TEQUILA

A welcome

introduction

Tequila and The penny has Whereas many So much of the Tequila and
mezcal are dropped and other spirits, for flavour comes mezcal are well
probably the British example from the agave placed to
most consumers are whisk(e)y and plants which are capitalise on
misunderstood rapidly falling in cognac, invest influenced by the the current
spirits in the love with all the the majority of soil, climate and interest in
UK, category has to the production altitude and artisanal spirits,
historically offer: heritage time in the consumers are provenance,
associated going back aging process, starting to terroir, vintage,
with shots thousands of agave sprits turn appreciate the aging and use
and often years; craft in this on its head sheer skill and of barrel. This
consumed growing with a huge understanding of together with
under duress, the raw material amount of time nature that goes our flourishing
but all of this as well as being invested into each bottle cocktail culture
is beginning distilling and in cultivating the and are enjoying means that the
to change. aging; its agave plants. personal journeys stage is set
versatility and of discovery. for the category
depth of flavour. to reach new
heights.
Agave “A little tequila, sunshine &
tacos never hurt anybody.”
spirits - Matthew McConaughey, The Dallas Buyers Club

Agave plants take a minimum The jimadors will cut off the
Tequila and mezcal of six years to reach maturity bitter spiky leaves as close to
belong to a family of and frequently take much the heart as possible leaving
spirits that are made longer. the piñas which can weigh
from the agave plant; At maturity they produce a anything from 20-90kg.
other less well-known single flower and then
members of this family subsequently die. Harvesting Many of us do not
include raicilla, is a skilled job undertaken by understand the differences
bacanora and sotel. ‘jimadors’ firstly they cut of the between tequila and mezcal,
shoot as the plant begins to tequila must be made from a
Although they have minimum of 51% Blue
flower, this preserves the
the appearance of a Weber Agave whereas
starch which is stored in the
cactus, agave plants heart of the agave which is mezcal can be made from up
are in fact related to called ‘piña’ because it to 30 different types of
the lily family. resembles a pineapple. agave.

The cultivation of agave Technically all tequilas are

is certainly a labour of “At maturity mezcals but not visa versa;
as shown later they are
love with many years
invested before the first
they produce a separate products with
drop of liquid is poured. single flower distinct flavour, raw material
requirements and production
and then processes.

subsequently
die”
What’s in a

name?

What we now know as tequila has

historically variously been referred to
as mezcal wine, mezcal brandy,
agave wine and mezcal tequila.

It is believed that the word tequila is

derived from an ancient Nahuatl term,
meaning ‘the place of harvesting plants’;
the Nahuatl were the original tribe from
the area.

The spirit tequila shares its name with the

town at the centre of production in Jalisco
and also the nearby tequila valley and
tequila volcano.

Nahuatl people called the agave

plant
“mexcametl” or “metl”, and from
this the name mezcal is derived.
History of

tequila & mezcal

The history of agave spirits, of which tequila is The beginnings of the tequila industry as we Agave spirit production remained pretty small until
the most widely known, goes back centuries to know it today started in the late 18th century, with the early 20th century, at this stage although it was
the Aztecs and possibly to an even older tribe, the first commercial licence to distil mezcal wines known as as tequila the majority was technically
the Olmecs, who made a ceremonial drink being granted to Jose Maria Guadeloup Cuervo in mezcal as many different types of agave were used.
“pulque” from fermented agave pulp. 1795. Other well know brands started out in the The Mexican Revolution (1910-1920) resulted in
19th century including Sauza. a surge of national pride and tequila benefited by
In the 16th century, the invading Spanish brought association. Several events in the 20th century
withthem a taste for brandy together withdistilling Don Cenobio Sauza established La Persevera further boosted tequilas international popularity,
knowledge. When supplies of their own imported Distillery in 1873; he was the first to export tequila firstly Prohibition in the US which resulted in the
brandy began to wane, they used the native agave and is credited with identifying that Blue Weber bars in the border town of Tijuana doing a roaring
plant to make “mezcal wine”. However, the growth Agave delivered the best tasting tequila. trade as well as tequila being smuggled north. Then
of this drink was controlled by the Spanish rulers World War II restricted the availability of European
who imposed restrictions on production to both Production was centred around the town of Tequila; and home produced spirits in the US, leading many
protect imports of brandy from Spain and also to history is unclear whether the drink or the town to discover tequila for the first time.
limit availability to, and avoid potential abuse by, the adopted the name first.
native population.
A change in

