Welcome to the fourth and last part of our Tequila Workshop with World’s Best Bartender 2013 David Rios!
If you have seen all of our videos, you really took advantage of the time at home 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 are going to find out why 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 has to pass through two distillations. In the first distillation, called ordinario, we get approximately 22 to 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 removed and won’t be used for the final product. That way, Padre Azul only uses the best portion of tequila, the “heart”.
The distillation temperature is between 92 and 96 °C. It is very important to control the temperature, as it allows us to create more flavors and aromas. After the second distillation, the 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.
Remember that tequila has to mature for 2 months or more in order to be classified as “Reposado”, and that our Reposado ages for 8 full 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 18 full months.
For the aging we use hand-selected oak bourbon barrels. The barrels are all toasted to medium – the toasted 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 shouldn’t cover the original taste of the agave, the particular taste of pure tequila.It’s an art!
In the previous video, David Rios explained what the metal skull cap stands for. Today we will have 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, and nothing else.
Just as the skull, the leather jacket is entirely handcrafted. It is a tribute to the wrestling masks of the Lucha Libre, the Mexican wrestling, which is an important part of Mexican culture.
Behind every bottle of Padre Azul, there are about 100 people – every single detail is handcrafted in Mexico!
And now it’s time to create some amazing cocktails with Padre Azul Añejo!
60ml Padre Azul Añejo
Ice cube or ice ball
Glass: Old Fashioned / cognac glass
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.
- 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.
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.
- 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 combine perfectly with chocolate 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!