Selective Spirits, Inc.

2009-08-12T11:01:00.000-07:00

This post was published to Selective Spirits, Inc. at 10:28:08 AM 8/12/2009
Where to buy

Account Address City Zip Code

R-Ranch Market 8601 S. Hooper Los Angeles, CA 90002
R-Ranch Market 5212 W. Adams St. Los Angeles, CA 90016
Provecho Restaurant 800 Wilshire Blvd. Los Angeles, CA 90017
Tatou Bar&Restaurant 333 Boylston Street Los Angeles, CA 90017
Adoro Mexican Grille 735 S. Figueroa Los Angeles, CA 90017
Ramirez Liquor 736 S. Soto St. Los Angeles, CA 90023
Malo Taqueira&Cantina 4326 Sunset Blvd. Los Angeles, CA 90027
Beverage Warehouse 4535 Mc Connell Ave. Los Angeles, CA 90066
R-Ranch Market 1800 Long Beach Blvd. Compton, CA 90221
Amapolas Market 7420 Florence Ave. Downey, CA 90240
Sunshine Liquor 13541 Telegraph Rd. Whittier, CA 90605
Mariscos El Herredero 16530 Bellflower Blvd Bellflower, CA 90706
El Cholo Café 958 South Fair Oaks Ave Pasadena, CA 91105
Amigo's Restaurant 1076 E Colorado Blvd. Pasadena, CA 91106
Sabor Restaurant 933 N. Brand Blvd. Glendale, CA 91202
Wades Wines 3061 W. Agoura Rd. Westlake Village, CA 91361
Pipeline Wine & Spirits 14584 Pipeline Ave. Chino, CA 91710
A & J Wine & Spirits 471 E San Bernardino Rd Covina, CA 91723
Pepe’s Restaurant 11740 Valley Blvd. El Monte, CA 91732
R-Ranch Market 17305 East Valley Blvd. La Puente, CA 91744
Cantina Mayahuel 2934 Adams Avenue San Diego, CA 92116
Cardenas Market 82-266 Hwy 111 Indio, CA 92201
Cardenas Market 31655 Date Palm Dr. Cathedral City, CA 92234
Cardenas Market 50037 Harrison St. Cochella, CA 92236
Cardenas Market 16721 Valley Blvd Fontana, CA 92335
Cardenas Market 16212 Foothill Blvd. Fontana, CA 92335
Cardenas Market 2560 N. Perris Blvd. Perris, CA 92571
El Callejon 480 S. Coast Hwy Laguna Beach, CA 92651
R-Ranch Market 1112 Walnut Ave Tustin, CA 92680
Tortilla Flats 27792 Vista Del Lago Mission Viejo, CA 92692
El Toreo Liquor 1412 W. 1st Street Santa Ana, CA 92703
La Terraza 3605 S. Bristol St. #D Santa Ana, CA 92704
Norco Ranch Market 1195 6th St. Norco, CA 92860
Gabbi’s Mexican Kitchen 141 S. Glassell Orange, CA 92866
Tommy’s Restaurant 5929 Geary Blvd. San Francisco, CA 94121
Tres Hombres 151 Petaluma blvd. Petaluma, CA 94952
Saylor’s Restaurant 2009 Bridgeway Sausalito, CA 94965
Tres Hombres 100 Broadway St Chico, CA 95928

www.selectivespirits.com

Tequila Cava de Don Anastacio

2009-08-06T13:48:00.000-07:00

This premium and multi-awarded tequila is produced in Atotonilco with the finest agave of the Highlands of Jalisco. Of an exceptional and unique taste, this tequila comes with a beautiful semi-handcrafted bottle which symbolizes the pride of a man, Don Anastacio, for his community.

Made with 100% state grown mature Blue Weber Agave Tequilena grown naturally in the highlands of Jalisco.

Every Agave plant is carefully pick after 7 years by measuring the sugar contain and only those that meet the highest sugar content and standards are harvested.

After the Agave plants are harvested they are slowly cooked in adobe ovens by a natural steam process that takes about 32 to 42 hours to complete.

Once cooked to perfection, the Agave plant is carefully removed and grinded to abstract the rich agave juices, which are then sent to the fermentation tanks.

The fermentation process is all natural with no chemicals added to speed up the fermentation. This process takes about 3 to 5 days depending the weather and temperature.

