The Rum Howler Blog

(A Website for Spirited Reviews)

  • Copyright

    Copyright is inherent when an original work is created. This means that the producer of original work is automatically granted copyright protection. This copyright protection not only exists in North America, but extends to other countries as well. Thus, all of the work produced on this blog is protected by copyright, including all of the pictures and all of the articles. These original works may not be copied or reused in any way whatsoever without the permission of the author, Chip Dykstra.

  • Cocktails and Recipes

    Click Image for Awesome Recipes

  • Industry Interviews

    Interviews

    Click the Image for Great Interviews with the Movers of Industry

  • The Rum Howler Interview (Good Food Revolution)

    Click on the Image to see my interview on Good Food Revolution

  • The Rum Howler Blog

    Unknown's avatar

  • Rum Reviews

  • Whisky Reviews

  • Gin Reviews

  • Tequila Reviews

  • Vodka Reviews

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,090 other subscribers

  • Subscribe

  • Visitors

    • 15,492,449 pageviews since inception

  • Archives

  • Follow The Rum Howler Blog on WordPress.com

Posts Tagged ‘Tequila’

« Previous Entries
Next Entries »

Review: Espolon Blanco Tequila

Posted by Arctic Wolf on May 18, 2016

Espolon BlancoEspolon is a tequila brand created by Master Distiller Cirilo Oropeza. This is an premium tequila made in a small batch process from ‘hand-selected 100% Blue Weber agave, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico. The Espolon website tells us that the company likes to play rock music at their facilities to ‘inspire’ the agave.

At that facility piñas of the hand selected agave are cooked for 18 to 20 hours prior to their fermentation. They apparently use a slower distillation technique than is in use at most other facilities, and when the spirit is finished, their Espolon Blanco tequila is rested, filtered and then bottled at 40 % alcohol by volume.

Here is a link to the full review:

Review: Espolon Blanco Tequila 

“… The initial aroma somewhat earthy as a firm agave scent rises into the air. The punky agave gives me impressions of both baked squash and lightly sweet grilled pineapple. A light citrus zest is apparent as is some spicy white pepper. Taking my time with the glass, I seem to notice some softer notes of vanilla and menthol in the breezes which perhaps hints an underlying softness which may become apparent upon tasting …”

Please enjoy my review. In the next few days I will be taking a detour to try the new Pusser’s Spiced Rum, Chimo!

Posted in Blanco Tequila, Tequila, Tequila Review | Tagged: , , , | Comments Off on Review: Espolon Blanco Tequila

Cocktail Hour: Tequila Punch

Posted by Arctic Wolf on May 17, 2016

Spiced Rum Punch

Punch Anyone?

Some of the best crowd pleasing mixed drinks are what we traditionally call ‘Punch‘ recipes. These recipes are great for large gatherings as they are easy for the home bartender to create. In fact, a useful formula for creating a flavourful punch can be remembered using this simple poem:

Two of sour (lemon or lime juice)
One of Sweet (Sugar syrup)
Three of Strong (80 proof alcohol)
Four of weak (Water, ice or non-tart juice)

This formula is not only useful for punch recipes; the first three lines are often the basis of cocktail recipes. This is because the ratios noted in the poem do a good job of balancing the flavour between the different sweet and sour ingredients found in most citrus based cocktails.

I wondered about the genesis of the poem and did a little research several years ago and found a comparable poem for Planters Punch from the New York Times in 1908.

PLANTER’S PUNCH
(from the 1908 New York Times)

This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

The difference is subtle; but the older version uses a slightly higher amount of sweet ingredient (sugar syrup). I wonder to myself if perhaps the old bartenders used a weaker ratio of sugar to water in their sugar syrup or if perhaps going back in time people just preferred a sweeter punch recipe. In my experience I prefer the older New York Times formulation which is perhaps because I also use a less sweet sugar syrup (1:1 ratio) than most bartenders do (1:2).

Tequila Punch SAM_2569

Tequila Punch

Although the recipe from the 1908 newspaper is for a Rum Punch, there is no reason Tequila cannot form the base of an equally refreshing summertime punch recipe. With this thought in mind, and with a large amount of poetic license, I created the following Tequila Punch mixing citrus juice and berry flavours and with Espolon Blanco Tequila.

It tastes absolutely delicious.

Tequila Punch

2 oz Lime Juice (two of Sour)
1 oz Raspberry Syrup (one of Sweet)
3 oz Espolon Blanco (three of strong)
1 oz Ocean Spray Cranberry Cocktail  (the other half of sweet and part of the weak)
2 oz Orange Juice  (part of the weak)
ice (with orange juice and cranberry cocktail we have four parts of weak )
Frozen Raspberries

Build in a large Tumbler with Ice
Stir to Mix
Garnish with Frozen Raspberries
Enjoy!

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!

