Friday, June 28, 2013

6/28-Michael Jordan talks with Sofia Partida

Turns out that the key to a top-quality Tequila starts at the beginning.
Every ounce of Partida Tequila begins with a carefully cultivated supply of blue agave. We found ours near a dormant volcano in the Tequila Valley. Under the agave’s spiky tips lies “la piña,” Tequila’s soul.
Even with Tequila, patience is still a virtue. You cannot rush the growth of la piña – the bigger it gets, the more mature the sugars, and the more full, ripe, and flavorful it becomes. We wait 7-10 years. It’s not fast work, but it is worth the wait.
Most agave is cooked "the old fashion way," in stone ovens that are rarely cleaned. The soot that develops adds bitterness to the Tequila, not something we want to share with you. So at Partida we use only state-of-the-art stainless steel ovens to bake our agave, creating a smoother, cleaner agave taste. We even clean our ovens after each batch. Bonus!
But our 21st century skills don’t stop with cooking and cleaning: our Tequila is distilled twice under precise temperature control, yielding an excellent, non-aged Tequila. Some of which is filled by hand directly into our Partida Blanco bottles.
The rest is aged in one-pass Jack Daniel’s American Oak barrels. That’s right, we age our Tequila in barrels once used to age excellent whiskey. Why? Because those barrels make for excellent Tequila as well silly.
Our Reposado and Anejo are aged 50% more than required, and like ripe sweet apples, this aging makes for a better taste. Partida Tequila is completely natural with no additives and no coloration – the result is simply pure Tequila goodness.

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