Double distilled and soften down with natural spring water from the high mountains of Jalisco.

Tequila Cava de Don Anastacio Blanco: Color: intense brilliance and transparency. Bouquet: agave aroma is highlighted. Taste: smooth taste of agave. Aftertaste: fragrance of agave.

Tequila Cava de Don Anastacio Reposado: 8 Months rested in White American Oak Barrels. Color: brilliant golden yellow. Bouquet: agave, fruity hues and the wood taste of white oak barrels.Taste: mild and balanced. Aftertaste: fragrance of agave and fruits

Tequila Cava de Don Anastacio Anejo: Aged for 18 months on White American Oak Barrels. Color: luminous and crystalline ambar. Bouquet: fruity aroma, prune, apricot and the wood taste of white oak barrels. Taste: balance between the agave and the fruity hues. Aftertaste: fragrance of fruit and wood.

www.selectivespirits.com

Mezcal

2009-06-30T15:26:00.000-07:00

Mezcal is the most authentic Mexican distilled spirit, since it can only be exported in bottle, not bulk (which makes it controlled and authentic). "Mezcal" originates from the Aztec Nahuatl word for "cooked pineapple," since the Agave plant from which it is made has thick, pulpy leaves that end in hard spines that stem from a central trunk, like a huge pineapple. The plant is only distantly related to the cultivated pineapple. The Agave is in the division Magnoliophyta, class Liliopsida, order Liliales, family Agavaceae; it is a succulent, which is a kind of plant that is indigenous to arid or semiarid regions, and are adapted to extreme heat and dryness. The cultivated pineapple, however comes from the division Magnoliophyta, class Liliopsida, order Bromeliales, and the family is of chiefly epiphytic herbs and small shrubs that are native to the American tropics and subtropics.

Mezcal is not Tequila, though both are distilled from the Agave plant (not the Agave cactus); Mezcal is distilled from the Espadin variety of the plant, in specific, which is the predominant form. The Agave plant was a central part of the lives of the Aztec in Mexico. The fermented beverage, "pulque", had a sacramental and medicinal value, and was not drunk for pleasure; it is believed to be the predecessor to both Tequila and Mezcal. The fibers of the plant were used for producing cloth; the pulp was used for producing paper; the leaves were used for hut roofs; the thorns were used for needles and hooks; and the plant was used to make Miel de Agave (Agave honey) and syrup. Tequila originates from the northern state of Jalisco, and Mezcal originates in the South, near the Gulf of Mexico, in and around the state of Oaxaca. In 1994, Mexico passed a law that protects the name Mezcal with an AOC from anything but the allowed and approved agave plants. Today, most commercial Mezcal comes from Oaxaca and the mountainous southern Mexico, though it can also be officially produced in the states of Guerrero, Durango, San Luis Potosi and Zacatecas (those produced in Guerrero and Zacatecas are not currently exported, but are mainly for regional consumption). The spirit can only be produced in six counties near Oaxaca. While Tequila can be bottled in another country, Mezcal must always be bottled in Mexico. The alcohol percentage for Mezcal is 36-55%, while for Tequila it is 38-40%.

The distillation process is also quite different. The Spanish conquistadors introduced the process of distillation to the Mexican natives, and they applied it to the production of Mezcal. Natives believed that this drink purified the soul by ridding the body of evil spirits. Mezcal soon became a valuable commodity for trade among local indigenous tribes, and eventually, as production was formalized, it became an exportable commodity. Modern Mezcal production differs only slightly from the original Colonial method. This is in large part due to the fact that the Zapotec Indians are still the primary producers of Mezcal.

Most of the operations are done on small, family farms that are terraced into the hills at 8,000-8,500 feet altitude, which sell their product to larger companies for bottling and bulk sales. Instead of steaming the plant in pressure cookers, as is done in Tequila production, the leaves are removed from the mature plant's core, which is then cut in half and placed in a clay oven in the ground. The "oven" is basically a conical hole in the ground, 5-8 feet deep and 12-15 feet across, made with fireproof bricks, is preheated for 24 hours with wood, covered with the plants' moist leaves that contain a natural yeast, fireproof stones and clay, and left to braise for 2-3 days (which gives Mezcal its smoky taste and flavor). The cores are then left in the sun for several days before seperation and fermentation. (This process is at least 4,000 years old.) Then, mules draw a stone wheel over the braised core, in order to separate the pulp from the fiber. The pulp "is then macerated in pure water, and with the help of the local airborne yeasts, the fermentation begins and lasts several days producing a 'beer like juice known as 'mosto', similar to the production of the Indian alcoholic drink 'Pulque' produced directly from the Agave sap."

