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Tom Estes talks about Ocho Tequila |
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Written by Phil Bayly
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Wednesday, 21 July 2010 |
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50 Years of the Tequila Chamber |
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Written by Phil Bayly
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Wednesday, 21 April 2010 |
CNIT 50 años
Thursday 18th February, 8.30 pm 2010
Palacio de Justicia
It was with great honor that I accepted the invitation from Fransisco
Soltero Director General of the The Cámara Nacional de la Industria
Tequilera (CNIT), to attend the celebration of 50 Years of the Tequila
Chamber.
Guadalajara is not the best place to be when it is raining.
It was raining when I arrived!
I arrived by cab with Tom Estes to the Palace of Justice in the dark and in
the rain, traffic was horrendous !
Suddenly a cavalcade of black suburbans arrived and a team of security
guards dismounted, and secured the area. The Governor of Jalisco had
arrived. He was swept in and away thru a discreet staircase up to a private
balcony
Everyone was here!
The party started
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Read more...
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What is the CNIT and the CRT |
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Written by Phil Bayly
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Wednesday, 21 April 2010 |
What are the roles of the Mexican CRT and the CNIT?
The CNIT (Camara Nacional de la Industria Tequilera) or National
Chamber of the Industry of Tequila, is an organization based in
Guadalajara composed of industry members who are distillers and
producers of the plant and spirit of tequila.
The aim of the organization is to strengthen and develop the tequila
industry through working with other Mexican government agencies
to protect agricultural, industrial and commercial activities related to
tequila.
It was originally formed in1959 as the Regional Chamber of the Industry
of Tequila (later to become the National Chamber), lobbying for Tequila
to be recognized as an appellation.
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Written by Phil Bayly
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Thursday, 09 April 2009 |
London Bar 09 in Earls Court, welcomes the return of the Tequila Embassy, hosted by the industry's favourite Ambassadors - Tomas Estes, Phil Bayly and Julio Bermejo.
Due to the popularity of this feature in 2008, La Embajada de Tequila will cover twice as much floor space in 2009, showcasing over 30 of the nation's favourite tequila brands whilst educating visitors on arguably the most explosive spirit this year.
"The exhibitors expressed their delight at the number of enthused visitors they saw across the two days with visitors declaring the Embassy to be the most exciting and educational event of the show".
Tomas Estes, European Tequila Ambassador
For further information please contact
This email address is being protected from spam bots, you need Javascript enabled to view it
or call 0207 955 3722.
http://www.barshow.co.uk/page.cfm/Link=1/t=m/goSection=22
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Juio making a Tommy's Margarita |
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Written by Phil Bayly
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Wednesday, 08 April 2009 |
TOMMY'S MARGARITA
INGREDIENTS:
-- 2 ounces 100 percent agave tequila
-- 1 1/2 ounces fresh squeezed lime juice
-- 3/4 ounce Agave syrup
INSTRUCTIONS: Combine all ingredients over ice in a large blender. Shake vigorously.
Pour into a half salt rimmed margarita or rocks glass.
Serves 1.
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Written by Phil Bayly
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Wednesday, 08 April 2009 |
LA BATANGA
INGREDIENTS:
-- 2 ounces El Tequileno Tequila or similar Vallee of Tequila blanco tequila
-- 1 1/2 ounce fresh squeezed lime juice
-- top with coca cola.
INSTRUCTIONS: Build over ice in a salt rimmed highball glass.
Stir with a bloody big knife.
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Written by Phil Bayly
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Wednesday, 08 April 2009 |
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World Wide Cocktail Club meets Tequilaworld |
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Written by Phil Bayly
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Wednesday, 08 April 2009 |
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check out Mezcal pics from Del Maguey, Single Village Mezcal |
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Written by Phil Bayly
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Thursday, 12 March 2009 |
http://www.facebook.com/pages/Del-Maguey-Single-Village-Mezcal/73714016240?ref=nf#/pages/Del-Maguey-Single-Village-Mezcal/73714016240?v=posts&viewas=623160725
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Taste notes for almost everything |
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Written by Phil Bayly
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Thursday, 12 March 2009 |
The Beverage Testing Institute gives an amazing range of tasting notes on spirits. beers and wines, and of course Tequila is in there with a very comprehensive selection. Here is an extract from their web site.
"Our Tasting Lab
To make our information as consistent as possible, the Beverage Testing Institute uses a dedicated tasting lab in Chicago. This room was specially designed to minimize external factors and maximize our panelists’ concentration."
One thing to remember with tasting notes is that product does vary. You drink a reposado today and you drink the same from 5 or 10 years before and there will be a difference. It profile should be similar but it will not be the same tequila.
You will notice at the end of each set of notes there is the date it was tasted. These notes will be of that tequila from that period.
