Get to know Tres Agaves Reposado!

Tequila Shot

Tres Agaves Reposado is a blend; our Master Distiller uses Woodford Reserve, Jack Daniels and Heaven Hill barrels, all between 6-9 months, to get the desired flavor.

Why do this? To achieve what a great Reposado should be; a beautiful, symbiotic balance of oak and agave. Chairman’s Trophy Winner of 2010 and the Ultimate Cocktail Challenge for Paloma.

Enjoy Tres Agaves Reposado:
In a Margarita with our Organic Margarita Mix
With a shot of freshly-made Sangrita on the side: https://www.tresagaves.com/cocktails/detail/id/2
In a traditional Paloma cocktail: https://www.tresagaves.com/cocktails/detail/id/3

Sugar Skulls

A typical sugar skull

Sugar skulls–Calaveras de Azucar in Spanish–are a mainstay of Dia de los Muertos festivities.  It may seem curious Catholic country has a tradition that incorporates such dark, seemingly pagan elements. The truth is that Dia de los Muertos, much like Halloween, emerged as a fusion of indigenous traditions and Catholic holidays & ceremonies. The sugar skull is a perfect example.

Skulls had long been featured in Aztec rituals. In the pagan precursor to Day of the Dead—a month long ritual beginning in August and worshiping a god named Mictecacihuatl—human skulls were used as trophies of victory, and as a means of honoring the dead.

In the 17th century, decorative sugar art was imported to Mexico by Italian missionaries. Mexico was itself a major sugar producer and religious officials found it difficult to produce or import the expensive bronze or gold adornments that were popular in Europe. They soon learned to make their own sugary decorations for Churches & religious festivals. The first accounts detail sugar lambs & angels on the lesser altars of Mexican churches.

When Catholic Spanish authorities tried to Christianize the festival worship of Mictecacihuatl by moving it to coincide with All-Saints day & All-Souls day (Nov. 1st & 2nd respectively), the skull worship came along for the ride. And with their newfound prowess creating and decorating religious figurines, the Calavera de Azucar was born.

The skulls aren’t just pretty to look at—they have their own ceremony & meaning. A dead person’s name is on the forehead, and at the end of the festival a relative consumes it, symbolizing unity with the deceased.

And the Calaveras aren’t the only place that skulls are used in the celebration. Another ritual involves the use of Calacas, which are wooden masks in the shape of a skull. A family will get together, put on the masks and dance in memory of their friends & relatives.

You can see an example off some calacas here

Los Cenzontles

Los Cenzontles is a grassroots organization educating the SF Bay Area community on the traditional arts and culture of Mexico. Los Cenzontles Academy boasts an impressive variety of cultural heritage experts in authentic Mexican music, art, and dance; teaching students of all ages. They were founded in 1994 by Eugene Rodriguez, a highly-regarded musician and educator.

Los Cenzontles is also the name of the band put together by the members of the San Pablo Academy. The name translates to ‘The Mockingbirds’. Much like the organization, the band tries to promote a sense of cultural pride and cultural awareness, fusing traditional Mexican rhythms with a more modern Californian sound, creating “a fresh Chicano voice for a new generation. “

Check out Los Cenzontles, ‘The Mockingbirds’ below:

Los Cenzontles are based in San Pablo, Northern California.

To show your support, visit their facebook page.

Patrick Johnson’s Pepino Borracho.

http://www.celesteduranphotography.com/

Patrick Johnson, the Santa Cruz-based mixologist extraordinaire was gracious enough to compile this fiery jalapeño and Tres Agaves-inspired cocktail! Can you handle the heat?!

Ingredients:

1 inch cucumber

Quarter sized slice of jalapeño (no seeds if you can’t handle heat!)

Juice from 1 lime

3/4 oz Tres Agaves Nectar

2 oz Tres Agaves Blanco

Directions:

Muddle cucumber and jalapeño.

Add other ingredients.

Ice and shake.

Strain.

Enjoy.

Eric Rubin’s Journal: Queso Fresco

Who doesn’t like Queso Fresco?  Light, fresh and healthy, it goes with almost anything, Mexican or not.  I didn’t always know why I liked it so much until someone told me what it is–basically cottage cheese with the whey (liquid) pressed out.  So that explains it!  I’ve always loved cottage cheese with Mexican hot sauce (my favorites being Valentina, Tapatio, and Cholula) so that’s why enjoying Queso Fresco the same way made so much sense.

Eric Rubin’s Journal: Appetizers in Mexico

Like most, I always thought guacamole would be the favored appetizer in Mexico.  What I found out is that in Mexico guacamole is a condiment, not really an appetizer at all.  What is the most popular appetizer in Mexico?  Well, in Jalisco at least it’s beautiful and simple; sliced cucumbers, drenched in fresh-squeezed lime juice then sprinkled with sea salt and chile de arbol.   It goes great with a shot of Tequila with sangrita on the side.  Note that in the U.S. the best cucumbers to use are Persian cucumbers, almost always available at Hispanic markets and Trader Jose’s.