Friday 25 December 2015

Ocho Dos Tres cocktail

Thanks to Ted Gibson for the 'Ocho, Dos, Tres' cocktails he made for the 60 people in attendance at our Ocho paired dinner at Rancho Valencia!

 
Ocho, Dos, Tres cocktail by Ted Gibson
 
 Ted's recipe:
 
OCHO, DOS, TRES…
Glass:  Rocks
Garnish:  Grapefruit Peel, Sage Leaf
Method:  Add all ingredients to a mixing glass with ice.  Gently stir.  Strain into rocks glass over 1 large ice cube or ice sphere.  Garnish.  Enjoy.
Recipe:  1.5 oz Ocho Plata ‘La Latilla’, .75 oz Sage-Infused Blanc Vermouth, .5 oz Grapefruit-Infused St. Germain
Origin:  Created for the All Agave Club dinner with Tequila Ocho at Rancho Valencia Resort, in San Diego, California.  I wanted to present an aperitif-style cocktail that truly celebrated the La Latilla Plata.  The goal was to complement and enhance the wonderful citrus and herbal notes present in the tequila.  There are only 3 main ingredients in the cocktail, but it was important that Tequila Ocho was the star, so the name ‘Ocho, Dos, Tres’ made sense…Ocho comes first!    
 
 

Friday 18 December 2015

The Alcatraz cocktail by Christin Wagner

Thanks to Christin Wagner for this innovative cocktail featuring Tequila Ocho and Del Maguey!
 
 
Name of Drink: The Alcatraz
 
Glass: Chilled rocks glass
 
Garnish: Manicured orange peel
 
Ingredients: 1.5 oz Tequila Ocho
                   .75oz Lusteau Sherry
                   .5 Suze Liquor
                   .25 oz Vida Mezcal
                    1 bar spoon of Agave Nectar
                    2 Dashes Fee Brother's Aztec Chocolate Bitters
 
Method: Combine all ingredients in a shaker and stir. Pour into chilled rocks glass, then express an orange peel over the drink (save peel to manicure and place on rim of glass).
 
Bar: La Petite Grocery, New Orleans
 
Year: 2015
 
Story: I have always had a love for Mexico, Mexican culture, and all things Mexico related.  After trying Tequila Ocho at Tales of the Cocktail in 2014, I knew I had to create a recipe that would honor this fantastic tequila! Months of trial and error finally resulted in a hit: The Alcatraz!  The name pays homage to the bird that calls Louisiana home, the brown pelican.  The drink is brown in color which was the easy connection to make.  After doing a bit of research, I found that the white pelican of the northeast migrates through the Mississippi River Delta before its final destination in, you guessed it, Mexico!  Specifically this bird's final stop is in Jalisco which made the connection a no brainer!  I hope you find this story as fascinating as I do.
 
 
Christin Wagner with her Alcatraz cocktail at La Petite Grocery

Saturday 5 December 2015

Festival Internacional del Libro

Some photos from our presentation at FIL in Guadalajara last month, where we presented to a Tapatio audience about the status of tequila in British culture:


The presenters from right to left: Jesse Estes, Jorge Balbontin, Jorge 'Tigre' Ramos, Tomas Estes & Ivan Saldana


Tomas talking about his experience owning and operating Mexican bars across Europe and Australia over the last 40 years







Ivan (right) studied for his doctorate degree (in Agave!) in the UK


Jesse talking about his experiences working with tequila in London bars

Wednesday 2 December 2015

Single Barrel tasting notes

Samples of barrels #708, 709, 711


"Rancho La Magueyera"

 
This ranch is in the venerable “Los Altos” de Jalisco. It is by two other ranches, "Los Mangos" and "La Rivera" that have been harvested and made into Ocho. It is at 1600 meters, has grey soil and a ‘terroir’ similar –in general- to that of Tequila Valley. The land is slightly sloping from north to south making it south facing, catching the full effects of the sun. There are Guamuchile trees that bear edible fruit. This tree is specific to this location and grows wild in the clay soil.


