Highest Rated Blog Posts
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Casco Viejo Reposado Review fr Casco Viejo Reposado Review from TQcast
- From: Prima33
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Description:
Tequila: Tequila Casco Viejo Reposado
Imported By: Casa Tequilera Casco Viejo Jalisco, Mexico
Review by Olivia MarthaTequila Casco Viejo Reposado is a 100% agave tequila that really lives up to the visionary style of Don Agustin Camarena. Not only was I impressed by the rich aroma and smoothness of this tequila but also by the environmentally safe production of all tequilas by Casa Tequilera Casco Viejo. This tequila absolutely made a good impression on me.
Tequila Casco Viejo Reposado is a tease to the senses with a very alluring color and smell. This tequila has a rich golden color with a wonderful agave aroma, notes of light oak and fresh spices. The true experience of Casco Viejo is in its rich agave flavor with a hint of fresh herbs and earthy cloves. It is the kind of tequila that makes you want to keep taking shots, even if your not a tequila drinker. It is also great for mixing because of the smooth taste created by its double distillation process.
Casa Tequilera Casco Viejo combines the old and well-kept tequila process with the most innovative technology. Being among the top 4 producers of agave plants and 3rd largest tequila seller in Mexico, Casco Viejo developed one of the most modern devices for recycling everything that is discarded throughout the production of tequila called the ZERO-D. Their concern for the environment and the future production of their product was a big plus in my book. Just another reason to choose their products over others.
I recommend this tequila to anyone with an appetite for great tasting tequilas with unique richness in aroma, body and flavor. There is nothing better than a tequila that carries the Mexican heritage and pride.
“In Casa Tequilera Casco Viejo, we are committed to give our best by improving our production process…We firmly believe that an improvement can be done, not only in the production of Tequila, but also in other areas such as water recycling, energy production, etc.”
All in all Tequila Casco Viejo is an intricate work of art which honors tradition, pride and history in an unparalleled experience.
Tequila Recap
Aroma: Aromas of oak with a hint of spice that tickles your senses.
Taste: A warm agave oak flavor which goes down smooth.
After Taste: A spicy after taste with a little bite .
Buzz feel: I had enough to feel mellow and content.
Similar TQ: Don Agustin Reposado
Final verdict: 4 out of 5 TQshots
Drink Tip
Paloma
Ingredients: 2 shots of Tequila Casco Viejo, Grapefruit (Toronja) soda, a dash of salt, a splash of lemon juice and ice
Directions: Add ice into a salt rimmed glass and pour in Tequila Casco Viejo. Fill with grapefruit soda and add a splash of lemon juice to taste. Stir and enjoy! - Blog post
- 7 months ago
- Views: 89
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Doing crazy things while not d Doing crazy things while not drinking Tequila
- From: AGAVEGAL
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Description:
I came back from my most recent trip to Mexico a changed woman. After making it this long with no visible marks on my body, I did what I thought I would never do.
A girls trip to Rivera Maya, Tequila hunts, making a few new friends and getting a tattoo. Loving all things Tequila can have a strange influence.......
- Blog post
- 6 months ago
- Views: 103
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Beloved Obsession Beloved Obsession
- From: AGAVEGAL
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Description:
I just returned from a week in the Rivera Maya, a wonderful gals trip with my sister and two best gal pals. It was to celebrate two best friends celebrating milestone birthdays this year. I did try to steer the trip to the Tequila region originally, no go.
The decison to visit the Yucantan, Rivera Maya region proved to be a memorable trip creating fond memories. But to be honest I did have a bit of an agenda, Tequila hunting.
Fortunately I was with friends who love and tolerate me, along with my sister who is a fellow Tequila lover, just not obsessed. This was helpful each time they could not locate me they knew I had stumbled into a Tequila find of some kind and they waited paitently or continued shopping for scarves, purses, gifts for the loveds ones left home.
Finding a few unexpected locations such as the small tequila shop in the Centro, locals area of Cancun, was an unexpected pleasure. The Tequila shop in Playa where I spent a couple of hours shopping and making reccommedations to the customers from all over the US and Europe, some thought I worked there. I do get carried away.
What can I say, it is just exciting to share Tequila no matter where and with who. I recognize and admit I have a obsession, I hope it never goes away.....Making it home with 11 bottles including two no longer available, well, made the fond memories even more memorable - Blog post
- 8 months ago
- Views: 135
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Tommy’s Mexican Restaurant and Tommy’s Mexican Restaurant and Tequila Bar
- From: OchoTequilaGuy
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Description:
The morning in San Francisco is fresh and sunny. I’m feeling good. I’m in the neighborhood of Geary near the ocean and everything feels just right.
I enter the restaurant and Mexican music is playing and the smell of cooking food is mixing with the odor of cleaning products being used. The restaurant is still closed and is being made ready for opening. I say hello to the staff in English, then realize I might be able to impress them if I speak Spanish, so I switch. The guy prepping the bar is tolerant of my Spanish and tells me Julio in not there.
I look around and notice that everything not to do with food has to do with tequila. At the bar, there are bottles of rare and expensive tequilas, as well as on shelves around and in a glass display case that separates the bar from one of the dining rooms. In the dining rooms there are images of tequila and certificates of recognition from tequila companies and tequila organizations on the walls. This is Tequila Central, what Julio and others refer to as a ‘mecca’. This place is unique. I am feeling even better. I am feeling relaxed, at home, no pretense, no fluff here. Only the sense of a big heart beating to the “beat” of pride. This is Tommy’s Mexican Restaurant and Tequila Bar.
I go back outside to look around. This area has a real neighborhood feel to it. This part of San Francisco is called the Richmond and is a mix of Anglo, Chinese, and Russian. Wild! The atmosphere is diverse and interesting. Some of it feels old-fashioned, like Tommy’s, which has been here since 1965, and has weathered economic cycles , fads and social revolutions.
