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Posts Tagged ‘Anejo Tequila’

Cocktail Hour: Añejo Tequila Sour

Posted by Arctic Wolf on June 13, 2016

‘Sour’ drinks are amongst the oldest family of mixed drinks and have been served by bartenders in America since the early 1800s. The basic recipe for a sour is to combine a base spirit with lemon or lime juice and to add a sweetener to balance the flavour. Although this style of cocktail originated quite a bit earlier, Jerry Thomas is often referenced in his 1862 book, How to Mix Drinks for providing the first published recipe for this form of bar drink.

Añejo Tequila Sour SAM_2594Typically a sour recipe will take the form of a 4-2-1 construction which represents 4 parts of base spirit, two parts of sour (lemon or lime juice), and one part of sweetener (sugar syrup or orange liqueur). This formulation works very well, allowing the base spirit to dominate the serving while maintaining the balance between the sweet and the sour elements. Sometime though, particularly when I am mixing with an outstanding spirit, I prefer to alter those ratios bringing an even stronger focus to the base spirit. Such is the case with Cabresto Don Silver Anejo Tequila.

Añejo Tequila Sour

3 oz Cabresto Añejo Tequila
1/8 oz Pierre Ferrand Dry Curacao
3/4 oz Fresh Squeezed Lemon Juice
1/4 oz Simple Syrup (1:1)
2 dashes Orange Bitters
ice
Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain into a chilled rocks glass with ice
Garnish with orange peel.

Enjoy Responsibly!

If  you are interested in more original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review of Cabresto Don Silver Anejo Tequila will publish tomorrow. Chimo!

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Review: Dulce Vida Organic Rocky Mountain (Añejo Tequila)

Posted by Arctic Wolf on January 31, 2016

Dulce Vida Rocky MountainDulce Vida Tequila is produced from 100% organic agave grown in the Los Altos highlands which are situated in the Tequila Region of Mexico. The company produces the only 100° proof, 100% organic tequila (also free from additives of any kind) in the world. As well as being 100% organic, their tequila is also produced in a manner which embraces the concept of sustainability.

Dulce Vida Organic Rocky Mountain Edition is produced from a special selection of barrels chosen by Dulce Vida’s Colorado State Manager which have rested in the light, crisp air of the Rocky Mountains’ high altitude and outdoor environment. The Añejo Tequila was aged in these single barrels in the Los Altos region of Jalisco at 1790 meters of altitude in the dry, crisp climate of San Ignacio Cerro Gordo near Arandas, also known as Tierra Colorada.

Here is a link to my review of this special Añejo Tequila:

Review: Dulce Vida Organic Rocky Mountain (Añejo Tequila)

“… The initial scents above the glass carry impressions of fine oak spices and sandalwood interspersed with wisps of butterscotch, honey and vanilla. As I inspected the breezes I soon noticed a very well-defined highland spiciness (white pepper and lime zest) coming forward which was accented very nicely with the light earthy aroma of agave fruit. Pineapple, pumpkin and baked squash all seem to be hinted at …”

Please enjoy my review which completes my examination of the Dulce Vida Range.

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Note: Here are links to my other reviews of Dulce Vida Spirits:

 

 

 

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Cocktail Hour: The Ice Wyrm

Posted by Arctic Wolf on January 30, 2016

This recipe came about when I was choosing a suitable short cocktail for a particular Añejo tequila (shown below). I studied my previous cocktail creations and a cognac recipe of mine called the Medusa Coil caught my eye. That particular recipe is basically a sweetened Brandy Sour with added elements of Amaretto and bitters to give the serving extra dimensions of flavour. I thought to myself, I wonder if amaretto and tequila can share a harmonious coexistence?

Although this was a sour recipe, I wanted my chosen tequila (Dulce Vida Añejo Rocky Mountain) to shine through the bar drink so I decided to adjust the proportions of my agave based Medusa Coil by increasing the amount of Añejo Tequila and pairing back the Amaretto and the bitters both of which I felt might overpower the nuances of flavour in the Special Edition Dulce Vida. Things were not quite right until I also reined in the lemon and sugar as well.

