MIXTOS Tequila Gold - Joven - Oro 100% AGAVE Tequila Silver - Blanco - Plata - White - Platinum Tequila Reposado Tequila Añejo Tequila Extra Añejo

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1 The origins of tequila are steeped in tradition and mystical Aztec lore. The ancient Aztecs revered this plant for its medicinal and spiritual value in their culture. From the mythical story of the lightening strike in the heavens that created the first agave plant to its current value in today s Mexican culture, Tequila has come a long way The beverage we know today as tequila started as a sweet and milky low alcohol beverage called Pulque. From religious ceremonies, to medical use, or just to forget the long day of work, Pulque had many uses for the indigenous Mexicans. Soon after the Spaniards landed in Mexico after 1521 distillation was taught to the Mexicans. That fermented juice was made into a spirit called Vino de Mezcal. There were many regions producing the Mezcal Wine through the 16 th and 17 th century. The first tavern, Nueva Galicia, in the town of Tequila, Jalisco was established in During the revolutionary times in the late 17 th century there was prohibition periods imposed on locally produced spirits by the Spanish government. After Mexican independence was gained in 1811 the production of Mezcal Wine was increased. The region that was producing the best Vino de Mezcal was the Tequila Valley and specifically the Town of Tequila. José Guadalupe Cuervo, son of José Antonio, received from King Carlos IV of Spain the first official concession to market mescal wine. María Magdalena Ignacia Cuervo, daughter of José Guadalupe, inherited the tavern and factory for Mezcal production. This was the beginning of the modern day tequila industry. The tequila business was tumultuous during its growth in the 18 th century. Plagued by quality control issues and the perception it was a the poor man s spirit. The distillers and government worked together in the later part of the 18 th century to further the tequila business. Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from , was the first to export tequila to the United States, and shortened the name from "Tequila Extract" to just "Tequila" for the American markets. The turning point was when Porfirio Díaz (President of Mexico) was overthrown. The consummation of the Mexican Revolution caused Mexicans to become more patriotic, and they turn their eyes to tequila. The government encouraged the production of this drink. The film industry influences the spread of tequila, and it becomes the most popular drink in Mexico. The Influenza epidemic in the 1930 s also increased the popularity of the spirit as doctors prescribed it to patients to help alleviate the symptoms. The culmination of the centuries of hard work to maximize the quality of tequila came to an apex in 1959 with the forming of the Camara Regional de la Industria Tequila in Guadalajara. This organization worked to standardize the NOM (Norma Official Mexican) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information and business practices linked to the distilled alcoholic beverage known as Tequila. In 1974 the Mexican government made the international declaration to protect its beloved tequila, the DOT (Denominacion de Origen Tequila) was recognized and accepted. In 1994 the non-profit CRT (Consejo Regulador del Tequila) was formed by a collective of Tequila producers, growers, bottlers & marketers, and the Mexican Government. The CRT oversees the regulation of the Tequila business, Quality benchmarks, and the protection of Mexico s liquid blue gold; Tequila

2 The first factor that makes Tequila different is that production is internationally recognized by an Appellation or Origin, similar to champagne and Bordeaux in France. It needs to be distilled at least twice, be comprised of at least 51% blue agave, and produced in a specific region of Mexico. The Appellation of Origin is comprised by five states in Mexico. The state of Jalisco produces 90% of all tequila and the states of Guanajuato, Tamaulipas, Michoacan, Nayarit play roles in the rest of the tequila business. The region is divided into 3 basic parts; the highlands/jalisco, lowlands/jalisco, and the other production states. The next factors that make Tequila different are its growth cycle, maintenance, cultivation, and specification of its base ingredient. Tequila needs to be produced by a single agave strain, blue agave (Agave Tequilana Weber Azul). A distant relative of the Lilly, the blue agave, a cactus-like plant needs to grow 7-12 years before harvesting. The goal is to mature the plant to a point where the sugars are the richest. The Jimadores are the men in the fields that continue to trim the plants with their trusted machete during its maturation process. This trade is passed along traditionally within families and is well respected in Mexico. The Blue Agave plants are harvested in the fields with the Jimadores Coa (sharp hoe-like tool). The leaves are trimmed off until they get to the core that looks like a large pineapple. The Pinas weighing llbs are removed from the ground and brought for processing. The Agave plant needs to be cooked to convert the starches into sugar and then pressed to extract the juice. The methods vary for this procedure with a mix of old traditions and new technologies. After the juice that is extracted from the Pinas it is then fermented for a period of time. The cooking, extraction, and fermentation are proprietary to the brand that is being produced and executed by the Master Distiller and his staff according to his plan. Cooking time & method, extraction, fermentation, and the yeast the Master Distiller chooses greatly affects the quality and taste of the tequila. The low alcohol content juice called, wort or mosto, is then sent to its first distillation typically in stainless steel tanks, but some still use copper. The liquid is then distilled a second time where the master distiller make another key decision. Quality of the distilled liquid can be determined by how much of the hearts of the distillation you keep for the finished product. The heads and tails of the distillate are where the bitterness and undesirable flavors tend to rest. Some companies will distill their tequila more than twice, but many experts feel that you are removing the key flavors that make tequila flavorful and unique. At this point in the process it is a 100% agave silver tequila. The CRT allows tequila to be produced with a percentage of 51%-99%, these are called mixtos. The procedures vary slightly when producing a mixto. In general the quality and taste of a 100% agave tequila depends on the cultivation of the agave, cooking procedures, yeast type, and master distiller decisions. The origin of the plants is another. The specific regions where the agaves are grown in Appellation of Origin have a significant affect. Lowlands tequilas have very earthy tones and finish long on your palate. Highlands s tequilas tend to be fruity and sweeter and finish shorter. The CRT regulates every step of these procedures and has agents stationed at different points to ensure the quality control of Tequila.

