Spotlight on Tequila
Write up by Mark Kirkwood
What is agave?
Agave is a genus of monocots native to the arid regions of the Americas. The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves. (succulent and xerophytic species are plants that have adaptations to survive in an environment with little liquid water)
What is Tequila?
Tequila is a distilled spirit made from the blue weber agave, blue agave or Agave Azul, and produced only in five areas of Mexico: Jalisco (where 99% is made and home to the town Tequila) as well as Guanajuanto, Michoacan, Tamaulipas and Nayarit – these are known as the Denomination of Origin Tequila (DOT) and recognised as such in more than 40 countries.
Distillation in Mexico
When natives from the Philippines came to Mexico, they soon started to share how to make their beloved Tuba drink. Equipped with the knowledge of how to distil the sap of a palm tree, they shared this knowledge with the Mexican people. The drink they produced came to be known as Vino de Coco, which became very popular much to the dismay of the Spanish who were peddling their brandy.
To prevent the production of the drink, they cut down all the palm trees, leaving locals with nothing to make their drink from. However, The Filipinos and Mexicans turned to another plant to create their spirits: the agave plant. With agave being so abundant, the Spanish couldn't cut them all down, meaning that this rebellious and innovative act led to the creation of mezcal.
Blue Weber Agave
Named after the German botanist who first classified the species in 1905 due to the slight blue hue of its green foliage. These plants are particularly suited to the silicate-rich, red volcanic soils in the region around the city of Tequila with more than 300 million plants harvested there every year.
NOM Numbers
A NOM number is a four-digit number that appears on every tequila bottle. It identifies the tequila's producer and distillery. NOM stands for Norma Oficial Mexicana, which is Spanish for "Official Mexican Standards". You can discern a lot about a bottle of tequila before smelling or sipping it just by identifying the nom number. There are multiple websites that will list all the tequila’s and mezcals produced at that particular distillery, and the methods they employ. There is a high likelihood that the more brands being produced by a single distillery, equates to a drop in quality.
Some of our favourites
First founded in 1873, Don Cenobio founded his first distillery in the town of Tequila, Jalisco. Not only was Don Cenobio The first person to export “mezcal de tequila” to the United States, shorten the name to just Tequila, and implement the use of steam to cook the agave (instead of an earthen pit), Cenobio also stated that the Blue Agave was the best agave to use for production. Two generations later, his grandson Francisco Javier who brought about more changes to the industry and made the family’s tequila the most well-known brand in the world. The single most important thing that Don Javier did for the industry was to help establish the Denomination of Origin for Tequila.
While on a business trip to Japan in the late 1960’s, Don Javier came across a bottle of Japanese Tequila. Angered by this, he stated that tequila can only be made in Mexico, specifically, in the area around Tequila. A group of tequila producers, led by Don Javier, filed an application for an appellation of origin in 1973, but it wasn’t until 1996 when the world officially recognized the Denomination of Origin for Tequila.
An absolute favourite of ours, all taste is of course subjective but as an example of a valley tequila there are not many more that could compete. The different expressions of this tequila are absolutely worth exploring if you find yourself deep in the weeds of the category. Bottlings at still strength, reposado and the lauded Winter Blend are all top tier tequila, even if the American market and demand has inflated special releases to eye watering prices. In case you don't fancy parting with a couple of hundred pounds to commit to a bottle we ordinarily have a Winter Blend on the bar should you like to try it.
Nose
Everything a good tequila should be with aromas of citrus, and rich cooked agave fill your nose in this unique and very special blanco Tequila. Also present: butter, olive, earth, black pepper, and a deep inviting vegetal complexity.
Palate
Flavours include citrus, cooked agave, vanilla, basil, olive, and lime and a hint of creaminess.
Finish
The finish is long and deep, complex yet easy to drink. Fortaleza Blanco is a true aficionado's Tequila.
Lost Explorer started their journey making mezcal on the ancestral Miztec land in Valles Centrales, Oaxaca, with Maestro Mezcalero Fortino Ramos. They grow their agaves 8-12 years to allow them to reach their ripest natural maturity in different parts of the arid, sun-soaked region.
Along the way they have forged deep connections with makers who embody their sense of adventure whilst seeking a deeper understanding of the ways of nature, tradition and heritage of artisanal agave-spirit making in Mexico, always striving to give back more than they receive.
They later ventured into the lowlands of Jalisco, there they brought a careful approach to make a masterful Tequila with Maestro Tequilero Enrique de Colsa.
For The Lost Explorer Tequila, the agave spends 6 to 7 years soaking up the rich elements of the volcanic soil and surrounding terroir. Distilled in a dedicated facility, their small batch tequilas are not only crafted with care, but with the highest quality.
Crafted to be sipped slowly, herbaceous and earthy notes transport you to the sun-soaked lowlands of Amatitán, Jalisco. Bright citrus on the palette transitions into spiced cinnamon and vegetal undertones. The slight minerality is a gift from the ancient volcanic terroir, with a faint sea salt finish blown in from the nearby coast. Lost Explorer advise pairing this Tequila with a mild panela cheese, earthy pistachios, or a fresh citrusy ceviche.
Nose
Cooked agave, herbal, minerality, and a hint of mint and earthiness on the nose.
Palate
Zesty notes of citrus and subtle tropical fruits, with warming cinnamon spice and vibrant mineral undertones. The slight minerality is a gift from the ancient volcanic terroir, with a faint sea salt finish blown in from the nearby coast.
Finish
Intensity of cooked agave, sweet tanginess linger on the tongue with a vegetal note
One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta's Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry. Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.
Terroir is just as important to tequila as it is to wine In the high-elevation microclimate of Arandas, the agave enjoys more sunlight while experiencing cooler night time temperatures. The soil has a high iron content, along with clay, lime and other elements that lend a minerality to their tequila.
When Mijenta age their tequila they don’t have a set time for how long it remains in the barrels. For them "it’s ready when it’s ready." With a background in wine, Ana María believes that barrel aging should complement the flavors of the agave, not overwhelm them.
Nose
A delicate and inviting vanilla nose with notes of bergamot, honey, preserved fruits and orange blossom flowers.
Palate
Rich flavors of cooked agave, honey, vanilla with a mid-palate of cacao nibs. A long and generous finish on the palate.
Finish
A pleasant floral minerality, medium oak, cooked agave fibre and a little heat gives way to subtle black pepper, vanilla & cinnamon.
Quality and transparency are the watchwords of the Fonseca family, the fifth-generation agave farmers behind Don Fulano. The Fonsecas are among the few tequila makers today to grow their own agave, controlling each step of production from field to bottle and ultimately creating agave spirits of the highest standards.
Each expression in the Don Fulano range – from the gently rested Blanco to the robust Imperial extra añejo – is made from just three ingredients: mature Blue Weber agave grown on the Fonseca estate in Atotonilco, Mexico; proprietary yeast; and natural volcanic spring water.
The Reposado is carefully rested in a combination of new and used French limousine oak barrels for a minimum of eight months and up to two years. This ensures that the resulting spirit is the perfect balance between agave notes and those from the barrel.
Nose
Immediately very fruity – red fruits, especially cherries, and jam. The sweetness of cooked agave enhances the fruitiness, with delicate herbal notes providing a balancing counterpoint.
Palate
The French oak influence becomes obvious on the palate, with rich caramel, maple syrup and creamy vanilla flavours. With those is fruity dark chocolate, some of the jam from the nose, although deep in the mix, and gentle spiciness.
Finish
The cask influence is felt yet again in the finish, where agave pepperiness quickly fades to vanilla.