Note: My review of Epsolon Blanco Tequila will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , , , | Comments Off on Cocktail Hour: Tequila Punch

Review: Cabresto Silver Tequila

Posted by Arctic Wolf on May 15, 2016

Cabresto Silver SAM_2528

Tequila Cabresto, imported by Cabresto Imports Corporation, is a brand rooted as solidly in Detroit as they are in Arandas, Mexico. It is a family owned brand with duties spread across two generations of the Lopez family. Founder Silverio Lopez runs the family ranch in Arandas and cares for the agave until its reached peak yield. His son Antonio is learning the craft of growing the agave and currently handles the branding and exportation of Cabresto to the United States. Silverio’s daughter, Sonia, is the first Lopez to graduate college and is spearheading the US operations of the Cabresto Imports Corporation. They do all this while maintaining the family tire shop in Southwest Detroit.

Cabresto Silver Tequila is a pure 100% Agave tequila. The agave fields, and the distillery which produces the tequila are located in Atotonilco in the highlands of Los Altos de Jalisco, Mexico. The harvested agave is cooked in an adobe furnace that softens the plant’s fibers and transforms its starches into sugars. Once cooked and rested the agave is passed through a shredder to separate the coarse fibers, then through rollers to squeeze out its sweet juice.

As a highland tequila,we can expect the Cabresto Tequila to exhibit strong fruity citrus notes and to have a little hot pepper in the delivery and in the finish. (This is as opposed to lowland tequila which has stronger earthier flavours of agave and less hot pepper.)

Cabresto Silver Tequila is bottled at 40 % alcohol by volume.

Here is a link to my full review of a blanco tequila which I have found to be ridiculously good:

Review: Cabresto Silver Tequila

“… The fruity agave seems to hint at impressions of baked garden squash, grilled pineapple and mushy banana. As I am enjoying the aroma, I notice citrus spice and herb pepper building up and breaking free from the earthy agave notes. Perhaps I am noticing a hint of cinnamon and a touch of soothing menthol in the breezes as well …”

Please enjoy my review of this outstanding silver tequila, Chimo!

Posted in Blanco Tequila, Tequila, Tequila Review | Tagged: , , , | Comments Off on Review: Cabresto Silver Tequila

Review: Camarena Silver Tequila

Posted by Arctic Wolf on May 13, 2016

Camerena SilverCamarena is a relatively new tequila brand launched in 2010 by six generation tequila producer, Familia Camarena. The spirit is produced at the Tequila Supremo Distillery (Nom 1456 CRT) and is apparently distributed throughout North America by E.& J. Gallo Winery.

The Camerena Silver Tequila is produced from 100% Blue Weber agaves, grown in the rich red clay and cool climate of the Highlands of Jalisco, Mexico. As a Highland Tequila, we can expect Camarena to exhibit strong fruity citrus notes and to have a little hot pepper in the delivery and in the finish. (This is as opposed to lowland tequila which has strong earthy flavours of agave and less hot pepper.)

Here is a link to my full review:

Review: Camarena Silver Tequila

“… I discovered a heated agave aroma with spicy white pepper scents rising into the breezes above the glass. There is a very evident vegetal earthiness apparent which warns me that this spirit is going to have a fruity agave punch to go along with its overt spiciness. Fortunately, I also notice some soothing menthol-like aromas which may salvage my tonsils …”

Please enjoy my latest tequila review as I embark on a little tequila, Chimo!

 

Posted in Blanco Tequila, Tequila, Tequila Review | Tagged: , , , , | Comments Off on Review: Camarena Silver Tequila

Cocktail Hour: The Paloma

Posted by Arctic Wolf on May 11, 2016

Paloma SAM_2517Today’s cocktail is a serving which some claim is the most popular bar drink in Mexico, the Paloma. Because the serving has no ‘official construction’, there seems to be as many variations in the recipe as there are cocktail bloggers who write about it. Most commonly the recipe is stated to be a mixture of Grapefruit Soda (Fresca or Squirt maybe) and Blanco Tequila served in a tall glass with lots of ice. (I sometimes use Koala Brand Cooler (the grapefruit/kiwi/lime combination) and it tastes great as well.)

Nothing, however beats a Paloma made with real grapefruit juice and a dollop of fresh squeezed lime for tartness. Here is my favoured recipe which is perhaps a little heavier on the tequila side than most of the variations I see online (usually 1:3 ration tequila to grapefruit); but my stronger libation tastes great, and on a hot afternoon, it is hard to beat.

Paloma

2 oz Camarena Silver Tequila
2 oz Grapefruit Juice
1/2 oz Lime Juice
3/8 oz Sugar syrup (1:1)
Ice
Sparkling Water or Soda

Fill a tall tumbler with Ice
Mix the first four ingredients in a mixing glass
Add to the ice filled tumbler
Complete with soda
Garnish with fresh grapefruit if desired
(For best results use fresh chilled ingredients on to be honest the use of a straw is probably not recommended)

Enjoy responsibly on a hot sunny day!

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

Note: My review for Camerena Silver Tequila will publish soon as my descent into Tequila madness begins.

Chimo!

Posted in Cocktails & Recipes | Tagged: , , , | Comments Off on Cocktail Hour: The Paloma

« Previous Entries
Next Entries »