big bottle for Batangas and Palomas
El Tequileño Tequila 100cl - Blanco Mixto
Product information
£44.32
Description
One of Mexico’s favourite Tequilas. This award-winning Blanco is made up of 71% agave (Blue Webber) from the Highlands, 20% piloncillo (Mexican unrefined cane sugar), 9% sugar cane. After copper pot distillation, this Blanco is aged for 14 days in American oak barrels which gives it balance and complexity.
El Tequileño became very popular with locals of Tequila and was the tequila of choice in La Capilla, the famous bar next door to the distillery run by Don Javier. Don Javier created the Batanga and the Paloma. Don Javier's signature was to use the knife which cut the limes to stir the drink!
Mixto is a term used for Tequilas where other types of sugar have been added prior to fermentation. Mixtos are only required to be made from 51% Blue Agave sugars, and the other 49% can be made from any other kind of sugar - usually sugar cane or high fructose corn syrup. This is not what El Tequileño does - they use 71% agave and only real sugars, mostly unrefined piloncillo. Although mixtos have a bad rap, El Tequileño Blanco Mixto breaks the mould, making an easy drinking and great mixing tequila at a great price - take a leaf out of Don Javier's book - grab a knife, some limes, real sugar Mexican sodas, a bottle of El Tequileño Blanco Mixto to mix delicious long drinks for tons of summer fun - Cool Chile loves this!
Aroma: cooked agave, black pepper, citrus, earth, grass
Palate: cooked agave, black pepper, citrus, cinnamon, anise
ABV: 38%
5 available
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Additional details
Blind tasting comments on El Tequileno Blanco by Tequila Match Maker
'Eye-opening results with the second-place finisher, El Tequileño Blanco, a “mixto” that uses 71% agave sugars and 29% Mexican pilóncillo. The tasters found cooked agave, cinnamon, and anise, and one remarked that it had a “nice, light mouthfeel.” The high rating of this product just proves that it is possible to make a good “mixto”, and we have to believe that without the blind experience, many of these aficionados would not have tried it, thinking that mixtos we’re not for them. (Surprise!).'
Tequila Match Maker Rating: 80
Greg Bartolotta: 'This is probably the best mixto you will find, with 70% blue agave. Balanced, slightly sweet, very smooth. And it’s the only tequila they use for the “La Batanga” at La Capilla in Tequila. Enough said.'
Remy Newland: 'Cinnamon and light coloured tree fruit. Flavor: caramel, cinnamon and cloves. Nice in the mouth. Blind tasting 4/28/2019. Excellent for a mixto.'
John Mehrkens: 'The only mixto on the market worth having. Approx 70% blue Weber agave and using Polincillo (unrefined Mexican cane sugar) makes the difference here over other mixtos. Aroma of cooked agave, pepper, cinnamon and citrus. Flavour mimics the aroma, and it is not overly sweet. Pepper lingers nicely on the finish. Great mixer and I would drink this neat over most celebrity brand blancos. Bonus points for a great price.'
Long Island Lou: 'this mixto is made the right way, with no additives, and Polincillo unrefined sugar. This is better than most celebrity Tequilas and many others as well. I can sip this and enjoy it.'
NOM: 1108 / Jorge Salles Cuervo y Succesores
Maestro Tequilero: Jorge Antonio Salles -'Tony'
Interesting fact: El Tequileño is one of only 8 brands of tequila that is exclusively made at its own distillery. Recently, the distillery was rated #10 top distillery by Taste Tequila.
Region: the agaves are grown in the highlands the distillery is in the lowlands
Age of agave when harvested:
Water Source: natural volcanic spring, only 1 of 4 tequilas that have access to this water source which makes for a very smooth tequila
Oven type: autoclave (high pressure), extra attention is taken to remove the cogollo of the agave before cooking, this is the bitter part of the plant which can negatively impact the final profile of the tequila.
Extraction method: roller mill
Fermentation: mixto, cement tank, fermentation without fibres
Still type: copper pot
Ageing: oak pipones, for 14 days - pipones are huge vats, the larger the vat the less contact with the wood, so the flavours imparted buy the oak are minimal, but it has a smoothing effect on the tequila and adds complexity.
La Batanga
50ml El Tequileño Blanco Mixto
1/4 of a juicy lime (about 7ml)
approx 100ml Mexican Cola
ice / sea salt
Either rim a highball glass with salt or add a big pinch to the glass. Cut a lime into quarters with a knife that will fit into your glass. Add El Tequileño Blanco Mixto and squeeze in 1 of the quarters of lime, stir. Fill the glass up with ice and top with cold Cola. Stir with a knife that cut the lime - just like Don Javier. Add another squeeze of lime if desired.
Paloma
50ml El Tequileño Blanco Mixto
1/2 of a juicy lime (about 15ml)
approx 100ml Mexican Grapefruit Soda
ice / sea salt
Either rim a highball glass with salt or add a big pinch to the glass. Cut a lime into two with a knife that will fit into your glass. Add El Tequileño Blanco Mixto and squeeze in 1 half of the lime, stir. Fill the glass up with ice and top with cold grapefruit soda. Stir with a knife that cut the lime - just like Don Javier. Add another squeeze of lime if desired.
Check out Saveur's article on La Capilla - there is a picture of Don Javier mixing a Batanga with his knife.
Disclaimer
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
