Tequila Talk: La cuidad de Tequila

Everybody knows about Tequila but not everybody knows that Tequila is actually geo-denominated spirit named after the city of Tequila. This namesake town is a surprisingly untouched town located in central Mexico about an hour’s drive from Guadalajara in the state of Jalisco. In 2006 it was named a world heritage site for being the largest producer of agave spirits but there’s more to the city than just shots, limes and agave plants. Although you wouldn’t guess that by the monument that greets you as you enter the city. Get a load of this:

Sure. You should sample the juice. It’s delicious. And there’s a wide range of distilleries you can visit that range from small and quaint to full-on mass production houses. Yet, if you want to see what Mexico is like away from the beaches and high-rises and hotels Tequila would nonetheless be a good stop. It’s authentic Mexico where everyday folk come to work, socialize, shop, and go to church. It’s away from the hubbub of beach vendors or the bright lights of the big city. If it’s not about big business it is about the community’s business. And there’s nothing like waking up to the quiet on the main plaza and the Church of Santiago Apostol at sunrise- before business gets started.

Here’s some other facts about charming and rustic city:

Population: 26,809 (according to Wikipedia) Other sources have it around 35,000 (Still surprisingly small given that it’s only 27 miles from Guadalajara, which has 5 million inhabitants.
Elevation: 3,996 feet (higher than I would have guessed, especially since it’s in the “lowlands” Tequila region.
Industry: Corn, bananas, agaves plants and Tequila production (with more acres devoted to corn than agave)
Other names: Santiago de Tequila, Pueblo Mágico

Want to know more about the city of Tequila? Click on these links:

“Frieday” Fact: The Birth of the Margarita

Seems like every body has as story about why and when the Margarita came to fruition. They go back as far as 1934 before most of us were even a notion in the shade of the Sonoran desert. (I have no doubt that more stories are being concocted daily. Shaken, not stirred.)

Here’s a few that I grabbed from Wikipedia. Most of the stories center around a bartender, a starlet and the need to woo:

  • Barman “Willie” concocted the drink for a friend of the Melguizo family who employed him. Her name was Marguerite.
  • Daniel Negrete gifted the Margarita as a wedding present to Margarita, his sister-in-law.
  • Danny Herrera, yes a bartender, was en amor with Marjorie King, an American actress who hated taking tequila pure. Herrera mixed her up a softy.
  • Don Carlos Orozco crafted a saltier version Margarita Henkel, the daughter of the German Ambassador to Mexico.
  • Enrique Gutierrez, who lived in Tijuana, made it as his ultimate homage to actress Rita Hayworth, whose real name was Margarita Cansino.
  • (Riffing on the above) Francisco “Pancho” made for Hayworth when she was working at the Foreign Club in TJ.
  • Pancho Morales, bartender, invented the Margarita when he screwed up a Magnolia.
  • Santos Cruz created the drink for singer Peggy (Margaret) Lee.
  • Margaret Sames, created the drink at her Acapulco bar, because so many celebs wanted to be “close to her”. Yikes!
  • Thankfully, there’s a simpler and more probably more viable explanation. According to David Wondrich, in his book “Imbibe”, it’s probably just a figurative and literal spanish translation of “Daisy”. “The Daisy” was a popular sweet ‘n sour cocktail in the US during the roaring 20’s. When Prohibition hit the Yanks took their cravings south of the border and ordered up Daisies down that-a-way. With no whisky, rum or brandy on the shelf the bartenders substituted Tequila – what else?

    And you know what? It tasted pretty great. “Margarita” being the literal spanish translation of “Daisy” stuck. Call it a pre NAFTA success story.

    Who’s says what’s the best?

    I’ve been doing a round up of the medals, awards and accolades for a PR piece (catch it later this month!) and thought it would neat to share a listing of some of the top competitions that taste, rank and differentiate the over 20,000 beverage brands that we all love. It’s certainly not an all inclusive list but it’s a nice resource.

    Who’s the best? These sites can “help” you decide. Yet, ultimately, the best is what “you” like.

    For 10+ years the Beverage Testing Institute, has been ranking beers, wines and spirits. You can catch their latest reviews at:


    For Tequila-specific reviews go to:


    TheFiftyBest.com opines on all things “fine living”. The online pub ranks everything from beer to Tequila as well as topics outside the beverage category. Here’s their latest Tequila ranking:


    The International Wine and Spirit Competition, started in 1969 and is an international competition where winners are determined by a combination of blind tasting and chemical and product analysis. Here’s a searchable directory of spirit rankings:


    The San Francisco World Spirits Competition prides itself on being the first international spirits competition held annually in the US. f
    For a lit of their latest spirits results go to:


    The Spirits of Mexico Competition judges (naturally) Tequilas and Mezcals and other Mexican beverages. For a list of their latest results go to: http://www.polishedpalate.com/docs/SOM2010_Competition_Results.pdf

    The Ultimate Spirits Challenge, is a blind tasting lead by F. Paul Pacult of the New York Times and Spirit Journal author. Here’s a link to the award winners:


    The Ultimate Cocktail Challenge is Paul Pacult’s companion cocktail competition. For the latest go to:


    The World Beverage Competition is the largest combined international competition which boasts industry judges hailing from 6 continents. Here’s a link to their home page which lists beer, wine, spirit and beverage winners: http://www.beveragecompetition.com/home.htm.

