Tequila Joe's Collection |
| El Tesoro la Reserva de la Familia Muy Añejo |
| NOM: 1139-I Distillery: Tequila Tapatio, S.A. DE C.V. - 'La Alteña' Importer: Robert Denton & Company, LTD. Area: Highlands Aged: Minimum of 3 Years Barrel Type: Old American Oak Bourbon Barrels Bottle Size: 750ml Bottle Number: n/a Number of Distillations: 2 Alcohol Percentage: 40%/80 Proof Price: $350 Current Website: http://www.eltesorotequila.com/ |
My Tasting Notes: n/a
Info on the Back of the Bottle: "The Treasure of Don Felipe - El Tesoro de Don
Felipe is truly the last of the handmade tequilas. Don Felipe personally selects the
agave plants to be harvested for their maturity and quality. The method of production,
that has been handed from father to son, has not changed in over half a century. The
agave is still slowly steamed for 72 hours in brick ovens called hornos, not just a few
hours in a stainless steel autoclave. It is then crushed with a stone wheel instead of a
conveyor belt crusher and put into large wood tanks for natural fermentation. The
fermented agave is finally distilled to a tequila with the distillation stopped at exactly
80 proof so that water is never added to dilute. The tequila is placed into old American
oak bourbon barrels without adding additional coloring. Then they are placed in Don
Felipe's underground humidified cellars until he selects them for bottling. Estate
grown, produced, and bottled. (Muy Anejo is the designation allowed for use by
tequila that is aged beyond just anejo)."
Other Info: "Using techniques passed from father to son, El Tesoro de Don Felipe
tequila is meticulously handcrafted high in the Los Altos mountains of Jalisco, Mexico. El
Tesoro is a prize for the senses; from the vibrant watercolor of the agave on the label,
to the full agave aroma and flavor captured in the bottle. This tequila is a masterpiece
waiting to be enjoyed.
Before the town of Arandas was established, it was a trading post and rest stop for
weary travelers. Two families lived in the area, each disputing the other's land holdings
within the fledgling town. (The town seal is actually a representation of the
"tug-of-war" between the two families.) One of these families was the Camarena
family.
The Camarena family has been producing tequila since 1937 when it became legal in
their area of Jalisco. The art of tequila production has become a family tradition passed
from father to son. Don Felipe Camarena, the son of the founding Don Felipe, is
slowing turning control over to the third generation, his son Carlos. Working together
to create their amazing tequila, each has found a special area in the process where he
excels.
Don Felipe was a chemistry professor at the University of Mexico before taking over the
distillery. His expertise, therefore, is in the fields where he can put his extensive
knowledge of natural sciences to use. For example, he rejects the practice of cutting
the tips off the agave spikes because of the stress it puts on the plant. (Most agave
growers do this so that their cows can graze in the fields without injury. ) He also
practices crop rotation so that his fields continue to yield the highest quality agave
plants possible.
Carlos has developed his talents on the other end of the process- in the cellars. He
has studied the effects that each barrel has on the tequila. When the tequila has aged
sufficiently, he calculates the proportions needed for the blending of barrels, thereby
creating the finest tequila possible. The result is Carlos now has an ability that rivals
master cognac blenders in France.
Don Felipe Camarena walks his fields daily to select mature agave plants for
harvesting. The harvester is called a Jimador. The Jimador harvests the agave by hand
and trims the spines from the plant using a long handled knife called a Coa. The
remaining core of the agave (the "piña") now resembles a huge pineapple weighing
between 80 and 150 lbs.
The piñas are taken to the distillery by truck (Sorry, no donkeys.) and are cut into
quarters so that they are easier to handle. Next, the agave must be cooked in order to
convert the starch into sugar.
La Alteña has adobe and stone ovens called "hornos" that are used to cook the
agaves. The agaves spend a total of three days in the ovens; 36 hours cooking, 36
hours cooling, emerging from the ovens a deep caramel brown color.
Most distilleries use autoclaves (large pressure cookers). The process is much quicker
but which would YOU rather have? A cake baked in the oven or one cooked in a
microwave?
After cooling, the hornos are unloaded and the cooked agave are taken to be placed in
a large circular pit to be crushed by a large stone wheel. The stone wheel is called a
"tahona". The tahona crushes the agave to release the juices or "honeys" in
preparation for the next step: fermentation. Most distilleries use shedders. Again, it is
a much quicker method but quicker is not always better.
