tequila and mezcal copenhagen
TRANSCRIPT
TEQUILA Nectar of the Gods
With Elayne Duke
The Grapefruit Rosita
1.5 oz Don Julio Anejo
¾ Carpana Antica Vermouth
3/4 Aperol
½ Americano Cochino
Dash of grapefruit bitters
Garnish with a long grapefruit twist
Served over ice in a rocks glass
TequilaTEQUILA’S HISTORY
• Legend of Mayahuela• Pulque- the original agave drink
Creation of Tequila• How tequila is made
History of Tequila• Tequila’s Journey to establish itself
Tequila vs Mezcal
Tasting:• Don Julio Blanco• Excellia Reposado ( I am bringing it with me)• Arretta Anejo• Lajita Mezcal
Gift from the Gods
• STORY OF MAYAHUEL
Tzintzimitl
Gift from the Gods
Quetzalcoatl
Gift from the Gods
Mayahuel
Mayahuel Bar
Mayahuel 304 E, 6TH Street (between 2nd Ave & 1st Ave) NEW YORK, NY 10003(212) 253-5888 www.mayahuelny.com
Agave
All a man or woman ever needs–Needle and Thread– A roof–Timber–Nutrients
…………………………–Tequila–Sex
Pulque
Pulque
HISTORY OF TEQUILA
The Spanish Have Arivved
• 1515 The Spaniards arrive in Mexico
• 1523 they introduce the pot still to natives
• Vino De Mezcal is created
Arrival of the Spaniards• 1532 Spaniards go north to Jalisco here
they discover the Tiquili Indians
• Blue agave plant is discovered
• 1500’s Mezcal starts to gain popularity
• 1636 the Gov imposed taxes and rules and regulations on the manufacturing of the mezcal
Jose Cuervo
• 1758 the government grants the Cuervo family a parcel of land in Jalisco
• 1795 King Ferdinand grants the first license to the Cuervo family to distill Mezcal
The Tequila Journey• 1800- Tequila is aged in wood for the first time-
• 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
• 1902 –Blue agave name was changed to Agave tequilana Weber azul to honor the German Botanist Dr. Franz Weber
The Tequila Journey
• In 1910, El Centennario was established- the first distillery in the highlands
• 1910 Mexican revolution-
• 1918: The spanish flu epidemic spreads across the world
Prohibition
• Another good reason not to piss off a woman
The Tequila Journey
– 1930-1960 Agave Shortage• Mixtos were born to help keep up the supply
– 1940: WW2 shortage of European goods
– 1968: Olympic Games in Mexico bring international exposure to Tequila
– 1978: Appellation of Origin for Tequila was registered
Chinaco
1983 The first ultra premium on the shelves
The market for upscale tequila in North American is established
Agave Shortage1989 Patron tequila is launched in the USA
1993 The first tequila bars are opened
1994- Cheap knock offs are eliminated from the marketplace. Brands return to making 100% blue agave.
1996: Tequila is recognized by the world as the official spirit of Mexico
1999 Agave shortage: Agave price jumped from $50 a ton in 1999 to $1,500 a ton in 2001
2001: Tequila prices hit an all time high
2006: Agave excess- price $25 per ton
Today they are 110 producers of Tequila and over 1,000 brands
•
The Making of Tequila
Tequila Territory
Lowlands vs HighlandsLowland Territory: southwest of Guadalajara, it includes Jalisco, Guanajuato, Nayarit, Michoacan
Lowlands- Volcanic rich soil produces more traditional tasting agave plants that are more herbaceous and spicer
Brands: Cabo Wabo,Casa Noble, Don Eguardo,El Jimado, Herradura, Jose Cuervo, Partida, Suaza, Tezon
Guanajuato: Corralejo
Lowlands vs Highlands
Highland Territory: Arandes- Los Altos the highlands of Jalisco
Agave: The red soil is rich in iron producing sweeter, juicer agaves.
Brands: Cazadores, Corazon, Corzo, Don Julio, Gran Centenario, Milagro, Oro Azul, El Tesoro, Patron, Ocho
Costal Region: TamalipasBrand: Chinaco
Agave-Step One Harvesting
Jimadors: Agave Harvesters
Mature Agave:
Cutting the leaves vs non cutting of the leaves
Trimming the Agave
•The removal of the penca’s are done with a tool called a Coa.
•A Jimador will trim up to 100 agaves a day
Harvesting the Agave
•Pinas- Spanish for pineapple
•Trimmed agaves weigh from 60-120lbs
•Trimmed agaves are loaded on to a donkey who transfers them to a truck
STEP 2 ROASTING– Quality Control Check
• Good distilleries identify 5-10 agaves at random, distill them and test them to make sure they hold up their standards.
• Once approved Pinas are cut and then packed in ovens which are heated to 140 degrees to steam the pina’s-
• Traditionalist used masonry ovens to slowly cook the agaves takes 24-48hrs.