The Dulce Vida Rocky Mountain Añejo Tequila was now the star of my cocktail. Do try this one, it tastes quite delicious.

Ice WyrmThe Ice Wyrm

2 oz Dulce Vida Rocky Mountain Añejo
1/8 oz Luxardo Amaretto
1/4 oz Fresh Lemon Juice
1 dash Fees Cocktail Bitters
1/8 oz Simple Syrup (1:1 ratio)
Lemon peel
ice

Add the first five ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a coil of lemon peel
Add a small lump of ice to the center of the lemon coil

Please Enjoy Responsibly!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

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Originally, I was going to call my recipe, the Mexican Rattlesnake as my final recipe shared some characteristics with another bar drink called the Rattlesnake Cocktail. And, it did seem to me that the coil of lemon with the lump of ice in the middle (used as the garnish) sort of looked like a coiled up rattlesnake. However once I photographed my creation, I realized that no rattlesnake would ever survive our cold Edmonton winters. Then I remembered a fanciful creature that is said to haunt the ski slopes of our Canadian Rockies swallowing up those skiers who dare wander into the forbidden areas out of bounds, the Ice Wyrm. It seemed a more fitting name for the cocktail pictured upon my snowy back deck.

And please note, my review of the wonderful Dulce Vida Organic Rocky Mountain Añejo Tequila will publish tomorrow.

 

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#58 1921 Añejo Tequila

Posted by Arctic Wolf on October 28, 2015

1921 Tequila is made from 100% Agave cultivated in the Highlands of Jalisco, Mexico. The distinction between tequila made from highland agave versus tequila made from lowland agave is important because agave grown in the highlands tends to carry a different flavour profile into the final tequila than lowland tequila. Highland tequila tends to have more sweet fruity citrus flavours and perhaps a touch more hot pepper in the finish.

1921 Maximiliano TequilaAccording to the information provided on the producer’s website:

“…It is definitely a Tequila made to be tasted calmly and enjoyed slowly in a cognac wine glass, allowing the description of the authentic taste of the white oak barrel aged for 12 months, where the wood has blended its most sophisticated characteristics with the agave from Jalisco´s soil…”

Here is a link to the review of the #58 spirit on my Rum Howler Top 100 Spirits Countdown.

#58 – 1921 Añejo Tequila

“… the fruity agave began to assert itself into the air around the glass. Nice soft pepper and ginger notes come forward out of the glass as well, followed by lime citrus and a very soft butterscotch. A hint of vanilla wafts into the air with some scattered tea leaves …”

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You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits

Posted in Anejo Tequila, Awards, Extras, Tequila, Tequila Review | Tagged: , , , , , | Comments Off on #58 1921 Añejo Tequila

Review: Dulce Vida Organic Tequila (Añejo)

Posted by Arctic Wolf on September 14, 2015

Dulce Vida anejoDulce Vida Tequila is produced from 100% organic agave grown in the Los Altos highlands which are situated in the Tequila Region of Mexico. The company produces the only 100° proof, 100% organic tequila (also free from additives of any kind) in the world. As well as being 100% organic, their tequila is also produced in a manner which embraces the concept of sustainability. During production of the spirit a complete waste recapture program is set in place which results in the production of a nutrient-rich soil supplement which is supplied to the local farming community. As well, the methane gas which is produced as a by-product of the waste collection & processing is captured and utilized to help power Dulce Vida’s production facilities in the village of San Ignacio Cerro Gordo at Campanario (in Mexico of course).

Although the Dulce Vida website does not specify the exact distillery which produces this agave spirit, I did notice that the identified NOM on the bottom of the label 1443. This NOM identifier is required by the Mexican Government to be placed on the label of each bottle of tequila to verify that it is produced legally from agave sourced in the Tequila region of Mexico. Each distillery has its own NOM, and thus we can trace the distillery of origin. In this case it is the Don Pilar Distillery who of course also produce Don Pilar Tequila.

