Adictivo Tequila Reposado « The Rum Howler Blog
Review: Adictivo Tequila Reposado posted by Arctic wolf October 19, 2020 Tequila Adictivo was founded by Gildardo Partida, a third-generation “tequileros” from San Diego whose family apparently has a rich tradition of making and distributing tequila that dates back over 100 years. Adictivo Tequila was once produced at Tequilas Gonzalez Lara Distillery, SA de CV, […]

Review: Adictivo Tequila Reposado

posted by Arctic wolf October 19, 2020

Tequila Adictivo was founded by Gildardo Partida, a third-generation “tequileros” from San Diego whose family apparently has a rich tradition of making and distributing tequila that dates back over 100 years. Adictivo Tequila was once produced at Tequilas Gonzalez Lara Distillery, SA de CV, (NOM 1560 CRT) in Los Vallos (the plains) in El Arenal, Jalisco. Knowing that the spirit is produced in the lowlands gives us an idea of ​​its taste profile. Lowland-grown agave will generally bring more earthy / punky fruit flavors through distillation than highland agave which tends to bring more citrus-like fruit flavors through distillation as well as a light cry of white pepper. Of course, lowland distilleries can source Highland agave and vice versa or even use both styles of agave in their tequila production.

Adictivo Tequila Reposado is produced from agave pinas that have been fired in traditional brick ovens, the juice being extracted with a stone roller mill. The cooked agave juice is distilled twice before being aged for 8 months in French oak barrels.

Here is a link to my full review:

“… When I take my first sip, the spirit of tequila seems sweeter than it should be with an almost rumy taste of brown sugar and vanilla leading to fruity agave. This is followed by a nice peppery spice which forms after the swallow and then dissipates. There also seem to be slight flavors of raisin and chocolate, perhaps a holdover from the French oak barrel… ”

Please appreciate my review as well as my suggested cocktail, Metropolitan Mexico.

Chimo!


A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any cocktail recipe to suit your own palate.

Ice is the single most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the boutiques for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for premium spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the exact specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer petit cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all the work.

SHOP NOW

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