Tequila and the cocktails that made it famous
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Insight to the history and production of tequila. As well the background stories to the Margarita, Sangrita, the Paloma and few more.
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Tequila and the cocktails that made it famous
- 1. TEQUILA and the cocktails that made it famous with Elayne Werns
- 5. Gift from the Gods Quetzalcoatl
- 6. Gift from the Gods Mayahuel
- 7. Mayahuel Bar Mayahuel 304 E, 6 TH Street (between 2nd Ave & 1st Ave) NEW YORK, NY 10003 (212) 253-5888 www.mayahuelny.com
- 9. Pulque
- 10. Pulque
- 60. Today they are 110 producers of Tequila and over 1,000 brands
- 61. La Paloma La Paloma 2 oz. reposado tequila 1 oz. simple syrup .5 oz. lime juice 1.5 oz. fresh pink grapefruit juice 3 dashes of grapefruit bitters Top with soda Glass: highball rimmed with sea salt Garnish: lime wedge and straw
- 62. The Making of Tequila
- 70. Agave-Step One Harvesting Jimadors: Agave Harvesters Mature Agave: Cutting the leaves vs non cutting of the leaves
- 118. Oaxaca
- 119. Mezcal vs Tequila
Notas do Editor
- Long ago, in earth earliest days, humans found their world bathed in darkness. The evil goddess Tzintzimitl had consumed the sun and all its light. Quetzalcoatl , the god of redemption and giver of life , was angered by Tzintzimitl’s deed and ascended to the heavens to give battle. While pursuing Tzintzimitl he discovered Mayahuel , her beautiful granddaughter who was being held against her will. Quetzalcoatl instantly fell in love with Mayahuel and returned to earth with her at his side. This infuriated Tzintzimitl and she searched everywhere for the pair . They were forced to hide and scurry from place to place keeping one step ahead of the evil goddess.
- Weary of running , Quetzalcoatl determined to disguise himself and Mayahuel as branches on a tree carefully positioned so the breeze would cause the two branches to sweep and caress each other. This scheme was eventually discovered and in a fit a rage Tzintzimitl ripped the branch possessing the soul of Mayahuel from the tree and broke it in to tiny pieces . Devastated, Quetzalcoatl slew Tzintzimitl returning light to this world but his love was gone. He buried the pieces of the broken branch and drenched the ground in his tears giving life to the first agave plant.
- Quetzalcoatl drank the plant’s sweet nectar but it gave him little joy until the gods bestowed "special" properties to the agave to comfort Quetzalcoatl’s heart and soul . This, according to Aztec legend, is how the agave came into existence and for thousands of years the natural fermenting nectar of the agave has been used in ceremonies of religious and cultural significance. Today, Mayahuel is considered by the Aztec people to be the goddess of agave. Today, standing firmly in the 21st century, we still find Tequila, more than any other spirit, to be shrouded in mystery, awe, and occasionally foreboding.
- Agave in Mayan culture means noble Agave is many times mistaken for a cactus but actually is a succulent plant consider to be part of the Agavaceae family Over 300 species described but only 200 recognized Only the Blue Weber Agave can be used in the making of Tequila Aquimiel/Agave Nectar production: Up to 9 liters
- Pulque (aka lightening nectar, a gift from the gods is wine-like liquid made from fermented syrup extracted from the heart of the Agave plant. Considered a traditional beverage (3-4 % alcohol) made from the juice of the maguey or agave plant . Pulque is fermented, not distilled and that is why it is different then Tequila. It was probably one of the earliest alcoholic beverages produced in Central America, just as beers were produced before liquors in other parts of the world.
- Unlike tequila , most Mexicans turn up their noses at the mention of pulque . It is considered a crude, peasant drink , and not nearly as desirable as beer and other spirits. Part of pulque ’s bad reputation comes from years of abuse by alcoholic campesinos (farmers), who would drink gallons of it daily, starting in the morning and going all day.