In the corner shop three doors down the block, I see tequila bottles in the window. It is a pastry shop. I look inside and on the shelves behind the bakery counter are more bottles of tequila.
Later I ask Julio about this. He tells me that the neighbors used to go through Tommy’s trash and pull the bottles out to keep. When Julio realized this, he offered them more. They especially like the blue ones.
Tommy’s has had an impact on the whole neighborhood. On the other corner is a liquor store which has a great selection of tequilas due to the tequila mecca close by. Another liquor store in the next block is the same.
Julio arrives in a black pick-up truck filled with produce. He goes to the market daily to assure getting the highest quality products. That’s what Tommy’s is all about, quality and pride in what they do.
This is a family run restaurant. It was started by Tomas and Elmy Bermejo, Julio’s parents. All five of their kids have worked there and three still do. Originally it was “Hofbrau” style cuisine with Mexican food on the side. The original restaurant had a giant painting on its façade of a roast beef on a plate and enchiladas on another plate. Little by little, more and more Mexican food was added, and now it’s totally Mexican with its Yucatan specialty. Since 1965, the whole image of Mexican culture, food, drink, music, and people has changed radically in California.
Today the menu is totally Mexican with a specialization in Yucatecan dishes, which fits Tomas and Elmy’s background, as they came from the Yucatan peninsula in Mexico. All the favorites are there as well: tacos, enchiladas, burritos, chiles rellenos, and fajitas. Everything is made in-house, nothing pre-made or mass made.
Tommy’s is the business and legacy of Julio’s father. Since Julio has joined, sales have gone up and he feels good about that. It is their family’s business and he has done his part. Still Julio wants to make his own legacy for himself. I have the feeling Julio can do pretty much anything he wants to when he sets his heart to it. I’ve seen it done.
Julio and I sit down in a quiet dining room to talk, the Mexican music creating the background. I ask Julio. “What is Tommy’s, what sets it apart?” Julio explains that on one of their t-shirts are the words “Tommy’s is your neighborhood mom and pop, global tequila mecca.” And it’s so: Mom and Pop are present and acclaim has come internationally.
Julio goes on, “Tommy’s is a restaurant that focuses on only 100% agave tequila.” They were the first in the United States to put a super premium 100% agave tequila in the well (as a house pour) on a volume basis. In the bar there are only 100% agave tequilas on display. There are other spirits such as vodka and rum but these need to be requested.
Julio mentions that when you walk into Tommy’s you are hit by the smell of fresh limes. They use 4-5 thousand pounds of Persian limes per week, which are specially prepared with the nibs cut off to reduce the oil and to make the squeezing more efficient. This attention to detail is to get the best possible product, in this case their margarita.
In the late 1980s, Julio had a great stock of tequilas relative to other bars. He realized that to move his products he needed to do something more. For this reason he developed his Blue Agave Club. People who join the club get a tequila education and special offers. It has worked. He has over 6,000 members and sells liters of high quality tequila weekly.
Julio looks around and asks himself, “What sets it apart?” and I say “It is real, there is a huge heart here, the heart of the Bermejo family.” He looks at the décor which relates to tequila and Mexico and says, “Tommy’s is highly appreciated by people in the drinks industry, lots of vintners, brewers and distillers from other categories (bourbon, scotch), as well as tequilas.”
Julio is full of ideas. He wants to make San Francisco a sister city to Arandas, Jalisco. Arandas is in the highlands part of tequila-producing country. Julio feels that Tommy’s has done a lot to promote Mexico and its products and wants the sister city idea to promote friendship. Tequila and friendship. There are a lot worse things than that to promote.
Julio wants to have a generous cocktail list but realizes that his specialty, the margarita, is so important that that’s what he wants to concentrate on. During the last agave glut Julio started to use agave syrup in the margies instead of simple sugar syrup and triple sec.
Tommy’s mission statement for its margaritas is to give a drink that accentuates the taste of the tequila used and the taste of the fresh hand squeezed Persian lime juice. This is balanced together by the agave syrup. Julio admits his margarita is not classic but says that at the end of the day the resulting taste is right. The lines out the door affirm this fact.
I mention that his margies have a positive health aspect also. Good quality tequila is the only alcohol in the drink and therefore produces “no hangover” drinks. Julio admits that last night he wishes he had only drunk tequila. He feels rough. “What did you drink?” I ask.
“Champagne, red and white wine, Scotch whiskey, Scotch liqueur, beer, margarita, and ended with shots of tequila.” I feel for him. I’ve been there with him and without him.
Julio goes on to explain that he went from serving straight tequila from a shot glass to snifter to scotch whiskey tasting glass to their current glass, an NAO tasting glass that resembles a study sherry glass. This glass tells the customer that the tequila is not to be shot down quickly, that it is to be respected and enjoyed.
Tommy’s customer base is made up of people from all walks of life. No reservations are taken. The ambience is lively and friendly (not pretentious), homey, personal. The staff, as well as the family, are from the Yucatan. People refer to the location as being “in the sticks.” Despite this it is highly successful.
Mexican music is playing. A waiter greets the customers he knows in Spanish. This is the past and future of California, Mexican culture. A guy comes into the bar at 3:00 p.m. or so. Julio asks him straight out, “How tall are you, again?” I guess Julio knew at one time and wants to know again; just as likely this is Julio’s way of connecting or reconnecting to this customer. “Six nine,” is the reply.
