Monday, December 29, 2014

Meet the Marqués.

I'm really excited to introduce you to Mezcal Marqués de Jaral De Berrio.  It is made from Agave Salmiana which is a big agave with large droopy leaves.  I had never heard of this varietal but have been doing a bit of research and it seems as if these agaves don't yield as many sugars as other agaves and because of that, they are seldom used in commercial products.  This is however a very special mezcal made in Guanajuato Mexico.  We brought the Plata and the Reposado in the shop and both are super smooth and are pack very little heat.  The Plata is creamy with delicate vegetal notes reminiscent of sweet brussel sprouts and fresh greens.  The Reposado is barreled just enough to nudge the vegetal flavor in exchange for light accents of vanilla.

Available now at the Castro store for $49.99 & $54.99

Info to geek out on:

Distiller: Daniel Botello

Distillery: Embotelladora Jaral de Berrio SA de CV

Oven: Conic Stone

Fermentation: Inox open containers

Milling: Tahona (large stone wheel)

Distillation: Copper Still (alambique)/2x

Agave Elevation: 6,824' (Highland)

Soil Type: Sub angular blocky structure, consistency ranging from firm to very firm texture and from argillaceous to sandy loam.  Its origin is colluvial to alluvial, pH of 6 to 7.8

Climate: Semi desert, warm weather with cooler winter season.  Average annual temperature is 16.7 C.  Rainfall is 473.4 ml.

Water: Well (thermal)

Tequila Cabeza: Designed with bartenders in mind

Hi guys, I wanted to showcase this great tequila.  With it's slightly higher ABV, it's designed for mixing but drinks great alone.  Being that it's designed for bartenders the website offers a lot of transparency in regards to it's production.  Available now for $39.99 at the Castro shop.

Here's the highlights all of which are directly sourced from


Tequila Cabeza is made from
100% estate owned agave that is
grown in the Los Altos region
in Arandas. The agave are grown
by the Vivanco family, who have
been cultivating agaves on their
800-heactare mountainside land for
five generations, and handpicked
by the Jimadores at seven to nine
years of age when the agave has a
sugar content of 23-28%. It is grown
without pesticides on land that has
been used for the cultivation of
agave for over 100 years.


The piñas are cooked in brick ovens
for 24 hours at 100 C°. They are
then left to cool for 24 hours
before being fed manually into the
shredder. This is where the agave
juice is extracted and the fibers are
separated. Natural spring water is
added to aid this process.


The pure sweet agave juice (mosto)
is fermented with the aid of a
champagne yeast in cooper tanks
during the winter months. The cooler
temperature allows for an extended
mash period (approximately 10 days)
giving fruitier agave flavors.
Once the fermentation is finished,
the mash sits for two days before


They add distilled natural spring
water to cut the tequila down to 43%
ABV (86 proof). The ABV was increased
from 40% during our mixed drink
testing sessions because we found
the extra ABV boosted the tequila’s
presence in cocktails. Tequila Cabeza
hasn’t been oxygenated; we believe
this helps retain more of the flavors
from the terroir in the tequila.


Tequila Cabeza is rested in stainless
steel for 60 days before bottling.


On the nose there is a bouquet of
highland agave that captures both
the earthiness and the honey of the
agave while adding complex layers of
green vegetables and a nice dose of

More of the green vegetables,
earthiness and some green pepper
enter softly on the palate at the
start before you are hit with a
robust and earthy agave bomb on the
mid-palate that comes with a dash
of light citrus on the sides of
the palate. It is medium to full-bodied
with a velvety mouth feel and
finishes with a light bitter citrus,
more cooked agave flavors and black
pepper. This Tequila is all about
earthy cooked & raw agave flavors.

So many steps are taken to preserve
as much of the agave’s true flavor
as possible - the agaves are picked
at the peak of their maturity and
slow cooked in brick ovens. Winter
fermentation is used to bring out
more fruit characteristics from the
agaves; it is only filtered after
the first distillation, and no
oxygenation techniques are used to
smooth it out.

The 86 Co. wanted Tequila Cabeza
to taste of agave, and the Vivanco
family took these steps to give us
what we wanted. The final touch was
increasing the ABV for some extra
kick in cocktails. 

