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Posts from the ‘Tequila’ Category


Review: Blue Nectar Silver Tequila

Blue Nectar Silver Tequila was introduced October 2011 in Colorado and Michigan.  Since then distribution has expanded.  Blue Nectar is the result of a father and son with a shared love for tequila.  It started with a birthday ritual of gifting exceptional tequilas, and resulted in the creation of their own brand.  Blue Nectar is made from 100% blue agave, estate grown for 8-10 years in the volcanic soils of a 1700 hectares field, adjacent to the distillery, at an elevation of 4139 feet.  The pinas are slow cooked and cooled for 24 hours in an autoclave.  Once the juice is extracted it is fermented for 3-5 days in stainless steel tanks and then triple distilled.    Read more »


Review: Nosotros Blanco Tequila

Nosotros Blanco Tequila was introduced in 2016.  Distribution is currently limited, but after being awarded as The Best Tequila at the 2017 San Francisco World Spirit Competition that may change.  It is made from 100% blue agave grown in the Lowland and Highland Region.  The agave is slow roasted in brick ovens for 60 hours.  A German proprietary yeast is used to ferment the agave.  The distillation is described as artisan, followed by a chill filtration.   Read more »


Review: Azunia Blanco Tequila

Azunia Blanco Tequila was first released as Azunia Platinum Tequila in 2010.  Jim Riley a former VP of PR and Events for Kettle One Vodka partnered with the family owned and operated Rancho Miravalle Estate to create Azunia Tequila.  Hall of Fame Basketball legend Bill Walton is also an equity partner.  In 2013 the brand redesigned their bottle.  Gone is the twist off cap in favor of a new more modern looking design that featured textured paper labels, wood caps and hand crafted glass bottles.  Some time between then and now the name was changed, the packaging was redesigned again, and Azunia Blanco Tequila is now made from 100% Organic blue agave grown for 8-10 years in the valleys of Jalisco on land owned and maintained by Sergio Zuniga and Family.  The agave is hand harvested and split in the field, then taken to the estate owned distillery.  The pinas are slow roasted for 36 hours in traditional clay hornos.  Once cooled the pinas are crushed in the pressing mills to extract the agave juice.  Yeast is produced naturally through a 5-7 day open air fermentation.  It is double distilled in small batches in a pot still.  Pristine water from a deep artesian well is blended to reduce to 80 proof.  A unique filtration follows before it is bottled and hand labeled.   Read more »


Review: Azunia Platinum Blanco Tequila

Azunia Platinum Blanco Tequila was introduced in 2010.  It has since been replaced by Azunia Blanco Tequila, a tequila now created with organic agave.  While Azunia Platinum Blanco Tequila is no longer produced, it may still be available in limited quantities.  My review of Azunia Blanco will be posted tomorrow.  I will highlight the differences between the two in tomorrows review.  Azunia Platinum Blanco Tequila is crafted by Master Distiller Salvador Rivera Cordona at the family owned and operated Rancho Miravalle Estate.  The agave is grown for 8-10 years in the small town of Amatitan.  The agave is slow roasted for 36 hours and allowed to cool before the cooked pinas are crushed in pressing mills to extract the agave juice.  After fermenting in the open air for 5-7 days it is double distilled in a pot still.    Read more »


Review: San Matias Tahona Blanco Tequila

San Matias Tahona Blanco Tequila was launched December 2016.  It was created to celebrate the 130th anniversary of the San Matias de Jalisco Distillery.  This distillery also produces Corazon Tequila.  When Don Delfino Gonzalez started producing Casa San Matias Tequila in 1886 he used a large stone wheel, called a tahona to crush the cooked agave.  That same stone wheel is used to craft San Matias Tahona Blanco Tequila.  It is made from 100% agave grown for 7-10 years in the red volcanic soil fields of the Highlands.  The agave is slow baked in brick ovens for 48 hours and crushed by the same tahona stone used more than 100 years ago.  The agave juice is fermented for 72 hours in pine wooded tanks and then double distilled at low temperatures in a 300 liter copper pot still by Master Distiller Rocio Rodriquez.  Read more »


Review: Roca Patron Silver Tequila

Roca Patron Silver Tequila was released July 2014.  The English translation for roca, is rock.  Roca Patron it is named for the two ton volcanic stone Tahona wheel used to crush the single estate grown agave that is first chopped in half and steam baked in small brick ovens for 79 hours.  This is the old school method that most distilleries have replaced with a more modern roller mill process.  The juice and some of the agave fiber are fermented together in wooden vats for 72 hours.  The tequila is double distilled in small batch copper pot stills. Read more »


Review: Dulce Vida Pineapple Jalapeno Tequila

Dulce Vida Pineapple Jalapeno Tequila was just released.  It joins a flavored tequila lineup that includes Grapefruit and Lime.  Dulce Vida is produced in the Village of San Ignacio Cerro Gordo with 100% Organic blue agave grown for eight years to a height of about 5 foot tall.  The pinas weighing up to 200 pounds are chopped and slow roasted for 20 hours in steel auto claves.  After cooking, the pinas are milled and rinsed.  The by-product of the milling, is a sweet liquid called “must” or honey water.  A proprietary yeast strain is added and a slow open air fermentation follows.  Master Distiller Carlos Jurado double distills the tequila.  Real pineapple, jalapeno, and natural flavors are infused with the tequila base before bottling at 70 proof. Read more »


Review: Feria de Jalisco Blanco Tequila

Feria de Jalisco Blanco Tequila is made at Grupo Tequilero Weber Distillery by Hugo Yerenas, son of Luis Yerenas a 40 year career Master distiller for Casa Cuervo’s super premiums including 1800.  Feria De Jalisco is made from 100% single estate agave, grown for 7-8 years in the Lowland Region.  The pinas are slow baked in a traditional stone oven.  Once extracted the agave juice is naturally fermented for 72 hours.  A Stainless steel/ Copper Alembic double distillation follows. Read more »


Review: Dos Armadillos Plata Tequila

Dos Armadillos Plata Tequila is crafted at Premium de Jalisco in the Village of Mazamitia, 7220 feet above sea level.  It is made from 100% Blue Agave grown for a minimum of 8 years in Amatitan.  Once harvested the pinas are split into four pieces and slow cooked with steam in a stainless steel autoclave.  The temperature is gradually increased to 198 degrees over a period of several hours.  Steam is generated and injected into the oven.  The pinas are washed to remove the bitter honey, waxes, and agave cuticles that give the juice an unpleasant taste.  The pinas are chopped into small pieces and than crushed by very heavy rollers to extract the juice.  After fermenting for seven days with a unique yeast strain the tequila is double distilled in small batches.  The tequila is immediately poured into handcrafted crystal bottles featuring two green tinted armadillos. Read more »


Review: Decada Silver Tequila

Decada Silver Tequila is produced at Tequila Quiote S.A. de C.V.  This distillery has been owned and operated by the same family for over 150 years.  Decada Silver Tequila is made from 100% Blue agave grown for 10 years in brick red soil, 10,000 feet above sea level on a single 1000 acre estate.  Once harvested the agave are steam roasted in steel ovens for 8-11 hours.  The pinas are slow crushed and shredded to extract the juice.  The agave juice is fermented with yeast from the leaves of the agave in stainless steel vats for 3-5 days.  The tequila is twice distilled in copper pot stills.  A 60 hour aeration follows where pure oxygen is circulated through the tequila.  Pure water filtered through reverse osmosis is blended to reduce to 80 proof.  The tequila then rests for 48 hours in stainless steel tanks prior to bottling in their distinctive X shaped . Read more »