Dulce Vida Organic Añejo Tequila has been aged for 24 months in American Bourbon Whiskey barrels.

Here is a link to my full review:

Review: Dulce Vida Organic Tequila (Añejo)

” … The breezes above the glass carries indications of a lightly sweet honey scent which is melded with enticing wisps of butterscotch and caramel. I also sense a firm indication of fine oak spices combined with hot white pepper. The typical earthy/fruity aroma (reminiscent of garden squash or pumpkin) of the agave is quite mild, however the peppery spice so typical of highland tequila is front and center …”

Please enjoy my review.

Chimo!

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Autumn Margarita

Posted by Arctic Wolf on September 13, 2015

dulce vida autumn margarita SAM_1712A few days ago, I made the point that as the weather turns cooler, my preferences with respect to the style of cocktail which I enjoy begins to change. When the evenings turn chill, I often want a stronger more intense cocktail than the typical tall deck drink offers. Making such a bar drink with an aged spirit rather than a young clear spirit also offers a cocktail with more depth and character.

Here is my Autumn Margarita made with those cool evenings in mind.

Autumn Margarita

2 oz Añejo Tequila (Dulce Vida Organic)
3/4 oz Orange Curacao
1/2 oz fresh Lime Juice
1/2 oz fresh Lemon Juice
1/2 oz sugar syrup (1:1 ratio)
Ice
Lime Slice

Add the first five ingredients into a metal cocktail shaker with ice
Shake until the sides of the shaker frost
Strain into a cocktail glass
Add a Lime Slice for garnish

Enjoy!

If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more mixed drink recipes!

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Review: 1921 Añejo Tequila

Posted by Arctic Wolf on April 19, 2015

1921 Anejo1921 Tequila is made from 100% Agave cultivated in the Highlands of Jalisco, Mexico. The distinction between tequila made from highland agave versus tequila made from lowland agave is important because agave grown in the highlands tends to carry a different flavour profile into the final tequila than lowland tequila. Highland tequila tends to have more sweet fruity citrus flavours and perhaps a touch more hot pepper in the finish.

The website for 1921 Tequila states that their Añejo Tequila has spent  a year in white oak. The tequila is described on the website as:

“…It is definitely a Tequila made to be tasted calmly and enjoyed slowly in a cognac wine glass, allowing the description of the authentic taste of the white oak barrel aged for 12 months, where the wood has blended its most sophisticated characteristics with the agave from Jalisco´s soil…”

I decided to follow the advise of the website and began my tasting session with a cognac glass and the 1921 Añejo Tequila served neat without ice.

Maximiliano Tequila

Here is a link to my full review:

Review: 1921 Añejo Tequila

“…As I brought the brandy glass up to my nose, the fruity agave began to assert itself into the air around the glass. Nice soft pepper and ginger notes come forward out of the glass as well, followed by lime citrus and soft butterscotch. A hint of  vanilla wafts into the air with some scattered tea leaves.  The aroma is very nice…”

I have followed the review with a cocktail recommendation called, Maximiliano Tequila.

Please enjoy my review!

Note: I have been on a bit of a tequila kick lately re-visiting the many of the brands which I first reviewed several years ago. This has all been in preparation for the Rum Howler 2015 Margarita Challenge which my Rum Chums and I have been working on in secret the last several weeks. The purpose of the Challenge is to determine what we feel is the best Blanco Tequila for this Summer’s Margarita Season. The results of our determinations will be published in May, when I will revisit many Blanco spirits here on my website and introduce a few more. Until then I hope you have been enjoying my re-visitations of the previously reviewed Reposado and Anejo tequila spirits on my website. (The astute observer will have noticed a few new reviews were scattered in as well.)

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The Year in Tequila (2013 Rum Howler Awards)

Posted by Arctic Wolf on October 27, 2013

RH-winner2013

In my locale, many whisky events populate our calendars, and a few Rum Clubs have popped up over the last several years which feature tastings and the like where consumers have an opportunity to taste a new spirit before plunking down their cash to buy it. With respect to tequila however, consumers (again in my locale) have very little ability to read about or taste any of the new Tequila brands as such clubs and events are rather scarce. Perhaps my 2013 Rum Howler awards for the Year in Tequila can help remedy the situation somewhat. (And hopefully I will be able to sample more of these new brands and feature more reviews in the coming year.)

