Tequila
www.beveragedynamics.com
May/June 2015 • Beverage Dynamics 43
Lowlands agaves, while the añejo, which
is aged in American oak for 1-2 years,
is crafted from a blend of Highland and
Lowland agaves.
"Calaveras are
small sugar skulls
used to decorate the
shrines of the dearly
departed," says Brand
Owner James Robb.
"The beautiful skull
bottles are hand-
painted by local art-
ists. It's a skill set
passed down from
generation to gener-
ation. Each bottle is
unique with a focus on quality and fi ne
craftsmanship - just like the tequila."
As a brand, Muerto 100% Puro de
Agave Tequila set out to offer an artisanal
tequila at a reasonable price, according to
Brand Owners Mike O'Hara and Ralph
Bailey. "We like to say
we offer a white collar
product at a blue col-
lar price."
Muerto Plata is
bottled straight from
the still, while the
Reposado is aged
for a minimum of
7 months in Cana-
dian white oak bar-
rels. After harvesting,
the agaves are scru-
tinized to ensure quality. Then they
are milled and the juice is fermented
over the course of seven days. The
fermented wash is double distilled and
subjected to rigorous fi ltration.
Muerto Tequila, like other recent
arrivals, is a handmade spirit, and as such
it is different in taste and personality than
the rest. With dozens of new tequila
brands entering the marketplace every
year, all that's left to say is, "Welcome
to America." BD
ROBERT PLOTKIN is a judge at the San
Francisco World Spirits Competition and
author of 16 books on bartending and bever-
age management including Secrets Revealed
of America's Greatest Cocktails. He can be
reached at www.AmericanCocktails.com or by
e-mail at robert@barmedia.com.
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"
Water is used to
dilute most tequilas to
80 proof. So the less
water used to dilute the
tequila, the more
fl avorful it will be."