Julio wants to tell the guy about the winner of the Maverick Surf Contest that was held the day before in Half Moon Bay, just south of San Francisco. Julio shows us what he has written behind the bar on his announcement board. He has written congratulations to the winner who is a customer of Tommy’s and friend of Julio’s. Julio has the front page news with a photo of the winner on a 50-foot wave taped up between the board and the TV, which is tuned to a Spanish-speaking channel. The hostess of the show has ample breasts swelling out of her low-cut dress and the screen. The all male customers probably didn’t much notice the newspaper or the announcement next to it.
Julio knows, or if given two seconds will know, everyone around him. He makes a point of connecting with customers, neighbors, relations of all types. Julio makes kin of everyone. This is neighborhood, this is community, this is Tommy’s.
I speak to two locals, two regulars of Tommy’s, about what the place means to them. Both are there today for the tequila festival planning meeting. Michael, who is in the wine trade, says he likes that he can go there with or without his wife (who is also in the wine trade; remember Julio saying that people in the trade love the place). He can have solitude there or meet tons of people. It seems to him that he legitimizes his time spent there since he learns so much about tequila.
Kern says that in some very real essence, Tommy’s is a central part of his life. It is a whole lifestyle for him. He feels a part of the family, the Bermejo family, and has a sense of belonging. He loves the camaraderie with other customers, the staff and the family. He points out that it is noteworthy that the Bermejo family will not let “bad persons” work there nor are “bad”” customers allowed to stay. This makes for a high-class experience for him.
Kern jokes that Tommy’s is his living room and says that there is truth to that. Michael agrees and loves Tommy’s equally if it is empty and he watches TV (ah, the breasts of the announcer) on his own or if the place is filled with all his dear friends, tequila drinking friends. Julio introduces all the people at the bar he knows to one another. He is the glue that holds together the mood, the ambience, the charge.
I find Kern especially expressive. He says that Julio is a tequila evangelist with no sense of self-preservation. Well said! Kern admits that he has 15 cases of tequila in his closet. When asked why, he replies that he likes to have a lot of high quality tequila around and feels that if he has enough it will last him and he won’t run out. Kern ages his own tequila in wooden barrels and is experimenting with putting freshly squeezed grapefruit juice in little kegs to conserve it and give it carbonation. This he uses to make a tequila mixed drink called the Paloma.
I finish my visit with a little tasting of some of Julio’s tequilas and leave him in his whirlwind domain, his home. I go to the corner on my way to my car. I pass the pastry shop and see they are selling the newspaper which features the Maverick Surf Contest on its front page. I walk by, I think about buying the newspaper and return. I enter the shop and see that there are at least 20 empty bottles of tequila on the shelf as décor.
The Chinese owner sees I have a case of tequila with me and is curious. She wants to talk. She is proud of her display of tequila bottles. Does she actually like them herself or does she believe that they will somehow be good for her business, being so close to the tequila mecca three doors down? I tell her I’m coming from Tommy’s to explain my case of tequila. She tells me she has known Julio in the neighborhood since he was in grade school and shows me with her hand how tall he was then. She says that he is a good business man.
I nod, yeah, that he is.
I go back out in the fresh, sunny air feeling even better than before. Yeah, that he is, he’s a good man with a good business. - Blog post
- 1 year ago
- Views: 115
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Tequila in NY, CT area Tequila in NY, CT area
- From: Erik
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Description:
Hard to find Tequila drinkers around here, if you are interested in going out for the occational Tequila escape e-mail me. Once I get enough people we can decide on the bar and location for our meet.
- Blog post
- 10 months ago
- Views: 97
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What I Drink... What I Drink...
- From: intotheblues
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Description:
1. do you only drink one type (silver,reposado,anejo) of tequila or do you drink multiple types?
-----I drink them all, but prefer reposado or anejo. My husband and I have tried all different brands and all different prices.
2. how do you drink it? neat, rocks, mixed?
-----Depends on the day/night/party.. Usually shots, or mixed in with Coke/Pepsi. People always think that combo is strange, but its very yummy. If we mix it in margarita we'll buy cheaper tequila, but if we're taking shots or making better drinks we'll use a higher-shelf tequila.
3. what do you like about the ones you drink?
-----I like Tequila in general because I HATE the taste of vodka and rum is just waaay too sweet to keep drinking. Tequila goes down smooth & you can mix it so many ways to keep up the variety.
...mmm.... now I want a drink! :)
- Blog post
- 8 months ago
- Views: 77
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The Essence of Tequila The Essence of Tequila
- From: OchoTequilaGuy
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Description:
Tequila, the word/name brings to mind varying images from brain-destroying hangovers due to drinking “I’ll never do it again”, rotgut drinks to visions of pensively sipping a rare product that can cost $1000 a bottle out of a brandy snifter.
Will the “real tequila” please stand up? In fact, both of the above and a full variety in between are all true, real tequilas. This is assuming we are leaving out of the consideration the fake tequilas, those outlaws that are still sometimes found in Europe despite international legislation against them. To be a true tequila the spirit must be made from at least 51% blue agave (the cactus-like plant that takes on average 9 years to mature), the agave can only be grown in certain demarcated regions of central Mexico and it must be distilled at least two times. Some true tequilas can be rough and are not for the “delicate” drinker, but even those are very different to the fakes which used to be around harming the image of tequila.
What are the appeals of tequila to today’s drinkers? Why is this spirit growing in sales internationally while many others are static or even losing sales? To answer that let’s first look at the elements that are unique to tequila. There is the incredibly long growth period of the agave plant, 9 years. No other spirits’ raw material is so long in the growing. It is Mexico’s national beverage. Beer is more widely consumed in Mexico than tequila but it is tequila that Mexicans proudly feel is “their” special contribution to the world of drinking. Tequila’s international image is…(ask yourself)… one of edgy danger, non-conformity, sociability. It has a taste like no other spirit which is a challenge to describe. Many have exclaimed ”yuck!”, which is fair enough. Certainly tequila is one of those tastes which pretty much demands being acquired. This may be a key to some of its appeal. Its inebriating effects are seen or remembered as different to other ”highs”. Maybe it’s those long years of soaking up the powerful Mexican sun that gives it such a big influence? One way or another this element must add to tequila’s image.