Workers carry the crushed agave to the fermentation tanks in large wooden buckets.
Because a tahona is used, there is no way to separate the juice from the fibers (unlike
shredders) so everything is fermented together. (Fine cognacs are also produced using
this method.) Fermentation is done in large open wood vats and can take up to five
days, depending on the air temperature. While most distilleries use selected yeasts, El
Tesoro is made using many strains of wild yeasts-Spontaneous fermentation. (Heavy
rums also use this type of fermentation in their production.)
The next step is distillation.
By law, ALL tequila must be distilled twice. While all tequila producers use pot stills or
modified versions of them, El Tesoro is distilled in small copper pot stills.
El Tesoro's first distillation is done with the fibers. A very unique method that results in
a tequila with an intense agave flavor. The product of the first distillation is referred to
as "Ordinario". It is not yet tequila.
The second distillation is watched very carefully. El Tesoro tequila is distilled to 80
proof. Most distilleries bring the tequila up to at least 105 proof and then add water to
bring it back down to 80 proof. No water is added to El Tesoro.
All tequila comes out of the second distillation as white (clear) tequila. It can either be
bottled this way or put into barrels for aging.
Don Felipe Camarena designed his cellars to reflect the famed cellars of Cognac,
France. The cellars are deep underground with stone walls and arched brick ceilings.
The cool temperature and humidity levels remain constant throughout the year,
creating an environment that is ideal for aging.
By law, barrels containing 100% agave tequila must be sealed by a government
inspector. This seal must remain intact until the tequila is ready for bottling.
El Tesoro is aged in used bourbon barrels, each bestowing individual qualities on the
tequila. For example, a newer barrel imparts more tannins and color, lending structure
to the tequila, while an older barrel softens it. A careful "blending" of these barrels
creates a balance between the tannins and softness, resulting in a truly fabulous
tequila.
With all of the processes leading up to this step done the old fashioned way, would it
make sense to use automatic bottling and labeling machines? Of course not! Each
bottle is filled and labels are carefully affixed by hand. After the cases are filled, they
must be inspected by the Consejo Regulador (tequila regulating council) and sealed
with a strip of paper which verifies that they contain 100% agave tequila. Once this
has been done, the tequila is ready to be exported for the rest of the world to enjoy."
-Homedistiller.org
Info on the Back of the Bottle: "The Treasure of Don Felipe - El Tesoro de Don
Felipe is truly the last of the handmade tequilas. Don Felipe personally selects the
agave plants to be harvested for their maturity and quality. The method of production,
that has been handed from father to son, has not changed in over half a century. The
agave is still slowly steamed for 72 hours in brick ovens called hornos, not just a few
hours in a stainless steel autoclave. It is then crushed with a stone wheel instead of a
conveyor belt crusher and put into large wood tanks for natural fermentation. The
fermented agave is finally distilled to a tequila with the distillation stopped at exactly
80 proof so that water is never added to dilute. The tequila is placed into old American
oak bourbon barrels without adding additional coloring. Then they are placed in Don
Felipe's underground humidified cellars until he selects them for bottling. Estate
grown, produced, and bottled. (Muy Anejo is the designation allowed for use by
tequila that is aged beyond just anejo)."
Other Info: "Using techniques passed from father to son, El Tesoro de Don Felipe
tequila is meticulously handcrafted high in the Los Altos mountains of Jalisco, Mexico. El
Tesoro is a prize for the senses; from the vibrant watercolor of the agave on the label,
to the full agave aroma and flavor captured in the bottle. This tequila is a masterpiece
waiting to be enjoyed.
Before the town of Arandas was established, it was a trading post and rest stop for
weary travelers. Two families lived in the area, each disputing the other's land holdings
within the fledgling town. (The town seal is actually a representation of the
"tug-of-war" between the two families.) One of these families was the Camarena
family.
The Camarena family has been producing tequila since 1937 when it became legal in
their area of Jalisco. The art of tequila production has become a family tradition passed
from father to son. Don Felipe Camarena, the son of the founding Don Felipe, is
slowing turning control over to the third generation, his son Carlos. Working together
to create their amazing tequila, each has found a special area in the process where he
excels.