- The Spaniards arrive in 1515 and with them their thirst for wine and cognac Grapes do not grow well in the hot climate They are not interested in drinking the local spirit of Pulque 1523 they introduce the pot still to natives and produced a much a stronger drink called Vino de Mezcal
- The Spaniards arrive in 1515 and with them their thirst for wine and cognac Grapes do not grow well in the hot climate They are not interested in drinking the local spirit of Pulque 1523 they introduce the pot still to natives and produced a much a stronger drink called Vino de Mezcal
- The Spaniards arrive in 1515 and with them their thirst for wine and cognac Grapes do not grow well in the hot climate They are not interested in drinking the local spirit of Pulque 1523 they introduce the pot still to natives and produced a much a stronger drink called Vino de Mezcal
- 1532 Spaniards go north to Jalisco here they discover the Tiquili Indians which they later shorten to Tequila In this town they discover the blue agave plant (still call it Mezcal plant) 1500’s Mezcal starts to gain popularity, Spaniards don’t like the competition so product of this local spirit is banned 1636 the Gov needs money to fund the wars, production is legal again but Government imposed taxes and rules and regulations on the manufacturing of the mezcal
- 1532 Spaniards go north to Jalisco here they discover the Tiquili Indians which they later shorten to Tequila In this town they discover the blue agave plant (still call it Mezcal plant) 1500’s Mezcal starts to gain popularity, Spaniards don’t like the competition so product of this local spirit is banned 1636 the Gov needs money to fund the wars, production is legal again but Government imposed taxes and rules and regulations on the manufacturing of the mezcal
- 1532 Spaniards go north to Jalisco here they discover the Tiquili Indians which they later shorten to Tequila In this town they discover the blue agave plant (still call it Mezcal plant) 1500’s Mezcal starts to gain popularity, Spaniards don’t like the competition so product of this local spirit is banned 1636 the Gov needs money to fund the wars, production is legal again but Government imposed taxes and rules and regulations on the manufacturing of the mezcal
- 1532 Spaniards go north to Jalisco here they discover the Tiquili Indians which they later shorten to Tequila In this town they discover the blue agave plant (still call it Mezcal plant) 1500’s Mezcal starts to gain popularity, Spaniards don’t like the competition so product of this local spirit is banned 1636 the Gov needs money to fund the wars, production is legal again but Government imposed taxes and rules and regulations on the manufacturing of the mezcal
- 1905 they were first distillery to put their tequila in bottles
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- 1800- Tequila is aged in wood for the first time- JC 1800 names is inspired 1873 Tequila is first shipped to El PaseoTexas 1880- Rapid growth of the No.American railroad system helps spread Tequila to other cities 1900 Mexican President Porfirio Diaz helped the tequila business by pushing for modernization in the country. Upgrades were made to the industry and better tequila was made 1905 –Blue Weber Agave name after a German Botanist Dr. Franz Weber who named the plant after himself-
- In 1910, El Centennario (makers of today's Siete Leguas) was founded, the first distillery in the highlands (Los Altos). 1910 Mexican revolution- Tequila becomes a symbol of national pride 1918: The Spanish flu epidemic spreads across the world killing over 100 million people. Due to the lack of medicine in Mexico the doctors prescribe Tequila, lime and salt as a treatment against the flu 1920: Prohibition occurred in the US and many wealthy people went South of border for libations July 1918 to July 1919, only 14,130 tourists crossed the border into Mexico. Within a year, that number had risen to 418,735. Timmons notes that this phenomenal growth in tourists created the need to build two new international bridges. The town El Paseo, Juarez
- In 1910, El Centennario (makers of today's Siete Leguas) was founded, the first distillery in the highlands (Los Altos). 1910 Mexican revolution- Tequila becomes a symbol of national pride 1918: The Spanish flu epidemic spreads across the world killing over 100 million people. Due to the lack of medicine in Mexico the doctors prescribe Tequila, lime and salt as a treatment against the flu 1920: Prohibition occurred in the US and many wealthy people went South of border for libations July 1918 to July 1919, only 14,130 tourists crossed the border into Mexico. Within a year, that number had risen to 418,735. Timmons notes that this phenomenal growth in tourists created the need to build two new international bridges. The town El Paseo, Juarez
- In 1910, El Centennario (makers of today's Siete Leguas) was founded, the first distillery in the highlands (Los Altos). 1910 Mexican revolution- Tequila becomes a symbol of national pride 1918: The Spanish flu epidemic spreads across the world killing over 100 million people. Due to the lack of medicine in Mexico the doctors prescribe Tequila, lime and salt as a treatment against the flu 1920: Prohibition occurred in the US and many wealthy people went South of border for libations July 1918 to July 1919, only 14,130 tourists crossed the border into Mexico. Within a year, that number had risen to 418,735. Timmons notes that this phenomenal growth in tourists created the need to build two new international bridges. The town El Paseo, Juarez
- Tile Tequila “Shot at Love”
- 1920: Prohibition: Americans flee to south of the border July 1918 to July 1919, only 14,130 tourists crossed the border into Mexico. Within a year, that number had risen to 418,735 The town El Paseo, Juarez
- officially initiating its international protection. For a product to be labeled "Tequila", it must be produced in the declared territory (shown below) of Mexico, and the producer must follow the Official Standard for Tequila , known as NOM-006-SCFI-2005.