3 There are two types of Tequila split into two categories, 100% Blue Agave, and Tequila Mixto (Mixed). Mixto Tequila contains a minimum of 51% Blue Agave, and the remaining 49% from other sugars (typically cane sugars). The additional products allowed in Mixto Tequilas are caramel color, oak extract flavoring, glycerin, and sugar based syrup. Mixto Tequila can now be bottled outside of the Tequila territory, including other countries, which started January 6, By reading the label on the bottle you can tell which classification it is in, as all Tequila that is made from 100% Blue Agave will say "Tequila 100% de agave" or "Tequila 100% puro de agave". All other Mixto Tequila labels will only read "Tequila". MIXTOS Tequila Gold - Joven - Oro Gold Tequila is typically a Mixto, where colorants and flavorings have been added prior to bottling. These "young and adulterated" Tequilas are less expensive and used in many bars and restaurants for "mixed drinks". There are exceptions however, as a "Gold" or "Joven" Tequila can also be the result of blending a Silver Tequila with a Reposado and/or Añejo Tequila, while keeping the 100% Agave classification. 100% AGAVE Tequila Silver - Blanco - Plata - White - Platinum This is the Blue Agave spirit in its purest form. It is clear and typically un-aged, where the true flavors and the intensity of the Agave are present, as well as the natural sweetness. It can be bottled directly after distillation, or stored in stainless steel tanks to settle for up to 4 weeks. There are some Blanco products that are aged for up to 2 months to provide a smoother or "Suave" spirit. Tequila Reposado A Reposado Tequila is the first stage of "rested and aged". The Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. The spirit takes on a golden hue and the taste becomes a good balance between the Agave and wood flavors. Many different types of wood barrels are used for aging, with the most common being American or French oak. Some Tequilas are aged in used bourbon / whiskey, cognac, or wine barrels, and will inherit unique flavors from the previous spirit. Reposado Tequilas are also referred to as "rested" and "aged". Tequila Añejo (extra aged) after aging for at least one year, Tequila can then be classified as an "Añejo". The distillers are required to age Añejo Tequila in barrels that do not exceed 600 liters. This aging process darkens the Tequila to an Amber color, and the flavor can become smoother, richer, and more complex. Tequila Extra Añejo (ultra aged) A new classification added in the summer of 2006, labeling any Tequila aged more than 3 years, an "Extra Añejo". Following the same rule as an "Añejo", the distillers must age the spirit in barrels or containers with a maximum capacity of 600 liters. With this extended amount of aging, the Tequila becomes much darker; more of a Mahogany color, and is so rich that it becomes difficult to distinguish it from other quality aged spirits. After the aging process, the alcohol content must be diluted by adding distilled water. These Extra Añejo s are extremely smooth and complex. Extra Añejo Tequilas are also referred to as "ultra-aged".