Don Felipe was a chemistry professor at the University of Mexico before taking over the
distillery. His expertise, therefore, is in the fields where he can put his extensive
knowledge of natural sciences to use. For example, he rejects the practice of cutting
the tips off the agave spikes because of the stress it puts on the plant. (Most agave
growers do this so that their cows can graze in the fields without injury. ) He also
practices crop rotation so that his fields continue to yield the highest quality agave
plants possible.
Carlos has developed his talents on the other end of the process- in the cellars. He
has studied the effects that each barrel has on the tequila. When the tequila has aged
sufficiently, he calculates the proportions needed for the blending of barrels, thereby
creating the finest tequila possible. The result is Carlos now has an ability that rivals
master cognac blenders in France.
Don Felipe Camarena walks his fields daily to select mature agave plants for
harvesting. The harvester is called a Jimador. The Jimador harvests the agave by hand
and trims the spines from the plant using a long handled knife called a Coa. The
remaining core of the agave (the "piña") now resembles a huge pineapple weighing
between 80 and 150 lbs.
The piñas are taken to the distillery by truck (Sorry, no donkeys.) and are cut into
quarters so that they are easier to handle. Next, the agave must be cooked in order to
convert the starch into sugar.
La Alteña has adobe and stone ovens called "hornos" that are used to cook the
agaves. The agaves spend a total of three days in the ovens; 36 hours cooking, 36
hours cooling, emerging from the ovens a deep caramel brown color.
Most distilleries use autoclaves (large pressure cookers). The process is much quicker
but which would YOU rather have? A cake baked in the oven or one cooked in a
microwave?
After cooling, the hornos are unloaded and the cooked agave are taken to be placed in
a large circular pit to be crushed by a large stone wheel. The stone wheel is called a
"tahona". The tahona crushes the agave to release the juices or "honeys" in
preparation for the next step: fermentation. Most distilleries use shedders. Again, it is
a much quicker method but quicker is not always better.
Workers carry the crushed agave to the fermentation tanks in large wooden buckets.
Because a tahona is used, there is no way to separate the juice from the fibers (unlike
shredders) so everything is fermented together. (Fine cognacs are also produced using
this method.) Fermentation is done in large open wood vats and can take up to five
days, depending on the air temperature. While most distilleries use selected yeasts, El
Tesoro is made using many strains of wild yeasts-Spontaneous fermentation. (Heavy
rums also use this type of fermentation in their production.)
The next step is distillation.
By law, ALL tequila must be distilled twice. While all tequila producers use pot stills or
modified versions of them, El Tesoro is distilled in small copper pot stills.
El Tesoro's first distillation is done with the fibers. A very unique method that results in
a tequila with an intense agave flavor. The product of the first distillation is referred to
as "Ordinario". It is not yet tequila.
The second distillation is watched very carefully. El Tesoro tequila is distilled to 80
proof. Most distilleries bring the tequila up to at least 105 proof and then add water to
bring it back down to 80 proof. No water is added to El Tesoro.
All tequila comes out of the second distillation as white (clear) tequila. It can either be
bottled this way or put into barrels for aging.
Don Felipe Camarena designed his cellars to reflect the famed cellars of Cognac,
France. The cellars are deep underground with stone walls and arched brick ceilings.
The cool temperature and humidity levels remain constant throughout the year,
creating an environment that is ideal for aging.
By law, barrels containing 100% agave tequila must be sealed by a government
inspector. This seal must remain intact until the tequila is ready for bottling.
El Tesoro is aged in used bourbon barrels, each bestowing individual qualities on the
tequila. For example, a newer barrel imparts more tannins and color, lending structure
to the tequila, while an older barrel softens it. A careful "blending" of these barrels
creates a balance between the tannins and softness, resulting in a truly fabulous
tequila.
With all of the processes leading up to this step done the old fashioned way, would it
make sense to use automatic bottling and labeling machines? Of course not! Each
bottle is filled and labels are carefully affixed by hand. After the cases are filled, they
must be inspected by the Consejo Regulador (tequila regulating council) and sealed
with a strip of paper which verifies that they contain 100% agave tequila. Once this
has been done, the tequila is ready to be exported for the rest of the world to enjoy."
-Homedistiller.org
| All rights reserved. |
| This page is dedicated in loving memory to Bob Emmons 1940-2008 |
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