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The Day You Became a Tequila Expert -With World’s Best Bartender David Rios

By Lifestyle
The day you became a Tequila expert 

What is the difference between a Tequila and a Super Premium Tequila? How come that the aroma and flavor of one and the same spirit can vary so widely? And how is Tequila actually made?

If you have followed our workshop series with star bartender David Rios, answering those questions won’t be a big deal for you, as you now truly know what it takes to craft outstanding quality tequila. Let’s test your knowledge and prove that you are worthy of calling yourself a true tequila expert.

Did you miss parts of the tequila workshop? Don’t worry, here you’ll find the most important information condensed.

Tequila and Mezcal: cut from the same cloth

Tequila and mezcal are made from one and the same plant: the Agave. In fact, every tequila is also a mezcal. But while tequila can only be made from one of the more than 200 species of agave, there are many different types of mezcal which can be made from several different agaves. Tequila and mezcal are basically quite similar; however, there are some important differences between the two that a tequila expert should be aware of. Therefore, we prepared a bonus track for you! In this video, star bartender David Rios explains the characteristics of Xiaman Mezcal – enjoy!

Here are the other videos:

Part 1: Tequila & Mezcal Tasting: the essence of Padre Azul Blanco, Reposado and Añejo, and of Xiaman Mezcal

Part 2: The making of terroir and raw material

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Part 3: More about cooking, fermentation and celebrating life and friendship

Part 4: The distillation, the art of aging and the Padre Azul bottle

What matters most 

If you have seen at least parts of our workshop, you may have noticed that all in all, the unique character of Padre Azul is shaped by two essential factors. First, there is dedication. Our tequila wouldn’t be the same without all the skilled individuals behind it, who are very dedicated and passionate about their respective fields. The other factor that must not be underestimated is time: time to grow, time to develop, time to rest. Therefore, something you should never forget when it comes to tequila (and life in general) is to take your time to enjoy!

But of course there is still a bit more to it. In fact, David Rios identified 7 particularities that make our Padre Tequila what it is.

 

The making of Padre Tequila: 7 things that make the difference:

 

1. The origin

Tequila is a protected designation of origin product and must be manufactured within five specific regions in Mexico. The most important region is Jalisco – that’s where our Padre Azul comes from.

2. The Terroir

Our agaves grow in the valleys of Amatitán, close to the town Tequila. There they enjoy particularly high temperatures and a volcanic, porous soil that retains humidity – an extremely favourable habitat for the agave.

3. The raw material

Out of the more than 200 species of agave, just one can be used for tequila: the Blue Agave or Agave tequilana. After growing between 8 and 10 years, we select only the best agaves and exclusively their hearts, the so-called piñas, will be processed and turned into our Premium Tequila.

4. The cooking

The cooking is done in “mamposterías”, traditional Mexican ovens made of masonry. First, the piña is cooked by steaming at a relatively low temperature for 24 hours, then we make use of the residual heat to add 24 hours more. That means 48 hours of cooking in total. Time is the secret, my friend!

5. The fermentation

For the fermentation, we exclusively use natural yeast – there is no place for artificial additives in our Padre Tequila! The natural fermentation can take between 72 and 96 hours, as it depends on the climatic conditions during the fermentation.

6. The distillation

Tequila has to pass through two distillations. For the second round, we remove the heads and tails – the first and the last part of the distillation. Only the best portion of tequila, the heart, is used for the final product. After the distillation, we have a high-proof tequila with about 55 % alcohol, which we dilute with water in order to reach the desired 38 or 40 %.

7. The maturing

Our tequila matures in hand-selected, medium-toasted oak bourbon barrels. To be classified as a “Reposado”, a tequila has to mature for at least 2 months; to be classified as “Añejo”, it must be no less than 12 months. We give it a little more: our Padre Azul Reposado ages for 8 months, and our Añejo matures for full 18 months!

The Design

Our Padre Tequila stands out – not only with its remarkable taste, but also with its unusual bottle. Why does it look the way it does, though?

The skull cap: The 270-gram solid metal skull cap represents the Day of the Dead – a colorful celebration of eternal friendship and probably the most important day of the year for the Mexican people.

