What do you need to come up with a simply great name like Tres Agaves? A trip to the Los Altos region in Jalisco for an amazing outdoor fiesta certainly helps. And if you’re lucky you’ll get some inspiration from the view. Tres Agaves Founder Eric Rubin explains…
Looking for a new fuel source? While most know that the Agave plant is good at lighting a fire in your belly you might not know that soon it also might be lighting up your lamp or starting your car.
According to researchers the versatile Agave plant is an excellent producer of biomass and potentially bio-fuel. Biomass magazine reports that one hectare can produce 5,000 gallons of distilled ethanol. It’s also “reliable, abundant, cheap, easy to handle.”
So the Agave plant is not only good for your soul but may be good for the planet as well. Something to think about when your sipping your next shot of Reposado.
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.
One of the great things about my recent trip to the Tequila Valley was that I got to see a lot of distilleries and learn first hand how each distillery adds their personal stamp to their batches.
All Tequilas start with the basic ingredients- agaves, water, yeast- and must be produced in one of five states in Mexico – Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas. The master distiller adds his/her own processes and techniques to arrive at a very distinct flavor. Some distilleries are mammoth like Herradura. Others like Cofradia are contracted by many to produce a variety of brands.
El Llano (meaning “the Plains”) is a small, boutique distillery that was founded in 1900 by one of Mexico’s foremost Tequila families. Eduardo Orendain is a fifth generation Tequila master. His pride and passion show in every word he utters. He was a complete joy to talk with and meet. While down there we recorded Tres Agaves’ Eric Rubin as he took us on a tour of the “fabrica” and highlighted why some might fine Tequila flows from El Llano’s stills.
Note: The “tour” progressed to the tasting room and, er, we “forgot” to get footage. Next time I’ll add more from the cellars and tasting rooms.