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.
50ml Padre Azul Blanco (or a bit more)
25ml La Quintinye Vermouth white
1 Organic lemon
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.
- 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
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
Garnish: Lemon twist, eucalyptus leaf or pine twig flavoured with the David Rios eucalyptus fragrance
- 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.