Fermentation can take from 13 days to four weeks, depending on temperature and humidity. Mass producers speed the process using urea and ammonium sulfate, but traditional producers leave it to local airborne yeasts and the maguey.

"Modern mezcal is usually filtered through charcoal and cellulose to soften the aroma, or through sand to refine the texture and clarity." The liquid is then distilled (twice for domestic markets and three times for export) using bamboo, not copper, pipes, and broken down with de-ionized water. It is then aged for three months to a year. Traditionally, mezcal aged in cured, black clay, ceramic jugs; the use of imported oak barrels for aging began in the 1950s.

The Agave is valuable to modern-day locals for several reasons. One is that the plant requires no irrigation; it is perfectly suited to the arid climate, in which no other crops nor cattle can survive so naturally. Agave plantations grow the plants 2 meters apart in rows that are spaced 3.5 meters apart, which is much greater spacing than the more fertile and less arid Agave plantations in Jalisco for Tequila production. The Agave in Oaxaca grows 1000-2000 per hectare, to an average of 50-70 kilos weight, taking 8 years to mature, and produces roughly 5 liters of distilled Mezcal each.

Another reason is the worm-collecting industry. The night butterfly lays its eggs on the leaves of the Maguey plant. Once the eggs hatch, the larvae burrow into the plant, and stay there until maturity. That is, unless they are harvested first, to put into the Mezcal bottle. A few local families conduct the worm harvesting during the right climactic conditions (hot and humid/rainy) or prod them out with the Agave spines. Collectors have to be careful not to injure the worms, since injured worms will only cloud the Mezcal. There are between 200-500 worms per plant, at 20-40 US cents per worm. This lucrative business attracts not-so-careful collectors, who will actually uproot and destroy an Agave plant to harvest the worms. The Mezcal industry has to compete with the traditional, local culinary tastes, too. The worm is a delicacy and the key to many Oaxaqueno recipes. This demand creates a shortage of worms whose process of creation cannot be artificially enhanced.

Mezcal producers have concentrated on differentiating their product from Tequila, trying to give it a more sophisticated reputation, versus the college-party reputation of Tequila. Producers compare Mezcal to more of a fine cognac. By Mexican law, Mezcal must be made from 100% agave and have an official seal. Due to modernized production methods, Tequila producers have had to counter limited land and crops by adding up to 49% cane liquor or other alcohol, unless otherwise stated on the label.

The cheaper mezcals have the traditional red worm in the bottle as a means of attracting consumer attention, and hopefully steering them towards the more expensive brands later. However, bottles shipped to Asia will have up to five worms per bottle so that each person can have a worm in his or her glass.

According to Mexico's export bank, Bancomext, Mezcal exports tripled between 1994-1998; during the same period, production doubled to 1.6 million gallons in 1998. In 1996, Mezcal producers exported 470,000 gallons worth $6.1 million, 30% to the US, 20% to Asia, and the rest to Europe, South Africa and South America. During the same year, Tequila producers churned out 29.6 million gallons (versus 1.5 million gallons Mezcal), exported 16 million gallons, with 40% going to the US. In 2000, there were over 582 brands of Tequila, but only 100 brands of Mezcal.

The Mexican government updated the legal mandates for Mezcal in 1997 (http://www.donamado.com/norma.html). The norms state that there are two types of Mezcal: Tipo 1 is 100% agave, and Tipo 2 is at least 80% agave. The norms also outline the aging categories, and mezcal subcategories. While Tequila can only be made from one variety of maguey (the tequiliana weber blue variety), Mezcal can be made from several species, 24 of which grow in Oaxaca. These are the only six counties in Oaxaca state that can use the AOC to officially produce Mezcal: Sola de Vega, Miahuatlan, Yautepec, Ocotlan, Tlacolula, and Ejutla.