Then there are the myths about tequila, that it’s made from cactus, that there’s a worm in it and that it’s hallucinogenic. None of these are true yet the ideas add color to what people think of it. Finally, of all of the above it will probably be the image composite that sells the most tequila to customers. After all in today’s marketplace it is image, image, image that counts. Think about it and how to use it to its proper advantage.
There are three basic ways tequila is consumed. Shooting is done usually with ordinary or even inferior tequila, hence it is taken past the taste buds[sensors ]as quickly as possible. Mixing tequila is most often done with ordinary or upper-market tequilas depending on the view of the bartender. The largest selling cocktail in the world is the margarita. A lot of these are made unfortunately with poor quality tequila. However a margarita, properly mixed with good tequila, is a versatile beverage. It is enjoyed before, during, and after a meal. A good margarita is not difficult to make if, like all things, the basic ingredients are good. One needs to start with freshly squeezed citrus juice, either lemon or lime, and a “real” tequila which has a discernable amount of agave flavor (often referred to as earthy, peppery, herbaceous) and most any triple sec (curacao) will do. The secret is to make the mixture with not too much triple sec so that the result is ”dry” and more-ish. Different tequilas will make different tasting margaritas.
Sipping tequila like a fine cognac or single malt whiskey has been hitting more and more mainstream since the middle 80’s. Tequilas in the sipping/savouring category are most often 100% agave. They can be young and resposado (cured for up to one year in oak) and are commonly the anejos (aged more than one year in new or used American or French natural or toasted oak). Generally the more age and the more toasting of the wood (even to deep charring) the more deep, rich flavours and colours will be produced. This can create a more “luxury” spirit, rare and expensive.
Finally just a little bit about each type of tequila and their appeals. Young tequila, when well made, will have the strong, unique agave flavour essence. As such it is great to sip for those who have acquired the taste. It is also ideal to make a pure (strong agave flavoured) margarita.
Reposado tequila retains the agave flavor but is softened and rounded by being aged in oak. Women are attracted to this type. Anejo has the same agave basis but is refined and somewhat covered over by the age and oak (especially in the case of toasted or burnt oak barrels). Which tequila will appeal most to one or another depends on what is desired. Tequila can be sharp and exhilarating when young, mellow and smooth as
an anejo, or in between like a reposado. There is something for everyone. - Blog post
- 1 year ago
- Views: 122
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Muchote Tequila - Back to the Muchote Tequila - Back to the Basics
- From: mragave
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Description:
Muchote Tequila, Mexico's Top Quality/Price, 100% de Agave Tequila, is now available in California. Muchote Tequila proves a simple bottle and award winning Tequila attracts both consumers and aficionados.
Los Angeles, CA., June 2, 2009 - Muchote Tequila continues to make waves in an overpriced Tequila category, and is now available in California through Western States Beverages. Founded by Mexico born twins, brothers Will and Dave Elger are veterans in the spirits industry, spending the last decade working with the largest and best selling Tequila brands. Focusing on tradition and what they grew up with, the twins set out to create the best Tequila available, but at half the price of most brands, rather than private label an existing brand in an expensive bottle.
"Muchote is an artisan Tequila, and making Tequila is an art. Our brand speaks for itself; we didn’t need to bottle Muchote in a fancy container. The juice is our work of art, we sell Tequila not bottles", Will emphasizes. Five years ago, in a market saturated with luxury spirits, it was time to create the best Tequila, with no compromises on quality, craftsmanship, or authenticity, and this premium Tequila was to be packaged in a simple bottle and traditional paper label. Introduced to the US in 2007, Muchote Tequila Reposado arrived to the market at a suggested retail price of only $29.99 / 750ml bottle.
Its smooth, fresh Agave taste can be enjoyed neat, on the rocks, or mixed in cocktails, like the "Guilt Free Margarita". This cocktail uses two to three ounces of Muchote Tequila and no additional liqueurs, as opposed to bartenders pouring one ounce of expensive Tequila and two ounces of Triple-Sec or Cointreau to increase profitability. Will and Dave are re-educating consumers, as they are spending $70 to $80 a bottle for so-called, super-premium Tequilas. "What they are really paying for is fancy bottles and huge marketing campaigns", says Dave. "Our goal is to get back to the basics, and recreate the Tequilas we remember growing up with, authentic quality at an affordable price."
We rely on our consumers to help spread the word, as they enjoy premium Tequilas at affordable prices, and word of mouth marketing is priceless in this flooded market. Our minimalist approach on our packaging and advertising opens the door to all consumers, as Muchote can compete with lesser quality mixto and gold Tequilas, giving our customers 100% Agave quality for the least amount. Bars and restaurants have welcomed Muchote as the most profitable Tequila available in their establishment.
Muchote Reposado is available, with the Blanco and an Añejo in the final stages of development. Muchote is currently available in CO, AZ, NM, NV, GA, TN, HI and CA, with many more states being launched this year.
About Muchote Tequila
Muchote Tequila is distilled in Los Altos, Jalisco, by the Vivanco family distillery located in the elite Highlands region. The Vivanco distillery uses only estate grown, 100% Weber Blue Agave, and they continue to use traditional-artisanal methods, which have remained unchanged for three generations. Will and Dave, together with the Vivanco family, oversee all aspects of Muchote production, final tasting, and bottling of every batch.
