Grover and Scarlet from TasteTequila.com just did a great review on the new Top Shelf Organic Tequila Don Modesto.

They reviewed all three products (blanco, reposado, añejo)

Watch video here

Source: Ben Cooper

With Tequila’s sales concentrated in the on-trade in most countries apart from its two principal markets, the US and Mexico, the downturn’s negative impact on the on-premise channel is expected to have hit Tequila volumes, and its drive to develop international sales substantially beyond the US, says a new report from just-drinks/IWSR.

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List of tequila brands on Twitter:

@901Silver
@Angel_Tequila
@TequilaAmbhar
@Azconaazul
@CieloTequila
@carambatequila
@Casa_Dragones
@Casa_Noble
@comisario
@cruztequila
@DosLunasTequila
@DeLeonTequila
@DonPilar
@DonValenteTexas
@DonCenobio
@DonModesto
@DrinkLunaSueno
@DrinkInocente
@ElDonTequila
@FatAssTequila
@KarmaTequila
@mejor
@MUCHOTE
@organictequila
@OroTequila
@Riazul
@RepublicTequila
@SrFrogsTequila
@SolorzanoTKila
@TequilaAlquimia
@Tequila3amigos
@tequilahuizache
@tequilalapinata
@TequilaCapaz
@teteotequila
@TeqRevolucion
@vidatequila
@VoodooTiki

Show these brands some love by following them today.

Research by Luminosity Marketing

You want to learn how to REALLY appreciate the differences and virtues betwen all those tequila brands? Then, you must understand that the true secret is all about COMPARISON. But first you must have the knowledge on the basic steps of REAL tequila tasting techniques.

Since smell and taste are basically CHEMICAL senses, you must understand that an adaptation process must take place every time you try a new tequila. 80% of what we precieve as “taste” is actually a “scent” (thats why nothing seems to have flavor when you have a cold or sinus congestion…), so understanding this is crucial in teaching your senses to catch the differences among alcoholic beverages, specially complex ones like tequila, cognac or wine.

Since tequila is a distilled spirit, and has greater alcohol levels per volume, you cannot apply the same techiques for wine tasting, since tequila packs a much more powerful punch in the mouth and palate. Follow these simple steps to achieve a correct tequila tasting technique, and PRACTICE often to polish up your organoleptic abilities…you will begin enjoying your tequilas a lot more…trust me.

1.- Always use a snifter, or better yet: THE NEW TEQUILA GLASS by RIEDEL. Please stop using those ugly and riduculous “shot” glasses.The shape of the first two tipes of glass is made to concentrate the bouquet towards your nose, and remember that there are 3 different “sniffing areas” in the glass when it is correctly tilted towards your nose:

a) The “lower rim” (where you pick the basic elements of the spirit).

b) The midsection or transition, where you are supposed to identify the dominant notes of its bouquet.

c) The upper rim, where you will have to concentrate to identify and unveil the secondary elements such as floral, herbal, wood and spice accents.

Pour just enough tequila to reach the point where the glass begins to straighen (about 1.5 oz.), just below the curve where the tequila is contained. NEVER FILL THE GLASS!

2.- Stirr and move the tequila around, as vigorously and circular a motion you can perfor, and place your nose about one inch away from the rim, inhaling in a paused and relaxed way. Let your nose pick the agave notes, and learn to uncover the secrets behind most tequilas bouquet.

3.- Let the tip of your tongue get in contact with the tequila, and savor it inside your mouth. This will adapt your tongue for the following events, and your senses will awaken for the experience. Repeat after the sting feels less aggresive in your tongue.

4.- Take a SMALL sip, enough to fully moisten your tongue, keep it there for 3 seconds, and swallow. Feel the warmth in your throat and your retronasal passage tingle with the aroma, as you exhale SLOWLY with your mouth open.

5.- Now you are ready for the real experience. Smell the snifter, inhale and take a good sip, and swallow slowly. Now its time for exhalation, slow and deep. This will enable you to analize the character of your tequila: do you sense the sweetness of agave, the elegant tones from the oak barrels? Your tongue must feel moist and delicately numb, not harsh or bitter.

6.- PLEASE NOTE that flavors and sensations will feel different if you perform repeated, slow and deep inhale-exhale routines with your mouth open or shut. Concentrate on the sensations that show in your lower throat, retronasal passages (just below your upper palate), and enjoy every signal your receptors send upstairs.