perception
There are many
theories about the It was not, however, until
origin of the most the growth of American
famous of tequila tourism in the 1980s that
cocktails, the tequila started to be
Margarita; what is for appreciated as a
certain is that it connoisseurs drink.
became the mainstay
of the 1950s’ LA Today, tequila and mezcal
cocktail scene. This (from a small base) is one
and the inevitable of the fastest growing
association with film spirits categories in the
stars changed the UK.
public’s perception of Already hugely popular in
tequila and firmly the USA, there is now a
established its place real appreciation of its
in the American craft,
drinking heritage, depth of flavour
repertoire. and versatility on this side
The 1968 Olympic Games of the Atlantic and their
in Mexico City again fortunes are set to soar.
brought tequila to the
attention of an
international audience.
About

tequila

Tequila must be made from at least To extract the fermentable sugars, the piñas
51% Blue Weber Agave. Legislation are cooked either in traditional masonry ovens
allows for the remaining sugar to come called “hornos” or increasingly in much faster
from non- agave products, such as steam ovens which are called “autoclaves”.
sugar cane which also grows in Mexico. The resulting liquid is then distilled a minimum
of two or occasionally three times mainly in
Tequilas made with 100% Blue Weber copper pot stills, although increasingly stainless
Agave are labelled as such, those made steel is used.
with less than 100% are called “mixto”. The Mexican government has established a
number of regulations to control what can be
Tequila can only be produced in five
called tequila and how it is made. Tequila that
areas of Mexico: Jalisco, Nayarit,
follows these regulations is authenticated by the
Guanajuato, Tequila Regulatory Council (CRT) and carries a
Michoacan, and Tamaulipas, although NOM number on the label which identifies the
9 9 % is made in Jalisco, home to the distillery.
town Tequila.
Tequila

styles

Blanco Joven Reposado

(Silver) (Gold) (Aged)
No minimum ageing Blanco tequila that has Aged in oak, either small
requirements which results added colourings and casks or vats holding up to
in a clear tequila allowing flavourings to mellow the 20,000 litres for a minimum
the raw vegetal flavour through a process of 60 days, can be softened
characteristics of the known as “aboçado”. by aboçado.
agave to shine through. It has a straw-like colour, with
Regulations allow resting in an elegant, soft flavour which
wood for up to 60 days, this is influenced by the wood.
softens the flavour and may This is
result in a hint of colour. the most popular style in
Mexico.

Añejo (Extra Muy Añejo (Ultra Aboçado

Aged) Aged)
Aged in government sealed Aged in oak barrels holding no The use of additives including
oak barrels holding no more more than 600 litres for at least caramel, oak extract, glycerin
than 600 litres for a minimum three years, can be softened by or sugar syrup to soften the
of one year, can be softened aboçado. Due to the length of taste of tequila. The amounts
by aboçado. time spent in wood, these are of these ingredients used
Light amber in colour, darker in colour, smooth and should be less than 1%.
smooth, rich and complex. complex.
•

•
szxscd
% ABV

%
•

% •

• •

• •

•
Influences on

flavour

Highlands & “There exists a better

Lowlands:
Agave is grown in two main zones: the highlands and the quality mezcal produced
lowlands; their differing climate and soils impart different flavour near Guadalajara that
characteristics. carries the name of the
Highlands - Los Altos: Lowlands - El Valee: town where it is made,
“Tequila”. This drink costs
This region has hot days and Here the weather is harsh and
cool nights which results in slower dry with hot nights. Due to the lack more and is considered a
growing larger agave, with a of hydration the plant pulls its good gift for a friend.”
higher sugar content. Tequilas essence from the dry soil around
made in the Highlands tend to it and results in an robust, - Albert Evans, 1869
be sweeter, fruity and citrusy earthy, spicy, herbaceous tequila.
with soft agave notes.
 “ O tequila, savage water of sorcery, what confusion
and mischief your sly, rebellious drops do generate!”