The leather jacket: It is a tribute to the wrestling masks of the Lucha Libre, the Mexican wrestling, which is an important part of Mexican culture.

The bottleneck label: 100 % Agave – that means there are no other sugars added. Only Blue Agave, and nothing else.

Behind every bottle of Padre Azul, there are about 100 people – every single detail is handcrafted in Mexico!

The Taste: what World’s best bartender 2013 David Rios thinks about Padre Tequila

Padre Azul Blanco

 

The scent: very citrus notes, fruity notes (mainly pineapple), cooked agave, menthols, vanilla; very fresh

The taste: delicate and complex

Best served: at 16 °C

Padre Azul Añejo

 

The scent: more caramelised notes, dried fruits, reminds of coffee and chocolate

The taste: This is an explosion!

Best served: between 18 and 20 °C.

Padre Azul Reposado

 

The scent: the same basic flavour notes that come with the previous tequila, but with wood tones, vanilla notes, like candies; very delicate

The taste: tasty, fresh and delicate

Best served: at 18 °C.

Tequila Workshop with Star Bartender David Rios Part 4

By Lifestyle

Welcome to the fourth and final chapter of our Tequila Workshop with World’s Best Bartender 2013, Maestro David Rios!

If you have viewed all of our videos, hopefully you took advantage of your #stayathome time at to get a big step closer to becoming a Tequila expert! There are just two production steps we haven’t heard about yet: the distillation and the aging process. Today, star bartender David Rios will tell us more about them and, in addition, you will find out why our Padre Azul bottles look the way they do. As a cherry on the top, you will learn how to mix two amazing cocktails with Padre Azul Añejo!

Part 4: The distillation, the art of aging and the Padre Azul bottle

Two Distillations, one Tequila                               

Like every other tequila, our Padre Azul Super Premium has to pass through two distillations. In the first distillation, called ordinario, we end up with approximately 22% – 26% alcohol. For the second distillation, we remove the heads and tails, which means that the first and the last part of the distillation are discarded and are not used in the final product. That way, Padre Azul uses onlythe best portion of tequila, the “heart”.

The distillation temperature is between 92° – 96°C. It is very important to control the temperature, as it allows us to create more flavors and aromas. After the second distillation, our tequila contains about 55 % alcohol on average. In order to reach 38% or 40% (depending on where it will be sold), this high-proof tequila is diluted with water.

 

The Aging

Remember that tequila has to mature for at least 2 months or more in order to be classified as “Reposado” and that our Reposado ages for a full 8 months. Well, to be classified as “Añejo”, a tequila has to mature for at least 12 months. Again, we give it a little more time: our Padre Azul Añejo matures a full 18 months.

For the aging we use hand-selected bourbon oak barrels. The barrels are all toasted to medium – the smokey oak wood adds wonderful tertiary aromas to our tequila and gives it its characteristic finishing flavors. It is important that the barrels contribute to the flavors and aroma, but at the same time they should not overpower the original taste of the agave, the particular taste of pure tequila. It’s an art!

 

The Bottle

In the previous video, David explained what the metal skull cap represents. Today we take a closer look at the bottle. First, there is the label on the bottleneck: 100 % Agave – that means there are no other sugars added during the fermentation process. Only Blue Agave, nothing else!

Just as the skull, the leather jacket is entirely handcrafted. It is a tribute and homage to the Mexican wrestling masks of the Lucha Libre – which is an important part of the unique Mexican culture.

Behind every bottle of Padre Azul, there are about 100 people – every single detail is handcrafted in Mexico on our premises!

 

And now it’s time to create some amazing cocktails with Padre Azul Añejo!

El Sabio

Ingredients:

60ml Padre Azul Añejo

Ice cube or ice ball

 

Glass: Old Fashioned / cognac glass

Method: Direct

Garnish: Natural pine cone, Chocolate Crumble Fragrance “My Memories DR”

 

For a light smoky touch, we are going to burn the pine cone a little. You will need a glass bell to smother the fire, and a suitable basis like a candleholder or a plate.

