito” tumbler–a new experimental glass designed specifically for tasting and serving tequila, mezcal, and other agave spirits–will be showcased.

Developed by Chisholm Trail Craft Glasses in Austin, Texas, the jarrito tumbler is expected to revolutionize the glassware industry by being more aesthetic and organoleptically accurate than other vessels currently used to sample and judge Mexican agave spirits.

The end of the trail will be celebrated at the landmark El Cholo Cafe Restaurant’s annual Tequila Tour in Pasadena.  El Cholo’s Tequila Tour commemorates its 94th year serving authentic Mexican cuisine to Southern California.

https://www.instagram.com/p/Ba20AHRDvbR/?taken-by=tequilaaficionado

Tequila Aficionado Media will anchor an exclusive VIP Hour inside El Cholo’s Tequila Tour to honor the 18th anniversary of the first Sipping Off The Cuff© podcast taped at the iconic eatery.

“The range of agave spirits on this year’s Wild Wild West 2017 Tour is some of the finest sampling of Mexican agave spirits we’ve ever travelled with,” declares Morales.  “We urge you to try them for yourself.”

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For a complete list of participating agave spirits on the Wild Wild West 2017 Tour, click here.  For ticket information on El Cholo’s Tequila Tour, go here or call 626-795-5800.  More about Chisholm Trail Craft Glasses is here.

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.

Dos Almas Plata Tequila Review

Sipping off the Cuff | Dos Almas Tequila Plata http://wp.me/p3u1xi-528From 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.