- Tom Robbins, Still Life with Woodpecker

Tequila from

highlands
Tequila by

Don Julio

For over 70 years, Don

Julio Gonzáles’ passion
drove him to improve every
aspect of his tequila, from Don Julio Reposado
the harvesting to Don Julio Blanco Don Julio Añejo Don Julio 1942
the bottling; all to craft the
worlds first luxury tequila. Atotonilco El Alto, Signature serve: Atotonilco El Alto,
Atotonilco El Alto, Signature serve: Signature serve:
Jalisco Style: Blanco Margarita. Atotonilco El Alto, Signature serve:
Paloma. Jalisco Style: Añejo Neat or on the rocks
Jalisco Style: Manhattan.
Date Est: 1942 Brand fact: Jalisco Style: Añejo Date Est: 1942
Brand fact: Brand fact:
Blue Agave: 100% Unlike many other Date Est: 1942 Brand fact: Blue Agave: 100%
Reposado Barrel aged for This anejo tequila is
ABV: 38% distilleries, La Primavera Barrel aged for 18 ABV: 3
Date Est: 1942 eight months in Blue Agave: 100% aged up to 32 months
Size(s): 70cl only produces one ultra- ABV: 38% months in American Size(s): 70cl, 175cl
Blue Agave: 100% American white- in American white oak
premium tequila, Don Size(s): 70cl white-oak barrels. Celebrated in exclusive
The fine raw agave ABV: 38% oak barrels. ex bourbon barrels but
Julio. Made in small cocktail bars,
juices and a complex, Size(s): 70cl is said to be at least
A testament to Don batches. restaurants and
time- honoured process 2.5 years ,just 6
Tequila Don Julio Julio’s patience and nightclubs, the iconic
create the smooth, yet months short of
Reposado, a rich determination for Don Julio 1942® Tequila
crisp tequila. A lightly superior quality, Tequila qualifying to be
smooth tequila with a is the choice of
sweet and incredibly Don Julio Añejo is the termed an extra
splendid golden amber connoisseurs around anejo.
pure raw agave flavour culmination of distinct
colour the globe. Produced in
immediately excites the rich flavours of agave
and a fine premium small batches and aged
palate and rounds out balanced with the perfect
flavour, is the most for a minimum of two
for a smooth and lush amount of wood and a half years, Don
popular high-end
blanco tequila influence. Wonderfully Julio 1942® Tequila is
of unrivalled excellence. tequila in Mexico.
Incredibly soft and complex with expressions handcrafted in tribute
The finish is clean and of vanilla and oaky
elegant hints of dark to the year that Don
soft, complemented by butterscotch notes.
chocolate, vanilla and Julio González began
a touch of black pepper Bright and lightly spiced his tequila-making
light cinnamon for
and grassy undertones. finish with the essence of journey.
a lightly honeyed
and smooth wild honey in the back for Aroma: Caramel,
flavour. a rewarding long finale. chocolate
Flavour: oak , vanilla
Tequila by