If you taste more than just one tequila, use plain water, about half glass to wash the previous traces. Never try more than 3 different brands or types at once, cause you will simply lose the ability to diferentiate correctly after 8 or 9 oz. tequila.

ENJOY

If you’re old enough to go to bars (if you’re not, turn away now! Come back when you’re older), then it’s a fair bet you’ve had a tequila shot or two. It’s a fun little drinking ritual, isn’t it: you and your friends gather at the bar; the shots are poured; you lick the back of your hand and apply some salt; grab your slice o’ lime (or lemon if it’s a cheaper establishment); pick up a glass, and then it’s lick…sip…suck!

The thing is, while the salt and lime take the edge off any harshness in the tequila, with this method you’re not really going to taste much of the tequila itself. That might be a good thing if it’s a cheaper variety of mixto tequila (this is where up to 49% of the sugars used to produce the tequila are not from the agave plant), but if you’re drinking a complex 100% agave tequila, you’ll want to be able to taste what you paid for! Not much point otherwise.

So how should you do it? Well, tequila is from Mexico (…if you didn’t already know that, you may be reading the wrong blog), so one might well ask – how do the Mexicans do it? Traditionally, tequila in Mexico is drunk neat; in a narrow shot glass they call a caballito (‘little horse’). Can’t get much more basic than that, now can you. Tequila, glass, drink. Nice and simple, and it means there’s nothing to distract you from the complexities of, for example, a nice añejo (this is tequila that has been aged for at least a year).

If you’re feeling particularly authentic, the alternative in Mexico to drinking your tequila straight is to drink it with sangrita. That’s sangriTa, mind you, not sangria (the two are often confused). Sangrita is a non-alcoholic mixer made mostly of tomato juice, combined with a little orange juice, lime juice, and some Tabasco sauce (or some jalapeño chilies). It’s served chilled. When you drink it with tequila, you should get two shot glasses, one of sangrita and one of tequila. Then you sip each in turn: first the tequila, then the sangrita. Civilized, no? I don’t know about you, but I’ve never heard of tequila being drunk this way outside of Mexico, so go ahead and tell your friends about it! Maybe it’ll take off in the US of A.

Finally, no discussion of the proper methods of drinking tequila would be complete without some mention of the Tequila Sunrise, so here goes: the Tequila Sunrise is made of tequila, orange juice, and grenadine syrup (don’t worry if you don’t know what grenadine syrup is – that’s what bartenders are for!). The idea is that the denser grenadine (darker in color) settles to the bottom, while the orange juice and tequila (obviously, lighter in color) rise to the top of the glass, resulting in something that looks, if you squint hard and have a great imagination, a bit like a sunrise. Seriously, who names cocktails? There should be an international committee. The Tequila Sunrise is a (North) American invention, and, while tasty, is no way to drink a fine tequila.

For most of us tequila is something we think of exclusively as a drink. The many mixes one can create can be heaven on a hot summer day. Tequila however is quite effective as a cooking alcohol. It blends itself well with a variety of foods offering its unique taste. There are some general rules to follow when cooking with tequila or any alcohol. Leaving the food on too long or removing it too soon can spell disaster when cooking with tequila.

Many will say that cooking with tequila is fine because the alcohol will burn out. Well this isn’t necessarily true. Alcohol has a much lower boiling point than water so yes it will evaporate out faster. There are however recipes that call for some of the alcohol to remain. Generally using tequila for flavor in soups and stews will cook the alcohol out. These tend to simmer for a long period of time allowing sufficient time for anything intoxicating to disappear. Pay careful attention to your recipe. If the intention is to have some of the alcohol remain behind then it is best to add it in toward the end of cooking.

Many parents may be concerned about serving a dish with tequila or any type of alcohol to children. There really isn’t much to worry about. First, Alcohol is a naturally occurring substance. It exists in several fruits. Anything with very high sugar content could have a small amount of alcohol in it. One also can take comfort in the fact that when cooking with tequila or any type of alcohol, the amount used is minimal. It is also spread out evenly over a large amount of food so there is really very little cause for concern.

Finally, you should use caution when using tequila with any type of frozen dessert. It may sound good but what many people fail to remember is that alcohol freezes at a much slower rate than water. Placing it on your dessert could ruin it because it may not freeze properly.

Tequila has many more uses than just blender drinks. When used correctly it can add an extra hint of flavor to your favorite dishes.

