Tequilas - CT Dining and Events Guide

The origins of tequila are steeped in tradition and mystical Aztec lore. The ancient Aztecs revered
this plant for its medicinal and spiritual value in their culture. From the mythical story of the lightening
strike in the heavens that created the first agave plant to its current value in today’s Mexican culture,
Tequila has come a long way…
The beverage we know today as tequila started as a sweet and milky low alcohol beverage called
Pulque. From religious ceremonies, to medical use, or just to forget the long day of work, Pulque had
many uses for the indigenous Mexicans. Soon after the Spaniards landed in Mexico after 1521
distillation was taught to the Mexicans. That fermented juice was made into a spirit called “Vino de
Mezcal.” There were many regions producing the Mezcal Wine through the 16th and 17th century. The
first tavern, Nueva Galicia, in the town of Tequila, Jalisco was established in 1600.
During the revolutionary times in the late 17th century there was prohibition periods imposed on
locally produced spirits by the Spanish government. After Mexican independence was gained in 1811
the production of Mezcal Wine was increased. The region that was producing the best “Vino de
Mezcal” was the Tequila Valley and specifically the Town of Tequila. José Guadalupe Cuervo, son of
José Antonio, received from King Carlos IV of Spain the first official concession to market mescal wine.
María Magdalena Ignacia Cuervo, daughter of José Guadalupe, inherited the tavern and factory for
Mezcal production. This was the beginning of the modern day tequila industry.
The tequila business was tumultuous during its growth in the 18th century. Plagued by quality
control issues and the perception it was a “the poor man’s” spirit. The distillers and government
worked together in the later part of the 18th century to further the tequila business. Don Cenobio
Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was
the first to export tequila to the United States, and shortened the name from "Tequila Extract" to just
"Tequila" for the American markets.
The turning point was when Porfirio Díaz (President of Mexico) was overthrown. The
consummation of the Mexican Revolution caused Mexicans to become more patriotic, and they turn
their eyes to tequila. The government encouraged the production of this drink. The film industry
influences the spread of tequila, and it becomes the most popular drink in Mexico. The Influenza
epidemic in the 1930’s also increased the popularity of the spirit as doctors prescribed it to patients to
help alleviate the symptoms.
The culmination of the centuries of hard work to maximize the quality of tequila came to an apex in
1959 with the forming of the Camara Regional de la Industria Tequila in Guadalajara. This organization
worked to standardize the NOM (Norma Official Mexican) applies to all processes and activities related
to the supply of agave, production, bottling, marketing, information and business practices linked to
the distilled alcoholic beverage known as Tequila. In 1974 the Mexican government made the
international declaration to protect its beloved tequila, the DOT (Denominacion de Origen Tequila) was
recognized and accepted. In 1994 the non-profit CRT (Consejo Regulador del Tequila) was formed by a
collective of Tequila producers, growers, bottlers & marketers, and the Mexican Government. The CRT
oversees the regulation of the Tequila business, Quality benchmarks, and the protection of Mexico’s
liquid blue gold; Tequila…
The first factor that makes Tequila different is that production is internationally recognized by an
Appellation or Origin, similar to champagne and Bordeaux in France. It needs to be distilled at least
twice, be comprised of at least 51% blue agave, and produced in a specific region of Mexico. The
Appellation of Origin is comprised by five states in Mexico. The state of Jalisco produces 90% of all
tequila and the states of Guanajuato, Tamaulipas, Michoacan, Nayarit play roles in the rest of the
tequila business. The region is divided into 3 basic parts; the highlands/Jalisco, lowlands/Jalisco, and
the other production states.
The next factors that make Tequila different are its growth cycle, maintenance, cultivation, and
specification of its base ingredient. Tequila needs to be produced by a single agave strain, blue agave
(Agave Tequilana Weber Azul). A distant relative of the Lilly, the blue agave, a cactus-like plant needs
to grow 7-12 years before harvesting. The goal is to mature the plant to a point where the sugars are
the richest. The “Jimadores” are the men in the fields that continue to trim the plants with their
trusted machete during its maturation process. This trade is passed along traditionally within families
and is well respected in Mexico.
