Welcome to the second part of our exclusive Tequila Workshopwith the World’s Best Bartender 2013 David Rios! In the previous video we got a first 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 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 high-quality Tequila. And “Azul”?As you learned in the previous video, Tequila is exclusively made from one species of agave, commonly called the blue agave – the “agave azul”.
The Terroir: Where does Padre Azul come from?
Our agaves grow in Amatitánwhich is very close to the town Tequila. In the valleys of Amatitán, the soil is volcanic, porous and retains humidity. Also, temperatures are higher there. All of this combined adds up to an extremely favourable 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 already 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.
Quality versus quantity.Some brands harvest the agaves after 5, 6 or 7 years – we let them grow for 8 to 10 years. This results in a higher concentration of sugar, a broader range of aromas and an abundance of flavours.
Selection.To ensure the highest possible quality, our distilling experts – including the well-known Master distillerErika Sangeado– select the best agaves for our 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 use 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 replicate at home: Padrecitoand Esperando por ti.
50ml Padre Azul Blanco (or a bit more)
25ml La Quintinye Vermouth white
1 Organic lemon
Method: Mixing glass
Garnish: Lemon twist; lemon peel to run over the rim of the glass
The first cocktail will be atwist, like the famous “Martini”. But instead of Martini, we use Padre Azul Blanco and combine it with the white Vermouth from La Quintinye. The flavours of this Vermouth – a lot of fruit, interesting citrus flavours – make the perfect combination with Padre Azul Blanco.
- Give some ice cubes in the glass in order to cool it.
- Pour the Padre Azul Blanco, the Vermouth and some ice cubes into the mixing glass and stir.
- Remove the ice cubes from the cooled glass.
- For the “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, tweeze it 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
- Give all the ingredients in the shaker.
- Shake it!
- Pour everything through a sieve into the highball glass with the ice cube.
- Fill the glass to the top with ginger beer.
- Stir gently.
- Decorate it with a lemon twist, an eucalyptus leaf or a pine twig flavoured with eucalyptus fragrance.