• New technology- Autoclave take 7hrs.
• The steam causes the pina to release it’s honey water which is collected
AGAVE STEP 3-MILLING
• Milling: The remaining fibers are then placed in a mill where the remaining juice is squeeze out of them.
STEP 4-FERMENTATION
• Fermentation: Converting the sugar into alcohol– 100 blue agave tequila-
yeast is added toAgua Miel
– Mixto- Other sugars are added and then yeast
STEP 5-DISTILLATION
Distillation:– copper pot stills
– 2x
– Head, Heart and Tails
STEP 6-AGING
• Blanco: By law must be bottled within 59 days
• Reposado: By law must be aged a minimum of 2mos to a year
• Anejo: By law must be aged a minimum of 12mos to 3years
• Extra old Anejo: By law must be aged a minimum of 3yrs and above
Let’s Start Drinking
Tequila Breakdown
• Tequila Styles:
– Mixto- minimum of 51% blue agave plus other sugars
– 2nd Joven Tequila: Young tequila blended with older or sweetend with Caramel for taste
– 3rd 100% Blue Agave Tequila - Aged Tequilas
Don JulioDon Julio distillery
• Established in 1942• Considered the Ultra Premium
tequila of Mexico• Prize gift at weddings• Don Julio quality control
– Private Distillery– Estate grown agave –pick
only when fully mature– Quality control check- distill
a small batch– Removal of the male and
female organ
Don Julio
– Agaves slowly roasted in adobe over for 24hrs
– Fermentation-cultivated agave yeast strain
– Long fermentation of up to 72hrs
– Double Distillation in copper stills
Don Julio Blanco
Nose:• Wood-none• Spice- slight black pepper• Fruits-hints of citrus, lemon and lime• Agave character- clean and bright agave notes,
consistent with a well distilled highland agave
Taste:• Spice- touch of black pepper• Fruits- Lemon/lime in the finish• Finish – medium to short• Mouth feel – Clean and dry
Don Julio VarietalsBlanco• Must be bottled within 59 days• Taste: lightly sweet with hints of citrus, with a
touch of black pepper
Reposado “rested”• Aged 8months• The No. 1 Ultra Premium Reposado in Mexico• Taste: Smooth and light with hints of wood and
dark chocolate
Anejo• Aged 18 months• Taste: clean and dry with citrus, honey, spice • Best served neat or in a rocks glass
1942• Anejo – aged between 2 ½ years to 3yrs• Distilled in small batches- only 3 barrels a day• Aging process monitored exclusively by the
master distiller• Taste: beautiful, long sweet agave with hints of
vanillaReal• Extra-Anejo Tequila, aged 3.5-5yrs• Taste: Notes of Carmel, chocolate and coffee
The Dylan
1.5 oz Reposado Tequila
¾ oz Lemon Juice
.75 oz Agave nectar
1/4 Luxardo Maraschino Liqueur
¾ Pink Grapefruit Juice
Dash of fee orange bitters
Garnish with a grapefruit twist
Served over ice
EXCELLIA
• Distillery is located in La Altena distillery in Arandas
• They used 100% 12 year old agaves
• Roasted in adobe ovens• Traditional Tahonas • Fermented in wooden vats
for 7 to 10 days• Double distilled
EXCELLIA
• The tequila is aged in Grand Cru Sauternes wine cask from France, as well as those that formerly held cognac.
• Blanco: Only aged for a few weeks in Cognac and Sauternes cask
• Reposado: is a blend of both these cask, aged 8 months
• Anejo: aged for 16 months
ARETTA TEQUILA
• El Llano distillery established in 1900 by Orendain family.
• located in the center of Tequila
• The brand of Arette was created in 1986 and it is named after an Olympic Horse
•
Arrette
Extensive line of 8 different styles of Tequila
Arette Gran: extra old Anejo aged 36 months
Tequila El Grand Viego extra Anejo: Age over 6 years
Tequila Unique: 3 variants Hand selected agave hearts, considered there super premium
Arette Artesenal: 3 variants
Tequila Agave de Oro Reposado: Aged 11months
Tequila Express: 2 variants
Arette Anejo
•
Aged 14-18months in New American Oak barrels
Mezcal
Smoke and Ginger
Smoke and Ginger
1.5 OZ Blanco Tequila
.5 OZ Mezcal
.75 oz Honey and ginger syrup
.75 OZ Fresh lime juice
Served over ice in a rocks glass
Oaxaca
Mezcal vs Tequila
The Gusano
Lajita Mezcal
• Lajita mezcal• Made from 100% Agave
• Awarded the best mezcal in the USA market in 1997
• ‘• Lajita is matured for 5 years
• Founded by Mr Don Jose Villanueva, a Mexican of Spanish origin who established his distillery in 1950 to dedicate his life in making the smoothest Mezcal.