- The earliest citation for a cocktail recipe that is comprised of Tequila, Cointreau (i.e. Triple Sec), and lime juice is from 1937, and was listed in the Cafe Royal Cocktail Book, by W. J. Tarling; And the recipe is stated as The Cafe Royal Cocktail Book also lists a drink called a Toreador, which is the same proportions as the Picador, but it substitutes the Cointreau for Apricot Brandy. Unfortunately, the above libation is not the drink that would became famous as the Margarita, even though it is exactly the same recipe. What we are looking for is an American drink, made on American or Mexican soil, with the same ingredients, but which is less refined than its British counterpart. Please note that there is nothing to say that someone didn't read the Cafe Royal Cocktail Book and then just renamed the drink. American Advertising.
- The Cafe Royal Cocktail Book also lists a drink called a Toreador, which is the same proportions as the Picador, but it substitutes the Cointreau for Apricot Brandy. Even though the Cafe Royal Cocktail Book is a publication of the UKBG (United Kingdom Bartenders Guild), it is not a cause for national pride on the part of the British Cocktail Contingent? Unfortunately, the above libation is not the drink that would became famous as the Margarita, even though it is exactly the same recipe. What we are looking for is an American drink, made on American or Mexican soil, with the same ingredients, but which is less refined than its British counterpart. Please note that there is nothing to say that someone didn't read the Cafe Royal Cocktail Book and then just renamed the drink. American Advertising.
- Another cocktail that gets touted often as a proto-Margarita is the Tequila Daisy, this idea stems from similarities with older daisy recipes and the Margarita. However, there are two breeds of Daisy cocktail; one served short, made with spirit, sugar, sour and orange liqueur and another served long, with spirit, grenadine, sour, and soda water. The big problem is that there are no specific recipes for a Tequila Daisy from the 1930s or 1940s, although the name is mentioned frequently enough.
- Another cocktail that gets touted often as a proto-Margarita is the Tequila Daisy, this idea stems from similarities with older daisy recipes and the Margarita. However, there are two breeds of Daisy cocktail; one served short, made with spirit, sugar, sour and orange liqueur, and another served long, with spirit, grenadine, sour, and soda water. The big problem is that there are no specific recipes for a Tequila Daisy from the 1930s or 1940s, although the name is mentioned frequently enough. In the 1939 book, Saber-tooth Curriculum, the protagonist is frequently depicted as consuming tequila daisies; Even though there are 5 mentions of the drink with the books pages, the author does not think it worthy to mention the actual recipe. Perhaps it was so well known that mentioning such a commonplace recipe was deemed unnecessary, alas the facts are unknown at this time. The Saber-tooth Curriculum, by Abner J Peddiwell, 1939 "If you don't mind," he announced, "I will have one of these tequila daisies." It seems strange that a drink which was apparently so well-known would just disappear off the map; Unless, as the theory goes, Daisy (the word) was simply translated into Spanish (Margarita), and thus the Tequila Daisy became the Tequila Margarita.
- Perhaps it was so well known that mentioning such a commonplace recipe was deemed unnecessary, alas the facts are unknown at this time. It seems strange that a drink which was apparently so well-known would just disappear off the map; Unless, as the theory goes, Daisy (the word) was simply translated into Spanish (Margarita), and thus the Tequila Daisy became the Tequila Margarita.