Magueyera Single Barrel
 
Age- 445 days or 1 year 80 days in old 200 liter American, white oak
 
Extremely pale
 
Barrel #708, ABV- 53.7%
 
nose- candied jujubee fruit, slight cedar, black tea, dry herbs, mint, coffee, vanilla
 
palate- cedar, coffee, vanilla, cream custard, red stone fruits
 
Barrel #709, ABV- 53.6%
 
nose- apricot, seaweed, iodine, custard, slight oak, earth
 
palate- bright , fresh, apricot, oak, cooked agave, coffee, tiramisu, anis, pepper, tannic dryness at the finish
 
Barrel #711, ABV- 54%
 
nose- lime zest acidity, orange, heated cooking oil, white chocolate, green herbs, egg yolks
 
palate- menthol, red stone fruits, red berries, accents of old tropical wood, light and lively, custard, pineapple

Wednesday 8 July 2015

My Pacifico Story, "Never love anybody who treats you like you're ordinary."

Photo above from left to right, Chris, Josh and Jodie in 'El Nivel'

 Jodie and Josh have become dear friends. When I experienced her meeting Chris Watson- a very dear friend for many years- I asked her to write it down.
Below you will find Jodie's story.
Tomas


My Pacifico Story

“Never love anybody who treats you like you’re ordinary”.

I don’t believe Oscar Wilde was talking specifically about my love affair with Café Pacifico when he wrote those words, but I couldn’t phrase it in a more astute way. As with all great love stories, it had an unconventional beginning. It was a quiet Sunday evening in Covent Garden, with only a handful of tourists still on the street. I had read an excellent review of Café Pacifico, and as a complete foodie I just couldn’t leave without visiting. When my boyfriend, Josh and I arrived at the discreet alley-like street that plays host to the cantina, we began to think we had made a mistake coming this late in the evening. It just seemed too quiet. It wasn’t until we opened the door to the cantina that we realised just how wrong we had been.

I would compare my experience that night to seeing colour for the first time. The sounds and smells were comfortingly overwhelming, and every seat was filled with excited characters. There was no demographic - both old and young, businesspeople in suits to tourist shoppers. We fit in. Everyone fit in.

The host must have seen the look on our faces, as he quickly realised that it was our first time. He talked to us like he was greeting an old friend, and after being shown to our seats I had already felt like I had been there a thousand times. The rest of the night passed in euphoric blur; but it was that evening that Josh and I decided to move to London. If this is what the Capital had to offer, we were wasting our lives being anywhere else.

Fast forward a couple of years, and we were finally moving into our little box apartment in Notting Hill. Naturally we celebrated moving to London at Café Pacifico - but the celebrations haven’t stopped since we have arrived! Any little thing worth celebrating and we find ourselves back at the restaurant with our extended Pacifico family.

This, of course, is where the story could have ended.

Whilst having dinner in the cantina one evening, we were told that a new bar and restaurant had opened up in Covent Garden, specialising in agave spirits, cocktails and Mexican tapas. Anything that had a touch of Pacifico charm was worth visiting, and we pencilled in a date to visit the following week. The bar itself could not have been more aesthetically different from the cantina; it was light and airy, softly decorated and quiet. However, any doubts of its Pacifico-origin were cast aside when those who worked there greeted us as friends. That evening was the first time we really tasted tequila, and I truly believe that El Nivel serves some of the best food in the entirety of London.

It wasn’t until a couple of visits later that we met both Tomas Estes and Jesse Estes. By this time we were already impassioned Pacifico lovers, and visiting both El Nivel and Café Pacifico had become such an intrinsic part of our lives. I will never forget the day that we met Tomas; listening to his stories ignites something passionate within me, and I feel so privileged that Josh and I have had the chance to play a small part in the Pacifico story. Naturally, we have been coming back here ever since. It became our Café Pacifico ‘love-child’.

I’ve met some wonderful, interesting people over the past year at El Nivel, but last week, whilst celebrating El Nivel’s ‘first birthday’, I had the opportunity to meet someone who I have wanted to meet even before I first stepped foot in London.

