Tequilatown is pleased to announce the release of the ‘Tequila Database‘. From now on you can have full access to all the information you require, without having to go anywhere else.

So what is this database all about? Well, quite simply, it’s a list of all current tequila brands and the Distilleries that produce them, along with their assigned NOM from the Consejo Regulador del Tequila (CRT). We get the information directly from the CRT and place it in to an easy to digest form for you. As the information is released from the CRT we’ll be updating the information so you can rest assured that they information you’re searching it 100% up to date.

So if you want to know which tequilas have the 1414 NOM, or which are produced at Casa Cuervo then hit up the link and find out for yourself.

The Tequila Database

Oh, and over the coming months we’ll be adding more functionality to it too!

It’s hard to believe that it’s that time of year again, but dust off your Sombreros and break open a bottle of your best agave juice…Cinco de Mayo has arrived.

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16.

Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico.

In previous years we’ve offered up a Margarita recipe for you to mix up on the day, but thought we’d do it differently this time. This year we’re happy to offer you 4 varieties of desktop wallpapers for your Mac or PC to add a bit more colour to day. Now what other tequila site does that? Simply choose your preferred colour and slap it on to that monitor. Most screen sizes (widescreen) have been accounted for, but should you need a specific size then get in touch and we’ll see what we can do for you. We have however included the ‘monster’ 2560 x 1600 version for you to cut and crop as you see fit.

Red Wallpapers – Green Wallpapers – Orange Wallpapers – Blue Wallpapers

Disclaimer: The tequilatown appreciates that 100% agave tequila should never be taken with lemon as depicted, but images produced are purely for entertainment value. Individuals that however wish to ruin their drink with fruits and (god forbid) salt are free to do so, even though we think they’re bonkers.

Oh, who are we kidding. Here’s a recipe for the traditional margarita, in case you have no idea how to make one.

The Traditional Margarita

Ingredients

1.5 oz. tequila
1 oz. triple sec
0.5 oz. lime juice
Salt
Lime wedge

Putting it together

Grab a lime wedge and run it around the edge of a margarita glass. On a plate, table or even a mirror (be sure to clean off the Colombian Marching Powder first) spread out a layer of salt, then run the outside of the glass through the salt to create a rim. In a cocktail shaker, combine the tequila (100% agave only of course), triple sec, and lime juice with ice and shake well. Throw some crushed ice into the glass, strain the shaken ingredients in and enjoy. If that all seems to much work then just grab a glass and drink the tequila straight up.

¡Salud y’all!

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

We’ve reached the end of our journey and with it the fifth and final episode of the Olmeca Altos Short Films: Bringing It Home. Bringing It Home travels from Mexico, where the guys meet the country’s most recognised bartender, to high-end bars in London, where local top bartenders share Olmeca Altos cocktail recipes, and discuss how perceptions of Tequila are continuously evolving.

Hopefully these videos have proven both interesting and entertaining.

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

Yes, we’re back once again with the fourth film in the series. Master Distiller focuses on the infinite passion of Jesús Hernández, one of the finest Tequila distillers in the world, and head of the Olmeca distillery, as he unearths the secrets and myths of its production.  We also meet people who have been influenced by Jesús.

Be sure to come back to the site in two weeks time for the final video in the serie, Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

As promised we’re back once again with the third film in the series. Tahona takes a look at why the ancient Tahona method used to produce Olmeca Altos creates a more flavoursome Tequila, before moving on to Biko – Mexico’s highest rated restaurant – to see how they use the same volcanic rock in their contemporary kitchen.

Be sure to come back to the site in the coming weeks for the next videos in the series Master Distiller and Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

After filming on location in London and across Mexico, Olmeca Tequila is proud to launch the Olmeca Altos Short Films.  Beautifully shot and with a dynamic and contemporary feel, the series of five documentaries feature Henry Besant and Dre Masso as they travel through the origins of Tequila to tell us about its unique production; they also take a look at modern uses of the Agave plant and the tezontle stone, before returning to London to observe how the category has affected the vibrant bar scene.

