Casa Na’am Artisanal Pox, 40%

When it comes to Mexican Spirits most folks have heard of Tequila,

But Pox?

It’s not made from agave,

It’s outside any ‘technical file’ rules,

But it is distilled in traditional ways, from ancient recipes, using local ingredients – spring water, wheat bran, sugarcane & panela for Casa Na’am,

And it’s in my glass!

Oh – it’s pronounced posh!

The clear, colourless liquid displays thick oily legs.

A soft & gentle aroma of sweet earthiness greets me – tempting me in.

The oiliness continues on the palate – which is also quite gentle – before slowly dying out on the finish.

Leaves with a tingling savoury dryness which is certainly intriguing, appealing & entertaining!

It’s not a spirit that grabs you by the throat – more of a subtle seducer!

I’ve just been stung by the Pox!

Sláinte

For more on Casa Na’am Pox visit their website here.

My bottle was purchased via Casa Agave here.

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Don Julio Aged Tequila, 38%

Well this is an old Don Julio Tequila.

I can tell by the distillery number – NOM 1118.

Modern Don Julios are from NOM 1449.

Information on the web was scant – but it appears the brand went through a number of multi-national owners over the years.

Seagrams previously owned Don Julio, followed by Jose Cuervo – who gained Bushmills in a deal with Diageo when they in turn acquired full control of Don Julio in 2014.

My bottle is probably sometime before Diageo’s involvement with Don Julio – which began in 2003 – making this bottle around 20 years old!

There’s also odd labelling too.

It simply states ‘aged’.

No reposado or anejo.

Another indicator this predates the ‘Official Mexican Standards For Tequila‘ issued in 2005.

So I cracked it open to have a taste of tequila history!

Once it’s poured from the dumpy brown bottle a very pale yellowing colour presents itself.

What it’s aged in or for how long isn’t divulged – but from the colour it would probably come under the current reposado category.

There’s a lovely richness to the nose – classic earthy agave with a black pepper spice.

Very smooth in the mouth – oily too.

A growing warmth develops before leaving with that signature dry pepper spice which pleases my palate.

A very fine tequila to tickle my tastebuds!

Sláinte

What is the NOM number page here.

Don Julio history lifted from Wikipedia page here.

2005 standards for Tequila here.

Desperado Red, Cachaca, Gurana & Red Fruits Beer, 6%

I must be desperate to reach for Desperado Red again – but the labelling has changed.

Gone is the ‘Tequila’ of previous bottles – & in is ‘Cachaca’.

Confusingly the white neck label states ‘Cachaca Tequila’ & as one is made from sugarcane juice & the other blue agave – I’m not sure what’s actually in this concoction.

I do remember the Mexican Tequila authorities were taking Desperado owners Heineken to court over the use of ‘Tequila’ in the beer.

It appears they have won!

Old label

Desperado Red meanwhile – to me at least – remains like a heavily flavoured alcoholic lemonade.

But as it’s always on the shelves of my local stores – I notice these things.

Sláinte

My original Desperado Red blog here.

Tequila CRT take Heineken to court here.

La Medida, Mezcal Artesanal Joven, 40%

I enjoy exploring Mezcal.

Rather than use 1 type of agave for distillation like Tequila – Mezcal uses up to 40 different varietals offering a far wider flavour spectrum.

Mezcal Artesanal must also prepare that agave – agave angustifolia for La Medida – in earthen or stone pits giving a smoky element to the product – which attracts me.

There’s a stack of information on the back label – but how it tastes is paramount to me – so I poured a glass.

The earthy agave notes are quite soft & subtle, augmented by a gentle smokiness which enticed.

Smooth oily mouthfeel slowly develops an engaging dry vegetal smoke giving a warm embrace to the proceedings.

Leaves with a dry prickly pepper fading away.

La Medida is a well balanced offering showcasing a complex interplay between the vegetal agave notes & those fabulous smoky vibes.

Very engaging!

Sláinte

For an explanation of Mezcal rules read here.

La Medida website here.

Tequila, Terroir & Geographical Indicators

A recent post highlighting an Australian Agave Project caught my attention lately.

Courtesy Twitter Post

Being a fan of Tequila & Mezcal – both Geographical Indicator protected terms specific to Mexico – I was intrigued to hear of an Australian company growing agave with the intention of releasing an agave spirit.

Whilst researching for my Whisky In Africa blog I also happened to come across a distillery in South Africa already marketing a Karoo Agave drink.

Courtesy Twitter Post

Both of these companies immediately attracted my attention.

Neither of them can use the terms ‘Tequila’ or ‘Mezcal’ – but that is essentially what they are making.

Using agave plants – which can be grown outside of Mexico – to make the spirits using similar techniques the results would make for a very interesting tasting.

Would you be able to discern the difference between the 3 drinks?

I’d certainly love to try them!

What about you?

Sláinte

Explanation of what a Geographical Indicator is from World Intellectual Property Organisation website here.

Act Of Treason website here.

Leonista Agave website here.

Whisky In Africa blog here.

Header image courtesy Australian Agave Project.

Corazón Anejo Tequila, 40%

I have a decision to make when reaching for Tequila.

Do I choose the influence of the raw materials used in production or the influence of wood in the maturation of that product?