Sources: Mezcal Lajita: the story of Mezcal Lajita - http://www.mexicotravelnet.com/mezcal_history.htm, Move over tequila, Mexican mezcal finding niche in export market - http://www.news-star.com/ns-search/stories/080498/lif_mezcal.html?NS-search-set=/3ef85/aaaa04367f852d4&NS-doc-offset=0&, Mezcal: the mysterious soul of Mexican spirits - http://www.ianchadwick.com/tequila/mezcal.html. http://www.beveragebusiness.com/art98/mmbrad0401.html

Mayahuel, Goddess of Agave

2009-06-28T22:08:00.000-07:00

Long ago, in earth earliest days, humans found their world bathed in darkness. The evil goddess Tzintzimitl had consumed the sun and all its light. Quetzalcoatl, the god of redemption and giver of life, was angered by Tzintzimitl’sdeed and ascended to the heavens to give battle. While pursuing Tzintzimitl he discovered Mayahuel, her beautiful granddaughter who was being held against her will.Quetzalcoatl instantly fell in love with Mayahuel and returned to earth with her at his side. This infuriatedTzintzimitl and she searched everywhere for the pair. They were forced to hide and scurry from place to place keeping one step ahead of the evil goddess. Weary of running,Quetzalcoatl determined to disguise himself and Mayahuelas branches on a tree carefully positioned so the breeze would cause the two branches to sweep and caress each other. This scheme was eventually discovered and in a fit a rage Tzintzimitl ripped the branch possessing the soul of Mayahuel from the tree and broke it in to tiny pieces. Devastated,Quetzalcoatl slew Tzintzimitl returning light to this world but his love was gone. He buried the pieces of the broken branch and drenched the ground in his tears giving life to the first agave plant. Quetzalcoatl drank the plant’s sweet nectar but it gave him little joy until the gods bestowed "special" properties to the agave to comfort Quetzalcoatl’s heart and soul. This, according to Aztec legend, is how the agave came into existence and for thousands of years the natural fermenting nectar of the agave has been used in ceremonies of religious and cultural significance. To this day,Mayahuel is considered by the Aztec people to be the goddess of agave. Today, standing firmly in the 21st century, we still find Tequila, more than any other spirit, to be shrouded in mystery, awe, and occasionally foreboding.

For more on this article and other spirit articles please visit: http://bevx.com/spirits/tequila

Agave Kiss Drink Recipe:

2009-06-28T13:36:00.000-07:00

Agave Kiss Drink Recipe:

2 oz. Tequila Don Anastacio Silver
1 oz. white crème de cacao
1 oz. double cream
1/2 oz. Chambord

In a shaker with ice, add Don Anastacio tequila, white crème de cacao, double cream and Chambord. Shake for 15 seconds. Pour into a chilled cocktail glass, rimmed with white chocolate, add a spear of fresh raspberries, and serve.

Tequila Cava de Don Anastacio in now available at all Cardenas Markets.

http://www.selectivespirits.com/

Tequila Caballito Cerrero Reposado

2009-06-27T11:49:00.000-07:00

The brand was established in 1930 by Don Alfonso Jimenez Rosales who was one of the owners of Tequila Herradura. When he separated from Herradura he came out with his own tequila brand named Caballito Cerrero and printed on the label the phrase “Caballito Cerrero no necesita a Herradura”, which translated into English means that wild horses do not need horseshoes.

Now with the new owner (Ing. Alfonso Serrano) with a new label and redesign bottle Tequila Caballito Cerrero has reached new levels of popularities around the world. It is now available in Europe, Asia and now in the United States through Selective Spirits, Inc.

It is made with 100% state grown mature Blue Weber Agave Tequilena grown naturally in the highland of Jalisco.

Every Agave plant is carefully pick after 7 years by measuring the sugar contain and only those that meet the highest sugar content and standards are harvested.

After the Agave plants are harvested they are slowly cooked in autoclaves by a natural steam process that takes about 24 to 32 hours to complete.

Once cooked to perfection, the Agave plant is carefully removed and grinded to abstract the rich agave juices, which are then sent to the fermentation tanks.

The fermentation process is all natural with no chemicals added to speed up the fermentation. This process takes about 3 to 5 days depending the weather and temperature.

Double distilled and soften down with natural spring water from the high mountains of Jalisco.

Rested 6 months on White American Oak barrels previous used to aged bourbon and whiskey.

Winner of the 2008 for the best reposado of Mexico by the Mexican Academy of Tequila, and was awarded the “Diosa Mayahuel” for its outstanding quality.

http://www.selectivespirits.com/