“Drinks Enthusiast has lately been expanding out into the category of Tequila, with Calle 23 the first to grace the pages.
Not many consumers choose tequila as their drink of choice, unless it’s mixed in a margarita or tequila sunrise, and it probably gives many glimpses of nightmare sessions from their youth with lemon and salt, and to be fair I can put my hand up and admit to be a part of that. But these days? Well I only go for the 100% stuff – which means in English ‘the good stuff’!
So a little about tequila and Calle 23 then.
Calle 23 tequila is produced in the Mexican state of Jalisco and more specifically the Highland (or Los Altos region) town of Zapotlanejo. Agaves from the fields between Arandas and Tepatitlan are harvested for their fruitier characteristics compared to the Lowland areas of Mexico which produce more earthy, powerful herbaceous flavours.
Tequila can only be produced from the Agave Tequilana Weber (blue variety) and needs to be between 6 to 9 years to reach full ripeness. From this, there are two options for tequila – the first is tequila mixto which has to contain at least 51% of agave sugars, while the rest can come from another different raw material with sugar cane being the most common. The second is tequila 100% de agave which has to contain 100% of agave sugars and must be not only produced, but also bottled in Mexico. Calle 23 tequila is 100% de agave tequila.(…)”
TEXT AND PICTURES © David Marsland and Drinks Enthusiast 2012
READ THE WHOLE ARTICLE ON:
http://drinksenthusiast.wordpress.com/2012/04/12/calle-23-tasting-notes/
http://mancunianmatters.co.uk/content/17043058-drinks-enthusiast-calle-23-tequila-not-be-shied-away
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