new tequila book -- delray -- 9-16-20 · tequila list 123 organic --distiller: david ravandi •...
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TEQUILA LIST123 Organic -- Distiller: David Ravandi • Cooking: Brick Oven • Extraction: Roller Mill • No additives
Blanco – Lemon peel, black pepper & minerals..............................................................................................................
Reposado – Salted caramel, crème brûlée & toffee........................................................................................................
Anejo – Tannin and wood, rich caramel & chocolate elements...................................................................................
ArteNOM -- Cooking: Brick Oven • Extraction: Tahona • No additives
Blanco – Fresh chile tingle, white pepper & spearmint candies Distiller : Felipe Camarena...................................
Reposado – Salted vanilla cookie, allspice & mild chile heat Distiller : Sergio Cruz..............................................
Anejo – Toffee, walnut candy, custard, orange zest & dark chocolate Distiller : Enrique Fonseca..........................
Caballito Cerrero -- Distiller: Sergio Cruz • Cooking: Brick Oven • Extraction: Roller Mill • No additives
Blanco – Green bell pepper, anise, cooked agave, cream, tangerine & vanilla.........................................................
Casa Noble -- Distiller : Jose 'Pepe” Hermosillo • Cooking: Brick Oven • Extraction: Screw Mill
Blanco – Honey, buttery-sweet cooked agave & citrus.................................................................................................
Reposado – Vanilla, lemongrass, sweet cooked agave & toasted oak...........................................................................
Anejo – Dried fruits, toasted oak, butterscotch & vanilla........................................................................................
Single Barrel Extra Anejo – Full body with notes of oak, caramel & agave..................................................................
Casamigos -- Distiller: Unknown • Cooking: Diffuser • Extraction: Roller Mill
Blanco – Freshly chopped herbs (think mint leaves), vanilla & subtle agave...........................................................
Reposado – Smoky, caramel, vanilla & butter flavor ..................................................................................................
Anejo – Vanilla, dark chocolate & sweetly spiced oak................................................................................................
Chamucos -- Distiller: Hector Davalos • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Spicy, vanilla, cinnamon, fennel, citrus & orange blossoms......................................................................
Reposado – Tropical fruit, vanilla, toffee, cinnamon spice & black pepper............................................................
Anejo – Dried fruit, prunes, almonds, vanilla & chocolate.......................................................................................
Clase Azul -- Distiller: Arturo Lomeli • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Papaya, mango & lemon zest..............................................................................................................................
Reposado – Cream soda, spice, caramel & earthy agave................................................................................................
Anejo – Vanilla, cinnamon, apples and almonds & caramel........................................................................................
Dia de los Muertos Joven 2019 – Caramel, vanilla, oak & light nut aroma...................................................................
Ultra Extra Anejo – Toasted oak, vanilla, spice, cinnamon, curry & butter.............................................................
Don Julio -- Distiller: Enrique de Colsa • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Fresh agave, lemon & grapefruit....................................................................................................................
Reposado – Pear, apple & lemon......................................................................................................................................
Anejo – cooked agave, wild honey & oak-infused butterscotch.................................................................................
1942 Anejo – brown spices, buttered caramel apples & baked pineapple....................................................................
Real 5 Year Extra Anejo – Vanilla, peach, caramel, chocolate & coffee......................................................................
El Tesoro -- Distiller: Carlos Camarena • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Kaffir limes, , kiwi & roasted pear.................................................................................................................
Reposado – Vanilla, cinnamon, lime & chocolate..........................................................................................................
Anejo – Orange zest, oak, cinnamon & pipe tobacco.....................................................................................................
Extra Anejo – Coffee, raw almonds, dried apricot & herbs...........................................................................................
80th Anniversary Extra Anejo – Decadent buttery notes of caramel, cinnamon & chocolate.......................................
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TEQUILA LISTEspolon -- Distiller: Cirilo Oropeza • Cooking: Autoclave • Extraction: Roller Mill
Blanco – Pineapple, guava, lemon zest & white pepper................................................................................................Reposado – Tropical fruit, oak, plantains & vanilla................................................................................................Anejo – Vanilla over sun-dried raisin, flan & cocoa.................................................................................................X Extra Anejo – Dark chocolate, cherry, tobacco & honey............................................................................................
Fortaleza -- Distiller: Carlos Camarena • Cooking: Brick Oven • Extraction: Screw Mill • No additives
Blanco – Cooked agave, vanilla, basil, olive & lime...................................................................................................Reposado – Citrus, vanilla, apple, earth & cinnamon................................................................................................Anejo – Butterscotch, caramel, toffee, citrus & hazelnuts........................................................................................