Muchote Tequila encourages you to take the "Tequila Challenge"; blind taste Muchote against any Tequila that costs double or triple the price. Let us know what you think by emailing TequilaChallenge@MuchoteTequila.com, and we will post the best comments on our web site. If yours is picked, you will also receive a gift. Any Tequila bar will be glad to help you, and we would love to hear what you have to say. Salud!
California Distributor Info:
Western State Beverages
2031 E. Via Burton, Suite K, Anaheim, CA 92806
Office:714.284.0800 Toll Free: 866.972.4238
www.WesternStatesBeverages.comMedia Contact:
Will Elger
Muchote Tequila Inc.
800.692.0244 (office) / 949.257.3344 (cell)will@muchotetequila.com
info@muchotetequila.com
www.MuchoteTequila.com
Tequila.net - "Top Editor Rated 94 points, Agave.net Spirits Challenge - Gold Medal Winner and Judges Favorite, Sante Magazine - Sante Gold Star Award, The Denver Daily News - "It's an award winning spirit available for a reasonable price". - Blog post
- 1 year ago
- Views: 204
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Review: Gran Centenario Rosang Review: Gran Centenario Rosangel Hibiscus Tequila
- From: DrinkHacker
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Description:
We’ve gone through flavored vodka and flavored rum. Now you can start adding flavored tequilas — hitting the market in earnest now — to the mix.
Unlike, say, Agave Loco, Centenario’s Rosangel is a much more subtle product. The only similarity is the original base spirit: Reposado tequila, rested for two months (in Port barrels in the case of Rosangel). Centenario then infuses the tequila with hibiscus flowers (not roses, mind you),and once it’s taken on a pink hue, it’s bottled and sold for you to sample.
The experience is quite unique. Though quite flowery on the nose, the initial taste is vanilla-packed tequila with a decent amount of agave flavor in it. The finish brings on, however, not tequila’s frequent astringency but a hefty flower power that lingers a bit, quite pleasantly. It actually does taste more rose-like than hibiscus . . . (CLICK HERE for entire review)
- Blog post
- 1 year ago
- Views: 166
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ribeye ribeye
- From: landis 357
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Description:
ok everyone two things i love tequila and steak so i figured why not combine them. Find yourself a good looking 12 oz. ribeye and try the following
1. liberally season with carne asada dry spice and put in a ziploc bag
2. tenderize with those meat tenderizers that have the little blades that poke through the steak
3. after about two hours in the fridge take out and season with salt and pepper again to the fridge
4. after another two hrs in the fridge put 2 oz. silver tequila in the bag and swish it around. leave out for an hour. you can use an anejo if you choose the taste is little better.
5. add 2 tblsp. lemon juice to the bag still leaving out for another half hour and swishing around the bag occasionally.
6. set the grill to about 550 degree f to 600 degrees f for about 10 min. to let it get hot.
7. clean and oil grate with canola oil
8. put on diagonal for about 4 min then rotate 45 degrees for another 2 min
9. turn over and repeat step 8
For med take off and let rest for 10 min for med well and well turn off grill and let set on top rack for 5-10 min. then let rest
ok with all that being said, just incase you screw up your 8-9 dollar steak.
Im just a fat guy that likes to cook so time and temps may vary.
- Blog post
- 7 months ago
- Views: 97
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Review: Corzo Silver Tequila Review: Corzo Silver Tequila
- From: DrinkHacker
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Description:
Fragrant with light evergreen notes, Corzo is a delicate, lovely blanco tequila (100% agave, of course) that deserves top-shelf attention.
Most blancos are heavy with vegetal agave notes — which can be pleasant but are often overpowering and sometimes harsh. Corzo is refined, but also full of flavor. It’s a bit minty, a bit like visiting a forest (though not specifically woody, which would be strange in an unaged tequila), and quite creamy in mouth feel.
The round body leads to a crazy smooth finish, so much so that I actually murmured...(CLICK HERE for entire review)
- Blog post
- 1 year ago
- Views: 381
- Not yet rated
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Review: Jose Cuervo Especial P Review: Jose Cuervo Especial Plata Tequila
- From: DrinkHacker
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Description:
Cuervo’s latest doesn’t stray far from its profitable core: Jose Cuervo Especial is a mixto tequila (meaning it’s over half blue agave and the rest neutral grain spirits) and unaged.
The results should surprise no one: Especial is a crystal clear and clean spirit, (it’s also known as simply “Cuervo Silver,” although it doesn’t actually say “Silver” on the primary label), an extension of Cuervo’s amazingly successful “Cuervo Gold” line, currently the world’s best-selling tequila.Complicating matters is the prior existance of a tequila already known as Cuervo Silver — Jose Cuervo Clasico, a very inexpensive mixto which is a fixture at any liquor store alongside Cuervo Gold. I’m not sure if it will be discontinued as the new Especial Plata/Silver rolls out, but be aware that both bottles are likely to be on shelves together for the forseeable future. (For many, the big difference will be price: Clasico runs about $13, Especial Plata about $18.) . . .(CLICK HERE for entire review)
- Blog post
- 1 year ago
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Review: Tierras Tequila Review: Tierras Tequila
- From: DrinkHacker
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Description:
One last look at tequila before this year’s Cinco de Mayo fades into the history books. This one a new brand in the
States, Tierras.Staking its claim as the first USDA Organic tequila available in the U.S. — although 4 Copas is also organic, it’s not USDA certified to that effect — Tierras comes in the usual three varieties, all 80 proof and, until distribution expands a little wider, all tough to find for now.