The Blue Agave plants are harvested in the fields with the Jimadores “Coa” (sharp hoe-like tool).
The leaves are trimmed off until they get to the core that looks like a large pineapple. The “Pinas”
weighing 150-250llbs are removed from the ground and brought for processing. The Agave plant needs
to be cooked to convert the starches into sugar and then pressed to extract the juice. The methods
vary for this procedure with a mix of old traditions and new technologies.
After the juice that is extracted from the “Pinas” it is then fermented for a period of time. The
cooking, extraction, and fermentation are proprietary to the brand that is being produced and
executed by the Master Distiller and his staff according to his plan. Cooking time & method,
extraction, fermentation, and the yeast the Master Distiller chooses greatly affects the quality and
taste of the tequila.
The low alcohol content juice called, “wort” or “mosto”, is then sent to its first distillation typically
in stainless steel tanks, but some still use copper. The liquid is then distilled a second time where the
master distiller make another key decision. Quality of the distilled liquid can be determined by how
much of the “hearts” of the distillation you keep for the finished product. The “heads” and “tails” of
the distillate are where the bitterness and undesirable flavors tend to rest. Some companies will distill
their tequila more than twice, but many experts feel that you are removing the key flavors that make
tequila flavorful and unique. At this point in the process it is a 100% agave silver tequila. The CRT allows
tequila to be produced with a percentage of 51%-99%, these are called “mixtos”. The procedures vary
slightly when producing a “mixto”.
In general the quality and taste of a 100% agave tequila depends on the cultivation of the agave,
cooking procedures, yeast type, and master distiller decisions. The origin of the plants is another. The
specific regions where the agaves are grown in Appellation of Origin have a significant affect.
Lowlands tequilas have very earthy tones and finish long on your palate. Highlands’s tequilas tend to
be fruity and sweeter and finish shorter. The CRT regulates every step of these procedures and has
agents stationed at different points to ensure the quality control of Tequila.
There are two types of Tequila split into two categories, 100% Blue Agave, and Tequila Mixto
(Mixed). Mixto Tequila contains a minimum of 51% Blue Agave, and the remaining 49% from other
sugars (typically cane sugars). The additional products allowed in Mixto Tequilas are caramel color, oak
extract flavoring, glycerin, and sugar based syrup. Mixto Tequila can now be bottled outside of the
Tequila territory, including other countries, which started January 6, 2006.
By reading the label on the bottle you can tell which classification it is in, as all Tequila that is made
from 100% Blue Agave will say "Tequila 100% de agave" or "Tequila 100% puro de agave". All other Mixto
Tequila labels will only read "Tequila".
MIXTOS
Tequila Gold - Joven - Oro
Gold Tequila is typically a Mixto, where colorants and flavorings have been added prior to bottling.
These "young and adulterated" Tequilas are less expensive and used in many bars and restaurants for
"mixed drinks".
There are exceptions however, as a "Gold" or "Joven" Tequila can also be the result of blending a Silver
Tequila with a Reposado and/or Añejo Tequila, while keeping the 100% Agave classification.
100% AGAVE
Tequila Silver - Blanco - Plata - White - Platinum
This is the Blue Agave spirit in its purest form. It is clear and typically un-aged, where the true flavors
and the intensity of the Agave are present, as well as the natural sweetness. It can be bottled directly
after distillation, or stored in stainless steel tanks to settle for up to 4 weeks. There are some Blanco
products that are aged for up to 2 months to provide a smoother or "Suave" spirit.
Tequila Reposado
A Reposado Tequila is the first stage of "rested and aged". The Tequila is aged in wood barrels or
storage tanks between 2 months and 11 months. The spirit takes on a golden hue and the taste
becomes a good balance between the Agave and wood flavors. Many different types of wood barrels
are used for aging, with the most common being American or French oak. Some Tequilas are aged in
used bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous
spirit.