Clase Azul Clase Azul Reposado Clase Azul Añejo

Clase Azul Plata Clase Azul Ultra Añejo
Jesus Maria Signature serve: Jesus Maria Signature serve:
For 25 years every Clase Azul tequila decanter Jesus Maria Jesus Maria Signature serve:
Signature serve:
Is handmade, and hand painted by Jalisco Style: Reposado Jalisco Style: Añejo
Artisans. Jalisco Style: Blanco Brand fact: Clase Jalisco Style: Extra
Date Est: 2000 Date Est: 2000 Brand fact: Clase Brand fact: The
Date Est: Brand fact: The Azul reposado is Azul’s Anejo intense Añejo
Blue Agave: 100% decoration on the blown Blue Agave: 100% aged for a Blue Agave: 100% sublime character of
ABV: 40% ABV: 38% amber color and Date Est: 2000 Clase Azul Tequila
ABV: 40% decanter-style glass minimum of 8 complex aromas
Size(s): 70cl Size(s): 70cl , 175cl months in a
Blue Agave: 100% Ultra’s extra añejo
bottle was designed by PC: Size(s): 70cl result from a
Clase Azul reposado is a mixture of casks ABV: 38% tequila is only possible
artist Sergio Camacho. symbol of Mexican magnificent 25- through an extended
Bright, crisp, and fresh.The stopper is natural formally used to Clase Azul Anejo is
month journey in PC: Size(s): 70cl
Its artisanal elaborationcork topped by a domed tradition and culture. age bourbon, proof that the best aging period of five
Made with slow-cooked cognac American whiskey Clase Azul Tequila Ultra years in American
results in smooth, and things in life take
pewter cap 100% blue weber agave, sherry. casks. is our most time- whiskey and sherry
irresistible notes with a The time. Its taste and
touch of sweetness. it is aged for 8 months decoration on the decanter are a tribute intensive creation. Its casks.
Clase Azul Tequila Plata in American whiskey hand-mad ceramic to the Mazahua exquisitely complex
is a sublime experience casks imparting its decanter-style indigenous culture. tequila and masterfully
for the senses. Ideal to hazelnut and vanilla bottle was decorated decanter are
flavors. Color: Amber , crafted to be
be enjoyed neat. designed by artist copper highlights
Color: gold , yellow Tomas Saldivar. contemplated by true
Color : Clear ,bright Body: medium The stopper is Body: Great body connoisseurs.
Aroma: Orange , Aroma: agave syrup , natural cork
vanilla, orange peel Aroma: Toffee , Color: Dark amber
Lemongrass , mint, topped by a cinnamon, clove, with copper
vanilla Flavor: hazelnut , domed pewter orange marmalade, highlights
vanilla , cloves , cap.
Taste: Vanilla , mint , cinnamon . toasted oak. Body : Full
lemon Aftertaste: smooth Flavor: Nutmeg ,
caramel notes Aroma: Sherry ,
Aftertaste : Short , clove , orange
plums, apricot,
slightly bitter. marmalade , toasted maple syrup,
oak. hazelnut , oak.
Flavor: Toasted oak ,
dried plums,
cinnamon, vanilla,
candied ginger,
clove.
 TEQUILA (LOWLANDS)
“It would not be until darkness had taken indisputable control over the land,
until the flames of the bonfire created an unreal world of shadows,
Tequila from until tequila and mezcal untied men from their somber selves.”

lowlands - Warren Eyster, The Goblins of Eros

//
TEQU
ILA
Tequila by

1800
1800 Anejo
Jalisco Signature serve:
1800 is the fastest
Style: Anejo Grapefruit Mimosa.
selling original 100%
Brand fact:
agave super-premium Jalisco 1800 Tequila has
tequila in America and
1800 Silver Date Est: 1975 been around for 1800 Reposado
is renowned Blue Agave: 100% over 200 years,
for being expertly aged Jalisco ABV: 38%
Signature so you know Jalisco Signature serve:
and consistently smooth. Size(s): 70cl
Named after the year tequila Style: serve: Blush - they’ve put in Old Fashioned.
with rose Style:
was first aged in oak casks, Distilled from 100% the reps when it
Blanco Reposado Brand fact:
1800 Tequila is made from lemonade and comes to the art
Weber blue agave, Date Est: 1975 The packaging for
grapefruit of tequila
pure 100% Blue Weber Jalisco picked at its peak Blue Agave: 100% 1800 Tequila is an
garnish. making. The true
Agave grown on family owned Date Est: 1975 maturity, 1800® Añejo ABV: 38% iconic trapezoidal
is aged in new French gem is their
ranches and bottled in Blue Agave: 100% Brand fact: Size(s): 70cl shape, reminiscent of
and American oak añejo –
Jalisco. ABV: 38% Named after the year the centuries-old
barrels. This dark especially when 1800 Reposado is
Size(s): 70cl tequila was first aged Mayan stone
it comes to crafted using eight
in oak casks, 1800 amber spirit boasts an pyramids.
Made from 100% Blue pleasing year old 100% Blue
continues to employ oaky vanilla aroma,
Weber Agave aged for nutty with toffee flavor whiskey-centric Weber Agave and is
its
eight years and and a peppery spice palates. rested in French and
original distillation
harvested at their peak. finish. This deep, American oak. This
process.
The liquid is double luxurious tequila is rich liquid has notes
distilled, and a special ideal for sipping. of buttery caramel,
selection of white mild spices and a
tequilas are blended touch of smokiness,
together for added which is imparted by
complexity and the finishing
character. Taste is process.
clean and balanced,
with hints of sweet fruit
and pepper.
About