Tierras Blanco - Fairly mild for a blanco, and quite enjoyable. Good agave notes and a deep, finish. I’d swear there’s oak in here, but it’s crystal clear. Perhaps it’s more of a root-like earth flavor that comes across so clearly. (Which would be appropriate: “tierras” means “earth” in Spanish.)....(CLICK HERE to read the entire reivew)
- Blog post
- 1 year ago
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"Eat the Music" food series: Y "Eat the Music" food series: Yellow watermelon margarita with chipotle rim
- From: Viviane Bauquet Farre
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Description:
I had other plans for the fragrant watermelon I'd bought at the farmers' market last Sunday, but Kate Bush's song "Eat the music" inspired me to make a sinfully delicious cocktail, one that is sure to make your taste buds sing...I also thought the watermelon would be its usual seductive pink color, but it turned out to be deep-yellow -- and, I might add, super-sweet!
The idea of garnishing the rim with more than just salt happened as I was making my first trial -- it was a fluke! I found myself stirring into my sugar-salt mixture a bit of smoky chipotle powder. The result? As you put your nose in the glass to take your first sip you get a whiff of smokiness -- an unbelievable counterpoint to the sweet aroma of the watermelon!
As for the drink itself, the Reposado tequila rounds off the flavor of the watermelon beautifully, the elderflower liqueur accentuates its lovely floral notes, and the fresh lime juice keeps everything in check. In a word: Heaven in a glass...
Cheers... And this time... Drink the music!
Yellow Watermelon Margarita with Chipotle Rim
serves 1
For the rim
1 tablespoon organic sugar
1 teaspoon fine sea salt
1/4 teaspoon ground chipotle
lime wedgeFor the cocktail
2 oz Reposado Tequila
1 1/2 oz watermelon juice (see cook’s note)
3/4 oz elderflower liqueur (St. Germain)
3/4 oz fresh lime juiceStep 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.
Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!
Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).© 2009 viviane bauquet farre – food & style NY LLC
- Blog post
- 1 year ago
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El Cholo Restaurant in LA El Cholo Restaurant in LA
- From: OchoTequilaGuy
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Description:
I see Jack Nicholson right away smiling at me, it’s that wild,l crazy look he has that stands out. He’s wearing his signature Ray Ban sunglasses. Next I notice Ronald Reagan looking much more docile, hiding that power he’s shown he is capable of.
I am looking at signed photos of both of them in the entryway of my favorite Mexican restaurant in L.A. How many people both famous and unknown have passed across this entrance in the more than 80 illustrious years since it has existed, I wonder.
I am in El Cholo on Western Avenue near downtown L.A. and the University of Southern California campus. The neighborhood is nicknamed Koreatown but all along Western Avenue are colorful, naively painted Latin fast food restaurants and taquerias. L.A. is quite a place, nothing like it anywhere else in the world. L.A. is in California (of course), formerly called Alta California when the Mexicans still owned it. It was Mexican territory up until 1847 when the gringos took over.
Present day L.A. is experiencing a dynamic, dramatic shift in demographics. The Latin community is taking back the power in a peaceful non-violent way. For the first time since being a part of the U.S.A., Los Angeles has a Mexican mayor. The largest settlement of Mexicans is Mexico City, with more than 20 million inhabitants. The second largest settlement is L.A. and has been for some years.
El Cholo has its origins in the Mexican community and has remained a vivid, vital part of it today. When entering Cholo’s parking lot, I am greeted by Alma. It is before opening hours and she, as General Manager, is looking after the whole operation. I learn later that Alma has been with Cholo for 20 years. She came to the U.S. at age 4 from Mazatlan, Mexico. I can see that Alma puts her heart and soul into her work at El Cholo and she takes full “Latin Hospitality” care of me.
Alma is not the only Mexican who works at Cholo nor is she the only one who has been there so long. She tells me about a cook who has been there 40 years and a server who has been there for 30. Joe Reina started with Cholo in 1932 as a dishwasher and because of his talent and ambition quickly moved to the position of Head Chef. This was a position he was to hold for 54 years. This is an incredible amount of time to those who know the usual rapid turnover of restaurant and bar staff.
I go to sit at the large bar which is well filled with a generous selection of good tequilas. The whole bar back is tequila with a few bottles of scotches, rums, and vodkas below the bar. There is a soccer game playing on TV. The narration is in Spanish and all the staff communicate in Spanish. Jesus, who is serving me at the bar, is very friendly and professional. He has been in the U.S. for 10 years. He came from Guerrero and works the daytime bar. He is waiting for a job as a server at Cholo because the money is good. He has a wife and two kids.
I have a margarita. Of all the hundreds I’ve drank and millions (a true figure) I’ve served in my places, this is still a classic. It is delicious and I can’t put the glass down between sips because it is so moorish (a term the British use for something that a consumer wants more of). In this case more is more.
Cholo is well-known for its margarita. They pioneered the renowned Cuervo 1800 margarita which L.A. Magazine and TV Channel 4 News have named as the “Best in L.A.” Cholo now serves over 2,000 margaritas a day and has become the single largest purchaser of Cuervo 1800 in the world. Their margarita is served in a large 16-ounce sturdy glass like a Boston shaker glass. Most are served on the rocks as blended tends to dilute too much.
Ron Salisbury, the grandson of the founders of Cholo, tells me the story of the origins of their famous cocktail at a lunch we had at The Cannery, one of their other restaurants. It was 1967 when Cholo started with margaritas. They were pretty low quality and were not given much attention since Ron’s father was against serving liquor in the restaurant to begin with. A customer came in and pointed out that the margarita was not so good. He took Ron to his own restaurant and showed him how to make the now-famous Cholo margarita. The recipe for the margarita calls for frozen lime juice, sugar, sweet and sour, orgeat, water, Cointreau, 1800 reposado tequila, and Cuervo white and gold tequilas.Ron tells me that when they play with re-doing their margarita recipe they find that changing one ingredient radically alters the whole thing. He says it is truly a symphony. From this statement I am reminded what a high quality person Ron is.