- 1930s - Agua Caliente Racetrack in Tijuana and Bertita's bar in Tasca, Mexico both claim to have invented the drink during this time. 1935 - "Willie," the bartender at Las Dos Republicas in Matamoros, Mexico created the drink for Marguerite Hemery, a friend of the restaurant's owner. When she tasted it, she said, "That's really wonderful! What's it called?" Willie asked her what her name was and after she told him, he replied, "this drink then will be called 'Marguerita'." 1936 - Danny Negrete at the bar of the Hotel Garci-Crespo in Puebla, Mexico. Danny served the drink as a wedding present to Margarita, his brother David's fiancé, the day before their wedding. (Some versions of the story say that Margarita was Danny's girlfriend.) Doña Bertha, who owned a cantina in Taxco, Mexico. She was famous for her Tequila drink, but it was not, as some presume, a Margarita; It was a TequilaLimonada.The earliest reference to Doña Bertha's special ALL THE BEST IN MEXICO", by Sidney Clark, 1949. "...in Taxco, where a famous tequila cocktail called the "Bertha" is an "The Bertha, made with lime juice and simple syrup, looks like a Tom Collins but tastes remarkably like a Daiquiri." ,
- 1930s - Agua Caliente Racetrack in Tijuana and Bertita's bar in Tasca, Mexico both claim to have invented the drink during this time. 1935 - "Willie," the bartender at Las Dos Republicas in Matamoros, Mexico created the drink for Marguerite Hemery, a friend of the restaurant's owner. When she tasted it, she said, "That's really wonderful! What's it called?" Willie asked her what her name was and after she told him, he replied, "this drink then will be called 'Marguerita'." 1936 - Danny Negrete at the bar of the Hotel Garci-Crespo in Puebla, Mexico. Danny served the drink as a wedding present to Margarita, his brother David's fiancé, the day before their wedding. (Some versions of the story say that Margarita was Danny's girlfriend.) Doña Bertha, who owned a cantina in Taxco, Mexico. She was famous for her Tequila drink, but it was not, as some presume, a Margarita; It was a TequilaLimonada.The earliest reference to Doña Bertha's special ALL THE BEST IN MEXICO", by Sidney Clark, 1949. "...in Taxco, where a famous tequila cocktail called the "Bertha" is an "The Bertha, made with lime juice and simple syrup, looks like a Tom Collins but tastes remarkably like a Daiquiri." ,
- 1930s - Agua Caliente Racetrack in Tijuana and Bertita's bar in Tasca, Mexico both claim to have invented the drink during this time. 1935 - "Willie," the bartender at Las Dos Republicas in Matamoros, Mexico created the drink for Marguerite Hemery, a friend of the restaurant's owner. When she tasted it, she said, "That's really wonderful! What's it called?" Willie asked her what her name was and after she told him, he replied, "this drink then will be called 'Marguerita'." 1936 - Danny Negrete at the bar of the Hotel Garci-Crespo in Puebla, Mexico. Danny served the drink as a wedding present to Margarita, his brother David's fiancé, the day before their wedding. (Some versions of the story say that Margarita was Danny's girlfriend.) Doña Bertha, who owned a cantina in Taxco, Mexico. She was famous for her Tequila drink, but it was not, as some presume, a Margarita; It was a TequilaLimonada.The earliest reference to Doña Bertha's special ALL THE BEST IN MEXICO", by Sidney Clark, 1949. "...in Taxco, where a famous tequila cocktail called the "Bertha" is an "The Bertha, made with lime juice and simple syrup, looks like a Tom Collins but tastes remarkably like a Daiquiri." ,
- 1936-37 - Johnny Durlesser, head barman at McHenry’s Tail o’ the Cock Restaurant. Durlesser tells The Van Nuys News in January 1955 that he invented the margarita in 1937. The August/September 1966 issue of Bon Appetit also credits Durlesser with inventing the drink, but "in 1936 when...[Durlesser] was asked to duplicate a drink a lady customer had once tasted in Mexico. He put together a drink which pleased the lady, whose name was Margaret, and today his 'duplication' is well known as the Margarita cocktail." The magazine also reports that Durlesser entered the drink "in a national competition of original drinks and it won third place." The claim has not been corroborated. 1940s - Enrique Bastate Gutierrez claimed to have invented the margarita in honor of Rita Hayworth , whose real name was Margarita Carmen Cansino. Prior to her film career, Cansino worked as part of a dance act with her father at The Foreign Club in Tijuana, as well as the Agua Caliente Racetrack. 1942, July 4th - Francisco "Pancho" Morales at Tommy's Place in Juarez, Mexico. A woman requested a Magnolia, but the bartender, Pancho, did not know the recipe - only that it contained Cointreau. (A magnolia is made with brandy, Cointreau, and an egg yolk - topped with Champagne.) He quickly improvised, and the result was the margarita.