    If I missed any of note please let me know and I’ll post your comment with a link to the site.


    Tequila Talk: Mixto

    In just a few months I’ve gotten immersed in the Tequila culture here at Tres Agaves and things I hadn’t even thought about are part of my everyday “lingo”. Yeah. I’ve now acquired Tequila “lingo”.

    One such term that is now part of my daily parlance is “Mixto”. “Mixto” now trips off the tongue quite easily. As if I’ve always known that Mixto was a term indicating a class of Tequilas that are blended with at least 51% Blue Weber Agave and at most 49% of other products (which typically are high fructose corn syrup and/or other sugars). 100% agave Tequilas, like Tres Agaves, are just that- 100% agave. No sugar, or anything else, added. One taste will tell ya. Not all Tequilas are the same.

    And now I know why.

    “Frieday” Fact: The Birth of the Frozen Margarita

    According the HoustonPress the frozen margarita was invented by Mariano Martinez of Mariano’s Mexican Cuisine, in where else? The “Big D”.

    The Frozen Margarita debuted at Mariano's Mexican Cuisine in Dallas.

    Mariano got the recipe from his Dad who used to mix up virgin versions for customers who then would add their own Tequila to get around Dallas’ dry liquor laws. When the laws changed in the early 70’s Mariano adapted it to make it “production ready.” Key to his success was modifying a slushy machine. Even back then technology was king. The drink was enjoyed by everyone from Trini Lopez to Lee Trevino but it was Southern Methodist co-eds, who were looking for a frothy sweet drink to “function” with, that popularized it. Chi-Chi’s, Chili’s, Azteca’s and Applebee’s all thank you.

    Tres Tequila Traveler

    Some people have all the luck. Take Eric Rubin for instance. He spends his days and nights talking about food and Tequila and doing gigs like this one in Vegas:

    Pancakes. Tequila. Agave Nectar? Sounds like breakfast, lunch, dinner AND dessert, Eric. Although I think I’m gonna have to be sold on the “buttered” agave nectar. I do love it in a cocktail, for lime aid and I am seriously gonna try out the “fun” Arnold Palmer.

    Seriously, Eric earned his stripes in the restaurant business, having founded Tres Agaves restaurants among others, and is one of the foremost experts in Tequila in country. The guy is a wealth of knowledge- from history to tasting notes and flavor profiles – Eric’s the man and as you can see from the above he’s not shy in front of the camera. So he’s a natural ambassador for both Tres Agaves and 100% Agave Tequila in general.

    And right now he’s doing just that: leading a couple dozen folks on a Tequila tour in and around the town of the same name. Mixing in Tequila facts, shots, tours of the local sites and I’m sure one helluva Day of the Dead party. When you go on a tour with Eric you can count on two things: knowledge and Tequila will be shared and Eric will be doing a lot of the pouring – both literally and figuratively. If you want to learn more about Tequila, the business or spirits/food in general, Eric’s a great resource. You can connect with Eric on Twitter by clicking here. Who knows? He might just invite you to join him on his next great Tequila adventure.

    Eric Rubin Leading a Tour at a Distillation Facility

    Tequila Talk: Batanga

    On our recent trip to Tequila we made the pilgrimage to La Capilla, a small corner bar that could be easily over looked except for it’s the birthplace of one of Mexico’s favorite drinks: The Batanga. Truth is the “streetside” view of the bar doesn’t display a lot of curb appeal.

    La Capilla in Tequila, Jalisco.

    But what happens inside is completely charming.

    The Batanga was created in 1961 by Don Javier Delgado Corona, now the octogenerian bar keeper at La Capilla. The Batanga is basically Mexico’s version of the Cuba Libre – substitute Tequila for Rum. Here’s a clip of Don Javier making his famous drink. And on our late Friday night excursion the master, while not tending bar, was the fixture of the establishment. While his family carries on tradition of mixing up Batangas, Don Javier sat quietly in corner chair, overseeing all and quietly accepting the well wishes of those who stopped by.

    Here’s his recipe:

  • 50ml Tres Agaves Blanco Tequila
  • 2 squeezes of lime
  • Top with Coca Cola
  • Rim with Salt.
  • “Frieday Fact”: One big cocktail

    According to the Guinness Book of World Records the largest cocktail ever recorded was a margarita made in Las Vegas, on October 15, 2010, by the folks at Ricardo’s Mexican Restaurant as a way to celebrate the thirtieth anniversary of the restaurant. Here’s a pic:

    World's largest margarita ever made - Las Vegas, NV.

    To achieve this feat they poured in a giant glass (ok, tank) measuring 14 ft. 10 in. tall and 10 ft. in diameter with 1,215 US gallons of Tequila, 750 gallons of sweet and sour mix, 396 gallons of triple sec, 187 gallons of lime juice, nearly 5,000 gallons of spring water and 20 lbs. of salt. (Note: I’d have gone for the simpler 2 part Tequila, 1 part agave nectar, 1 part lime recipe but I wasn’t in charge.)

    The record breaking margarita “weighed” in at 7,627 gallons, enough to serve over 80,000 individual margaritas! Now that’s a party!

    (FYI, the previous record, at merely 7,038 gallons, stood for nearly 10 years.)