Fuenteseca -- Distiller: Enrique Fonseca • Cooking: Brick Oven • Extraction: Screw Mill • No additives
Cosecha 2013 Blanco – Buttercream, cinnamon & citrus................................................................................................21 Year Extra Anejo – Vanilla, spice, sweet agave, sap, nougat & hazelnut.............................................................
G4 -- Distiller : Felipe Camarena • Cooking: Brick Oven • Extraction: Tahona • No additives
Blanco – Spicy, peppery, smooth and delicious with nice buttery notes..................................................................Reposado – Peach, licorice & grapefruit......................................................................................................................Anejo – Vanilla and agave note with floral tones as well as smoky highlights......................................................Extra Anejo – Soft oakiness with leading vanilla aroma, citrus notes, hints of floral & dark berries..............
Herradura -- Distiller : Maria Teresa Lara • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Cooked agave, herbal & slight wood notes.....................................................................................................Reposado – Sweet vanilla & powdered cinnamon...........................................................................................................Anejo – Chocolate, pineapple, dried cherry & vanilla...............................................................................................Seleccion Suprema Extra Anejo – Baked apples, pineapples, citrus, vanilla & caramel.............................................
Hiatus -- Distiller: Luis Trejo Rodríguez • Cooking: Brick Oven • Extraction: Screw Mill
Blanco – Roasted agave, fresh-cut grass & tropical fruit.........................................................................................Reposado – Roasted red pepper, cinnamon, hazelnut & vanilla..................................................................................Anejo – Candied fruit, baking spices, cocoa & toasted oak........................................................................................
Jaja -- Distiller: Juan Eduardo Nunez • Cooking: Brick Oven • Extraction: Screw Mill
Blanco – Black pepper & citrus fruit ...........................................................................................................................Reposado – Vanilla, oak, honey & caramel....................................................................................................................Anejo – Vanilla, almond, honey & oak............................................................................................................................
Jose Cuervo -- Distiller: Alex Coronado • Cooking: Brick Oven • Extraction: Roller Mill
Reserva de la Familia Blanco – Pepper, honeydew melon, hay & sweet cereal...............................................................Reserva de la Familia Reposado – Tropical fruit, hazelnuts, vanilla, pepper & cinnamon.......................................Reserva de la Familia Extra Añejo – rich oak, toasted almonds, vanilla & cinnamon.................................................
Milagro -- Distiller: Pedro Juarez • Cooking: Brick Oven • Extraction: Roller Mill
Blanco – Vegetal, citrus & black pepper.......................................................................................................................Reposado – Tropical fruit, peppery zest & vanilla.....................................................................................................Anejo – Caramel, coconut, chocolate, tobacco & tropical fruit...............................................................................
Pasote -- Distiller: Felipe Camarena • Cooking: Brick Oven • Extraction: Tahona • No additives
Blanco – Crisp, zesty citrus & hints of white pepper..................................................................................................Reposado – Roasted agave, ripe coconut & sweet American oak..................................................................................Anejo – Vanilla, sweet coconut, roasted oranges & cinnamon....................................................................................Extra Anejo – Roasted agave, warming spices & toasty oak..........................................................................................
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TEQUILA LISTPatron -- Distiller: David Rodriguez • Cooking: Brick Oven • Extraction: Tahona • No additivesBlanco – Citrus fruits, white pepper & floral..............................................................................................................Reposado – Vanilla, citrus, honey & notes of oak........................................................................................................Anejo – Vanilla, raisin, honey & caramel ....................................................................................................................Extra Anejo – Banana, dried fruits, vanilla & raisin.................................................................................................10 Anos Extra Anejo – Vanilla, crème brûlée, dried fruit & toffee.............................................................................Burdeos Extra Anejo – Rich Bordeaux wine, vanilla & raisins....................................................................................Piedra Extra Anejo – Fresh fruit, vanilla, mushroom & toasted French oak...............................................................
Riazul -- Distiller: Inaki Orozco • Cooking: Autoclave • Extraction: Roller Mill
Blanco – Buttery, hints of vanilla & floral.................................................................................................................Reposado – Pineapple, vanilla, oak, caramel & butterscotch.....................................................................................Anejo – Cinnamon, rich banana, caramel, almond & vanilla.......................................................................................Extra Anejo – Spice, vanilla, ripe fruit, fig & butterscotch.....................................................................................