- 1936-37 - Johnny Durlesser, head barman at McHenry’s Tail o’ the Cock Restaurant. Durlesser tells The Van Nuys News in January 1955 that he invented the margarita in 1937. The August/September 1966 issue of Bon Appetit also credits Durlesser with inventing the drink, but "in 1936 when...[Durlesser] was asked to duplicate a drink a lady customer had once tasted in Mexico. He put together a drink which pleased the lady, whose name was Margaret, and today his 'duplication' is well known as the Margarita cocktail." The magazine also reports that Durlesser entered the drink "in a national competition of original drinks and it won third place." The claim has not been corroborated. 1940s - Enrique Bastate Gutierrez claimed to have invented the margarita in honor of Rita Hayworth , whose real name was Margarita Carmen Cansino. Prior to her film career, Cansino worked as part of a dance act with her father at The Foreign Club in Tijuana, as well as the Agua Caliente Racetrack. 1942, July 4th - Francisco "Pancho" Morales at Tommy's Place in Juarez, Mexico. A woman requested a Magnolia, but the bartender, Pancho, did not know the recipe - only that it contained Cointreau. (A magnolia is made with brandy, Cointreau, and an egg yolk - topped with Champagne.) He quickly improvised, and the result was the margarita.
- 1936-37 - Johnny Durlesser, head barman at McHenry’s Tail o’ the Cock Restaurant. Durlesser tells The Van Nuys News in January 1955 that he invented the margarita in 1937. The August/September 1966 issue of Bon Appetit also credits Durlesser with inventing the drink, but "in 1936 when...[Durlesser] was asked to duplicate a drink a lady customer had once tasted in Mexico. He put together a drink which pleased the lady, whose name was Margaret, and today his 'duplication' is well known as the Margarita cocktail." The magazine also reports that Durlesser entered the drink "in a national competition of original drinks and it won third place." The claim has not been corroborated. 1940s - Enrique Bastate Gutierrez claimed to have invented the margarita in honor of Rita Hayworth , whose real name was Margarita Carmen Cansino. Prior to her film career, Cansino worked as part of a dance act with her father at The Foreign Club in Tijuana, as well as the Agua Caliente Racetrack. 1942, July 4th - Francisco "Pancho" Morales at Tommy's Place in Juarez, Mexico. A woman requested a Magnolia, but the bartender, Pancho, did not know the recipe - only that it contained Cointreau. (A magnolia is made with brandy, Cointreau, and an egg yolk - topped with Champagne.) He quickly improvised, and the result was the margarita.
- 1947-48 - Carlos "Danny" Herrera, owner of Rancho La Gloria, on the road between Rosarito Beach and Tijuana, Mexico. ( The Complete Book of Spirits dates this as 1938, but an article from the Copley News Service quotes Herrera with "1947 or 1948.") A showgirl named Marjorie King stopped in the bar, and she claimed to be allergic to all forms of booze, except tequila, which she needed mixed. He experimented and invented the margarita, naming it in her honor. 1947 - Al Hernandez and Morris Locke, La Plaza Restaurant in La Jolla, California. Calling California Home by Heather Waite attributes bartender Al Hernandez and La Plaza owner Morris Locke as the inventors of the margarita; however, according to an article in the San Diego Union-Tribune , Hernandez invented the drink after Locke had tasted something similar at Rancho La Gloria. Hernandez then experimented and came up with his own version. (Herrara's used lemon juice, Hernandez and Locke used lime juice.)