The slightly burned pine cone surprises with cinnamon and clove notes, far beyond the usual pine cone characteristics. Together with the unique aromas of coffee, cinnamon, vanilla and caramelized walnuts of the Padre Azul Añejo, it’s an incredible combination of flavors. We won’t need any other ingredients.

 

Instructions:

  • First of all, put the glass bell in the freezer for a while.
  • Take the natural pine cone and burn it a little.
  • While the pine cone is burning, prepare the glass with the ice.
  • Add the Padre Azul Añejo and round it off with Chocolate Crumble Fragrance from My Memories DR.
  • Take the glass bell out of the freezer and smother the fire with it. You will see the smoke, which will lend our drink super special smoky notes.
  • Place the glass bell over the glass with the Padre Azul Añejo and let it rest until you serve it.

Recuérdame

Ingredients:

50ml Padre Azul Añejo

15ml Oloroso (fortified wine, infused with cocoa beans or cocoa nibs and Roasted Pepper Aroma “My Memories DR”)

15ml Cold brew coffee liquor (with Ron Zacapa rum or similar and maple syrup)

 

Glass: Coupette vintage / wine glass
Method: Mixing glass

Garnish: Chocolate 70 % cocoa and Geisha coffee or Tiramisù fragrance “My Memories DR”

 

For the infused Oloroso: Pour the Oloroso together with some cocoa beans or cocoa nibs into a clean, sterilized jar. Add some Roasted Pepper Aroma from My Memories DR and give it a good stir. Let it rest for several hours and shake it from time to time. Remove the cocoa beans before use.

 

For the home-made cold brew coffee liquor: mix 1 ounce (28 grams) of coarsely ground coffee with 1 cup of cold water. Let it steep between 12 and 24 hours, then strain it through a coffee filter and dilute it with a bit of water. Mix the cold brew coffee with maple syrup (or any other sugar) and quality rum (Plantation, Zacapa, Botran…), according to your taste.

 

Instructions:

  • Pour the Padre Azul Añejo, the infused Oloroso and the cold brew coffee liquor into the mixing glass.
  • Add some ice cubes and stir.
  • Padre Azul Añejo is best enjoyed between 18 and 20 °C, therefore pour the mixture through a sieve into your glass, keeping the ice cubes in the mixing class.
  • Add a little touch of Tiramisù or Geisha coffee fragrance from My Memories DR.

Tip: Both cocktails pair perfectly with chocolate and/or a fine cigar.

That’s it! We hope that you enjoyed our Tequila Workshop with the amazing David Rios. Now take advantage of your new skills – as soon as the situation allows it, invite your friends over and treat them with some wonderful tequila cocktails!

Tequila Workshop with Star Bartender David Rios Part 3

By Lifestyle

Welcome back to star bartender David Rios’ place for part three of our Tequila Workshop!

In the previous video we got some background knowledge on the making of Padre Tequila, notably the Terroir (the place of origin, remember?) and the raw material used for this unique spirit.

Today we will learn more about two processes that lend our Tequila its unmistakable character: the cooking and the fermentation. And for those who have ever wondered what the metal skull cap is about: you’ll find out today! On top of that, you will get two more fabulous cocktail recipes. So take out your Padre Tequila and let’s get going!

Part 3: More about cooking, fermentation and celebrating life and friendship

It’s getting hot: the cooking

The cooking of the Padre Tequila is done in traditional Mexican ovens made of masonry – “mampostería”. First, the agave is cooked by steaming at a relatively low temperature for 24 hours. Then we make use of the residual heat and add 24 hours more. This gentle process gives the tequila a much higher concentration of flavor and aroma. Good things come to those who wait!

 

The next step: the fermentation

The fermentation is possibly the heart of our distillery. Why? Because Padre Azul Super Premium Tequila does not add any kind of artificial yeast to the juice whatsoever. Only natural yeast. For this reason, the whole process depends on the climatic conditions during fermentation: it can take between 72 and 96 hours until the natural fermentation is completed. During this process, the natural yeast transforms sugar into alcohol and bacteria produce acids. The result is a product with approximately 6 % alcohol. What happens after that? You will find out in the next video!