Over the next few weeks we’ll be bringing you the other short films from Olmeca Altos documentaries. This week we’re kicking off with the first two in the series, Los Altos and 100% Agave.

The first film Los Altos explores the origin of Olmeca Altos, and explains why the famous tierra roja helps to cultivate the finest Tequila in the world.  It also meets with proud locals from across Los Altos region, as well as visiting the eponymous town of Tequila.

The second film 100% Agave follows Henry and Dre as they talk to the jimadores who harvest the plants used for Olmeca Altos 100% Agave Tequila.  They also explore modern uses of Agave in cooking and fashion.

Be sure to come back to the site in the coming weeks for the next videos in the series Tahona, Master Distiller and Coming Home.

You can of course stay up to date with all the films, as well as all other things Olmeca, through the Olmeca You Tube channel. http://www.youtube.com/OlmecaTequilaUK

September 16 2010 marks the year of Bicentennial Celebrations in Mexico, commemorating 200 years of independence from Spanish rule. Mexican Independence Day celebrates the events and people that eventually resulted in independence from Spain, the country that had control over the territory of New Spain, as it was also known then. Fueled by three centuries of oppresion and sparked by a call to revolt by Miguel Hidalgo y Costilla, a Roman Catholic priest, the first call to arms was made in the village of Dolores in the state of Guanajuato.

In the early hours of September 16th 1810 Miguel Hidalgo y Costilla rang the church bell to gather the townspeople. He called for the people of Mexico to rise up against the Spanish Crown, thus initiating Mexico’s War of Independence.

Statue of Miguel Hidalgo y Costilla

The uprising pitted the poor indigenous indians and mixed mestizo groups against the priviledged classes of Spanish descent, and pushed them into a violent and bloody battle for freedom from Spain. Mexico’s independence would not be effectively declared from Spain in the Declaration of Independence of the Mexican Empire (the foundational document of the Mexican nation) until September 27 1821, a decade after the war began. It is this event, known as the Grito de Dolores, which is commemorated every year in town squares across Mexico.

It is a common misconception, among the non-Mexican community in the United States, to mistake Cinco de Mayo with Mexican Independence Day; Cinco de Mayo actually commemorates the victory of the Mexican Army over the French Empire at the Battle of Puebla in 1862, during the French invasion of Mexico.

Now, those of you that follow our Twitter account will know that we never got around to posting our Margarita recipe for National Tequila Day…so to honour this monumentous occassion, we’re posting it now. I mean, you can’t exactly celebrate without a drink in you hand, can you!?

Recipe for the Bicentennial margarita:

1 glass with salted rim (rub it first with a lime wedge)

1 1/2 fl oz of 100% agave tequila

1/2 fl oz of Cointreau or Triple Sec

1/2 fl oz Freshly Squeezed Lime Juice

1/2 fl oz Freshly Squeezed Orange Juice

Shake it up the ingredients with some ice and pour it into the glass. Sprinkle grated cinnamon over a flame onto the drink and garnish with a slice of lime.

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16.

Celebrating Cinco de Mayo has become increasingly popular along the U.S.-Mexico border and in parts of the U.S. that have a high population of people with a Mexican heritage. In these areas the holiday is a celebration of Mexican culture, of food, music, beverage and customs unique to Mexico.

Tres Agaves bartender Cristian Lara prepares what he calls the perfect margarita - Photo by Sena Christian

Commercial interests in the United States and Mexico have also had a hand in promoting the holiday, with products and services focused on Mexican food, beverages and festivities, with music playing a more visible role as well. Several cities throughout the U.S. hold parades and concerts during the week following up to May 5th, so that Cinco de Mayo has become a bigger holiday north of the border than it is to the south, and is being adopted into the holiday calendar of more and more people every year.

