The Fairorth Tequila/Mezcal Lounge
(last updated 5/30/14)
Below are 2 lists:
“Bottles Claimed & Already Coming”
and
“Bottles Suggested”
You don’t have to bring bottles on the suggested list, but they are suggested.
I will try to update this on a daily basis. Feel free to text/call me for specifics.
Looking for rockstar, authentically delicious, spirits.
“Bottles Claimed & Already Coming”
Tequila - Lowlands
Casa Noble Anejo (nom.1137)
Chinaco Anejo (nom. 1127)
Fortaleza Blanco (nom. 1493)
Fortaleza Reposado (nom. 1493)
Number Juan Extra Anejo (nom.1531)
Puro Verde Blanco (nom.1480)
Tequila - Highlands
ArteNOM 1580 Blanco (nom. 1079 - Zapopan)
Don Julio Blanco (nom. 1449 – Atotonilco El Alto)
Don Julio Reposado (nom. 1449 – Atotonilco El Alto)
Don Julio Anejo (nom. 1449 – Atotonilco El Alto)
Don Julio Anejo 1942 (nom. 1449 – Atotonilco El Alto)
Milagro SBR Reposado (nom. 1559 – Tepatitlán)
Siembra Azul Blanco (nom.1414 – Arandas)
Siembra Azul Anejo (nom.1414 – Arandas)
Sieta Leguas Blanco (nom.1120 – Atotonilco)
Tapatio Blanco (nom.1139 – Arandas)
Tapatio Reposado (nom.1139 – Arandas)
Tapatio Excelencia Extra Anejo (nom.1139 – Arandas)
Tequila Ocho Blanco (nom.1474 – Arandas)
Tequila Ocho Reposado (nom.1474 – Arandas)
Tequila Ocho Anejo (nom.1474 – Arandas)
Mezcal
Alipus San Andres
Del Maguey Chichicapa
Del Maguey Iberico
Fidencio Clasico
Fidencio Sin Humo
Illegal Blanco
Illegal Reposado
Illegal Añejo
Montelobos
Vago Coyote/Espadin/Mexicano (Nov. '13)
Vago Elote
Vago Espadin
Vago Mexicano
Vago Ensamble en Barro Espadin/Coote/Cerrudo (Dec. '12)
Wahaka Espadin
Wahaka Tobala
Wahaka Madre Cuishe
Wahaka Ensamble
“Bottles Suggested”
TEQUILA - LOWLANDS
Casa Noble Blanco (nom.1137)
Casa Noble Reposado (nom.1137)
Chinaco Blanco (nom. 1127)
Chinaco Reposado (nom. 1127)
Fortaleza Anejo (nom. 1493)
TEQUILA - HIGHLANDS
Calle 23 Blanco (nom.1529 – Zapotlanejo)
Calle 23 Reposado (nom.1529 – Zapotlanejo)
Calle 23 Anejo (nom.1529 – Zapotlanejo)
Casamigos Blanco (nom.1416 – Jesus Maria)
Casamigos Reposado (nom.1416 – Jesus Maria)
Sieta Leguas Blanco (nom.1120 – Atotonilco)
Sieta Leguas Reposado (nom.1120 – Atotonilco)
Sieta Leguas Leguas Anejo (nom.1120 – Atotonilco)
Tequila Ocho Extra Anejo (nom.1474 – Arandas)
Siembra Azul Reposado (nom.1414 – Arandas)
Siembra Azul Suro Anejo (aged 5yrs) (nom.1414 – Arandas)
Tapatio Anejo (nom.1139 – Arandas)
MEZCAL
Del Maguey Espadin Especial
Del Maguey Santo Domingo Albarradas
Fidencio Pechuga
Los Nahuales Joven
Los Nahuales Reposado
Sombra
Vago Olla de Barro
The following is borrowed from Tequila Cheerleader David Suro's Tequilas restaurant website, in Philadelphia.
Tequila
Tequila is one of the most complex, sophisticated and misunderstood spirits around. Made from the distillation of 100% Agave, true tequila is produced using a very specific species of agave called Agave Tequilana Weber Blue Variety. Influenced by the terroir in which it is grown, this particular agave plant requires between 8 and 12 years to develop before it is ready to be harvested. The unique effect of 12 springs, summers, falls, and winters generates a multifaceted raw material with many characteristics. Because it is produced from this mature agave, tequila possesses a flavor profile that is more intricate than any other spirit in the world.
In order to receive the “Appellation of Origen” certification from the Mexican government, tequila must be produced in one of the following five Mexican states: Jalisco, Michoacan, Tamaulipas, Guanajuato and Nayarit. These states encompass areas of highlands and lowlands. Where the agave is grown has significant impact on the profile of each batch of tequila is produced.
Tequilas produced in the lowlands are made with smaller agave plants, resulting in a dry and more aggressive tequila. Many generations of Agave have been grown in the lowland regions and most of the well known Tequilas are from the lowlands. (ie: Cuervo, Herradura, Sauza, and 1800).
Highland Tequilas possess a strong fruity, herbaceous character. This is in part due to the high quality of the nutrient-dense soil, the consistent climate and overall cooler temperatures which make for larger agave plants that are higher in sugars and complexity.
This is borrowed from wikipedia.
Mezcal
Mezcal, or mescal, is a distilled alcoholic beverage made from the maguey plant (a form of agave, Agave americana) native to Mexico. The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi] metl [met͡ɬ] and ixcalli [iʃˈkalːi] which means "oven-cooked agave".
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: "para todo mal, mezcal, y para todo bien también" ("for everything bad, mezcal; for everything good, the same").
It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque, also made from the maguey plant. Soon the conquistadors began experimenting with the maguey plant to find a way to make a distillable fermented mash. The result was mezcal.
Today, mezcal is still made from the heart of the maguey plant, called the "piña", much the same way it was 200 years ago, in most places. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though mezcal is not as popular as tequila (a mezcal made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan and the United States, and exports are growing.
Despite the similar name, mezcal does not contain mescaline or other psychedelic substances.