 

Handcrafted and symbolic: the skull

The 270-gram solid cast metal skull cap is not just a decorative item. The handcrafted skull represents the Day of the Dead (Dia de los Muertos) – probably the most important day of the year for the Mexican people and a colorful celebration of eternal friendship.

 

And now let’s celebrate life and friendship with two delicious cocktails!

Today, star bartender David Rios will show us how to craft two amazing cocktails with the smooth Padre Azul Reposado : Tommy’s Margarita from Julio Vermejo and Amarga y Dulce Palomita, a twist on the famous Mexican cocktail “La Paloma”.

To be classified as “Reposado”, a tequila has to mature for at least 2 months. Our Padre Azul Reposado matures a full 8 months in hand-selected bourbon oak barrels. Perhaps that’s the reason for its particular complexity and unforgettable vanilla notes?

Tommy’s Margarita

Ingredients:

60ml Padre Azul Reposado

30ml Lime juice

15ml Agave syrup

Ice cubes

 

Glass: Old fashioned

Method: Shaker

Garnish: Lime, lemon twist and green lemon fragrance “My Memories DR”

 

Instructions:

  • Pour the Padre Azul Reposado, the lime juice and the agave syrup into the shaker and add some ice cubes.
  • Put on your favorite salsa tunes and shake it!
  • Pour everything into the Old Fashioned glass filled with a large ice cube.
  • Decorate your drink with a slice of lime or lemon.
  • Take a piece of lemon peel, tweeze it and run it over the rim of the glass. Add a bit of Green Lemon fragrance from My Memories DR.

Enjoy!

Amarga y Dulce Palomita

Ingredients:

50ml Padre Azul Reposado

20ml Martini bitter or Campari

15ml Red grapefruit juice

15ml Clear agave syrup

2 – 4 Fresh mint leaves or alternatively basil leaves

approx. 100ml Grapefruit and Rosemary Soda (London Essence)

 

Glass: Riedel / Highball wine glass

Method: Shaker

Garnish: Mint or basil leaves, pink grapefruit twist and Mediterranean Mandarin fragrance “My Memories DR”

 

Instructions:

  • Pour the Padre Azul Reposado, the Martini bitter/Campari, the red grapefruit juice, the agave syrup and the fresh mint leaves/basil leaves into the shaker and shake to your favorite tune.
  • Prepare the highball wine glass with an ice cube and pour everything through a sieve into the glass – look at this color!
  • Top off with some refreshing grapefruit and rosemary soda.
  • Stir it a little, but not too much. Watch how the pro does it!
  • Decorate with a pink grapefruit twist and some fresh mint or basil leaves and round it off with a spritz of Mediterranean Mandarin fragrance from My Memories DR.

That’s it – enjoy your tequila cocktails!

Do you want to discover more amazing tequila cocktail recipes and to find out more about the making of Padre Azul? Don’t miss out on the next video!

Tequila Workshop with Star Bartender David Rios Part 2

By Lifestyle

Welcome to the second part of our exclusive Tequila Workshop with the World’s Best Bartender 2013 David Rios! In the previous video we got a glimpse into the world of Tequila and Mezcal and discovered the versatile tastes of Padre Azul Blanco, Reposado and Añejo as well as of Xiaman Mezcal. Now it’s time to take a closer look. Let’s find out more about Padre Azul Super Premium Tequila!

Part 2: The making of terroir and raw material

What is the origin of the name “Padre Azul”?

Anyone who has been to Mexico most likely knows the popular saying ¡Qué padre!, an expression of cheerful excitement which means “how cool” or “how wonderful”, hence the perfect name giver for our super premium Tequila. And “Azul”? As you learned in the previous video, Tequila is distilled exclusively from one species of agave, commonly called the blue agave – or the “agave azul”.


The Terroir: Where does Padre Azul come from?