San Matias -- Distiller: Rocio Rodriguez • Cooking: Brick Oven • Extraction: Tahona
Blanco – Citrus blossoms, mineral notes & hint of pink pepper.................................................................................Reposado – Ripe fruits, vanilla, honey & sweet hazelnuts.........................................................................................Anejo – Pineapple, vanilla, bread crust, orange peel & sweet cinnamon.................................................................
Siembra -- Distiller : Sergio Cruz • Cooking: Brick Oven • Extraction: Roller Mill • No additives Azul Blanco – Fresh banana, earthy, sugarcane, pineapple, pear & hints of herb.....................................................
Siembra -- Distiller: Salvador Torres • Cooking: Earthen Pit • Extraction: Hand Crushed • No additives Valles Ancestral Blanco – Hints of smoke, mineral, peppery, citrus & pine wood.....................................................
Siembra -- Distiller: Salvador Torres • Cooking: Brick Oven • Extraction: Roller Mill • No additives Valles Reposado – Almond, honey, vanilla & roasted agave.........................................................................................
Siete Leguas -- Distiller: Arturo Valle-Salcedo • Cooking: Brick Oven • Extraction: Tahona
Blanco – Cooked agave, citrus, earth, grass & vegetal notes.....................................................................................Reposado – Vanilla, cinnamon, oak & citrus...............................................................................................................Anejo – Browned butter, vanilla frosting, butterscotch & banana...........................................................................
Suerte -- Distiller: Pedro Hernandez Barba • Cooking: Brick Oven • Extraction: Tahona
Blanco – Cooked agave, grassy, black pepper & citrus.................................................................................................Reposado – Caramel, vanilla, butterscotch & subtle plum..........................................................................................Anejo – Maple syrup and brown sugar, vanilla, hints of chocolate & fruit.............................................................
Tapatio -- Distiller: Carlos Camarena • Cooking: Brick Oven • Extraction: Tahona • No additives Blanco – White pepper, cinnamon, black tea & apples..................................................................................................Reposado – Fruity apple, roasted agave, sweet cream & wood smoke...........................................................................Anejo – Nutmeg, cinnamon, clove, sweet fruit & cocoa richness................................................................................Excelencia Extra Anejo – Creamy oak, toffee apples, honeysuckle, spiced sponge cake & brown sugar.....................
Tequila Ocho -- Distiller: Carlos Camarena • Cooking: Brick Oven • Extraction: Roller Mill • No additives Blanco – Pear, pineapple, citrus & slightly spicy......................................................................................................Reposado – Sweet agave, vanilla, almond & cinnamon................................................................................................Anejo – vanilla, cinnamon, brown sugar, apricots & toasted almond........................................................................El Refugio 2012 Extra Anejo – Crème caramel, cacao, coffee, peach, iodine & toffee..................................................
Tromba -- Distiller: Marco Cedano • Cooking: Brick Oven • Extraction: Roller Mill • No additives Blanco – Caramelized Agave, Pineapple, Bread & White Pepper...................................................................................Reposado – Pure Cacao, Walnut and Almond, Light Citrus & Caramelized Pineapple.................................................Anejo – Chocolate, Sweet Herbs, Buttered Popcorn, Dried Fruits, Apple & Peach.....................................................
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MEZCAL LISTBozalBorrego – Mezcalero: Adrian Bautista • Agave: Castilla | It is fruity with notes of citrus and smoked lamb........................
Castilla – Mezcalero: Israel Vasquez • Agave: Castilla | Roasted agave, mocha, and fresh mint.............................................
Cuixe – Mezcalero: Goyo Garcia • Agave: Cuishe | Rich green vegetal notes in the mouth and a dry smoky finish..............
BruxoNo. 3 – Mezcalero: Tio Conejo (Uncle Rabbit) • Agave: Barril | Savory with notes of minerality..........................................
No. 4 – Mezcalero: Cesareo "Hero" Rodriguez • Agave: Espadin, Barril, and Cuishe | Citrus and herbal notes.......................
No. 5 – Mezcalero: Candido Reyes • Agave: Tobala | A soft sweetness of maple gives balance to smoke..............................
Clase Azul Mezcal – Mezcalero: Not applicable • Agave: Cenizo | Milled by hand, rather than using a donkey and tahona.....................
Del Maguey Arroqueno – Mezcalero: Florencio Sarmiento • Agave: Arroqueno | Cantaloupe, baking chocolate & green beans.................