As an undergraduate law student, I was finding it difficult to decide on an area of law that I felt personally and professionally passionate about. That was until I had the fortune of watching Chris Watson, primarily a lawyer in the technology industry, on an early-morning news programme. For the first time in my legal career I had an ‘a-ha’ moment; hearing Chris talk so vehemently about his practice inspired me in a way that university had failed to do.

That night was one of those unique times in life where you feel so intrinsically fortunate. Chris Watson walked into El Nivel, as a good friend of Tomas, with some of the best legal minds within the technology sector. I ended that night sipping Mexican 55s on their table; an experience many senior lawyers would have killed for.

That, of course, is only one of the many incredible nights I have spent in that bar. Some of the best nights of my life have been spent in the company of my Pacifico family, and nothing I can write will do my story justice. My love affair with both of these incredible places will continue to grow, and as articulated by Oscar Wilde, “never love anybody who treats you like you’re ordinary”, and I have never felt ordinary here.


Wednesday 27 May 2015

Agave Love, Sydney



Phil celebrating the end of an incredible first Agave Love as Julio looks on



Great Reidel tasting glasses in Publico ,Perth



Tomas and Stef at her bar The Bowery, after a tasting session in Brisbane



Lola, posing with her tequila in Brisbane with Phil Bayly and Guillermo Sauza standing behind talking geopolitics



Julio, Lolita, Phil, Jaime and Tomas at the end of Agave Love



With Alex at Publico



Tomas and David Suro at the tasting of good spirits at Publico, Perth



Tasting at Publico in Perth



Agave spirits show at the Beaufort bar in Melbourne



License plate, "Ocho y Julio" in Victoria



The speakers after agave love is done, missing Jesus Hernandez

Wednesday 22 April 2015

Copenhagen


Max leading the explanation of mezcals to the group of 150.



Getting set up at Condessa in Copenhagen for an Agave Spirits discussion.



The crowd is raptly attentive.



Jesse explaining the mysteries of the agave.



This is a glass used at Carl and Yarek's bar, The Barking Dog. The drink is a "Batanga" without cola, typical of the creativity in this amazing bar!



Jesse presenting to a sold out crowd of 150 in Copenhagen.



The guests are into the comparative tasting of two Ocho ranches.



More tasting.





The storefront window of the new drinks shop "Shoppen" in Copenhagen.
 Carl and Yorick have an incredible selection of rare spirits and mixers especially in the Agave Spirits category. They hosted an 'open house' for Ocho. 
Thanks brothers!



Set up for the tasting at Condessa. 
45 of the cocktail community showed up to learn and have fun















Wednesday 18 March 2015

La Latilla

                                   
Carlos Camarena's new project to create compost from his agave fibers which are used over from milling the cooked agave. Some 'vinasa' (left over from the distillation) is used to help break down the fibers.


Uncle -who started with the Camarenas at age 14- and nephew working in the same family for 2 generations.


Tomas Estes and Guillermo Sauza at Henry Besant's agave.


Controlling the distillate, note the cow horns for sampling the quality.


More detail of the composting showing rows at various stages of decomposition.


Tasting "La Latilla" from the cow horn, the old fashioned way.


Agave fibers to go to the new composting facility.


Second distillation of "La Latilla".


Don Javier accepting his award as one of the 50 best bars in the world with his "family" around him.


Jose Luis, the man that took me first to “La Capilla” over 25 years ago making a batanga.


Night street in tequila town.


In La Capilla.


Felipe Camarena's unique machine to mill his cooked agave.


Feeding the shredder which feeds the autoclave.


This is an experimental machine to burn agave fibers in the kettle to make steam for the ovens to cook the agave.


Hard work doing comparative "Rancho" tastings.


Ageing room for Ocho . Note the floor being sprayed with water to create humidity.


Old, used up barrels used for Ocho.


Second distillation of “La Latilla”.


Loading the oven.


Pinas from "La Latilla", showing the removal of the cogollo.


A blue agave in "La Latilla" ranch showing the early signs of a quiote forming.