mezcal

Similarly to tequila there are two types of Today, some large mezcal producers have turned
mezcal, 100% agave and mixto which may to more efficient production methods but many
just be labelled mezcal and may contain up to still use this time-honoured process which give
20% non- agave sugars. mezcal the smoky flavour that it is known.

Mezcal can be made from more than 30 Regulations of what may or may not call itself
different types of agave, the most common mezcal are controlled by the Mezcal Regulatory
being Espadin, Tobala and Madre Cuixtle. Council and like tequila, brands carry a NOM
(Norma Official Mexicana) on their label.
Mezcal can be made in the following five Mezcal must be bottled at the point of origin
states - Oaxaca, Durango, San Luis Potosi, and may not, unlike tequila, be exported in
Guerrero and Zacatecas, with the majority bulk.
being produced in Oaxaca. Mezcal is synonymous with the worm, this is a
moth lava that can be found in the agave plant
To make mezcal, agave is traditionally slow
that is added to some mezcals. There are no
roasted in lava rock lined earth pits which are
requirements for mezcal to include a worm.
heated by wood and or charcoal for about
Some believe it adds flavour, others say that it
three days before being double or occasionally is a mark of authenticity, or incorrectly that it
single distilled in pot stills made of either has hallucinatory properties and others merely
copper or occasionally clay. put it down to a marketing gimmick.
Mezcal “Take life with a
pinch of salt...plus a
styles
slice of lemon and a
shot of tequila.”
Aboçada Blanco Reposado - Anon
(Joven) (Madurado)
Bottled immediately after Un-aged although sometimes Matured in wooden barrels that
distillation and may have rested in natural tanks for up are no larger than 200 litres for
added colourings and to two months. between two months to one
flavourings to mellow the year.
flavour through the aboçada
process.

Añejo Pechuga

Matured in oak barrels no Mezcal macerated in a vat

larger than 200 litres for a with fruits and nuts, before
minimum of one year. undergoing a third
distillation during which a
chicken breast
is suspended directly above
the neck of the vat to extract
some of the fruity notes.
About

Mexican Liqueurs

Mexico also produces a “Tequila. Straight.

