Traditional Mexican Food In the Heart of Old Town San Diego


Tequila Thursdays with Herradura

January 21, 2010

Dear valued customers,

I am happy to see the growing interest and enthusiasm of every guest that takes a risk in trying something new. Tequila is a spirit that sometimes brings bad memories of a time when we drank too much or tasted a poor quality product. I remember my college years and my weekly trips down to the cantinas of Tijuana, Mexico. A man blowing a whistle and wanting to pour bad quality tequila down my throat greeted me. After getting my head shaken from side to side and walking out of the bar, I new that the night was young but the next day would be hell. Yes, a hell of a hangover!

Things have changed for the best. I try not to ever shoot tequila. I have learned to appreciate the spirit by sipping and savoring the complex aromas and flavors. Next time you are at Café Coyote and want advise on how to be a good Catador (Taster), I will try my best to teach you about the art of tequila tasting.

This Tequila Thursday, our customers got to sample a brand that dates back to the year 1870. Tequila Herradura, which in English means horseshoe, was the tequila that was examined. Herradura is produced in Amatitán, Jalisco. The Amatitán valley is known for having some of the richest and healthiest agaves for producing tequila. Herradura is also known for being the first company ever to produce a barrel aged tequila.

This Thursday we were lucky to sample: Herradura blanco, reposado, and añejo.  Herradura blanco (silver) is aged for 45 days in white oak barrels. This style of aging is unique to most silver tequilas. Most blancos never touch oak.

The reposado is rested in oak for 11 months. This exceeds the regular time for tequila to be called a reposado by 9 months. It is common to find reposados that are only aged for exactly 2 months. In Mexico, most people prefer reposado tequila because of its bold and dry flavor.

The 25-month añejo was a big success this Thursday and the entire month. Añejo tequila is aged for a minimum of one year in small oak barrels that do not exceed 600 liters. During our Restaurant Week, we paired this tequila with our desserts and the feedback was all-positive. Añejo tequila hits the spot after a nice dinner. Its rich and full flavor can even replace dessert and help you with your digestion.

I hope to see you next week to taste tequila Cazadores from Arandas, Jalisco. It is the one with the deer on the label.


Mario Marquez, Tequila Ambassador

Café Coyote  and Cantina

Post a comment