Our agaves grow in Amatitán which is very close to the town Tequila. In the valleys of Amatitán, the soil is volcanic, porous and retains humidity. Also, year round temperatures are higher in the region. All of this combined adds up to an extremely favorable habitat for the agave to grow in perfect conditions and to develop more fibers, resulting in an aromatic product with stronger citrus notes as well as herbal and earthy aromas.


The raw material: What is Padre Azul made of?

One of a kind. If you have seen the first video, you know that there are more than 200 types of agave in the world, 75 % of which are found in Mexico. As mentioned earlier, there is just one type of agave which can be used for Tequila: the Agave tequilana, also known as “Weber Azul” or the blue agave, ergo Padre Azul.

Quality versus quantity. Some brands harvest the agaves after 5, 6 or 7 years – we let them grow for at least 8 and up to 10 years. This results in a higher concentration of natural sugar, a broader range of aromas and an abundance of flavors.

Selection. To ensure the highest possible quality, our distilling experts – including renowned master distiller Erika Sangeado – select the best agaves for our Super Premium Tequila.

The heart. Once selected, the next step is to strip off the leaves of the plant, as we only use the heart – the so-called „piña“.

For one liter of Padre Azul we process no less than 10 kilos of agave, unlike other brands that often use between 5 and 7 kilos per liter.

 

So much for theory, let’s get practical!

Star Bartender David Rios selected two delicious cocktail recipes, which you can easily do at home: the Padrecito and Esperando por ti.

Padrecito

Ingredients:

50ml Padre Azul Blanco  (or a bit more)
25ml La Quintinye Vermouth white
1 Organic lemon
Ice cubes

Glass: Coupette (frozen tumbler)
Method: Mixing glass
Garnish: Lemon twist; lemon peel to run over the rim of the glass

The first cocktail is a twist, like the famous “Martini”. But instead of Martini, we use Padre Azul Blanco and combine it with the white Vermouth from La Quintinye. The flavors of this Vermouth – a lot of fruit and interesting citrus notes make the perfect pairing with Padre Azul Blanco.

Instructions:

  • Add lots of ice cubes in the glass to chill it.
  • Pour the Padre Azul Blanco, the Vermouth and some ice cubes into the mixing glass and stir.
  • Remove the ice cubes from the chilled glass.
  • For your “Instagram effect”: slice a ring from the organic lemon, make a slice through one side of the peel, remove the pulp and twist the peel into a curly shape – the perfect decoration!

Take another piece of lemon peel, squeeze and run it over the rim of the glass.

Esperando por ti

Ingredients:

50ml Padre Azul Blanco
15ml Lime juice
10ml Apple balsamic cream
5ml Eucalyptus honey (optional: agave syrup)
100ml Ginger beer (London Essence)
1 Large ice cube

Glass: Highball
Method: Shaker
Garnish: Lemon twist, eucalyptus leaf or pine twig flavoured with the David Rios eucalyptus fragrance

Instructions:

  • Add all ingredients in the shaker.
  • Put some music on and shake it!
  • Pour everything through a sieve into the highball glass with the ice cube. Of course you can use regular ice cubes.
  • Top off with ginger beer.
  • Stir gently.
  • Decorate with a lemon twist, a eucalyptus leaf or a pine twig flavoured with eucalyptus fragrance.

And now: Enjoy! Salúd!

In the next video, David gives us more insight on the making of Padre Azul Tequila and shares more of his favorite cocktail recipes. Don’t miss out!

Tequila Workshop with Star Bartender David Rios

By Lifestyle

#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!

Jetzt erhältlich: Mund-Nasen-Schutz von Padre Azul

By Lifestyle

Die Corona-Krise hat uns alle kalt erwischt. Es gibt kaum jemanden, dessen Leben und Alltag nicht von heute auf morgen auf den Kopf gestellt wurde. Auch an uns sind die letzten Wochen nicht spurlos vorübergegangen. Doch wir lassen uns nicht unterkriegen und machen auch jetzt das Beste draus. Das Ergebnis? Unsere eigenen Mund- und Nasenschutzmasken!