4 The most known of all the historical claims behind the Margarita cocktail originates in A fabulous hostess and Dallas socialite, Margarita Sames, hosted a pool side Christmas party at her vacation home in Acapulco, Mexico. The party game of choice for Margarita was to get behind the bar and see what concoctions she could develop and let her party guests test and rate the results. That evening she mixed tequila with cointreau and lime juice. The result was a success among her guests and quickly traveled through the elite groups in Texas and soon to Hollywood under the name of Margarita. One story takes place October 1941, at Hussong's Cantina in Ensenada, Mexico, by bartender Don Carlos Orozco. One slow afternoon, Don Carlos was experimenting with mixing new drinks when a prestigious visitor arrived: Margarita Henkel, the daughter of a German ambassador, who lived with her husband Roy Parodi near the city in Rancho Hamilton. Don Carlos offered the drink to Margarita, and named it after her for being the first person to taste it. He concocted a mixture of equal parts tequila, orange liqueur and lime, served over ice in a salt-rimmed glass. Another common story related the Margarita being invented a few years earlier at the Rancho La Gloria Hotel, halfway between Tijuana and Rosarito, Mexico, by Carlos "Danny" Herrera, for a former Ziegfeld dancer named Marjorie King. This story was related by Herrera and also by bartender Albert Hernandez, who is acknowledged for popularizing the Margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. Hernandez claimed the owner of La Plaza, Morris Locke, knew Herrera and visited Mexico often. Some say the cocktail was created at the legendary Balinese Room in Galveston, Texas where, in 1948, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee. He supposedly named it after the Spanish version of her name, Margarita. There is no solid proof who "invented" the Margarita. One thing is known that it has grown to be the most popular cocktail in the world. Ours is one the most popular in the area. THE ORIGINAL MARGARITA Made with: Don Julio Silver Tequila All Natural Stirrings High Proof Triple Sec Fresh Squeezed Lime Juice (squeezed daily)

5 Tequila NOM Price Tequila NOM Price Don Julio Silver Milagro Silver Don Julio Reposado Milagro Barrel Select Reserve Silver Don Julio Anejo Milagro Barrel Select Reserve Reposado Don Julio Milagro Barrel Select Reserve Anejo Don Julio Real Milagro Romance Tequila Don Julio 70 Anejo Claro Hussongs Reposado Casino Azul Silver El Charro Silver Casino Azul Reposado El Charro Reposado Casino Azul Anejo El Charro Anejo Hotel California Silver Riazul Silver Hotel California Reposado Riazul Rep Hotel California Anejo Riazul Anejo Pueblo Viejo Anejo Patron Silver Corazon Silver Patron Reposado Corazon Reposado Patron Anejo Corazon Anejo Gran Patron Platinum Baluarte Silver Gran Patron Bordeos Anejo Baluarte Reposado Cabrito Blanco Frida Kahlo Silver Centinela Anejo Tequila NOM Price Tequila NOM Price Charbay Silver Dos Lunas Silver Trago Silver Dos Lunas Reposado Trago Reposado Dos Lunas Anejo Trago Anejo Oro Azul Silver Tequila Ocho Silver Oro Azul Reposado Tequila Ocho Anejo Oro Azul Anejo Tequila Ocho Reposado Silver Cazadores Silver Reposado Cazadores Reposado Xalixo Silver Cazadores Anejo Xalixo Reposado Corzo Silver AsomBroso Silver Corzo Reposado AsomBroso Reposado Corzo Anejo AsomBroso Anejo El Tesoro Silver Pura Sangre Silver El Tesoro Reposado Pura Sangre Reposado El Tesoro Anejo Pura Sangre Anejo El Tesoro Paradiso Anejo Tres, Cuatro, Cinco Tequila Anejo Excellia Silver Siembra Azul Silver Excellia Reposado Siembra Azul Reposado Excellia Anejo Siembra Azul Anejo

6 Tequila NOM Price Tequila NOM Price Cantera Anejo Cabo Wabo Silver El Mayor Silver Cabo Wabo Reposado El Mayor Reposado Cabo Wabo Anejo El Mayor Anejo Espolon Silver Aguila Reposado Espolon Reposado Karma Silver Siete Leguas Silver Karma Reposado Siete Leguas Reposado Conquistador Silver Siete Leguas Aenjo Conquistador Reposado JLP Silver Conquistador Anejo JLP Reposado Chaya Silver JLP Anejo Chaya Reposado Campo Azul Silver Chaya Anejo Campo Azul Reposado Hijos de Villa Reposado Campo Azul Anejo Puerto Vallarta Silver Avion Silver Puerto Vallarta Reposado Avion Reposado Puerto Vallarta Anejo Avion Anejo El Decreto Siver Clase Azul Silver El Decreto Reposado Clase Azul Reposado El Decreto Anejo Silver Tequila NOM Price Location Chinaco Silver Gonzalez, Tamaulipas Chiaco Reposado Gonzalez, Tamaulipas Chinaco Anejo Gonzalez, Tamaulipas Chinaco Negro Gonzalez, Tamaulipas Deleon Silver Purisima Del Rincon, Guanajuato Penjamo Reposado Penjamo, Guanajuato Quita Penas Silver Penjamo, Guanajuato Quita Penas Reposado Penjamo, Guanajuato Corralejo Silver Penjamo, Guanajuato Corralejo Reposado Penjamo, Guanajuato Corralejo Anejo Penjamo, Guanajuato Corralejo Triple Distilled Reposado Penjamo, Guanajuato