Check it out
http://www.tastings.com/search_spirits.lasso?se=k&kw=tequila&sb=All&sf=ScoreForSort
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Written by Phil Bayly
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Thursday, 12 March 2009 |
Tomas Estes is one of the most influential people in the tequila industry outside of the distillers themselves. Tomas is one of two Tequila Ambassadors for the Mexican Government worldwide. Just a few of his accolades include being recognized twice by the Mexican national tequila chamber with the title of ambassador to Europe of tequila and received a Life Time achievement award from “Theme” Magazine for his work with tequila in hospitality industry. In 2008 Tomas was given the award of outstanding contribution to the bar and restaurant industry in the United Kingdom and was voted the 6th most influential person in the U.K. Bar Trade by the readers of “Theme” Magazine.
Tom receiving his ambassadorship in Mexico (Left to Right)
Sergio Laguna Legorreta, Francisco Soltero, Tomas Estes, Julio Bermejo
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Written by Phil Bayly
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Monday, 02 March 2009 |
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Written by Phil Bayly
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Monday, 02 March 2009 |
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Written by Phil Bayly
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Monday, 02 March 2009 |
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Tequila Confidential by Phil bayly |
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Written by Phil Bayly
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Friday, 07 March 2008 |
A young woman came up to the bar in New York City and asked for a Patron, the bartender replied, sorry we are out, but can I offer you another brand of Tequila! To which she replied “Oh no! I hate Tequila.”
“Hate Tequila, Love Patron” was a marketing campaign in the USA until the Tequila industry complained the ad was hurting the category. One Keynote speaker, Lyons Brown (formerly of Brown Forman and now a brand builder) used this as an example to demonstrate how far tequila has come. Patron is predicted to sell over 1.6 million cases this year.
What does this say?
They are drinking Tequila, enjoying Tequila and not even realize that they are doing it!
Tomas Estes (Tequila Ambassador to UK and Europe) recalled standing in the Mexican Ambassadors residence in London, holding a Riddell glass half filled with very fine Tequila and saying to himself,
“Tequila has arrived, finally!”
He then proceeded to explain how in Mexico some 20 years ago, if you asked a Mexican bartender for a Tequila, you said it very quietly because it was considered a “poor mans drink.”
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Tequila All Stars by Tomas Estes |
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Written by Phil Bayly
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Friday, 07 March 2008 |
The bar is in a kind of grotto or cave, one where pirates may have loved hiding and drinking in. There is laughter and merriment rising along with the music of Bob Dylan and the Rolling Stones, modern-day pirates. It is warm late October 2007 on the private island of the Ricard family [of Pernod Ricard, currently the second largest drinks company in the world].
In the bar is a celebration of the end of a successful three-day, four-night gathering, “The Tequila All Stars” show. This was an activity hosted by the International Bar Business School run by Dave Steward on the island. Eleven star tequileros [tequila producers] were present from Mexico as well as bartenders and bar owners from Australia, the U.S., France and the U.K.
The subject of the show was tequila and a main theme that came up again and again was the premiumisation of tequila in the market. It is understood that this is a global phenomenon common to all spirits categories. It was shown that vodka for example has experienced notable premiumisation in terms of ‘new image’ brands with packaging and pricing to match the image.
Tequila is experiencing the same dynamic with perhaps something unique, an actual raising of quality of what’s in the bottle. In the last 15-20 years the image of the entire tequila category has been moving steadily upwards. This is due to the focus of attention on the parts of the tequileros on making their tequilas to suit contemporary world-class tastes. Standards of production are being studied and as a result the tequilas produced are of a higher quality with more taste appeal. Packaging and presentation has followed suit.
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My Greatest Moment with Tequila by Tom Estes |
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Written by Phil Bayly
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Monday, 24 September 2007 |
Belgravia London is a posh place and maybe a bit boring. I, the Ambassador of Tequila to the European Union, am in the residence of the Ambassador of Mexico to the U.K. Classic art is dominating the four-meter tall ancient oak-paneled walls. A distinguished crowd is present to participate in the launch of a tequila activity. It is May 2006. Belgravia has become a little less boring as the tequila flows. When I realize that tequila, the “bad boy” of spirits, has arrived
at this status, I am amazed. I think to myself, “Wow, tequila has come
a long way from the dusty back lands.” I realize that this is “My
Greatest Moment with Tequila.”
The first time I ever drank tequila was in 1960. This was
pre-Beatles and pre-hippies, and the U.S. still had segregation (which
in South Africa was called apartheid, bringing that country to a
radical change).
It was Easter week vacation when kids left home for the beach and
were partying non-stop. We sat in Tommy Harlan’s ’57 Chevy hot rod and
drank from a 25cl bottle, one of those skinny, long bottles that have
never come in from seeming odd and foreign, other worldly, south of the
border, dangerously worldly.
