You may have heard about this magical plant the Blue Weber Agave plant. And the fact that it is the only ingredient allowed in 100% de Agave Tequila (like Tres Agaves) is not the only reason.
The Blue Weber Agave plant is the only ingredient used in agave nectar. To make the nectar, the agave plant’s piñas are crushed to extract the juices, which are then heated and filtered to create the simple sugar fructose, and then concentred into a syrup. Despite the fact that there are more steps in making agave syrup than say, harvesting honey from a beehive, it’s still considered a healthy option. Agave nectar has:
The same calories as honey (54 cal per tablespoon)
A very low glycemic index (19-27 vs. 83 and 89 in honey and high fructose corn syrup, respectively) means you won’t get high blood sugar levels.
Agave contains saponins, which have anti-inflammatory and immune system-boosting properties (think quinoa and ginseng)
The agave plant is also the source of the probiotic inulin. Inulin acts as food for certain gut bacteria and has been suggested by numerous studies to relieve constipation and promote weight loss.
Planning to Visit Tequila? Try Guadalajara on your way.
If you’re looking to get to know Mexico beyond the standard fare of Mexico City and beaches, look no farther than Guadalajara. It’s the second-largest municipality in Mexico and has been a hub for Mexican culture for years (did you know mariachi was born in Guadalajara)? And of course, the town of Tequila is only a 45-minute drive away.
The capital of the state of Jalisco, Guadalajara has a rich history, present in its incredible architecture. From cathedrals to churches and plazas, you can spend hours checking out the Instituto Cultural de Cabañas (a UNESCO World Heritage site) and the Catedral de Guadalajara, constructed in 1561. For a city founded in 1452, Guadalajara has done a remarkable job preserving its historical architecture – so don’t miss it!
Not enough culture for you? Ok, head to the neighborhood of Tlaquepaque, a beautiful, vibrant art district whose main streets feature dancers, merchants selling trinkets and handmade artwork, and street performers. Let’s see your haggling skills on display!
While you’re there, grab a margarita (or other Tequila cocktails), or even a shot at El Parián de Tlaquepaque. This square is filled with bars and restaurants and so is a great place to grab a drink and listen to some of the Mariachi bands playing for various patrons. Feel free to ask for a song, but use those haggling skills to negotiate a price upfront.
And don’t forget, after a long day, find yourself some authentic Mexican cuisine. We love Santo Coyote – the atmosphere is incredible and you can’t go wrong with their dessert buffet. Just make sure you leave room for their Tequila cocktails.
How did the classic drink find it’s way into the copper mug?
The Moscow Mule was reportedly invented when the presidents of a ginger beer company a liquor distributor and Smirnoff were sitting in a bar inventing a new drink. The iconic copper mug the drink is served in was the genius of John Martin, president of the liquor distributor, who used it as a means for the drink to stand out in bars and be asked for.
The Tequila Sunrise cocktail is as colorful itself as its history. The simple recipe, Tequila, orange juice, and grenadine, make a cocktail so delicious and so bright it was adopted by rock stars and found its way to the title of a famous class rock song!
In the 1930s, Gene Sulit of the Arizona Biltmore Hotel combined Tequila, soda water, lime juice, and liqueur to create the first ‘Tequila Sunrise’. Over the years, the drink found its way farther west, landing in the Bay Area. In Sausalito, a city north of San Francisco, the bartenders at The Trident, Bobby Lozoff and Billy Rice, remade the Tequila Sunrise, this time with just Tequila, orange juice, and grenadine. It just so happened The Trident was the site of a private party organized by famous San Franciscan Bill Graham, where one of rock’s greatest bands, The Rolling Stones, was kicking off their 1972 tour of America. Mick Jagger, the lead singer of The Rolling Stones, had one, ordered some for his fellow bandmates, who ordered more for their entourage. Soon the Tequila Sunrise became the Stones go-to drink while on tour, spreading the cocktail nationwide as they ordered the Tequila cocktail in every town they came across.
But the Tequila Sunrise’s love affair with classic rock didn’t end with The Rolling Stones! A year later, in 1973, the Eagles, another great rock band out of California, named one of their songs ‘Tequila Sunrise’ on their Desperado album – cementing the Tequila cocktail’s legacy in not just the annals of rock history, but the spirits and cocktail history of America.
So, are you thirsty yet? Well, grab a bottle of our Organic 100% de Agave Blanco Tequila, some fresh orange juice and grenadine, put on your classic rock (we recommend The Rolling Stones) and mix yourself a ‘Tequila Sunrise’. All there’s left to do after that is enjoy the beautiful day.
The Negroni, and its cousin the Aperol Spritz, is the “it” cocktail right now. But just what is it and where did it come from?
It all starts with the creation of Campari in Italy in 1860. The inventor, a cafe owner in Novara, Italy, infused fruit and a secret spice blend into alcohol to create this now-famous liquor. The drink became popular, with most people adding sweet vermouth to lessen the bitterness of the original drink.
