Making Pueblo Viejo Tequila Orgullo Añejo Viejo requires hard, back-breaking manual labor and high tech machinery. Beautiful skies, though.
Alberto Martinez, an agave farmer and mezcal distiller in Oaxaca, makes his traditional liquor the old fashioned way. Nikki Vargas (photo) has the story.
Australian foodsters Sugars of the World made this video to promote Agave Sugar, and its birthplace, Guadalajara, Jalisco, Mexico.
looking at it like I did the other two,
with reverence at this golden,
aged a year or more in old whiskey barrels…
(PNS reporting from BOCADECACA, AZ) Maricopa County Sheriff Joe Arapio is launching his own brand of tequila, Arpaio Viejo, he told random diners at Gallego’s Mexican Cafe here yesterday.
“I demand high standards for my office and my tequila,” Arpaio told the restaurant full of retirees from states that aren’t Arizona. “I was dissatisfied with the other options on the market, and at my favorite Mexican restaurant, so I decided to create my own.”
Arpaio’s brand will offer the traditional tequila styles of añejo, plata, and reposado — but that’s not all.
“Later in the year we introduce my super-premium line, called Arpaio Viejo 1070, aged 10 years in mesquite wood barrels in the desert, and then wrapped in pink chonies for seven more years of additional tempering. You know it’s ready to drink when you pull the cork and instead of breathing, it whimpers.” Arpaio said.
The comida cops say the virus is spread by manipulating the DNA of four foods native to Mexico — chiles, avocado, corn and agave.
“We’re calling it the CACA Virus,” says NFSW chief researcher Dr. Creflo Smith-Buster. “It’s something we had hoped we’d never see – a genetically-modified steaming turd of an illegal alien scientific conundrum on the pristine white floor of a American lab.”