Blue Agave is the raw material – 100% in this Corazón Tequila – but there are a few different production methods that can effect the taste – earthen pits vs brick ovens vs autoclave to cook the agave being some.

I didn’t check which method Corazón used before drinking & have yet to do a back to back taste test of all 3 methods to discern any resultant differences.

However I have done a back to back tasting of Blanco Tequila – unaged – vs Reposado – aged between 2 & 11 months – vs Anejo – aged for more than 1 year – and it does make a noticeable taste variation.

With Blanco it’s all about the agave. The rich earthy notes I love complimented by a spicy pepperiness on the finish usually topped off by an oily mouthfeel.

With Anejo those agave notes are somewhat diminished by the influence of wood. Oaky tannins, vanillas & caramel all make an appearance resulting in a softer more rounded drinking experience.

I begin to encounter flavours associated with aged whiskey – where it’s all about the wood – & therefore generally prefer Blanco.

That’s not to say Corazón Anejo isn’t a fine Tequila – it is.

Smooth & silky, those agave notes are blended expertly with warm woodiness building engaging flavours – but for an alternative to my usual whiskey tipple – Blanco is the way to go.

What’s your preference in a Tequila?

Sláinte

For an article on Tequila production methods read here.

Corazón Tequila website here.

For Tequila ageing categories read here.

La Chica Tequila Gold, 38%

After a highly enjoyable day walking along the Barrow Way in Co Carlow a spot of liquid refreshment was in order.

Meaney’s Bar in Leighlinbridge proved a suitable resting spot & with the sun still shining a pint of cold lager fitted the bill.

Scanning the spirit shelves – as I do – revealed a La Chica Tequila Gold. Never having tried it before I thought it would make a sunshine style chaser to my cold lager.

Now ‘Gold’ usually denotes a mixto style of tequila whereby a minimum of 51% agave sugars must be used for distillation. This never puts me off exploring the category.

Slightly yellow in colour La Chica proffered a soft agave nose with a faint smokiness poking through. Fairly easy delivery – the earthy agave grassiness is evident along with that signature peppery spice on the rear. It’s a bit sharp on the finish – which fades quickly away – but it ticks all the right tequila flavour boxes.

An easy no nonsense tequila.

Over the next few days of my Barrow Way ambles further forays into local bars uncovered more La Chica. It got me thinking how availability of a brand is a boost to sales.

Turns out MCM Brands of Donegal handle La Chica in Ireland – as well as a few other brands you might be familiar with – & seem to have the South East well covered.

La Chica meanwhile appears to be a brand for Burlington Drinks in the UK who produce various other ‘house’ spirits for the market.

Whatever the source of La Chica – being tequila it must be made in Mexico & display distillery of origin – NOM1124 in this instance – as it was on the shelf I gladly partook of a few.

I’d gladly enjoy a few more when on the fabulous Barrow Way again!

Sláinte

Barrow Way information here.

Meaney’s Bar facebook here.

MCM Brands website here.

Burlington Drinks website here.

Tequila rules information here.

Azteca Tequila Blanco, 38%

Tequila is booming – at least according to a Spirits Business article here – and I’m enjoying the rise of this tasty distilled Mexican beverage.

Especially when it appears in my local Lidl.

Lidl keeps abreast of drinks trends & their own label spirits range is worth exploring – so much so they won Icons Of Whisky Own Brand Supermarket of the year at the 2022 World Whiskies Awards!

Impressive!

So how does their Azteca Tequila Blanco fare?

A welcome earthy agave nose.

Smooth & oily mouthfeel.

The rich agave notes return on the rear with a soft dry peppery spice livening up this very well balanced tequila.

Azteca satisfies my tequila tendencies!

Sláinte

All images authors own.

Madre Mezcal Artesanal, 45%

Anytime I pop over the Irish Sea I tend to use up my amazon.co.uk vouchers – which are otherwise worthless – & order up a bottle of spirits.

Rather than leave behind a partially drunk full-size offering the attractively designed Madre Mezcal 200ml caught my eye.

Made using 2 different styles of agave plant – Espadin & Cuishe – & roasted in earthen pits – Madre Mezcal is all about the raw ingredients & artisanal production methods used in this unaged spirit for the wonderful flavours to be enjoyed.

And what flavours they were!

An engaging soft smokiness off the nose. Not peaty – more earthy or woody like a gentle campfire.

Smooth & oily on the palate coating the mouth in subtle herbal agave notes.

A flourish of warming heat on the finish where the dry & slightly prickly smoke reappeared leaving the embers slowly drifting away.

A well rounded & finely balanced Mezcal offering a delicately smoked agave rich introduction to the flavourful charms of this wholesome spirit.

The ‘mother of all the dead’ has a gentle kiss!

Sláinte

All images authors own.

San Cosme Joven, 40%, Mezcal

A few years ago I happened to be in Gothenburg.

We were visiting friends.

An evenings meal was arranged in the popular area of Haga where many bars & restaurants abound.

San Cosme c/oMasterOfMalt

Looking for something different to drink a San Cosme Mezcal was on the menu.

Being a Joven it was clear in colour – yet rich in flavour.

Still to encounter a Mezcal in any Irish restaurant I’ve visited.

Sláinte