Review: Tequila Ocho Single Estate Plata 2009
Tequila Ocho Single Estate Plata 2009 was produced as a collaboration between Thomas Estes and Carlos Camarena. To understand the significance of this tequila one must first understand the concept of terroir. Terroir is a French term that is defined as the set of all environmental factors that affect a particular crop. Those factors include soil, climate, sunlight, and topography. Terroir is the basis of the French wine appellation d’origine controlee system. Terroir has been used to differentiate coffee, tobacco, and yes even marajuana. By crafting tequila with agave grown from a different Highland Estate each year, and employing the same production methods, Tequila Ocho hopes to prove tequila terroir is more than the black and white Highland and Lowland designation currently used. The 2009 bottling comes from the Las Pomez Estate located 2055 meters above sea level. Once harvested the pina’s are cooked in brick ovens around 80-85 degrees celcius for 48 hours. The juice that results from the first 8 hours of cooking is discarded because of its bitter taste. The cooked Pina’s sit in the oven for another 24 hours before they are transferred to the mill where the agave is squeezed to separate the juices from fibers. The juice is fermented in small 3000 liter open wooden vats made of pine for 4-5 days. The first distillation is in a 3500 liter stainless steel pot still. The second occurs in a 300 liter copper pot still. This is done slowly at low temperatures. The copper material of the second still imparts a special mouth feel and flavor. Read more 
Review: Tequila Cabeza Blanco
Tequila Cabeza Blanco is one of four spirits The 86 Co. introduced September 2012. The other three spirits include Ford Gin, Cana Brava Rum, and Aylesbury Duck Vodka. The 86 Co. works with some of the best distillers and distilleries to create these spirits. Tequila Cabeza is produced at El Ranchito Distillery. This is the distillery that also produces Chamucos, Manana, and Pura Vida tequila. The Vivanco Family founded this distillery in 1994. The single estate grown agave are grown on their 800 acre mountainside field without pesticides for 7-9 years. They are hand extracted when their sugar content is from 23-28%. The pinas are slow cooked in brick ovens for 24 hours at 100 degrees Celsius, and left to cool for 24 hours before they are shredded to extract the juice. The juice is fermented in copper tanks with Champaign yeast for ten days. This fermentation is done in the winter to bring out more fruit characteristics from the agave. The fermented agave is then distilled in two separate copper pot stills. Distilled natural spring water is blended with the tequila after distillation to reduce to 86 proof. The tequila is then rested in stainless steel tanks for 60 days before bottling. Read more
Review: Herencia Mexicana Blanco Tequila
Herencia Mexicana Blanco Tequila is made with 100% blue agave grown for 3 years, and then replanted within the hacienda for 6-7 more years. Once extracted the pinas are split in half and then slow cooked in a traditional adobe brick oven for 48 hours. After baking, the agave hearts are left to cool for 36 hours. The pinas are then shredded and the juice extracted and fermented for 72 hours. After a double distillation in rustic copper stills, the tequila is rested in stainless steel tanks before bottling at 80 proof. Read more
Review: Republic Organic Plata Tequila
Republic Organic Plata Tequila was introduced July 2009. Unlike most spirits, Republic Tequila was developed after the bottle was designed. Texas businessman Tom Nall partnered with tequila imported Ken Mackenzie to create the Republic brand. They selected Cia Tequilera La Quemada and their master distiller Sebastian Melendrez to create the tequila. The 100% blue agave is organic and sourced from an estate owned by Melendrez and his sister. The agave is slow cooked in traditional stone ovens and then mechanically shredded to extract the juice. The juice is fermented with a proprietary yeast and distilled in small batches. Once distilled the tequila rests for 3-5 days before bottling in a State of Texas shaped bottle. Read more
Review: Toro de Lidia Blanco Tequila
Toro de Lidia Blanco tequila is crafted at Rivesca S.A.de C.V, the same distillery that creates the Don Modesto line of tequila. A Toro de Lidia is the thoroughbred of bulls used in bullfighting. It is made with 100% blue agave grown in the Lowland region on land irrigated with water from the natural springs of the Tequila Volcano. After the agaves have been slow roasted in stone ovens the juice is extracted, fermented, and double distilled in stainless steel pot stills, and then oxygenated and chilled to 4 degrees centigrade before filtering through activated carbon filters. Read more
Review: Cielo Silver Tequila
Cielo Silver Tequila was introduced in 2008. I believe the official name is El Diamante Del Cielo, Diamond of the sky, but everything, from their webpage to their Facebook is shortened to Cielo, so that’s what I will use. Cielo is made from hand selected 100% blue agave at the same distillery that creates Kirkland and Kah Tequila. Once the agave pinas arrive at the distillery they are steam cooked to release the nectar. After fermenting the tequila is triple distilled and estate bottled to ensure freshness. Read more
Review: Arrogante Blanco Tequila
Arrogante Blanco Tequila is made with 100% Blue agave, grown for 8-12 years in the Highland region. Once harvested the pinas are slow baked for 36 hours in stone ovens at moderate heat with continuous circulating steam that softens the fibers and gently cooks the juices. Once cooled the pinas are shredded and only the agave juice from the first pressing is collected and fermented in stainless steel vats for 10 days, with two strains of natural yeast. A double distillation in small copper pot stills follows. The tequila is blended with demineralized water to reduce to 80 proof before bottling. Read more
Review: Dos Lunas Silver Tequila
Dos Lunas Silver Tequila was launched in 2006. Dos Lunas tequila was inspired by a New Years Eve 2005 visit to a bar in Telluride Colorado. While there brand founder Richard Poe witnessed several people cringe after tasting tequila. He had the idea to create a smoother better tasting tequila. Dos Lunas Silver is made from 100% Weber Blue Agave individually selected for harvest by their Master Agronomist from fields that are herbicide and pesticide free. Dos Lunas Silver is now triple distilled and cold filtered. At launch it was double distilled. Read more
Review: Dos Lunas Silver Tequila Original
Dos Lunas Silver Tequila originally was launched as a double distilled tequila. This is one of a handful of tequila’s I purchased prior to launching Best Tasting Spirits that has changed their production method. Some of these tequilas have switched distillery’s and some are now produced with organic agave. I also own several bottles of tequila that are no longer made at all. Dos Lunas Silver Tequila is still produced, but it is now triple distilled. They also changed their bottles design. So how does it taste and how does it compare to the currently produced triple distilled Dos Lunas Silver Tequila. You won’t have to wait long for your answer, my product review of the current Dos Lunas Silver Tequila follows this one. Read more
Review: Cavalino Blanco Tequila
Cavalino Blanco Tequila was introduced in 2005. It is made at Compania Tequilera Hacienda la Capilla S.A. This is the same distillery that makes Ambhar, and Cuestion Tequila. It is small batch double distilled with Highland grown agave. This and Cavalino Reposada Tequila are now considered their Classic Line. They also craft an Ultra Premium line of Limited Edition Cavalino Tequila. Read more