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The Bar is Buzzing by Tom Estes |
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Written by Phil Bayly
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Tuesday, 03 October 2006 |
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The bar is buzzing. It is full of energy, excitement and noise. There are three celebrated
bartenders working with two bar trainees who are twin brothers from
Guadalajara. The place looks like an elegant, louche hideout. There is a charge
in the air. I begin to realize that it centers around tequila. The bartenders
know my history with the spirit and want to share their enthusiasm with me. The
drinks they have created and their excitement are not just for my benefit. This
is, for them, an overall fascination with, and appreciation for, tequila.
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Written by Phil Bayly
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Monday, 09 August 2004 |
It was just after
midday, the wind was blowing of the desert and with it came the sounds of a
local Norteño band playing in one of the cantinas up in town. It was hot, real
hot and my mouth was full of sand and salt from the Pacific Ocean, I had been
waiting for my compadre and it felt like I had been waiting for a long time. I
had thought about drinking all day.
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Written by Phil Bayly
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Monday, 09 August 2004 |
The Agave field of Tequila have just been added to the list of World Heritage Sites by UNESCO, being recognised as a Cultural Landscape.
The agave plant has been used for at least 2000 years to make fermented drinks and cloth as well as Tequila since the 16th century.
The cultivation and culture fromf these plants has changed the landscape.
Read more at ........http://whc.unesco.org/en/list/1209
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Changes to the Industry of Tequila by Tom Estes |
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Written by Phil Bayly
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Monday, 09 August 2004 |
I
was invited to Guadalajara, Mexico (in tequila country) to attend a planning
session for a tequila week activity in London. My contact, Dr. Javier Martinez, a tequilero (tequila
producer) has his Doctorate degree from Oxford University. Surprising? Yes, and I found more surprises to come. Javier told me that
the CRT (tequila regulatory council) wanted to pay my expenses. However, due to the challenge of
getting all of the Council’s approval quickly to authorize the payment, he
asked if I could be paid in tequila.
Local currency, I thought, and wondered if I had to drink it all
(“spend” it all) while still in Mexico.
I found out I didn’t have to, but ended up drinking more than I’d
expected anyway, a professional liability.
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Written by Phil Bayly
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Wednesday, 07 July 2004 |
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It is always an unknown flying into Mexico City.
As a good friend used to say, it’s one of those places, hot by day, volcanic by night.
I love MEXICO; it has an edge to it.
Mexico City, on the other hand is not just an edge is like standing on a razor blade.
Exhilarating one side, all-consuming on the other. If you step one way you have style, glamour, colour and fine art, the other, you will encounter poverty and destitution, putrid odours and drabness.
You wake up in the morning and it could be the best day in your life or the
Worst, anything is possible at any time; it has a volatile Latin
Attitude. Passionate, dangerous, sensual and wild.
Tequila is for me a lot like that, unpredictable; it’s one of the main characteristics that I like about it.
I’ve had both the best times, and probably got myself into the most trouble, while drinking Tequila.
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Wednesday, October 18th 2006 by Tom Estes |
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Written by Phil Bayly
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Wednesday, 07 July 2004 |
We are just in time, Mexican time if we can find this place soon. We are let out of our cabs by the address I have been given, the Galeria in the Avenida Chapultapec, one of the main boulevards in Guadalajara. I am looking for a building in which I assume I will find the gallery where an art exhibition is being held in combination with the ceremony for Cafe Pacifico and La Perla bars to receive recognition from the Mexican government.
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TEQUILA IS HERE! by Tom Estes |
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Written by Web master
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Wednesday, 12 May 2004 |
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The residence of His Excellency, The Mexican Ambassador to the U.K. is a regal, classic setting in Belgravia. The guest of honor at this auspicious location and event was tequila, the National Drink of Mexico. The occasion was the launch of a promotional activity to introduce and reintroduce tequila to the media and key personalities in the bar and drinks industry. Experiencing this treatment of tequila confirmed to me that now, in the summer of 2006, tequila has arrived.
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Tequila 9.14.02 / Tom Estes |
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Written by Administrator
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Wednesday, 12 May 2004 |
Guadalajara’s grown a lot since the last time I was there in the early 1990’s. Mexico is growing rapidly in population all over the place, north and south of the Mexico/ U.S. border. The taxi driver who took us from the airport to our hotel was conversational and answered my questions in a soft, easy to understand Spanish.
When asked what he thought the best tequila was, he replied,” It depends on one’s taste.” I considered what he’d said and was taken by his wisdom. We spoke of the current state of the world and the need for change, positive change. When asked how he thought the change might happen he replied” Change starts with one (self).”I realized this 45-year-old Mexican had a lot to offer.
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Written by Phil Bayly
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Monday, 12 April 2004 |
In the centre of Tlaquepaque near Guadalajara in the Centro Historico is a place called “El Parian de Tlaquepaque” built in 1878.
It is a beautiful courtyard surrounded by restaurants and bars. I sat there in may with Narren Young drinking Estrella and listing to Marriachis playing El Rancho Grande.
On my last trip I took some photos of the tiny bars that surround this typical courtyard. I thought they were such funky places, all pouring a good selection of tequilas
Check them out!
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