Boca del Cerro – Mezcalero: Faustino Vasquez • Agave: Espadin | Pomegranate, dark fruit, earthy brown petrichora...........
Iberico – Mezcalero: Florencio Sarmiento • Agave: Espadin | Roasted root vegetables, minerality & umami.........................
Jabali – Mezcalero: Don Cruz • Agave: Jabali | Sweet violets, tarragon and hints of sandalwood..........................................
Madrecuixe – Mezcalero: Marcos Mendez • Agave: Madrecuishe | Notes of banana leaf, green papaya & fresh cut bamboo...
Minero – Mezcalero: Felix Angeles • Agave: Espadin | Flower essence, vanilla & figs..........................................................
Tobala – Mezcalero: Don Cruz • Agave: Tobala | Sweet, fruity nose, with a mango and cinnamon taste...............................
Wild Papalome – Mezcalero: Fernando Cruz • Agave: Papalome | Strong with leather, slate, black olive & meatiness...........
Wild Tepextate – Mezcalero: Don Cruz • Agave: Tepeztate | Notes of candied fruit, cinnamon & honeysuckle......................
DerrumbesMichoacan – Mezcalero: Guadalupe Perez • Agave: Cupreata, Alto | Mature fruit aromas & herbal notes..............................
Tamaulipas – Mezcalero: Cuauthemoc Jacquez • Agave: Funkiana, Montana, Sp, Univittata | Sweet, rich & dry....................
Don AmadoArroqueno – Mezcalero: Bonifacio Arellanes • Agave: Arroqueno | Very smokey with lots of earthy notes..........................
Anejo – Mezcalero: Bonifacio Arellanes • Agave: Espadin | Aged 18 months in barrels that held Mexican Brandy...............
El Jolgorio Barril – Mezcalero: Gonzalo Hernandez • Agave: Barril | Sweetness, citrus and a distinct minerality..................................
Cuishe – Mezcalero: Gregorio Hernandez • Agave: Cuishe | Earthy, robust scent, spicy & smoky..........................................
Espadin – Mezcalero: Celso Santiago • Agave: Espadin | Citrus and herbal notes..................................................................
Madrecuixe – Mezcalero: Gregorio Jarquin • Agave: Madrecuishe | High minerality mixed with vegetal and floral notes.....
Tepeztate – Mezcalero: Don Goyo • Agave: Tepeztate | Tepeztate can be found hanging from mountain cliffs.....................
Tobala – Mezcalero: Gregorio Martinez • Agave: Tobala | Fresh and aromatic with rich heavy fruits on the nose.................
Tobaziche – Mezcalero: Pablo Garcia • Agave: Tobaziche | Winter pine, fresh green bananas, and lime peel.........................
FidencioMadrecuixe – Mezcalero: Enrique Jiménez • Agave: Madrecuishe | Vegetal, floral, leather &caramel...................................
Tobala – Mezcalero: Enrique Jiménez • Agave: Tobala | Fruit and acidic flavors that present differently with every sip.....
IlegalJoven – Mezcalero: Alvaro Hernandez • Agave: Espadin | Hints of green apple, citrus & white pepper................................
Reposado – Mezcalero: Alvaro Hernandez • Agave: Espadin | Toffee and hints of vanilla on the palate................................
Anejo – Mezcalero: Alvaro Hernandez • Agave: Espadin | Dark chocolate and sweet agave on the palate..............................
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MEZCAL LISTKochOlla de Barro – Mezcalero: Alberto Vasquez • Agave: Arroqueno | Buttercream, vanilla & savory earthiness........................Arroqueno – Mezcalero: Adrian Bautista • Agave: Arroqueno | Fruity notes with hints of earth & herbs............................Barril – Mezcalero: Adrian Bautista • Agave: Barril | Herbaceous & smokey.......................................................................Coyote – Mezcalero: Pedro Hernandez • Agave: Coyote | herbal flavor notes with hints of light fruit tones.........................Jabali-Coyote – Mezcalero: Pedro Hernandez • Agave: Coyote, Jabali | Citrus and herbal notes.............................................Lumbre – Mezcalero: Pedro Hernandez • Agave: Lumbre | Licorice root, grilled pine cones, wood char & cedar.................... Pulquero – Mezcalero: Pedro Hernandez • Agave: Pulquero | Cheez-Its, cotija cheese, sagebrush & menthol........................Tepextate – Mezcalero: Pedro Hernandez • Agave: Tepextate | floral, herbal, light with a sweet aftertaste...........................
