How to drink high-end tequila?
Of course, it does not matter how you drink it, as long as you enjoy it. But drinking tequila as a shot with a lemon slice and salt, or an orange slice and cinnamon, hurts the Mexican soul! High-end tequila is meant to be enjoyed slowly, sip by sip, and shared with the people you love.
Which glasses to use for high-end tequila?
For our sipping tequila we recommend Riedel sipping tequila glassware. The glass plays a crucial role in the experience. With the right glassware you get the full flavour. For Añejo you can also use a classic whisky tumbler or, easiest of all, a white wine glass.
What mixes nicely with tequila?
Tequila is a versatile spirit enjoyed in many ways. Our preferred way to drink it is straight out of the bottle: no lime, no salt, no bullsh*t. For cocktails we recommend Padrecito, which we crafted with world bartending champion David Ríos specifically to lift a cocktail. But the best combination is still: you and your favorite people.
Which tequila should I buy?
Well, that one is easy: Padre Azul, of course. If you are not sure whether to start with Blanco (Silver in the USA), Reposado or Añejo, try our Mini Trio Tasting Set, three 50ml bottles for €34.90. More seriously: when buying any tequila, only buy 100% agave. If “100%” is not written on the bottle, stay away: that is a mixto, which may contain as little as 51% agave, with the rest from any other source of sugar. For what separates the four Padre Azul expressions, see our About page.
How is Padre Azul tequila made?
Padre Azul is made from 100% blue agave. We let our agaves grow between 8 and 10 years. After the harvest we steam them for 24 to 48 hours in mamposterías, traditional Mexican ovens made of masonry, followed by 72 to 96 hours of fermentation. Our fermentation is strictly spontaneous: we use no artificial yeasts of any kind. After double distillation our Blanco is bottled straight away, our Reposado is aged in hand-selected ex-bourbon oak barrels for at least 8 months, our Añejo for 18 months, and our Extra Añejo for 36 months. Still curious? Read more about our production.
How do you cook the agave?
The cooking is done in mamposterías, traditional Mexican ovens made of masonry. First the agaves are steamed for 24 to 48 hours, then we use the residual heat for another 24 hours. An autoclave does this in 5 or 6 hours, but slow cooking gives far more flavour. It is like using a clay pot on a low fire instead of a pressure cooker: the clay pot always wins. The most important ingredient in our tequila really is time.
Where does the vanilla come from?
Our Reposado and Añejo are aged in American oak barrels. The oak adds tertiary aromas and gives our tequila its characteristic flavour, and American oak in particular is known for a slight vanilla note. French oak, by comparison, would give a toastier character.
Is Padre Azul an original Mexican tequila?
Yes. Tequila is a protected designation of origin, like French Champagne or Cognac: it can only be produced traditionally and within a specific region. Under Mexican law tequila may be produced only in the state of Jalisco and a few other municipalities. The name comes from the town of Santiago de Tequila in Jalisco, where you can visit the National Museum of Tequila. Padre Azul is distilled in Amatitán, Jalisco, under NOM 1458.
Is Padre Azul 100% agave?
Yes. Every Padre Azul expression is 100% Blue Weber Agave, certified by the Consejo Regulador del Tequila under NOM 1458. There is no mixto anywhere in our range.
Does Padre Azul use artificial yeast, coloring or flavoring?
Our fermentation is strictly spontaneous, using only the wild yeast already present on the agave and in the air. The color and the vanilla and caramel notes in our aged expressions come from time in American oak, not from a bottle.
Why the bottle design?
Our bottle is a reference to Mexican culture. In other cultures a skull may look scary; in Mexico it stands for eternal friendship. Spending time with family and friends is what matters most. The bottle is there to remind you of that. The full story of the skull and the ritual that goes with it is on our About page.
Why is the bottle wrapped in leather?
Each bottle is wrapped by hand, so no two are identical. Around 200 pairs of hands touch a single bottle from the agave field to the finished cap.
What is the difference between tequila and mezcal?
Mezcal can be considered the big brother of tequila. They are separate spirits, each with its own protected designation of origin. Tequila is typically made by steaming agave in ovens before being distilled twice in copper pots. Mezcal is cooked in earthen pits lined with lava rocks, filled with wood and charcoal, then distilled in clay pots. Tequila is made only from blue agave; mezcal is made from other agave types too. We make both: our mezcal is called Xiaman.
Is there a worm in Padre Azul tequila?
No, tequila is not supposed to have a worm inside. The myth came from a 1950s marketing push by some mezcal brands, who claimed the worm had magical powers or worked as an aphrodisiac. Were they right? Who knows. What we do know is that high-quality tequila and mezcal do not come with a worm in the bottle.
How should I store an open bottle of tequila?
Upright, away from direct sunlight, at room temperature. Unlike wine, tequila does not keep maturing in the bottle, so an unopened bottle will not improve with age, but it will not go off either. Once opened, it stays good for 2 years before the aromas start to fade.
Hai ancora una domanda?
Chiamaci al +43 5224 21424 o scrivi a office@padreazul.com.
