#StayAtHome #QuedateEnCasa #WirBleibenZuhause. Whether you’re in Mexico, Europe, Canada or the US – staying at home is the order of the day, everywhere. Now, persistence is called for. Together, we can do this! To sweeten this time of social distancing a bit, we have thought of something special: we will bring Mexico to your home with our exclusive Tequila Workshop! Renowned star bartender David Rios takes you on a journey of the senses through the world of premium Tequila and Mezcal, on which you will discover their secrets and, on top of that, learn how to mix your own amazing cocktails in a few simple steps. So, open up your home bar and let’s get started!

PART 1: TEQUILA & MEZCAL TASTING: THE ESSENCE OF PADRE AZUL BLANCO, REPOSADO AND AÑEJO, AND OF XIAMAN MEZCAL

In the first video, World’s Best Bartender 2013 David Rios will let us in on the secrets of Tequila and Mezcal, before sharing his thoughts on Padre Azul Tequila Blanco, Reposado and Añejo, and on Xiamen Mescal, respectively.

Tequila and Mezcal: cut from the same cloth

You have probably already heard that Tequila and Mezcal are made from one and the same plant: the Agave. But did you know that there are more than 200 different types of Agave? Three-quarters of them are native to Mexico – it is therefore no surprise that it forms the basis of Mexico’s national spirit! Tequila and Mezcal are basically quite similar, however, there are some important differences between the two, which maestro David Rios explores in the following videos.

Quality: what matters most

The processing.

In order to process the agave, first it needs to be cooked. The next steps are fermentation and distillation, followed by bottling and – for Reposados and Añejos – the maturing.

The origin – the “terroir”.

The agaves used for the production of super premium Tequila or Mezcal have to be chosen with care, as their origin is of utter importance to ensure the quality of the final product.

The most important? You!

You along with the amazing people behind Padre Azul Super PremiumTequila, without whom none of this would be possible. We are particularly proud of our Master Distiller Erica Sangeado, an outstanding and passionate expert in her field who has made a name for herself with her extraordinary sense for quality.

Find out more about the making process of the different types of Padre Tequila in the next videos.

Did you know…

… that “Tequila” is a protected designation of origin product? It must be manufactured traditionally and in its entirety within five specific regions in Mexico. The most important region is Jalisco – the birthplace of our unmistakable Padre Azul.

… that Tequila can be made exclusively from only one of the more than 200 species of agave? The blue agave is the only suitable plant for the production of Tequila.

… that in Mexico there is not just one, but many different types of Mezcal and that it can be made from several different varieties of agave? Besides, the most well-known region of origin of Mezcal is Oaxaca in Mexico. But we will get back to this in the next videos.

AND NOW THE MOST INTERESTING PART: THE TASTING

Do you want to take part? Grab a glass and off you go!

If one or more types of Padre Tequila are missing in your home bar, you will find them in our shop. We also offer Padre Azul Minis: 50ml, perfect for getting to know all of them.

WE ARE GOING TO START WITH OUR YOUNG TEQUILA PADRE AZUL BLANCO

The scent

Pour a slug of tequila into your glass, swirl it a little, close your eyes and inhale. What aromas do you perceive?

Star Bartender David Rios‘ impression: very citrus notes, fruity notes (mainly pineapple), cooked agave, menthols, vanilla; very fresh

The taste

And now take a small sip. What do you think?

David Rios is thrilled:very delicate and complex

Tip from the pro: This young tequila is best served at 16 °C .

LET’S CONTINUE WITH OUR PADRE AZUL REPOSADO

In order to be classified as „Reposado“ a tequila needs to mature for a minimum of 2 months in barrels. For our Reposado, the minimum is 8 months of maturing in hand-selected bourbon oak barrels, so that it has enough time to develop its characteristic flavor.

The scent

Again, we pour a slug into our glass, swirl the tequila gently, close our eyes and perceive the aroma.

David Rios is enthused:the same basic flavour notes that come with the previous tequila, but with wood tones, vanilla notes, like candies; very delicate

The taste

Next, we take a small sip again. Do you notice the difference compared to the first tequila?

David Rios’ conclusion:tasty, fresh and delicate

Tip from the pro: This tequila is best enjoyed at 18 °C.

NEXT WE WILL TRY THE PADRE AZUL AÑEJO

The minimum maturing period for the category Añejo is 12 months. We give our Padre Azul Añejo more time to unfold its full flavor: for a period of 18 months it matures in hand-selected bourbon oak barrels. Good things take time to ripen!

The scent

Once more, we swirl a slug in our tasting glass, close our eyes and smell attentively. Which notes do you detect?

David Rios is impressed:more caramelised notes, dried fruits, reminds of coffee and chocolate

The taste

And now take a sip.

The expert keeps it short:This is an explosion!

Tip from the pro:The perfect temperature for this tequila is between 18 and 20 °C.

LAST BUT NOT LEAST: XIAMAN MEZCAL

This Mezcal is a blend of two agaves, 50% of the cultivated agave Espadín and 50% of the wild Tepextate. Hard to believe: the agave Tepextate requires 25 to 30 years to properly mature, before it can be processed into this amazingly high-quality Mezcal!

The scent

We pour a slug into our glass, swirl it and close our eyes. What does the aroma make you think of?

For a short moment, it seems like even the expert is at a loss for words.David Rios is amazed by the bold smoked notes and the scent of herbs.

The taste

We take a sip again.

David Rios sums up:tones of fresh herbs, of menthol, citrus, excellently well-combined with smoked flavours – very complex

Our star bartender likes it so much that he takes another final sip.

What about you, did you find your favourite?

In the next videos, David Rios will tell us more about the production of the different Padre Azul Tequilas. He will also reveal some selected cocktail recipes, which you can easily replicate at home. We can hardly wait! Until then, don’t forget: we all stand together, we all stay at home. Together, we can do this!

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Tequila Workshop with Star Bartender David Rios

PART 1: TEQUILA & MEZCAL TASTING: THE ESSENCE OF PADRE AZUL BLANCO, REPOSADO AND AÑEJO, AND OF XIAMAN MEZCAL

Tequila and Mezcal: cut from the same cloth

Quality: what matters most

Did you know…

AND NOW THE MOST INTERESTING PART: THE TASTING

Do you want to take part? Grab a glass and off you go!

WE ARE GOING TO START WITH OUR YOUNG TEQUILA PADRE AZUL BLANCO

The scent

The taste

Tip from the pro: This young tequila is best served at 16 °C .

LET’S CONTINUE WITH OUR PADRE AZUL REPOSADO

The scent

The taste

Tip from the pro: This tequila is best enjoyed at 18 °C.

NEXT WE WILL TRY THE PADRE AZUL AÑEJO

The scent

The taste

Tip from the pro:The perfect temperature for this tequila is between 18 and 20 °C.

LAST BUT NOT LEAST: XIAMAN MEZCAL

The scent

The taste

What about you, did you find your favourite?