7 Tequila NOM Price Tequila NOM Price Don Alvaro Silver Jose Cuervo Traditional Silver Buen Amigo Reposado Jose Cuervo Traditional Reposado Silver Jose Cuervo Reserva De La Familia Platino Reposado Jose Cuervo Reserva De La Familia Anejo Maestro Dobel Diamond Z Silver Silver Z Reposado Reposado Z Anejo Anejo Tequila Mico Silver Gran Centenario Silver Don Eduardo Silver Gran Centenario Reposado Don Eduardo Reposado Gran Centenario Anejo Don Eduardo Anejo Gran Gentenario Rosangel Partida Silver Casa Noble Silver Partida Reposado Casa Noble Reposado Partida Anejo Casa Noble Anejo Copas Silver Amate Silver Copas Reposado Amate Reposado Copas Anejo Amate Anejo Tequila Caramba Silver Tres Tonos Reposado Tequila Caramba Reposado Tequila De Don Jesus Casa Dragones Tequila del Mariachi Tequila NOM Price Tequila NOM Price Hacienda Del Cristero Dos Manos Silver El Jimador Silver Tonala Tequila Anejo El Jimador Reposado Sol Dios Silver El Jimador Anejo Cielo Siver Antiguo Silver Cielo Reposado Antiguo Reposado Cielo Anejo Antiguo Anejo Kah Silver Herradura Silver Kah Rep Herradura Reposado Kah Anejo Herradura Anejo Agave 99 Silver Herradura Seleccion Suprema Agave 99 Reposado Galardon Reposado Agave 99 Anejo Sauza Commerativo Lunazul Reposado Hornitos Siver Certeza Silver Hornitos Reposado Certeza Reposado Hornitos Anejo Don Abrahm Reposado Tres Generations Silver Don Abrahm Anejo Tres Generations Reposado Puro Verde Silver Tres Generations Anejo Puro Verde Anejo

8 Tequila NOM Price Tequila NOM Price Los Azulejos Silver Tres Rios Silver Los Azulejos Reposado Tres Rios Reposado Los Azulejos Anejo Tres Rios Anejo Tierras Silver Fortaleza Silver Tierras Anejo Fortaleza Reposado Tierras Reposado Fortaleza Anejo Paqui Silver Semental Silver Paqui Reposado Semental Reposado Paqui Anejo Semental Anejo Regional Silver Tequila XQ Regional Reposado Regional Anejo Azunia Anejo We are always adding tequilas, ask your server if you don t see your favorite.

9 Traditionally, Mezcal is handcrafted by small-scale producers. A village can contain dozens of production houses, called fábricas or palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago. The process begins by harvesting the plants, similar to tequila, extracting the piña, or heart, by cutting off the plant s leaves and roots. The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor. These piñas are then crushed and mashed traditionally by a stone wheel turned by a horse or burro (Tahona), and then left to ferment in large vats or barrels with water added. The key differences in Mezcal are the procedures, origin, and the agave plants used. Any varietals of the over 200 type s agaves in Mexico can be used for production; around 90% of mezcal is made from the agave espadin. Mezcal is native to the states of San Luis Potosi, Michoacan, Jalisco, Durango, Morelos, Nuevo Leon, Oaxaca, Tamaulipas and Zacatecas. Oaxaca produces the dominate percentage of the Mezcal and thought to be the best. Note Mezcal is not a tequila, but tequila is a form of Mezcal properly known as Mezcal de Tequila. Similar to this Bacanora is a Mezcal produced in the State of Sonora and Sotol is a spirit produced in Chihuahua, Durango and Coahuila. MEZCAL Price Del Maguey Santo Domingo Albarradas Mezcal Price Del Maguey San Luis del Rio Sotol Hacienda de Del Maguey Chichicapa Mezcal Chihuahua Anejo Del Maguey Minero Mezcal Del Maguey Crema de Mezcal Bocanora Del Maguey Pechuga Cielo Rojo Blanco Del Maguey Mezcal Tobala Mijes Mezcal Reposado Real de Magueyes Silver 9.00 Real de Magueyes Anejo Gusano Rojo 9.00 Oro de Oaxaca 9.00 Los Osuna Blanco Monte Alban 9.00 Mezcal Del Maestro Scorpion Silver 9.00 Scorpion Reposado Illegal Mezcal Sombra Mezcal Vida Organic Fidencio Joven Fidencio Pechuga Fidencio Madrecuixe Written by Jason Geane 2012 Tequila Mockingbird