Sunday, December 28, 2014

Tequila Ocho

Tomas Estes

If you love tequila and haven't explored Tequila Ocho yet, I'm happy to say we the 2014 Blanco and Reposado and the 2012 Anejo.  The intention behind Ocho is to focus on the terroir of specific ranchos in and around Arandas Jalisco.  This is a partnership between Carlos Camarena whose family has been producing tequila for 80 years give or take.  I'm not exactly sure how many times the barrels are used but they taste like they give lightly which I think was done on purpose to preserve the terroir of the agave.

As a brand, I think Tequila Ocho has done a great job in educating their fan base about the key component to any tequila, the agave itself.  Blue agaves are growing on the ground for about 8 years and pick up so much of the earth in its distilled state that unlike whiskeys that are complex after barrel aging, tequilas and other agave spirits are most complex as blancos (silvers, platas).

About two years ago I reached out to Tomas Estes via email and 3 months later he responded with his phone number so I gave him a ring.  I needed some insight from someone who's been in my shoes and Tomas lent me an ear a gave me some solid insight.  Just another reason why I'm a fan.  In fact I met Carlos Camerena at a lunch catering to agave nerds.  We had a nice discussion regarding agriculture and harvests.  Tequila is full of good peeps, gotta love it.

So I got the Ocho line here at the Castro shop for $49.99, $54.99 and $59.99.  A great price for great quality tequilas.  I also have Carlos Camarena's Tapatio Anejo for $49.99.  Same Master Distiller, different product altogether however.

Carlos Camarena and I with Marko in the background.

Hacienda de Chihuahua: Yelpy yet stoic.

Hacienda de Chihuahua Sotol

Glorious days friends, this is your friendly neighborhood tequila guy.  I want to talk to you about Hacienda de Chihuahu Sotol, while not made from agave I thought it’d be interesting to bring in.  It’s made from wild harvested stools, which are spiny dessert plants that while may look like a cousin of agave, it’s definitely not agave.  These spirits are sweet, earthy and light.  I’m carrying the Reposado and Anejo which I found to be nice and smooth with pleasant injection of the New French Oak.

Reposado: $25.99
Anejo: $35.99

PS.  I’m not that used to Windows keyboards so I’m not sure how to make the accented ‘n’ on this laptop.  Whenever you see the word ‘anejo’ use your imagination to make a lil swiggly over the ‘n’.  This makes the ‘nyeh’ sound and is adequately accomplished by pushing your tongue off the roof of your mouth.  If you know how to do it and can fill me in I’d really appreciate it.  Until next time folks.


Tuesday, December 16, 2014

Arte Nom: For the Tequila Geek in you

I met Jake Lustig at the San Francisco Craft Spirits Carnival earlier this year.  I was standing at a booth where a woman was pouring Mina Real Mezcal and Arte Nom.  I had tried the Arte Nom stuff before but had a lot of questions which I directed towards the poor lady who had no idea how to answer them.  That's when Jake who was standing 3' to my left jumped in and took control of the situation.  We must of geeked out about tequila and mezcal for ten minutes and at the end of tasting through the line we actually hugged it out.

Jake has been knee deep in agaves for a very long time.  He worked as the agave spirits purveyor for Southern Wine and Spirits for over a decade and over time felt that the way the industry was structured promoted mediocrity in the tequila world.  Particularly the laws which state that a brand's Blanco, Repo and Añejo must come from the same distillery.

Jake, a self admitted agave geek eventually embarked on a journey to highlight agave and distilleries in a whole new way.  The tequilas of Arte Nom are meant to showcase just that.  On each label you clearly see the distillery's identification number (1079, 1414 and 1146 in this case) along with the information you can really geek out on such as the name of the rancho, the master distiller and even the elevation and brix count of the agave used.

For someone like me who really appreciates the terroir of agave and the transparency of the process, this tequila does it for me.

In addition to this project, Jake has also built his own distillery making a line of mezcals called Mina Real which are fantastic though we do not carry them at this time.

I highly suggest this tequila for the agave geeks out there.  The flavor profiles differ from the Blanco, Repo and Añejo because they do not share the same base agaves but they are unique and quality driven.