Wir halten zusammen

In unserer Produktionsstätte in Jalisco, Mexiko, sind unsere Mitarbeiter ganzjährig beschäftigt. Jeder Einzelne ist Teil unserer Padre Azul-Familie, jeder Einzelne macht uns zu dem, was wir sind. Umso mehr hat es uns getroffen, als sich abzeichnete, dass wir in dieser Ausnahmesituation unsere Produktion im April nicht wie gewohnt fortsetzen würden können. Unsere Tore vorübergehend schließen und unsere Mitarbeiter nach Hause schicken? Das war keine Option. Eine Alternative musste her, und zwar schnell. Wie könnten wir unser Team trotz eingestellter Produktion weiter sinnvoll beschäftigen? In Zeiten von Covid-19 ließ die richtige Idee nicht lange auf sich warten: Wir nähen Schutzmasken!

Von der Ringermaske zur Schutzmaske

Normalerweise werden hier die Ledermanschetten-Mäntel mit der typischen Schnürung für unsere Padre Azul-Flaschen genäht, die den mexikanischen „Lucha Libre“-Ringermasken und dem legendären Luchador „El Santo“ Tribut zollen. Doch von „normal“ kann derzeit nicht die Rede sein, und so kommt es, dass in unserer Näherei nun keine Ringermasken nachempfunden werden, sondern eine etwas andere Art von Maske entsteht.

Wenn, dann gscheit: Padre Azul Mund- und Nasenschutzmasken

Wenn wir was machen, dann machen wir es richtig – und das gilt nicht nur für unseren Padre Tequila. Mund- und Nasenschutzmasken werden uns noch eine Weile begleiten. Wenn wir also sowieso welche tragen müssen, dann bitte mit Stil. Und so entstand unsere eigene Maske mit unserem legendären „Ramón“.

Die wiederverwendbare Mund- und Nasenschutzmaske schützt den Träger selbst zwar nicht vor Infektionen, reduziert aber die Gefahr einer möglichen Weitergabe infektiöser Tröpfchen vom Träger auf dessen Umfeld. Außerdem fördert diese Art von Maske einen achtsamen Umgang miteinander und hilft dabei, das Bewusstsein für „Social Distancing“ zu stärken – zurzeit so unglaublich wichtig.

So haben wir eine Möglichkeit gefunden, unsere Padre Azul-Familie zusammenzuhalten und dabei etwas Sinnvolles zu tun, nach dem Motto „Entweder wir finden einen Weg, oder wir schaffen einen.“
Den Mund- und Nasenschutz gibt es jetzt als Geschenk zu jeder bestellten 0,7 l Flasche Padre Tequila oder extra in unserem Onlineshop.

Hier geht's zum Shop!

Ushuaïa Ibiza and Hï Ibiza VIP Teams Visit Padre Azul Distillery

By Lifestyle

The Vip Team Bartenders from the top two clubs in the world, Ushuai Ibiza and Hi Ibiza, visited the Padre Azul Distillery, Tres Mujeres, in Amatitan. There they discovered just how Padre Azul Tequila is made.

They sampled every part of the painstaking process. They began with the job of the Jimadore, harvesting the agave hearts, and even tried their hands at it.

Then they saw the work of the 200 hands that craft every bottle of Padre Azul from the baking of the pinas and distillation through the dressing and sealing of each perfect bottle.

They also enjoyed a tasting in the cave, where Padre Azul reposado and anejo are rested, with Erika Sangeado our Master Distiller.

After all that work, they relaxed with a special night of mariachi music and more Padre Azul Tequila at Tres Mujeres.

Ushuaia

Ushuaïa Ibiza is the way to enjoy the party you deserve on the most desirable tables of the Ushuaïa Ibiza Beach Hotel. Enjoy the best service, beautiful people, and ocean views in grand style.

HI

Hï Ibiza is a multi-award-winning club that has played host to some of the biggest names on the electronic music scene. Welcoming thousands of party revellers from all around the world each week throughout the season, Hï Ibiza is one of the most sought-after tickets on the island. Enjoy state-of-the-art design and sound and a commitment to putting the clubber at the centre of the experience. Their VIP service takes the Hï Ibiza experience to an even higher level.