- 1947-48 - Carlos "Danny" Herrera, owner of Rancho La Gloria, on the road between Rosarito Beach and Tijuana, Mexico. ( The Complete Book of Spirits dates this as 1938, but an article from the Copley News Service quotes Herrera with "1947 or 1948.") A showgirl named Marjorie King stopped in the bar, and she claimed to be allergic to all forms of booze, except tequila, which she needed mixed. He experimented and invented the margarita, naming it in her honor. 1947 - Al Hernandez and Morris Locke, La Plaza Restaurant in La Jolla, California. Calling California Home by Heather Waite attributes bartender Al Hernandez and La Plaza owner Morris Locke as the inventors of the margarita; however, according to an article in the San Diego Union-Tribune , Hernandez invented the drink after Locke had tasted something similar at Rancho La Gloria. Hernandez then experimented and came up with his own version. (Herrara's used lemon juice, Hernandez and Locke used lime juice.)
- 1947-48 - Carlos "Danny" Herrera, owner of Rancho La Gloria, on the road between Rosarito Beach and Tijuana, Mexico. ( The Complete Book of Spirits dates this as 1938, but an article from the Copley News Service quotes Herrera with "1947 or 1948.") A showgirl named Marjorie King stopped in the bar, and she claimed to be allergic to all forms of booze, except tequila, which she needed mixed. He experimented and invented the margarita, naming it in her honor. 1947 - Al Hernandez and Morris Locke, La Plaza Restaurant in La Jolla, California. Calling California Home by Heather Waite attributes bartender Al Hernandez and La Plaza owner Morris Locke as the inventors of the margarita; however, according to an article in the San Diego Union-Tribune , Hernandez invented the drink after Locke had tasted something similar at Rancho La Gloria. Hernandez then experimented and came up with his own version. (Herrara's used lemon juice, Hernandez and Locke used lime juice.)
- February 22 nd is national Margarita Day 1970 is when the first frozen margarita was created 2008 # one selling drink in America
- officially initiating its international protection. For a product to be labeled "Tequila", it must be produced in the declared territory (shown below) of Mexico, and the producer must follow the Official Standard for Tequila , known as NOM-006-SCFI-2005.
- First Robert Denton launched Chinaco's ultra-premium tequila into the market. In 1983, it was the first ultra premium on the shelves. As noted on Wine Patrol's site , "Denton marketed the tequila like a fine cognac, and demanded the highest prices of any tequila on the market. The rich, elegant Chinaco Añejo lived up to the promises, and almost single handedly created the North American market for upscale tequila. “ Chinaco Closes in the 1990’s Cabo Wabo sammy hager and Patron were established an launched
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The AOC, or Appellation de Origin Controllee was published on April 13, 1978 in the Registry of Appellations of Origin under the Lisbon Agreement created by the World Intellectual Property Organization . However, it wasn't until 1996 that Mexico, as a member of the World Trade Organization (WTO), signed an international agreement for all countries to recognize tequila as a Denomination of Origin product from 1999 - bacteria destroying the plants, Tequilas popularity increases causing 25% of the crop is wiped out 2000 the minimum amount of agave required in a mixto is dropped from 30% to 51% 2001 Prices are at an all time high due to the popularity of Tequila in the US and around the world. Many distilleries close as a result of the Agave shortage and their ability to stay competitive in the marketplace. For once Tequila is receiving the recognition and price it deserves. Only 8% of the tequila being exported is 100% blue agave
- The paloma (Spanish for "dove") is a tequila -based cocktail, most commonly prepared by mixing tequila with a grapefruit-flavored soda such as Squirt or Jarritos and served on the rocks with a lime wedge. Optionally, the glass may also be rimmed with salt. Alternatively, the grapefruit soda can be replaced with fresh white or red grapefruit juice ( jugo de toronja ), club soda (sugar optional), and fresh-squeezed lime juice. The paloma is the most popular tequila-based cocktail in Mexico. The drink was invented in the tiny town of Tequila in Jalisco, which sleepily charms with cobblestone streets and distilleries nestled between unassuming houses and shops without signs. The cocktail was created at La Capilla, the oldest bar in town, by Don Javier Delgado Corona, grandson of the bar’s original owner. It’s essentially a tequila highball made with fresh lime, Squirt or whatever grapefruit soda you prefer (or fresh grapefruit and soda if you wanna get all fancy), served with a salted rim. It’s simple, refreshing, and far more popular locally than a Margarita.