La Venenosa Raicilla Sierra (Black) – Mezcalero: Ruben Fuentes • Agave: Maximiliana | Fruit, sweet spice & herbs.................................Raicilla Puntas (Blue) – Mezcalero: Gerardo Pena • Agave: Maximiliana | Elegant, subtle & incredibly complex..................
Marca Negra Dobadan – Mezcalero: Alberto Ortiz • Agave: Mexicano | Molasses, brown sugar, green herbs & grapefruit peel..................Tepeztate – Mezcalero: Jorge Mendez • Agave: Tepeztate | Spicy green peppers, chives & peat.............................................Tobala – Mezcalero: Jorge Mendez • Agave: Tobala | Fresh and aromatic with rich heavy fruits on the nose.......................
Mezcal de LeyendaDurango – Mezcalero: Ventura Gallegos • Agave: Cenizo | The flavor is buttery with notes of coriander and fruit..............Cementerio – Mezcalero: Guadalupe Perez • Agave: Sahuayensis | Aromatic flavors of roasted chestnuts and dried fruit...Grandes Leyendas – Mezcalero: Don Anastacio • Agave: Cupreata | Recognizes great master mezcaleros over the age of 70......Puebla – Mezcalero: Aaron Ibañez • Agave: Tobala | Notes of caramel, citrus and apple peel...............................................Reservas de la Biosfera – Mezcalero: Ortega Family • Agave: Tepeztate | Sweet cooked agave, sea salt & mineral...............Unicos – Mezcalero: Don Arellanes • Agave: Montana | Extremely rare and has never been distilled before........................
Mezcalero No. 5 – Mezcalero: Cosme Hernandez • Agave: Tepeztate, Espadin | Mango smoothie with some peat on the finish..............No. 6 – Mezcalero: Valente Garcia • Agave: Bicuishe, Mexicano | Leather, wood and ash with floral overtones.....................No. 17 – Mezcalero: Cirilo Hernandez • Agave: Espadin, Lumbre | Very round and mellow with caramel notes....................
MezcalosferaBlend of 3 – Mezcalero: Emanuel Ramos • Agave: Bicuixe, Madrecuixe, Verde | Nose is full of peanut & leather.................Madrecuixe – Mezcalero: Margarito Cortes • Agave: Madrecuishe | Limited batch with only 237 litres in production............
Pierde Almas Conejo – Mezcalero: Gregorio Luis • Agave: Espadin | Wild rabbit is used in the third distillation......................................Pechuga – Mezcalero: Alfonso Sanchez • Agave: Espadin | Flavor of old forests and wild fruit trees...................................Tepextate – Mezcalero: Gregorio Luis • Agave: Tepextate | Complex with flavors of chocolate and banana...........................Tobala – Mezcalero: Agapito Hernandez • Agave: Tobala | The aftertaste very green, like the smell of a spring rain..........Tobaziche – Mezcalero: Agapito Hernandez • Agave: Tobaziche | Fresh agave plant mix with a cedar, woody aroma............
Real Minero Blend of 2 – Mezcalero: Eduardo Angeles • Agave: Barril, Cuishe| Hand milled mezcal that is fermented in open air..........Blend of 4 – Mezcalero: Eduardo Angeles • Agave: Largo, Tripon, Barril, Espadin | Herbal notes, smoke, and hints of fruit.......Barril – Mezcalero: Eduardo Angeles • Agave: Barril| Full-bodied with notes of tropical fruit and vanilla..........................Cuishe – Mezcalero: Eduardo Angeles • Agave: Mexicano| Very round and mellow with caramel notes................................Espadin – Mezcalero: Eduardo Angeles • Agave: Espadin | Plum, banana, smoke, leafy mint & sweet chocolate...................Largo – Mezcalero: Eduardo Angeles • Agave: Largo| high salinity, peppery, peanuts & coconut..........................................Pechuga – Mezcalero: Graciela Angeles • Agave: Espadin, Lumbre | Anise, mushrooms & raisins........................................
Vago Ensamble – Mezcalero: Aquilino Lopez • Agave: Cuishe, Espadin, Tepeztate | Fruity notes with hints of earth & herbs........Madrecuixe – Mezcalero: Emigdio Jarquin • Agave: Tobala, Mexicano | Earthy, creamy, peppery & pine................................Mexicano – Mezcalero: Emigdio Jarquin • Agave: Mexicano| Ocean breeze, toasted vanilla & caramel...................................Tobala – Mezcalero: Emigdio Jarquin • Agave: Tobala | Fruity, banana, bubble gum & ginger.............................................
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