By submitting your request, you are agreeing to the user terms and conditions of this website.
© Copyright 2017 Haas Brothers, San Francisco, CA. All rights reserved. All trademarks are the property of their respective owners.

Cocktails

Sangrita by Jay Silverman, AGAVE NYC

Makes 1 quart. 3 cups fresh tomato juice If you have nice summer tomatoes just puree them whole, and strain. if not just use good quality tomato juice (Sacramento works well) 1 cup fresh orange juice Juice of 3-4 limes 1 tbs. Worcestershire 1 tsp. tabasco or Other 2 tsp. Kosher salt * Fresh cracked […]

Tequila Cocktails

Ulua Sunrise This is a drink for those who loves sweet stuff! If you like it less sweet maybe 1/4th Kahlúa Coffee cream is better. The crema de mezcal gives a real nice touch to this. My impression of Kahlúa Coffee Cream is good, its smooth and mellow, yummy and creamy. 1.5 oz Tequila ArteNOM […]

Classification

Fuenteseca Cosecha Blanco: “The First Grand Cru Tequila”

The esteemed David Driscoll believes fine tequila has more in common with wine than it does with whiskey, and raves about Fuenteseca 2013 Cosecha Blanco, saying, “…simply immaculate. It’s stunning.” Read more: http://onthetrail.klwines.com/on-the-trail-blog/2017/2/1/the-first-grand-cru-tequila

The Man Who Changed Tequila: A Rags to Agave Story

By Lance Cutler They say that necessity is the mother of invention, and that where Enrique Fonseca’s story began: with necessity. Enrique and his father were some of the biggest and best agave growers in the highlands near their hometown, Atotonilco El Alto, in the state of Jalisco, Mexico. In 1985 they had just signed […]

Types of Tequilas

What do the names of Tequila mean? Blanco Tequila Blancos, also known as “Silvers” and are un-aged tequilas that are generally crisp and dry in taste. Blancos are not necessarily served as a shot, but can be served on the rocks or mixed into a cocktail. Reposado Reposados are Blancos that have been aged in […]

Interest

Agave Town Hall 2017 Tour

From the agave-farming and tequila distillation side of the industry, we invite you to this unbranded and uniquely informative town hall conversation with Enrique Fonseca regarding the challenges facing the modern agave and tequila industries. Please see the attached flyer for general dates; event-specific information is at our Facebook page: facebook.com/agavetownhall SaveSave

Modern Luxury Dallas on Fuenteseca Reserva Tequila 21: “Connoisseurs Will Flip”

Modern Luxury Dallas magazine says Fuenteseca Reserva Tequila 21 is “aged to perfection” and that “few tequila producers have the patience to make a tequila like this.” Visit their site for the full review.

David Driscoll writes about his recent agave spirits trip

Travel through Mexico’s backcountry with K&L Wine Merchant’s spirits writer David Driscoll as he recounts his recent visit to the distilleries producing Haas Brothers’ various agave spirit products. Just a few weeks ago, I was lucky enough to spend some time in Mexico visiting some of the finest producers of agave spirits and getting the chance to […]

2012 TEQUILA.net Awards – “Best of the Best” Best Highland Añejo Tequila Judge Favorite

Tequila ArteNOM Seleccion de 1146 Añejo Atotonilco El Alto, Jalisco (Mountain Agave – Altitude = 4,620′) Tequila ArteNOM Seleccion de 1146 Añejo is 100% Blue Weber Agave and contains no additives whatsoever. 60% of this añejo comes from French oak aged for 2 years, and 40% from French oak aged for 3 years. This blend […]

Selección ArteNOM Tequila honored by K&L Spirits as 2011’s Best Tequila of the Year

The ArteNOM project of bottling distinct tequilas from different distillers is a first in the tequila industry and highlights “selecciónes” from a range of geographies. David Driscoll, of K&L Spirits, remarks “…this blanco from Rancho Buenavista distillery is probably the best blanco tequila I’ve ever had. So clean, pure, and vibrant.”

How Is Tequila Made?

Tequila Agave Plant Photographed by Kurt Stüber

Tequila manufacture starts with the blue agave plant. After planting, agave is watched for ripening, an astonishing 8 to 12 years. The plant leaves are then cut, and the core, called a piña, is pulled from the ground. The piña, aptly named because of its resemblance to a pineapple, usually weighs 40 to 70 pounds. […]

Close