fantastic eclectic range of There’s a real polite
liqueurs many of which have drink. You keep
been around for a very long
time.
drinking until you
In more recent years these have finally take one more
been joined by flavoured tequilas
and it just won’t
or tequila based liqueurs which
follow the trend in other
go down. Then you
categories such as vodka and know you’ve reached
American whiskey, the your limit.”
flavours available are generally
natural partners for the spirits and
- Lee Marvin
the agave flavour shines through.
1800 Coconut Clase Azul Mezcal
Durango Del Maguey Vida
Mezcal
Jesus Maria
Jalisco Style: Mezcal
Signature serve: Signature serve:
Jalisco
Style: Liqueur Date Est: 2000
Date Est: On the rocks or Neat Signature serve:
Blue Agave: 100% Style: Mezcal
2015 with pineapple Date Est: Neat
ABV: 35% Brand fact:The
Blue Agave: 100% juice. Size(s): 75cl 2010 Brand fact:Hand-
ABV: 35% distillation process Blue Agave: 100%
Brand fact: Character, distinction, crafted alongside the
Size(s): 75cl faithfully follows ABV: 42%
The crest on the bottle and beauty in one tropical riverbed in
artisanal methods to Size(s): 75cl
Signature double represents “Trabajo, piece. Clase Azul the village of San Luis
Passion, Honestidad”
create a unique Appearance: Crystal
distilled 1800 Silver Mezcal Durango is Del Rio where the
(“Work,” “Passion,” profile and pays clear
infused with natural, made from Cenizo Aroma: Earthy and Red Ant River flows.
ripe coconut flavour. “Honesty”), signifying tribute to the ancient
Agave, an agave flinty with Agave: Espadín.
With its slightly- sweet the honour and mezcal tradition.
varietal that grows restrained Naturally fermented
and medium- bodied tradition that go into
the process of crafting
wild in the state of smokiness, burnt and twice distilled in
tropical taste, this
this historically rich Durango in Northern sandalwood and wood-fired copper
versatile spirit is
tequila. Mexico. The light citrus. Faint stills. Nose of tropical
delicious on the rocks
combination of mocha coffee and fruit, honey, & roast
and also tastes great
mineral-rich soil and floral notes.
mixed with pineapple
Taste: Earthy,
agave; palate offers
juice. water from natural ginger, cinnamon, &
meaty and high in
springs give it a acidity honeyed tangerine, with a soft
distinctive and smoky roast agave, finish
character with pronounced black
complex flavor notes. pepper, smoke and
Color: Bright burnt sandalwood.
crystalline. More subtle ginger,
Body: Medium cinnamon, tobacco
Aroma: Citrus and and nuts.
herbal , green olive , Aftertaste: Long
cooked agave, cloves. salty finish with
Flavor: peanut , brown elegant smoke.
sugar, honey, wood,
chocolate.
 SERVES & ADDED
VALUE.
About the “I wonder if there’s a
Margarita somewhere
margarita out there, thinking
about me too.”

The origins of the most On meeting the Irish owner 50s with drinks named - Anon
famous tequila cocktail, called Madden he was after customers called
the Margarita, are advised that the creation Margarita, Margaret or
unclear, but many think it was a mistake when he used Marjorie.
dates back tequila instead of brandy - The origins of this most
to post prohibition and a the drink had gone down famous of cocktails remain
Mexican border town well and its reputation shrouded
Tijuana. spread. The word “margarita” in mystery. However, the first
In 1936 an Iowan in Spanish means “daisy”. published Margarita recipe is
newspaper man, James the December 1953 issue of
Although this is the earliest Esquire.
Graham, was on holiday
story laying claim to the Today there are many
there and was
Margarita, there are many variations of the Margarita,
recommended the “tequila
others that date back to the here are some of our
daisy” which was sold in one
1930s, 40s and favourites.
of the few remaining bars in
town.
Classic Skinny Tommy’s Paloma

Named after the Spanish

Ingredients Ingredients Ingredients word for Dove.
- 50ml Tequila - 50ml Blanco Tequila - 50ml Blanco
-- 25ml Triple Sec - 25ml lime juice Tequila
Ingredients
- 25ml fresh lime - 25ml orange juice - 25ml lime juice
- 50ml Reposado Tequila
- Bar spoon agave - 10ml agave syrup
- 50ml fresh grapefruit juice
syrup Method
- 12.5ml fresh lime juice
Method Method Served on the rocks
Shake all ingredients with ice Shake all ingredients with ice without a salt rim. - 1 bsp agave syrup
and fine strain into a chilled and fine strain into a chilled - Top with Ting (grapefruit
glass. For a salt rim rub the glass. Glass soda)
- Pinch salt to taste
outside of the rim, with lime Glass Highbal
Method
juice and dip in a saucer of Margarit l
All the ingredients with the
salt. a Garnish exception of grapefruit soda
Glass Garnish Lime with ice and strain into an ice
Margarit Salt rim & lime wheel
a wedge filled glass. Top with grapefruit
Garnish soda.
Glass
Salt rim & lime
Highball
wedge
Garnish
Grapefruit slice &
salt