Ron tells me that at their Sonora Café when the customers start with margaritas, they stay with them through their meal instead of going the customary way of drinking wine with their food. Sonora Café is one of six other restaurants owned by the Salisbury family. It is famous for its innovative Southwestern cuisine looked after by Executive Chef Felix Salcedo.
I ask Ron about his business and its relationship to tequila. “Being that we are known as a tequila and margarita house, and have ordered large amounts of tequila for approximately 40 years, tequila makers and distributors usually come to us to taste new products available. We have a good list of popular tequilas, and now when looking for additions we add the anejos and reposados to offer more sipping tequilas. We offer tequila tastings, and have printed tequila lists.”
“We like to have approximately 50 tequilas on our list … you have the staples of Cuervo, Don Julio, Sauza, and Patron … names people recognize immediately … then the other half of the list is with premium selections that we like to talk [about] and describe and sample to the guests, bringing new ones in here and there to keep it fresh.”
“We think more guests are aware of the complexities of tequila now, the 100% blue agave, and the aging process. Before it seemed people knew only about golds and blancos”.
Back at Cholo in L.A., I ask Jesus behind the bar for a second margarita. One is not enough. I am already feeling “16 onces” of good. Jesus offers me the premium margarita called the “Gran Traditional” which is Cuervo Traditional, Herradura Silver, Cointreau, and a float of Cuervo Reserva de la Familia. It is stunning in its complexity and appeal. My long-time close buddy, Dick Stevenson, tries the L.A. Lemonade. This is the second most popular margarita at Cholo’s. It was the result of playing around, looking for a new, innovative combination of flavors. It’s made with the Cholo basic mix with Herradura Silver, Sauza Conmemorativo, 1800, and Cointreau. It is hand shaken and served on the rocks in a large glass. I try it; it is stronger in alcohol and drier, less sweet than the margarita. It is uniquely delicious. I want to drink both my own drink and his.
There is a Cadillac Margarita which is made with 1800 Tequila with a shot of Gran Marnier on the side. Also on the menu are fruit margaritas made with a choice of strawberry, mango, coconut, banana, pink guava, green apple, peach and pineapple.
My lunch is beautifully presented. I have the chile rellenos plate. Alma has kindly given me one of each choice of chile. One is a traditional and the other a new one done in “nouvelle cuisine” style. This seems representative of Cholo’s on-going success, keeping the standards that work and looking always to new, innovative, quality products.
As I leave, saying thanks and good-bye to the staff, as well as to Jack Nicholson and Ronnie Reagan, I see an odd gadget on the reception counter. Alma notices my interest and tells me that this little walkie-talkie thing is a pager for customers who are waiting for a table in this 400-seat restaurant. Alma says that they have 30 of them which means they have rather large waiting lists. Well done, Cholo, a friend to both famous and less famous people looking for an extraordinary experience.
- Blog post
- 1 year ago
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SAYULITA-A GREAT PLACE TO DRIN SAYULITA-A GREAT PLACE TO DRINK TEQUILA
- From: AGAVEGAL
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Description:
![mezcal_blog[1].jpg](http://media.kickstatic.com/kickapps/images/113323/photos/PHOTO_8120250_113323_19244591_ap_100X75.jpg "mezcal_blog[1].jpg")
The new year has started, and with a new year comes plans of where to vacation or visit.Making plans? Love Tequila? Love Magical places? Make a visit to Sayulita, Nayarit, Mexico part of your plans. Located right outside of Puerto Vallerta, it is a world away, a bewitching, seaside village, filled with unbelievable sensory experiences. Relax and take in all in.............
Enjoy drinking Tequila at the Sayulita Fish Taco and Tequila Bar with owner Mark Alberto, who has hundreds of Tequilas to entice you. The food, to die for. Mark Alberto is a character, drinking there will be an experience you will file as one of those most memorable...unforgetable..let's do this again.
Do not be in a hurry while visiting Sayulita, stroll through the village, meander through the shops filled with amazing local specialties. Spend the day , or spend the week.
Visit my blog at agavegal.com for a detailed account of my last visit, and photos.
If you are so inclined, you can drive to Tequila from Sayulita, about 3 1/2 hours, quite enjoyable drive, and enjoy a complete Tequila vacation.
Sayulita, you have bewitched me..........................How soon can I return.....
- Blog post
- 8 months ago
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I.Z. ASKS 1. THE PROPER TIP AM I.Z. ASKS 1. THE PROPER TIP AMOUNT ON COCKTAILS AND 2. A COCKTAIL RECOMMENDATION TO GET CLOSER TO GOD.
- From: BoozeLady
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Description:
IN ANSWER TO YOUR QUERIES-1. IT DEPENDS AND 2. IT DEPENDS. TIPPING IS LARGELY SUBJECTIVE AND AFFECTED BY VARIABLES INCLUDING BUT NOT LIMITED TO SERVICE, AMBIENCE, POUR, MOOD, AND ALLURE OF THE SERVER. IF YOU WEREN'T OFFENDED OR CAUGHT IN A FIRE, YOU CAN'T GO WRONG WITH 20%. IN A PINCH, ASK YOUR HELPFUL SERVER. AS TO GETTING CLOSER TO GOD, THAT DEPENDS ON WHO YOUR GOD IS. MAYAHUEL, THE TRAGIC BRIDE OF QUETZALCOATL, WAS PUT IN THE EARTH WHERE THE AGAVE SPRANG FOURTH, HER BLOOD TURNING TO NECTAR. TO ARRANGE A MEETING WITH THESE DEITIES ONE SIMPLY NEEDS TO CHOOSE A NICE AGAVE TEQUILA, LATHER, RINSE AND REPEAT AS NEEDED. I'LL EXPECT A FULL BRIEFING ON YOUR MEETING.....