Americans coming to fashionable Milan in the early 20th century also took to the drink but preferred their aperitifs with soda water. The resulting concoction became known as an Americano. Cue Count Camillo Negroni.
In 1920 Negroni was at his favorite Florentine cafe when he asked the bartender to make his Americano stronger. The bartender switched out the soda for gin and the result was what we know as the classic Negroni.
Ever wonder how Tequila is made? You’ll often see Tequilas boast about being distilled twice or even three times. So let us let you in on a little secret: every Tequila is distilled twice and distilling more than that could actually make the Tequila taste worse.
Let’s start with the number of times Tequila needs to be distilled. Remember, we start by roasting agave, crushing them and then fermenting that juice. So far we only have a liquid that has 5% alcohol content. So we then distill it, separating the alcohol from the water, and we get something called Ordinario which has between 20% and 25% alcohol. But all Tequila has to (by law!) be between 35% and 55% alcohol, so we give it a second distillation and that gets up to between 50% and 55%. This is what every single Tequila company must do. This resulting Blanco Tequila is either bottled or aged to become Reposado and Anejo tequila
So is there anything in the distillation process that allows Tequilas to distinguish themselves? Yes! The first and last parts of Ordinario or Tequila to be distilled are called the tops and the tails of the distillation. They contain alcohols you definitely don’t want to drink (because…science). The skill of the master distiller is knowing just where the cut off points are to only keep the best alcohols.
So what about distilling 3 times? The fact is that every time Tequila is distilled, congeners – the molecules that give liquor their taste – get sacrificed. More distilling, less flavor.
By the way, at Tres Agaves we only distill twice in copper-lined stills. Our master distiller, Iliana Partida, is a 4th generation Tequilera so brings years of knowledge with her to craft a smoother, brighter Tequila.
Buenos días, amigos! As a company whose mission is to help people create authentic Mexican cocktailsa, Tres Agaves is all about giving you, the home bartender, all the tools you need to do just that. Our organic 100% de Agave Tequila and organic margarita mixes are a start, but any good mixologist (amateur or professional) knows the ingredients are half the job. You need to know what you’re doing to make a refreshing cocktail.
That’s why we’ve reached out to our favorite mixologists on social media for their best and most useful bartending tips so we can help you make bar-quality cocktails at home. Here are a couple from two of our favorite mixologists: Tanner Johnson (@thebarologist) and Jason Yu (@jasonfyu).
“The importance of jigger use to stay consistent even when you think free pouring is cooler and ‘you have your pour count down.” – Tanner Johnson
“Work clean! Always make sure tools are clean and rinsed before and after each use.” – Jason Yu
Tequila has long had a lot of myths and misinformation surrounding it, which has resulted in it having a certain reputation. But now it’s time to clear up those myths so that you can enjoy tequila in all its glory.
Contrary to popular belief, a bottle of Tequila should never have a worm in it. Some low-quality mezcals contain worms, but it’s best practice to never drink any bottle with a worm in it. By the way, in reality, the worm isn’t really a worm at all, it’s the larvae from a butterfly caterpillar. The more you know.
Tequila is Guaranteed to Give You a Hangover
No, only bad Tequila is more likely to do that (and only if you drink too much of it, which you should never do). There are two main ways to make tequila: one where 100% of the alcohol comes from the agave plant (100% de Agave Tequila), and another where only 51% of the alcohol needs to come from agave (Misto). It is the Misto that can make your head hurt, mostly because the non-agave alcohol content is frequently of poor quality to keep the price low. The moral of the story: always buy 100% de Agave Tequila (and if you could make it Tres Agaves, that would be nice)
You should only use Blanco for cocktails:
While a Blanco is most popularly used in cocktails, really any Tequila varietal can make a great cocktail. Try mixing our Reposado in your margarita for a little darker, smokier taste. You can also sub in. tequila for other alcohols in cocktails: try making a Manhattan with Añejo instead of whiskey.
Tequila is produced from any agave, anywhere in Mexico
It’s actually a lot more specific than that. Tequila can only be made from the Blue Weber agave, which (by the way) is not a cactus but a member of the lily family, and closely related to yucca, beargrass, and sotol. What’s more, there are only five states legally permitted to produce Tequila. While the majority of Tequila comes from the state of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas have municipal districts sanctioned to produce Tequila.
All Tequila Tastes the Same
Definitely not! Just like wine, Tequilas have terroire, an element of taste that comes from the environment where the agave was grown. Tres Agaves is made from agave grown in the Tequila Valley. The plants are older, the soil is more volcanic, and the weather is hotter and wetter. This results in spicier tequilas with a strong citrus element. In contrast, Los Altos (The Highlands) area, has soil that is rich in iron and weather that is both cooler and dryer. This results in slightly sweeter tequilas with hints of vanilla and fruit.