It has been over a decade since the infamous French study was published boasting of the many wonderful health benefits of drinking wine. It turns out that it isn’t just red wine that can be good for the body. Several alcohols can help one achieve good health provided they are taken in moderation. Tequila does provide several positive aspects for the body if it the person drinks it responsibly.

If you have trouble sleeping or winding down after a long, stressful day at work, a small glass of tequila can help you relax. Again, one small glass not several will help the body calm down and put you in a more relaxed state. Having one just before you go to bed will help you fall asleep faster and sleep more soundly throughout the night.

Tequila can actually help in weight loss. It can help dissolve fats, which not only helps you keep the pound off but helps to lower your cholesterol. This will have several knock on benefits including better care for your heart and fewer long term health problems.

Drinking a small amount of tequila is good for the heart. It has been proven to optimize cardio functions making the heart work more efficiently.

Having a small glass of tequila with or shortly after your dinner will help the food digest faster. This can mean less indigestion and other digestion problems.

Those that drink tequila in moderation can also decrease their chances of developing dementia by a staggering 54%. The chances of developing diabetes drops by 30-40% and the chances of suffering from a stroke fall by.5 %.

Finally, the agave plant from which tequila is made is believed to be highly effective in treating colon disorders. Many medicines are actually destroyed in the stomach before they can reach the colon but the extracts from these plants are able to survive the journey. The strength of this plant combined with regular colon medication could insure that medicines are use more effectively.

The amounts of alcohol do vary from study to study. The Americans tend to be slightly more conservative and recommend drinking only 1 glass per day. On the other end of the spectrum are the Dutch that claim as many as 3 glasses per day could be consumed and offer positive health benefits. Which ever side you choose to believe, one cannot deny that there is more to tequila than just margaritas.

Modesto Spirits & Tequila Don Modesto bring you the Truth about Tequila

Tequila has been most commonly associated with those that want to waste away in Margarita Ville. Images of Mariachi hats and white sandy beaches are often associated with this drink from south of the border. Those of a party spirit likely know the value of shots and slammers with tequila as the main ingredient.

Many are unaware of the tequila truths or facts about tequila. True,  it has the wild and carefree image attached, but many are surprised when they hear the long history associated with making one of America’s favorite alcohols.

When we think tequila we think Mexico. While it is true that it originated there, the reality is that the United States imports and consumes far more tequila than its native Mexico and nearly all of Central America combined. The USA in fact accounts for 90% of all tequila exports.

Many of us think of tequila as the main substance in Margaritas. Again this is true, but also tragic at the same time. The Margarita image has given the quick, easy blender drink image when tequila is actually carefully made over a long period of time.

First, the Agave plant, from which tequila is made, takes 8-12 years to mature before it can be sent to a distillery for processing. Once made, tequila is then aged in barrels, similar to fine wine. The woods vary highly to give a certain, unique taste to the various types of tequila. For example, some tequila is aged in barrels first used to make Bourbon while others use barrels made from French Oak.

The finest Tequilas are made from 100% Agave plants. These tequilas require no further sugars our additives. The Spaniards were also the first to come up with the idea of distilling the plant for these purposes.

Tequilas are often associated with low quality, cheap spirits but the image is quickly changing. Fine tequilas range in price from 30-75$ per bottle and the up market brands are quickly rising against the more low market ones. World class chefs are also creating recipes for cooking with tequila, helping it to shed its low class image even further.

Finally, the worm. Tequila does not come with a worm in the bottle. It’s not a test of authenticity only something done for the tourists. Your tequila has just as good of a chance of being fine with or without the little creepy crawly creature at the bottom of the bottle.

John Paul DeJoria has arguably achieved every entrepreneur’s dream, parlaying a $700 startup, Paul Mitchell Systems, into a $900 million-a-year hair care heavyweight. The 65-year-old recently made Forbes magazine’s list of global billionaires, thanks in no small part to the explosive sales of Patrón tequila, a brand he co-founded 20 years ago with little idea that it would define a new, “ultra-premium” market for what was once seen as a bottom-shelf spirit.

“He’s one of the most giving guys on the planet, and he’s a visionary,” says Patrón CEO Ed Brown. “Who would have ever thought of doing ultra-premium tequila back in those days?”

Patrón is No. 1 in the top-shelf-tequila segment it created, and it’s outsold only by José Cuervo’s array of less expensive tequilas.

Read complete story on Entrepreneur.com