Review: Paqui Silvera Tequila
Paqui Silvera Tequila was introduced in 2010. The Paqui name translates “to be happy” in Aztec. It is made with 100% Blue Agave hand selected and then baked for 24 hours in a stainless steel autoclave oven. After the agave juice has been extracted, wine yeast is added and the juice is fermented in stainless steel vats. The tequila is distilled in small batches in traditional pot stills using a process they have named selective distillation. In this process only the heart of the agave is used, with the heads and tails removed. Read more 
Review: VooDoo Tiki Platinum Silver Tequila
VooDoo Tiki Platinum Silver Tequila was introduced in 2006. It is one of seven tequila’s they currently craft at their distillery in Capilla de Guadalupe. The others include Silver, Anejo, Extra Anejo, and three flavor infused tequilas, Desert-Rose, Blue Raspberry-Kiwi, and Peach-Lime. Each is made with 100% Blue Agave that has grown for 10-12 years before harvesting. The agave is then steam cooked for 24-48 hours to preserve the agave flavor and prevent carmelization. The agave is then pressed to release the juice, and after fermenting, the tequila is distilled twice. Each bottle is hand blown with a glass voodoo tiki inside. The bottle is glass etched, wax dipped, signed, numbered and scribed with 1 of 100 magic words. Mine was wealth. Maybe I received Donald Trumps bottle. Read more
Review: El Grado Blanco Tequila
El Grado Blanco Tequila was introduced in the US July 2009. It was created by Master Distiller Salvador Fonseca and Ana Maria Romero, the author of, The Aroma of Tequila, and the only women given the title of Maestra Tequilera. They combine 200 year old handcrafted traditions with 21st century technology. The 100% Blue agave is hand selected and slow cooked in stainless steel ovens. A double distillation in copper pot stills follows. Read more
Review: Hornitos Plata Tequila
Hornitos Plata Tequila was introduced in 2007. It is part of the Sauza stable of tequila that includes Sauza, Hornitos, Tres Generaciones, and 901. Their tequila is distilled at the La Perseveransia Distillery which was founded in 1873. Hornitos is created with 100% blue agave by third generation master distiller Don Francisco Javier Sauzais. The tequila is double distilled in copper pot stills. Read more
Review: Luna Suena Blanco Tequila
Luna Suena Blanco Tequila translates in English to Moon Dream. The tequila is made with 100% Weber blue agave harvested by hand under the moonlit skies. The pinas are slow cooked for 3 days in traditional stone ovens and then crushed. The juice is fermented for three days and then quadruple distilled in an Alembic still. The tequila is then filtered for 24 hours and after a precision oxygenation period it is bottled at 80 proof in a hand blown bottle. Read more
Review: Karma Silver Tequila
Karma Silver Tequila was introduced in 2009. It is made with 100% Blue agave at a family owned and operated distillery using traditional methods that have been passed down for over 70 years. Once the agave pina’s have been hand selected they are slow cooked in special brick ovens. The extracted agave juice is fermented using natural ingredients and then small batch double distilled. Read more
Review: Tres Sietes Silver Tequila
Tres Sietes Silver Tequila was introduced in 2011 by Brady Bunte and Master Distiller Frank Gonzalez. Brady was the first winner of the Bisbee Million Dollar Fishing Tournament, and the owner of Los Cabos, a luxury vacation villa, and Cabo Chips, a tortilla chip company. Tres Sietes tequila is made with 100% blue agave. The distillery’s $2 million diffuser imported from Spain steam cooks the agave rather than the traditional method of baking the agave. This disturbs the agave fiber less, creating less methanol production, resulting in a cleaner fresher taste. Read more
Review: Olmeca Altos Plata Tequila
Olmeca Altos Plata Tequila was introduced in 2009. It is made with 100% Blue agave grown for 7-8 years. 60% of the agave is sourced from their estate. The agave is hand harvested with the bitter tasting cogollos removed before it is slow cooked in brick ovens. A 2-tonne volcanic millstone is used to crush the cooked pinas and extract the juice. A cultivated yeast is added to ferment the extracted juice before the tequila is double distilled in small copper pot stills. Read more
Review: Jose Cuervo Platino Reserva De La Familia
Jose Cuervo Platino Reserva De La Familia is not your fathers tequila. For years Cuervo Gold was often referred to as the good stuff. That was before 100% agave tequila was introduced in the US market. Platino De La Familia, as the name would suggest, was once only offered to close family and friends. It is handcrafted using the most flavorful 7-12 year old pina’s grown on the family estate, at the oldest active distillery in Latin America. A unique process they call Esencia de Agave, a meticulous method that brings out the full character of the agave is used to craft this tequila. Each bottle is numbered, dated, and sealed in wax. All by hand. Read more
Review: Casa Dragones Blanco Tequila
Casa Dragones Blanco Tequila was introduced May 2014 in the US. This is the follow up to their ultra, ultra premium Casa Dragones Jovan Tequila that was launched in 2008. It is small batch multi column distilled with 100% blue agave grown for 8-12 years on an estate 1200 meters above sea level, and pure natural spring water that travels from atop a volcano into a 70 meter deep natural underground aquifer. Each bottle is hand labeled, with the batch, bottle number, and date listed. Read more