Reposado Tequilas are also referred to as "rested" and "aged".
Tequila Añejo (extra aged)
after aging for at least one year, Tequila can then be classified as an "Añejo". The distillers are required
to age Añejo Tequila in barrels that do not exceed 600 liters. This aging process darkens the Tequila to
an Amber color, and the flavor can become smoother, richer, and more complex.
Tequila Extra Añejo (ultra aged)
A new classification added in the summer of 2006, labeling any Tequila aged more than 3 years, an
"Extra Añejo". Following the same rule as an "Añejo", the distillers must age the spirit in barrels or
containers with a maximum capacity of 600 liters. With this extended amount of aging, the Tequila
becomes much darker; more of a Mahogany color, and is so rich that it becomes difficult to distinguish
it from other quality aged spirits. After the aging process, the alcohol content must be diluted by
adding distilled water. These Extra Añejo’s are extremely smooth and complex.
Extra Añejo Tequilas are also referred to as "ultra-aged".
The most known of all the historical claims behind the Margarita cocktail originates in 1948. A
fabulous hostess and Dallas socialite, Margarita Sames, hosted a pool side Christmas party at her
vacation home in Acapulco, Mexico. The party game of choice for Margarita was to get behind the bar
and see what concoctions she could develop and let her party guests test and rate the results. That
evening she mixed tequila with cointreau and lime juice. The result was a success among her guests
and quickly traveled through the elite groups in Texas and soon to Hollywood under the name of
Margarita.
One story takes place October 1941, at Hussong's Cantina in Ensenada, Mexico, by bartender Don
Carlos Orozco. One slow afternoon, Don Carlos was experimenting with mixing new drinks when a
prestigious visitor arrived: Margarita Henkel, the daughter of a German ambassador, who lived with her
husband Roy Parodi near the city in Rancho Hamilton. Don Carlos offered the drink to Margarita, and
named it after her for being the first person to taste it. He concocted a mixture of equal parts tequila,
orange liqueur and lime, served over ice in a salt-rimmed glass.
Another common story related the Margarita being invented a few years earlier at the Rancho La
Gloria Hotel, halfway between Tijuana and Rosarito, Mexico, by Carlos "Danny" Herrera, for a former
Ziegfeld dancer named Marjorie King. This story was related by Herrera and also by bartender Albert
Hernandez, who is acknowledged for popularizing the Margarita in San Diego after 1947, at the La
Plaza restaurant in La Jolla. Hernandez claimed the owner of La Plaza, Morris Locke, knew Herrera and
visited Mexico often.
Some say the cocktail was created at the legendary Balinese Room in Galveston, Texas where, in
1948, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee. He
supposedly named it after the Spanish version of her name, Margarita.
There is no solid proof who "invented" the Margarita. One thing is known that it has grown to be the
most popular cocktail in the world. Ours is one the most popular in the area.