ALL THE BEST,
BL
- Blog post
- 1 year ago
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My Greatest Moment with Tequil My Greatest Moment with Tequila
- From: OchoTequilaGuy
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Description:
Belgravia London is a posh place and maybe a bit boring. I, the Ambassador of Tequila to the European Union, am in the residence of the Ambassador of Mexico to the U.K. Classic art is dominating the four-meter tall ancient oak-paneled walls. A distinguished crowd is present to participate in the launch of a tequila activity. It is May 2006. Belgravia has become a little less boring as the tequila flows.
When I realize that tequila, the “bad boy” of spirits, has arrived at this status, I am amazed. I think to myself, “Wow, tequila has come a long way from the dusty back lands.” I realize that this is “My Greatest Moment with Tequila.”
The first time I ever drank tequila was in 1960. This was pre-Beatles and pre-hippies, and the U.S. still had segregation (which in South Africa was called apartheid, bringing that country to a radical change).
It was Easter week vacation when kids left home for the beach and were partying non-stop. We sat in Tommy Harlan’s ’57 Chevy hot rod and drank from a 25cl bottle, one of those skinny, long bottles that have never come in from seeming odd and foreign, other worldly, south of the border, dangerously worldly.
I still remember the thrill of breaking the law, 15 years old being 6 years short of the legal drinking age. I remember the taste. How does one describe tequila’s unique flavour? It tastes like dust with a little smoke, sun, and life hanging in the ganglion of the afternoon air. Nothing like it in the world.
From then on, I was hooked on tequila. Since being a kid, I had developed a link, a love for Mexico. I think it was that Mexico always seemed so real, so down to earth while life north of the border was so far from real, so Disneylandesque, so Hollywoodfake.
I went regularly south of the border to Ensenada in Baja California, mecca for surfers, blue water sailors and other non-conforming misfits. Avenida Ruiz is home to Hussong’s Cantina, my favorite bar on the whole Pacific coast. A couple doors down was Licores Gloria where I’d go and see the owner Raphael. I’d ask him, “What’s the best tequila? What should we drink?”
He’d say, “Orendain Ollitas” and we’d share a bottle, again one of those skinny, long 25cl ones, just like at Easter Week. We’d hide in the back of the liquor store so as not to get in trouble with the policia, always a good idea. Ollitas was 100% blue agave tequila and a reposado, sublime and smooth.
One of the times I entered Licores Gloria, I asked my customary question. Raphael replied, “Herradura Reposado.” I said, “Hey, why not Ollitas?” He said that someone had told him that Herradura was better. We tried it and the two were not the same. Herradura was much more forward with heaps of full on agave and earth flavours. This was circa 1965.
Some years later in 1990 in Tequila town, Phil Bayly, my partner in crime and long-time mate, went to a bar called La Capilla. I was speaking to owner Don Javier and was comparing Orendain Ollitas tequila which was painted in a giant mural on the façade of the bar with Herradura reposado which he was serving as house pour. Don Javier told me he found Ollitas feminine in taste and Herradura masculine. This has stayed with me all these years and I still use the terms masculine and feminine to train bar staff on knowing their tequilas.
Don Javier and his bar have become world-famous as the soul place to go when in tequila country. Talk about real with no pretense, Don Javier is loved. He stirs his drinks with a butcher knife or old fork, whatever he has at hand.
The first shot of tequila I ever sold was in 1976 in Café Pacifico, Amsterdam, right on the border of the red-light district. It would have been the 17th of September, the first night we were open. Two Spaniards came in and bought a shot of Sauza Silver, and I couldn’t believe I could actually make money by opening a bottle and pouring it in a glass.
Since then we at Pacifico, including Phil Bayly’s Pacifico in Sydney, have served hundreds of thousands of liters of pretty good and really fine tequilas. We have served over 7 million margaritas, the world’s most popular cocktail.
Currently, in the London Pacifico and the La Perla bars we are selling a tequila called Collecion. This is a rare and expensive tequila made by Casa Cuervo. We sell it for 125 British pounds a shot. That’s nearly 50 pounds a centiliter, the shot being 3.5cl. I was amazed when we sold the first shot. One hundred fifty pounds almost seems more like an investment. The first two takers were female, by the end of the first week on sale we’d “brokered” five shots. Now to date we’ve sold over 800 shots and counting.
My next Greatest Moment with Tequila will be in October of this year when we will present a Tequila All Stars Road Show on the private island of the Ricard family (of Pernod Ricard) in the Mediterranean Sea. This will be an unprecedented event with tequila luminaries from Mexico and around the world. Phil Bayly will be there telling about the/his Aussie tequila experience.
It feels to me like it is tequila’s time. It has arrived and continues to arrive in its place as the “nothing like it in the world” spirit. I’m sure there are more “Grandest Moments with Tequila” to come for me. - Blog post
- 1 year ago
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Anejo Anejo
- From: landis 357
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Description:
I'm wondering if the length of time you age a tequila can reach a maximum. Were it has no benefit to age any longer.
- Blog post
- 7 months ago
- Views: 77
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Vegas-The Bar and NightClub Sh Vegas-The Bar and NightClub Show
- From: AGAVEGAL
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Description:
I spent a busy week in Vegas. always fun. The Bar and Nighclub Show was decently represented with a variety of Tequilas. Muchote, 901, El Tesoro, Patron, Karma, AMBHRA, AGAVE LOCO, La Cava Del Mayoral had a strong presence.
Spending the week seeking out the best place to have Tequila, tough job. Visit my Agavegal.com blog full weeks coverage...................
- Blog post
- 6 months ago
- Views: 73
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