- 1978: Appellation of Origin for Tequila was registered Blue Agave used to make tequila can only come from five of the 29 states Those regions are: Jalisco, Guanajuato, Tamaulipas, Nayarit, Michoacán Largest Region in Jalisco- Like wine and the areas on which grapes grown have a big impact on the flavor the same is true for the regions on which the agave is grown
- Tequila is close to several other towns that produce its eponymous spirit: Amatitan and Arenal,
- Tequila is close to several other towns that produce its eponymous spirit: Amatitan and Arenal,
- Tequila is close to several other towns that produce its eponymous spirit: Amatitan and Arenal,
- The night time air is much cooler and is said to slow down the maturity of plant, creating a sweeter juicer agave Two other tequila-producing towns in Los Altos should be noted: Atotonilco el Alto (population 26,044), southeast of Arandas, and Tepatitlán de Morelos, west of Arandas, (population 82,975). Making tequila in Los Altos became legal in 1937, and the Camarena family started producing their own that year, starting with Don Felipe, and carried on through his son, Don Felipe, and his grandson, Carlos
- The night time air is much cooler and is said to slow down the maturity of plant, creating a sweeter juicer agave Two other tequila-producing towns in Los Altos should be noted: Atotonilco el Alto (population 26,044), southeast of Arandas, and Tepatitlán de Morelos, west of Arandas, (population 82,975). Making tequila in Los Altos became legal in 1937, and the Camarena family started producing their own that year, starting with Don Felipe, and carried on through his son, Don Felipe, and his grandson, Carlos
- The night time air is much cooler and is said to slow down the maturity of plant, creating a sweeter juicer agave Two other tequila-producing towns in Los Altos should be noted: Atotonilco el Alto (population 26,044), southeast of Arandas, and Tepatitlán de Morelos, west of Arandas, (population 82,975). Making tequila in Los Altos became legal in 1937, and the Camarena family started producing their own that year, starting with Don Felipe, and carried on through his son, Don Felipe, and his grandson, Carlos
- This is a proprietary distillation process that retains more of the agave flavor and creates a better-tasting Tequila, one that reflects the true full character and essence of Mexico's prized blue agave plant.
- a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste While most outsiders would reference its red make up as tomato juice and spices, locals and traditionalists agree that the one ingredient that most likely doesn't belong is tomato. A popular recipe in Guadalajara was said to have originated from the leftover juices (of an equally popular regional fruit salad covered with fine chili powder, usually piquin . As the fruit salad, known to Guadalajara's natives) as pico de gallo , was consumed from a large bowl during breakfast, the remaining juice was saved and poured on a small and narrow clay cup, which itself would be the precursor of the tequila shot glass. In essence, the recipe of the original sangrita is thought to be that and the same recipe of the fruit salad from which it was strained. In almost all cases the drink took its bright red color from a mix of the fine pepper powder, spices, and pomegranate , while the base was mainly orange or sweetened lime juice. The key to a balanced sangrita recipe can be found in the fruit salad's recipes, which would have included any or all of the following: tangerine , cucumber , papaya , mango and jicama . . Sangrita is used in a drink known as " The Mexican Flag ", where three separate double shot glasses are filled with lime juice, tequila and sangrita.
- a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste While most outsiders would reference its red make up as tomato juice and spices, locals and traditionalists agree that the one ingredient that most likely doesn't belong is tomato. A popular recipe in Guadalajara was said to have originated from the leftover juices (of an equally popular regional fruit salad covered with fine chili powder, usually piquin . As the fruit salad, known to Guadalajara's natives) as pico de gallo , was consumed from a large bowl during breakfast, the remaining juice was saved and poured on a small and narrow clay cup, which itself would be the precursor of the tequila shot glass. In essence, the recipe of the original sangrita is thought to be that and the same recipe of the fruit salad from which it was strained. In almost all cases the drink took its bright red color from a mix of the fine pepper powder, spices, and pomegranate , while the base was mainly orange or sweetened lime juice. The key to a balanced sangrita recipe can be found in the fruit salad's recipes, which would have included any or all of the following: tangerine , cucumber , papaya , mango and jicama . . Sangrita is used in a drink known as " The Mexican Flag ", where three separate double shot glasses are filled with lime juice, tequila and sangrita.