“THE ORIGINAL MARGARITA”
Made with:
Don Julio Silver Tequila
All Natural Stirrings High Proof Triple Sec
Fresh Squeezed Lime Juice (squeezed daily)
Tequila
Don Julio Silver
Don Julio Reposado
NOM
NOM
11.00
25.00
60.00
18.00
10.00
11.00
12.00
9.00
Tequila
Milagro Silver
Milagro Barrel Select Reserve Silver
Milagro Barrel Select Reserve
Reposado
Milagro Barrel Select Reserve Anejo
Milagro Romance Tequila
Hussongs Reposado
El Charro Silver
El Charro Reposado
El Charro Anejo
Riazul Silver
Don Julio Anejo
Don Julio 1942
Don Julio Real
Don Julio 70 Anejo Claro
Casino Azul Silver
Casino Azul Reposado
Casino Azul Anejo
Hotel California Silver
Hotel California
Reposado
Hotel California Anejo
Pueblo Viejo Anejo
Corazon Silver
Corazon Reposado
Corazon Anejo
Baluarte Silver
Baluarte Reposado
Frida Kahlo Silver
1449
Riazul Rep
Riazul Anejo
Patron Silver
Patron Reposado
Patron Anejo
Gran Patron Platinum
Gran Patron Bordeos Anejo
Cabrito Blanco
Centinela Anejo
1460
1465
10.00
11.00
11.00
9.00
10.00
11.00
9.00
10.00
9.00
1140
10.00
11.00
9.00
10.00
11.00
40.00
75.00
9.00
11.00
Tequila
NOM
Price
Tequila
NOM
Price
Charbay Silver
Trago Silver
Trago Reposado
Trago Anejo
Tequila Ocho Silver
Tequila Ocho Anejo
Tequila Ocho Reposado
Cazadores Silver
Cazadores Reposado
Cazadores Anejo
Corzo Silver
Corzo Reposado
Corzo Anejo
El Tesoro Silver
El Tesoro Reposado
El Tesoro Anejo
El Tesoro Paradiso Anejo
Excellia Silver
Excellia Reposado
Excellia Anejo
1474
10.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
25.00
9.00
10.00
11.00
Dos Lunas Silver
Dos Lunas Reposado
Dos Lunas Anejo
Oro Azul Silver
Oro Azul Reposado
Oro Azul Anejo
1921 Silver
1921 Reposado
Xalixo Silver
Xalixo Reposado
AsomBroso Silver
AsomBroso Reposado
AsomBroso Anejo
Pura Sangre Silver
Pura Sangre Reposado
Pura Sangre Anejo
Tres, Cuatro, Cinco Tequila Anejo
Siembra Azul Silver
Siembra Azul Reposado
Siembra Azul Anejo
1124
9.00
10.00
11.00
9.00
10.00
11.00
10.00
11.00
9.00
10.00
10.00
11.00
12.00
9.00
10.00
11.00
75.00
9.00
10.00
11.00
1449
1449
1449
1449
1449
1529
1529
1529
1529
1529
1529
1103
1103
1103
1103
1465
1465
1474
1474
1474
1474
1474
1474
1487
1487
1487
1487
1487
1487
1139
1139
1139
1139
1139
1139
1139
Price
9.00
10.00
1559
1559
1559
1559
1559
1460
1460
1460
1460
1460
1460
1492
1492
1492
1492
1492
1140
1124
1124
1079
1079
1079
1079
1079
1146
1146
1146
1146
1146
1146
1146
1146
1146
1414
1414
1414
Price
9.00
14.00
16.00
18.00
20.00
10.00
9.00
10.00
11.00
9.00
Tequila
Cantera Anejo
El Mayor Silver
El Mayor Reposado
El Mayor Anejo
Aguila Reposado
Karma Silver
Karma Reposado
Conquistador Silver
Conquistador Reposado
Conquistador Anejo
Chaya Silver
Chaya Reposado
Chaya Anejo
Hijos de Villa Reposado
Puerto Vallarta Silver
Puerto Vallarta Reposado
Puerto Vallarta Anejo
El Decreto Siver
El Decreto Reposado
El Decreto Anejo
NOM
1143
1143
1143
1143
1107
1107
1107
1488
1488
1488
1420
1420
1420
1433
1433
1433
1433
1509
1509
1509
Price
11.00
9.00
10.00
11.00
10.00
9.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
Tequila
Tequila
Cabo Wabo Silver
Cabo Wabo Reposado
Cabo Wabo Anejo
Espolon Silver
Espolon Reposado
Siete Leguas Silver
