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Wednesday, February 22, 2012
This is a different type of mezcal that what you might be used to. Usually, mezcal has a smoky flavor that is imparted when the pina, which is the heart of the agave plants, are roasted in pit ovens dug into the ground. This process has been used to make mezcal for over two hundred years, and it is this roasting that gives mezcal the smoky aroma and taste you associate with it. However, the Zignum Mezcal utilizes a process that is similar to one of the processes used to make tequila. Rather than roast the pina in pit ovens, they are cooked in an autoclave, which is a big clay oven, that doesn't impart the smoke that roasting in the pit ovens imparts.
Wednesday, November 30, 2011
Today’s Wine Wednesday selection comes from Mexico. Mexico? Yep. Mexico. The L.A. Cetto 2007 Zinfandel is from Valle de Guadalupe in Baja California, Mexico. Located northeast of Ensenada, the Valle de Guadalupe is Mexico’s largest wine producing region.
Thursday, October 13, 2011
he Don Julio 70 has been in the works for a while and was launched with two purposes. The first was to celebrate Don Julio Gonzalez's (the man behind Don Julio) 70th anniversary as a distiller. The second was to introduce the world to a new class or type of tequila—a tequila that has been barrel aged without the wood dominating the tequila's flavor.
Thursday, May 5, 2011
Happy Cinco de Mayo! Here’s a quick and easy guide to everything you need to know to have a tasty holiday, Drink of the Week style. Enjoy!
Not exactly sure what you’re celebrating? Here’s a brief primer on Cinco de Mayo.
Margaritas are an essential part of the party. Here’s a classic Margarita recipe, plus a few variations.
Try these twists: Arizona Margarita made with prickly pear, Piña Perfection Margarita with pineapple juice and Blood
Saturday, July 25, 2009
We tried several brands that have arrived in the last week or so and a few little bottles procured from the media schwag room at Tales of the Cocktail
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