I was able to sample and taste 17 different agave spirits for my 2013 Rum Howler Awards. The Awards I am presenting are based upon side by side tastings of the various spirits which are in competition for each particular award. Depending upon the style of Tequila I was sampling, I would build one or two Cocktails with each brand to taste, and I also sampled each spirit neat side by side with those of the same style. And so without further ado, it is time for me to reveal the recipients of the 2013 Rum Howler Awards for Excellence in the Production of Tequila.

These Awards are for the best Tequila Spirits I encountered in the year 2013!

The 2013 Rum Howler Awards – The Year in Tequila

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Enjoy this break from my Rum Howler Top 10 Rums Countdown, which will resume on Monday with the number 7 rum.

Posted in Anejo Tequila, Awards, Blanco Tequila, Extras, Reposado Tequila, Tequila, Tequila Review | Tagged: , , , , , | 1 Comment »

The Year in Tequila

Posted by Arctic Wolf on October 30, 2012

All things considered, I had a pretty good year with respect to the spirit called Tequila in 2012. I was able to help in a small way with Edmonton’s first Tequila festival earlier this month, and I was able to double the number of reviews here on my website. Although Tequila has a small following in my local market (relative to rum and whisky), that small group of tequila aficionados is very passionate about their favourite spirit; and, I believe that group of Tequila lovers is steadily growing!

In an effort to recognize the growing importance of this spirit in not only my locale, but also as a global spirit; I have decided this year to give Tequila its own awards page on my website this year (last year I grouped the Gin, Tequila and Vodka Awards together all on the same page).

It is time to reveal my Tequila awards by looking at the Rum Howler’s Year in Tequila.

Here is a Link to the Awards Page:

The 2012 Rum Howler Awards – The Year in Tequila

Congratulations to all the Award Winners!

Posted in Anejo Tequila, Awards, Blanco Tequila, Extras, Reposado Tequila, Tequila, Tequila Review | Tagged: , , , , , , | Comments Off on The Year in Tequila

Review: Patrón Añejo Tequila

Posted by Arctic Wolf on July 17, 2012

Patron Tequila is a pure 100% Blue Weber Agave Tequila made from agave grown in the highlands of Jalisco, Mexico. The agave is 6 to 7 years old when harvested, and the heart of the plant or the piña is all that is used. These piñas are cut and slowly steamed in traditional masonry ovens for 79 hours, and then shredded placed into a traditional stone pit. Here they are broken into finer pieces with large stone milling wheels called “Tahonas”. The resulting juice is then fermented for 72 hours in a wooden fermentation vat, and distilled twice in copper pot stills.

Patrón Añejo Tequila is a blend of aged tequilas which all have been matured in small white oak barrels for a minimum of 12 months. I received a sample bottle of the this Tequila from Diamond Estates Wine and Spirits, who are the local distributor Patron Spirits.

Here is an excerpt from my review:

“… When I brought the glass to my nose, light scents of caramel, sawdust, sandalwood and mildly punky agave were rising from the glass. The tequila is noticeably fuller and oakier than the previously reviewed Patrón Reposado which needed more coaxing to release the oaky scent of sandalwood. Scents of honey and vanilla find their way into the breezes, and the fully decanted glass reveals ‘earthy’ smells of broiled zucchini and oven baked squash…”

Here is a link to the full review:

Review: Patrón Añejo Tequila

I have included another very good cocktail with the review which I call, the Scarlet Ruse. (It turns out Blood Oranges and Tequila work very well together.)

Please enjoy the cocktail and my review!

Posted in Anejo Tequila, Cocktails & Recipes, Tequila, Tequila Review | Tagged: , , , , | Comments Off on Review: Patrón Añejo Tequila

 
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