Padre Azul Tequila is proud to partner with both of these world-class clubs so you’ll always find Padre Azul in their VIP sections.

Interview with David Rios

By Lifestyle

Why is the bar & drinks world after so many years still fascinating for you?
Maybe because I’m still the same person? humble, hardworking, respectful, trying to help and inspire new generations … the genuine and the authentic is valued and paid …..

Trends come and go like waves, but we have seen the gin trend now for some years – what is the next wave ?
I like this question because I love surfing, right now we are in a big wave about the organic, natural, traditional, less sugar, and that the drinks are more pleasant to drink …. also more and more is consumed by the day that at night …
Vermouth, coffee, amaros, beers, wines, along with artisanal drinks such as Tequila and Mezcal will be the next big wave.

We have heard that you are a big Tequila und Mezcal Aficonado – why?
Yes, I love Tequila and Mezcal, they are not only exceptional drinks, they also carry the culture of the Mexican people …
They are mystical, artisanal drinks, where tradition and authenticity are united and that feeling of family is still seen ….
And of course the sensations and complexity that we find in tequila and mezcal are endless.

In the States, Spain and UK tequila has already quite a significance in bars and clubs – why ?
In the United States and Uk yes, in Spain and the rest of the countries more and more, but we need more time for the general public to understand these unique products ….
Now we are lucky to have high quality Tequilas and mezcales and that makes it easier for more and more customers and bartenders to want it at their bars.
The change comes from the desire to learn from the bartenders and the quality of the new tequilas and mezcal.
Tequila and Mezcal is joy and we love to be happy

When will the trend arrive in the rest of Europe?
The rest of Europe are countries of beer tradition, wine, spirits, vodkas, etc … but we can already find Cantinas bars (Mexican food and drinks) and in all cocktail menus you can see 3 or 4 cocktails with Tequila or Mezcal …. then we just need to be patient and first explain the product to bartenders, maitres, sommeliers, etc … and then together we reach the final consumer.
I think that tequila and mezcal is already in Europe.

Locations like Annabel in London and the Ritz Carlton in Berlin have already opened special bars with the focus on tequila and mezcal – Will more locations follow ?
Of course, we have more before these places …..
We have in St. Petersburg, Paris, Milan, Barcelona, Hong Kong, etc … many of these places are already as references within the best bars in the world …
I want to open one, hahahhah

Tequila had over years quite a bad reputation – what if the difference to the premium tequila which is served today ?
We have realized that a unique product like tequila had to be treated as it deserves, so now we have to change the mentality of our customers and let them see that it is a quality product.
Changing the way you drink it, such as new glassware, temperature control, alcohol level control, new cocktails, etc …
It is the way for a customer to value it.

What do you appreciate about Tequila in particular?
There are not many products in the world that at least you have to wait 8 or 10 years to consume it …… there is no product in the world similar to the characteristics of a tequila, that is what attracts me to them.
Something fantastic.

Why do you like especially the premium tequila from Padre Azul ?
I fell in love with Padre Azul since the first time I tried it …
From how you take care of the agave, the jima, the slow and low temperature cooking, the natural fermentation, the distillation using only the heart, control of the quality and roasted barrels, the handmade bottle (about 100 people to make a bottle) … the passion of the whole Padre Azul family, make it a kind, delicate, very elegant liquid with a complexity of flavor and aromatic that makes you levitate when you try it …. that’s why I’m in love with Padre Azul…….

Which for the four type do you like best and why ?
It is impossible to choose one of the 4 types of Padre Azul ….
Can you choose between your four children?
It is clear that they have the same base in common, they are brothers ….
Blanco – Fresh, citrus, fruits, wants to party like any young …
Reposado – We continue with vanilla notes, light candies, sweet, creamy, delicious …
Añejo – notes of coffee, caramel, spices, pure elegance, long, perfect marriage of liquid and wood, sit and enjoy for hours.
Crystalline – art, wonderful ….
Then, I choose the 4, hahahahah.

How is premium tequila like Padre Azul produced ?
More or less it is answered in another previous question but if you want me to expand it, you tell me.

