Tequila Tezon - Review
high-tech production methods often lead to high profits,
they don’t necessarily produce a better product. Henry
Ford’s assembly line may have revolutionized the automotive
industry, but isn’t Grandma’s homemade pie more
appetizing than mass-produced supermarket fare?
makers of Tequila Tezón hope that people will be
willing to pay more for a hand-crafted product. They are
proud that the production process behind their new line
of super-premium tequilas is labor-intensive and low-tech.
Tezón is unlike any tequila available in the U.S.”
explains Kevin Fennessey, Senior Vice President of Marketing
for Pernod Ricard USA. “There is no other tequila
available here which is produced in this scrupulous way
by our team in Jalisco. We’re living in a world increasingly
dominated by automation and Tequila Tezón offers
an occasion to recall an era long gone, when hand-craftsmanship
Ricard, which also imports The Glenlivet Single Malt Scotch
vodka, Mumm and Perrier-Jouet
Champagnes, claims that Tequila Tezón is the
only exclusively Tahona-processed tequila available in the
country. Tahona refers to an ancient, authentic volcanic
millstone technique. All of the blue agave is grown on the
distillery’s grounds in the mineral-rich, red soil
of Jalisco, Mexico,
instead of being purchased from individual farmers. After
the plant is hand-selected, harvested and roasted in brick
ovens for three days (three times longer than the automated
method), a colossal crushing wheel, fashioned from tezontle
(Mexican volcanic stone) and weighing up to two tons, is
employed to pulp it.
the crushing is complete, most distillers discard the pulped
agave fibers. Tequila Tezón keeps the juices and
fibers together for the three-day fermentation and first
distillation, resulting in a more flavorful product.
of the three offerings in the line, which is being launched
in the United States this month, are 100 percent agave.
The $50 Blanco, which is not aged, is clear, with a pepper
nose and oily mouth feel. Its vanilla, honey and spice flavor
and lingering finish make it better suited for a margarita
than for drinking straight. A better bet is the $60 Reposado,
which is aged 8 to 10 months in seasoned white oak barrels.
It has a pale gold color and a pepper, citrus and wood nose
and is more viscous than the Añejo, with a spicy
flavor that carries a hint of alcohol and smoke, and a long,
star of the line, the $70 Añejo, aged 18 to 20 months,
has a golden amber color, orange peel nose and a silky mouth
feel. The oldest of the family has a butterscotch and vanilla
flavor, with a hint of oak. It ends with a long rich finish,
with no alcoholic burn, and is excellent for sipping.
Try the clear Blanco in a refreshing concoction paired with
a Mexican beer!
more information, visit www.pernod-ricard.com.
Pour into iced shaker:
1 shot Tequila Tezón Blanco
½ shot fresh lime juice
½ shot Simple Syrup
Strain into chilled glass.
Top off with Mexican beer.
Add a pinch of salt and a twist of lime peel.