- Sangrita (meaning “little blood”), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila blanco ; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste. Before increased worldwide popularity and corporate interest in tequila in the late 1990s and early 21st century, few outside of the Mexican Pacific region bordering the state of Jalisco , where tequila was mainly produced and consumed, knew of the existence of sangrita, and much less its recipe. As popularity grew, so did commercial efforts to recreate the mysterious red, spicy drink that was served with tequila. In fact the drink was not that mysterious. While most outsiders would reference its red make up as tomato juice and spices, locals and traditionalists agree that the one ingredient that most likely doesn't belong is tomato. A popular recipe in Guadalajara (Jalisco's largest city) was said to have originated from the leftover juices (mainly orange) of an equally popular regional fruit salad covered with fine chili powder, usually piquin . As the fruit salad, known to tapatios (Guadalajara's natives) as pico de gallo , was consumed from a large bowl during breakfast, the remaining juice was saved and poured on a small and narrow clay cup, which itself would be the precursor of the tequila shot glass. In essence, the recipe of the original sangrita is thought to be that and the same recipe of the fruit salad from which it was strained. In almost all cases the drink took its bright red color from a mix of the fine pepper powder, spices, and pomegranate , while the base was mainly orange or sweetened lime juice. The key to a balanced sangrita recipe can be found in the fruit salad's recipes, which would have included any or all of the following: tangerine , cucumber , papaya , mango and jicama . Traditionally, sangrita is served with tequila blanco, but it can also accompany tequila reposado . The tequila and sangrita are each poured into a separate shot glass (or caballito ) and the two are alternately sipped, not chased. Sangrita is used in a drink known as " The Mexican Flag ", where three separate double shot glasses are filled with lime juice, tequila and sangrita.
- The horse on the bottle is recognize Pancho Villa a famous general and central character of the Mexican revolution. Seite Leguas was his favorite horse and he would be often be seen riding him. He was not by all but respected by one particular businessman Don Ignacio Gonzales Vargas who named his Tequila after the generals favorite horse
- That same year, American artist Ron Cooper founded Del Maguey Mezcal to export several artisanal 'single village' mezcals. His efforts to position mezcal as a natural, premium product has created a new image for mezcal over the past few years and his products garner raves from reviewers. Del Maguey limits production of its single-village brands to only 3,200 bottles a year - and only 500 of the rare wild tobala mezcal. 1999 Consejo Regulador de Mezcal (CRM) and a Camara (Chamber) have been established to monitor and regulate the mezcal industry in the same way similar associations do for tequila, and assure compliance with the NORMAS that govern mezcal. New labelling regulations were introduced in 1999, based on those already in use for tequila: 100% agave mezcals are now labeled as such, and whether the mezcal was bottled at the distillery (envasado de origin) or elsewhere in Mexico (envasado en Mexico). All mezcal must be bottled in Mexico: no bulk sales are allowed for export. The agave shortage that affected tequila production had a backlash effect to mezcal. Tequila producers were sending trucks to Oaxaca to buy espadin and other agaves. As the demand grew, agave prices in Oaxaca skyrocketed, four to five times their initial cost. Small mezcal producers found it difficult or even impossible to produce mezcal
- Agave: over 28 varities can be used Espadin is very popular one planted for two year 2 years they are uprooted, leaves tightly bound and the roots are cut off. They are left in the shade to heal for about fifteen days. transported to the outlying hills they are transplanted and left to grow for another four to ten years. Typically plant growth- 6- 12yrs to mature agave hearts are placed in a rock-lined conical pit (palenque) about twelve feet in diameter and eight feet deep. Roasted over hot rocks that have been heated with an intense mesquite fire. A layer of the previously-used moist fiber from the plant covers them, followed by woven palm-fiber mats (petate) and finally a layer of earth. They bake this way for 2 to 3 days sometime as long as 8
- The pinas are grinded using a traditional Tahona to separate the pulp from the fibers Pulp Is macerated in water and left to natural ferment for up to 10days The resulting liquid is called Pulque Distillation: Typically 2x in a copper pot still Aging usually 3months to a year The mezcal solids and liquid (tepache) are then transferred to a copper still that is heated by wood fire, vaporized and condensed. Each distillation takes about twenty-four hours, and it’s repeated twice