How do you prefer to drink a premium tequila like Padre Azul ?
For professional tasting it would be alone and in a flute type cup controlling the temperature.
For personal enjoyment or for clients 2 ways ….
The first with a block of transparent ice in a beautiful old fashioned glass and with some citrus aroma or some fragrance My memories by David Rios.
The second in cocktails incorporating two or three ingredients just to accompany and enhance Padre Azul, never mask the main product that is Padre Azul.

The trend is alcohol in moderation – are there healthy cocktails?
We are in a new era of healthier, less alcoholic cocktails, or with less alcoholic sensation, our clients demand to know the origin of our ingredients, sugar levels, calories etc.
That is why we are fortunate to be able to work and make cocktails with Tequila and mezcal … they are organic products, the residual sugar is imperceptible, there are no added sugar, 100 natural from agave, very low in calories …..
That is, we can say that with Padre Azul Tequila we can possibly make the healthiest coktails in the world.

VIP Party „Tequila, Masterclass and Fun“

By Lifestyle, Stories

Tequila anstatt Bier kurz vor dem weltberühmten Oktoberfest in München! Mexikanisches Flair im italienischen In-Restaurant Emporio Armani Caffè, München von Gastronom und Wasenwirt Michael Wilhelmer. Patrick Knapp Schwarzenegger, der zu den Top Entertainmentanwälten in LA zählt und als Entrepreneur an Firmen wie Padre Azul beteiligt ist, hatte „seinen“ smoothen Premium Tequila Padre Azul für die Party im Gepäck. Der Kult Tequila, der international schon in zig angesagten Locations, vom „Hi Club“ in Ibiza bis hin zum „Hotel de Paris“ in Monte Carlo vertreten ist, hält jetzt als neues Trendgetränk in Stuttgart beim Wasen Einzug. Ein Highlight bei den rund 100 Party Gästen war der limitierte „Padre Azul Cristalino“, dessen Flasche mit cooler Tattoo-Kunst, designt von der Benefizorganisation Prison Art, schon ein Hingucker ist.

Passend dazu spendierte Hollywood‘s „Cigar Guru“ Daniel Marshall an diesem Abend ein paar seiner begehrten goldenen Zigarren. Mit bei der Padre Azul Party jede Menge VIP Gäste: Die Schauspieler Ralf Moeller, Bruno Eyron, Andrea L’Arronge, Sinta Weisz und Florian Munteanu, Barbara Meier, Giovane Elber, Unternehmer Jürgen Schrempp, Wiesn Chef Clemens Baumgärtner, Modedesignerin Sonja Kiefer, Stanglwirt-Junior-Chefin Maria Hauser, Gastronom Gabriel Lewy (u.a Café Roma), Michele Malenotti, der demnächst seinen „Matchless Legacy Store“ in München eröffnet, die Künstler Alexander Hoeller und Judith Grote, die Filmproduzenten Tim Tremper und Philip Schulz-Deyle, Star-Fotograf, Regisseur und Produzent Mayk Azzato, Wirtschaftscoach Christine Walker, uvm. Mit dabei auch die Kung Fury 2 Crew und Hollywood Produzenten wie George Acogny, dessen Produktion „Come away“ mit Angelina Jolie und Michael Caine bald in die Kinos kommt. Denn Kung Fury 2 wird gerade mit Patricks Onkel Arnold Schwarzenegger in den Bavaria Filmstudios gedreht.

© Brauer Fotos

Über 700.000 € Spenden bei Wohltätigkeitsgala

By Lifestyle

Bei der 3D Benefizgala „Drink, Dance & Donate“ zugunsten des Sheba Medical Center im Hotel Hermitage in Monte Carlo unter der Schirmherrschaft von Fürst Albert II von Monaco am 25. Juli 2019 kamen über 700.000 € Spendengelder für den guten Zweck zusammen!

An der glanzvollen Gala unter der Schirmherrschaft von Prinz Albert von Monaco nahmen Businessmagnaten, Kunst-Tycoone, VIPs aus aller Welt wie die Moderatorin Viktoria Bonya und Anna-Maria Kaufmann teil.

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