Patron Tequila Gran Platinum – Gran Patrón is the world’s finest platinum tequila. Triple distilled then aged to perfection, it is a true connoisseur’s silver tequila. This is the smoothest sipping tequila ever produced.
With claims of being the smoothest sipping tequila ever produced, the Patron Spirits Company’s Gran Patron Platinum Tequila is created using hand selected Weber blue agave grown in the hills of Jalisco, Mexico. The agave is pruned, steam baked, triple distilled and aged to provide a superior taste. Each 750 ml bottle is a piece of art in itself, handmade from crystal and polished, hand signed and numbered with an etched label. The bottle is surrounded by velvet, and held in a handmade, collectible level quality curly maple wood box.
Most times tequila’s that are expensive don’t measure up to the price or even the name. This tequila on the other hand is worth every dollar spent. It has a smooth taste unlike Patron Gold and Silver. You expect the after bite, but the Platinum doesn’t have it. It still has that original taste, but it’s easy to consume. The alcohol content is a bit higher so be sure to pace yourself. This drink isn’t meant to chug left and right. It’s meant to be enjoyed and use for the occasional shot. I highly recommend it.
Here is an awesome recipe for fish tacos that goes superbly well with this exquisite tequila.
* 1/4 cup extra virgin olive oil
* 2 tablespoons distilled white vinegar
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1 1/2 teaspoons honey
* 2 cloves garlic, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon chili powder
* 1 teaspoon seafood seasoning, such as Old Bay™
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot pepper sauce, or to taste
* 1 pound tilapia fillets, cut into chunks
* 1 (8 ounce) container light sour cream
* 1/2 cup adobo sauce from chipotle peppers
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1/4 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/2 teaspoon seafood seasoning, such as Old Bay™
* salt and pepper to taste
* 1 (10 ounce) package tortillas
* 3 ripe tomatoes, seeded and diced
* 1 bunch cilantro, chopped
* 1 small head cabbage, cored and shredded
* 2 limes, cut in wedges
1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Here is a cooking tip the marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
Avion Anejo Tasting Notes
Avion Anejo is aged for two years in used whiskey barrels, this Highland tequila exposes roasted celery, dried cherry, peppercorn, hay, chocolate mint and gentle char smoke on the finish.
This high end tequila is handcrafted using only the finest Blue Weber Agave found in the very highest regions of Jalisco. The Agave grown at this altitude are among the most coveted plants for tequila production due to the region’s topography and its soil’s rich mineral content which lends a distinct quality and character to the spirit. The secret behind the exceptionally smooth taste profile of Tequila Avión begins with slow roasting the agave in traditional brick ovens followed by our unique small batch distillation process and culminates with a proprietary filtering method coined ‘ultra slow filtration’ during which the robust flavors become firmly set to the Tequila Avion Master Distiller’s specifications at an exact moment in time.
The distillation process of Avion Tequila culminates in a proprietary filtration method coined “ultra slow filtration.” After distillation, the tequila is filtered very slowly through activated carbon to remove all trace particulate matter, enabling the smoothest tasting tequila. During this process the flavors become firmly set to Tequila Avión specification at an exact moment in time– the “moment of elevation.” This process takes approximately 10 times longer than the traditional filtration.
Foods that pair well with Avion Anejo Tequila are spicy Mexican dishes like chili rellenos and believe it or not, Sushi.
Wabo Anejo Tasting Review
It has a deep golden tone to the color. Has a very smooth taste to it with lingering aromas of butterscotch and vanilla. Cabo Wabo’s Anejo Tequila has a texture that is oily, but not thick or creamy. It quickly blossoms into a strong body with crisp flavors of aged lowland agave and a dash of pepper give way to dark chocolate, almost smokey undertones.
Anthony Dias Blue of Bon Appetit magazine named Cabo Wabo Tequila one of the “Top Three Tequilas in the World”.
Cabo Wabo tequila got it’s name from a chain of nightclubs and restaurants located in Cabo San Lucas in Mexico that rock musician Sammy Hagar frequented when in the country in the early 1980′s. Sammy Hagar says that he got the name after watching a man walk unsteadily along a local beach after a heavy night’s partying. Using the town’s nickname, Cabo (which means “cape” in Spanish), and shortening “wobble” to “wabo” he said of the man that he was doing the “Cabo wabo”. In 1988, he wrote a song of the same name for Van Halen’s 1988 album OU812. In 1990 he hired Noel Vestri, an innovator in computer graphic designs (including work on Van’s Tennis Shoes) to design a logo for the brand, which is still used today.
In the late 1990s Hagar began selling his patrons a house brand of hand-made tequila he commissioned from a family-owned distillery in the state of Jalisco. In 1999, a wine importer from Napa Valley began to import the tequila in to the United States. An instant success, sales rose from 37,000 cases the first year to 140,000 cases in 2006, making it the second-best selling premium tequila in the United States.
Tequila is a distilled spirit that is produced only in Mexico, and only then in the region of Tequila. Juice from the heart of the agave plant is fermented and distilled twice to make tequila. The production of Tequila has to be in compliance with stringent regulations put forth by the Mexican government. To make tequila, you need to start with ripe blue agave plants, which that take eight to ten years to mature. Carbohydrates stored in the core of several species of Agave were fermented by native Americans to make a beverage called pulque which was used in religious ceremonies. Distillation of a similar ferment made from the developing Agave flower bud is the basis for modern production of Mescal and tequila.
Jose Cuervo Reserva de la Familia Review
Vibrant, with a full, mellow flavor, combines floral, agave, vanilla and Cognac-like flavors.
Reserva de la Familia is the Jose Cuervo family’s finest Tequila. In fact, for over 10 generations it was a family secret only shared with the closest of friends. In 1995, to celebrate their 200-year anniversary as the world’s leading producer of Tequila, the Cuervo family decided to share this blend of its special Tequila reserves with people who truly savor an exceptional taste sensation.
Reserva de la Familia is often served in a snifter, where its complex flavors and aromas can be fully appreciated. Produced in limited quantities with a distinct personality that varies from year to year, Reserva de la Familia has been recognized with several prestigious awards in Mexico, the United States and Europe.
Each bottle is handcrafted, numbered, dated and sealed in wax, and every year the Cuervo family commissions a different Mexican artist to design the new collectible box for Reserva de la Familia.
In 1758, Antonio de Cuervo received a land grant from the King of Spain in the Mexican state of Jalisco. He built a small factory on this land. His descendant, José María Guadalupe Cuervo, used the land to build a distillery for tequila production in 1795. The distillery was later named Fabrica La Rojeña. The tequila was exported to the United States for the first time in 1873. In 1900, José Cuervo Labastida decided to brand the tequila as José Cuervo. The company is now owned and run by heirs of the Cuervo family, the Beckmann family  who also owns the brand 1800 Tequila, among others.