Now we’d advise drinking your tequila straight-up…but if you fancy something a bit more jovial during your festivities today then Tres Agaves bartender Cristian Lara has what he considers to be the perfect Margarita.

Recipe for the perfect margarita:

1 oz. fresh squeezed lime juice

1 oz. Tres Agaves house-made agave nectar

2 oz. 100 percent Blue Agave tequila

Squeeze out 1 ounce of lime juice and pour over ice in a large glass. Add 1 ounce of agave nectar and 2 ounces of 100 percent Blue Agave tequila. Cover and shake glass. Pour fresh ice into a new glass and pour in mixed drink.

Recipe Source: Cristian Lara, Tres Agaves Mexican Kitchen and Tequila Lounge

So that time of year is once again upon us….it’s National Tequila Day for those in the US. We thought we’d pay tribute to our favourite intoxicating drink with a bit of info on the subject. This is one thing I’m happy to adopt from ‘across the pond’.

Tequila has been knocking about since the 16th Century, it wasn’t however mass produced until the 17th Century. Yeah…they’ve always been slow in the part of the world eh!? It’s a fine and complex drink and as such it must be sipped slowly and served at room temperature, although some do like it ice cold. Traditionally tequila is served in a “caballito”, a 2oz glass made exclusively for this purpose.

Quite where the name ‘tequila’ comes from is a bit of a mystery in itself. One thing is more than certain and that’s the the word originates from an ancient Nahuatl term. The Nahuatl were the original people who lived in the area. The particular word is still very much up for discussion.

The agave, also know as maguey (pronounced muh-gay), is cultivated on plantations for eight to 10 years, depending on the species of agave. In the year of 2001 there was a shortage of tequila on the market.  Seven years previous to this it was believed that agave was being over produced and the fields were used for other crops. Due to the agave taking so long to mature the effects from these actions were not apparent until it was too late. Let’s hope they don’t make that mistake again.

Tequila in a caballito

The tequila shot with lime and salt is pure Hollywood and few people drink it that way. However, some people do put some lime juice in the tequila or take a bite from various citrus fruits before sipping it. Shooting it back for the pure reason to get hammered is regrettably what tequila has become renowned for over the years, but really that’s not what it’s all about.

Predominantly it’s the ‘Margarita’ cocktail that most people drink when they imbibing tequila, but it doesn’t have to be so. Personally I prefer it straight up. I have much the same feeling for most drinks. Why not enjoy it as it was intended instead of diluting it down?! If straight up is not to your palette’s taste then check out our very own ‘Margarita Recipe’.

Additional Cabo Wabo are trying to beef up the celebrations this year with the introduction of fiery cocktails. Seems a bit dumb to me to go burning all the alcohol off personally, let’s hope it doesn’t catch on.

¡Salud y’all!

So this Friday is ‘National Tequila Day’ in the United States. You could sit and ponder about who decided originally to stick this date on the calendar or you could just accept the fact that it’s there….and enjoy it.

Alright, it only pegged onto the US calendar, but are you really going to let that stop you!? America is slowly growing into a nation of tequila drinkers, especially in Florida, which lags behind only California and Texas in tequila consumption. A few years back I recall an article from ‘The Telegraph’ stating that in the UK it was set to be the next big thing. Regrettably this just never seemed…one day it will I’m sure.

The question on your lips is no doubt “how to celebrate the big day?”. Well ‘SILVER’ from our forums always is trying to push his ‘Killer Margartia Recipe’ so why not give that a go!

Here’s a recipe for a margarita. I warn my victims; only one, but it’s so good, they always ask for more. Poor souls!

4 oz. tequila (100% silver prefered, but, do your own thing)
1.5 oz Patrón Citronge
1.5 oz lime juice (fresh of course)
0.5 oz agave nectar

I like mine shaken with ice and poured in a large goblet, but, you can freeze it, you can shake it, you can stir it…….

Oh yes, shake it like a white boy!

Whatever you get up to we hope it’s a good one. ¡Salud!