Siete Leguas Reposado
Siete Leguas Aenjo
JLP Silver
JLP Reposado
JLP Anejo
Campo Azul Silver
Campo Azul Reposado
Campo Azul Anejo
Avion Silver
Avion Reposado
Avion Anejo
Clase Azul Silver
Clase Azul Reposado
901 Silver
NOM
Price
NOM
1440
1440
1440
1440
1440
1120
1120
1120
1416
1416
1416
1416
1416
1416
1416
1416
1416
1416
1416
1173
Location
Chinaco Silver
1127
9.00
Gonzalez, Tamaulipas
Chiaco Reposado
1127
10.00
Gonzalez, Tamaulipas
Chinaco Anejo
1127
11.00
Gonzalez, Tamaulipas
Chinaco Negro
1127
18.00
Gonzalez, Tamaulipas
Deleon Silver
1519
25.00
Purisima Del Rincon, Guanajuato
Penjamo Reposado
1368
9.00
Penjamo, Guanajuato
Quita Penas Silver
1368
9.00
Penjamo, Guanajuato
Quita Penas Reposado
1368
10.00
Penjamo, Guanajuato
Corralejo Silver
1368
9.00
Penjamo, Guanajuato
Corralejo Reposado
1368
10.00
Penjamo, Guanajuato
Corralejo Anejo
1368
11.00
Penjamo, Guanajuato
Corralejo Triple Distilled Reposado
1368
11.00
Penjamo, Guanajuato
Price
9.00
10.00
11.00
9.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
16.00
18.00
10.00
Tequila
NOM
Price
Tequila
NOM
Price
Don Alvaro Silver
Buen Amigo Reposado
30-30 Silver
30-30 Reposado
30-30 Anejo
Z Silver
Z Reposado
Z Anejo
Tequila Mico Silver
Don Eduardo Silver
Don Eduardo Reposado
Don Eduardo Anejo
Partida Silver
Partida Reposado
Partida Anejo
4 Copas Silver
4 Copas Reposado
4 Copas Anejo
Tequila Caramba Silver
Tequila Caramba Reposado
Casa Dragones
1417
Jose Cuervo Traditional Silver
Jose Cuervo Traditional Reposado
Jose Cuervo Reserva De La Familia Platino
Jose Cuervo Reserva De La Familia
Maestro Dobel Diamond
1800 Silver
1800 Reposado
1800 Anejo
Gran Centenario Silver
Gran Centenario Reposado
Gran Centenario Anejo
Gran Gentenario Rosangel
Casa Noble Silver
Casa Noble Reposado
Casa Noble Anejo
Amate Silver
Amate Reposado
Amate Anejo
Tres Tonos Reposado
Tequila De Don Jesus
Tequila del Mariachi
1122
1489
9.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
60.00
1360
9.00
10.00
10.00
25.00
15.00
9.00
10.00
11.00
9.00
10.00
11.00
11.00
11.00
12.00
14.00
9.00
10.00
11.00
10.00
9.00
9.00
Tequila
NOM
Price
Tequila
NOM
Price
Hacienda Del Cristero
El Jimador Silver
El Jimador Reposado
El Jimador Anejo
Antiguo Silver
Antiguo Reposado
Antiguo Anejo
Herradura Silver
Herradura Reposado
Herradura Anejo
Herradura Seleccion Suprema
Galardon Reposado
Sauza Commerativo
Hornitos Siver
Hornitos Reposado
Hornitos Anejo
Tres Generations Silver
Tres Generations Reposado
Tres Generations Anejo
1119
10.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
60.00
10.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
Dos Manos Silver
Tonala Tequila Anejo
Sol Dios Silver
Cielo Siver
Cielo Reposado
Cielo Anejo
Kah Silver
Kah Rep
Kah Anejo
Agave 99 Silver
Agave 99 Reposado
Agave 99 Anejo
Lunazul Reposado
Certeza Silver
Certeza Reposado
Don Abrahm Reposado
Don Abrahm Anejo
Puro Verde Silver
Puro Verde Anejo
1472
10.00
14.00
10.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
10.00
9.00
10.00
10.00
11.00
9.00
11.00
1417
1068
1068
1068
1464
1464
1464
1107
1110
1110
1110
1454
1454
1454
1457
1457
1457
1477
1477
1119
1119
1119
1119
1119
1119
1119
1119
1119
1119
1102
1102
1102
1102
1102
1102
1102
1102
1122
1122
1122
1122
1122
1122
1122
1122
1122
1122
1122
1137
1137
1137
1137
1137
1137
1459
1423
1472
1472
1472
1472
1472
1472
1472
1472
1472
1472
1472
1513
1513
1513
1480
1480
1480
1480
Tequila
NOM
Price
Tequila
NOM
Price
Los Azulejos Silver
Los Azulejos Reposado
Los Azulejos Anejo
Tierras Silver
Tierras Anejo
Tierras Reposado
Paqui Silver
Paqui Reposado
Paqui Anejo
Regional Silver
Regional Reposado
Regional Anejo
Azunia Anejo
1438
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
9.00
10.00
11.00
11.00
Tres Rios Silver
Tres Rios Reposado
Tres Rios Anejo
Fortaleza Silver
Fortaleza Reposado
Fortaleza Anejo
Semental Silver
Semental Reposado
Semental Anejo
Tequila XQ
1482
9.00
10.00
11.00
12.00
14.00
16.00
9.00
10.00
11.00
13.00
1438
1438
1502
1502
1502
1502
1502
1502
1503
1503
1503
1503
1482
1482
1493
1493
1493
1522
1522
1522
1522
We are always adding tequilas, ask your server if you don’t see your favorite.
Traditionally, Mezcal is handcrafted by small-scale producers. A village can contain dozens of
production houses, called “fábricas” or “palenques”, each using methods that have been passed
down from generation to generation, some using the same techniques practiced 200 years ago.
The process begins by harvesting the plants, similar to tequila, extracting the piña, or heart, by
cutting off the plant’s leaves and roots. The piñas are then cooked for about three days, often in pit
ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its
intense and distinctive smoky flavor. These piñas are then crushed and mashed traditionally by a stone
wheel turned by a horse or burro (Tahona), and then left to ferment in large vats or barrels with water
added.
The key differences in Mezcal are the procedures, origin, and the agave plants used. Any varietals
of the over 200 type’s agaves in Mexico can be used for production; around 90% of mezcal is made
from the agave espadin. Mezcal is native to the states of San Luis Potosi, Michoacan, Jalisco, Durango,
Morelos, Nuevo Leon, Oaxaca, Tamaulipas and Zacatecas. Oaxaca produces the dominate percentage
of the Mezcal and thought to be the best. Note Mezcal is not a tequila, but tequila is a form of Mezcal
properly known as “Mezcal de Tequila.” Similar to this Bacanora is a Mezcal produced in the State of
Sonora and Sotol is a spirit produced in Chihuahua, Durango and Coahuila.
MEZCAL
Price
Del Maguey Santo Domingo
Albarradas Mezcal
10.00
Del Maguey San Luis del Rio
10.00
Del Maguey Chichicapa Mezcal
Del Maguey Minero Mezcal
10.00
10.00
Del Maguey Crema de Mezcal
Del Maguey Pechuga
Del Maguey Mezcal Tobala
Mijes Mezcal Reposado
Real de Magueyes Silver
Real de Magueyes Anejo
Gusano Rojo
Oro de Oaxaca
Los Osuna Blanco
Monte Alban
Mezcal Del Maestro
Scorpion Silver
Scorpion Reposado
Illegal Mezcal
Sombra Mezcal
Vida Organic
Fidencio Joven
Fidencio Pechuga
Fidencio Madrecuixe
10.00
20.00
14.00
10.00
9.00
10.00
9.00
9.00
10.00
9.00
10.00
9.00
10.00
11.00
10.00
10.00
10.00
20.00
25.00
Price
Sotol
Hacienda de
Chihuahua Anejo
10.00
Bocanora
Cielo Rojo Blanco
10.00
Written by Jason Geane
2012 Tequila Mockingbird