Arte Nom Seleccion de 1079 - 54.99 (Blanco)
Arte Nom Seleccion de 1414 - 59.99 (Reposado)
Arte Nom Seleccion de  1146 - 69.99 (Añejo)


Monday, December 15, 2014

Tequila Highlight: Tequila Revolucion

Hi Guys Eli here with another Tequila Highlight.  Today I'm highlighting the Tequila Revolucion line up.  It's a brand that I've seen from time to time but it wasn't until a few weeks back that I had a chance to sit down and taste it.

The verdict? It's good!

The line up is smooth across the board leaning towards slightly sweeter tones.  The Repo and Añejo are aged in casks that have been used for no less than 20 years so the agave notes are never over oaked.  There is absolutely no artificial sweetener or color added.  Add to that incredibly reasonable price points and you have a winner.

Who's this tequila for?

This tequila is for everybody and anybody.  I especially recommend it if you are looking to buy a bottle for someone who may not drink tequila and you want to introduce them to the category.  It's definitely a fantastic gateway tequila and a superb choice as an everyday drinker.

Revolucion Organic Silver - 39.99
Revolucion Reposado - 43.99
Revolucion Añejo - 48.99
Revolucion Extra Añejo - 109.99

Visit them on the web at 

The Good, The Bad and The Ugly: My Mi Casa Tequila Story

I.  Requiem

When I was a little boy I heard a story about my grandparents.  Their love was forbidden, so he stole her in the middle of the night.  I picture in my mind a handsome teen on horseback, tanned by the hot highland sun with his young love clinging to his waist as horse hooves drummed a foreshadowing requiem.

Their names were Ezequiel and Magdalena Rodriguez.

If there's one thing I regret it's that I didn't give them the time of day when they were still alive.  I spent my teenage years in methamphetamine daze and the darkness I harbored caused me to turn my back on my family and those who loved me.  I don’t regret much but typing this as a 32 year old father, it hurts to understand how much they must of loved me and how easily I ignored it.

II.  Change

My grandfather visited his doctor several times about his pain but was brushed off by his doctors.  “You're just getting old,” they told him.

By the time someone actually paid attention, the cancer was too far advanced for any treatment options.  Pancreatic Cancer. His last wish was to die in Mexico.  He begged his sons to take him home but there was just no time to make arrangements.  He died in bed surrounded by his children. Despite all his pain, when death finally took him, a smile reached his lips.  It was as if in his last moment he was let in on a joke.

I was 18 when I flew with my father to Mexico for the first time.  I remember watching the scenery roll by through the passenger window.  Floral reefs scattered along the highways from Guadalajara to Michoacán marked death site of men, women and children killed by cars along the road.  My dad had purchased a considerable amount of Blue Agave to plant on my grandfather’s land.  We could not bring him home to die but we would honor his legacy by making his lands serve the children of his children and their children.

My father taught me how to drive a tractor with a claw and I spent my days pulling big rocks from the ground while my parents cleared trees.  We flew back every 6 weeks. My uncles and aunts got involved and together we started developing our land, making roadways and planting our first lot of agave.  It was a huge undertaking.  My widowed grandmother, my abuelita as we called her, decided to move back to Mexico to over see it.

My father Ezequiel Duarte Rodriguez

My sister Cristina

My dad and my cousin Jackie who was born to Rosa Rodriguez while looking out for our interests in Michoacan.

My mother getting her feet wet.

III.  Darkness

I was living in San Francisco near SF State when I got the call from my mother.  "Your grandma's sick, we have to go to Mexico.  We have a flight at midnight.  If you can come home and give us a ride."

When I got home and felt the sorrow in the air I already knew. 

“Is she dead?” I asked hoping that the tears in my mom’s eyes were from mere concern.  My mother gave me a hug and held me.  The tears didn’t immediately flow but then I thought of my father felt sick to my stomach.

The prospect of identifying the body of your mother, the woman who held you and raised you makes me shutter.  The evidence showed clear signs of foul play.  I’ve never asked my father about the details but after years of paying investigators and lawyers we finally had to let go.  No one was ever arrested or prosecuted.

The years that followed were hard and unkind and death became an all too familiar neighbor.

My house was quiet.  The fight had gone out of my father and the hope had gone out of my mother.  Recovery had made me strong in character and I became a pillar for my family to lean against and vent.  In our darkest hour we were on our knees together and together we helped each other rise.

IV.  Light

Life got better.

In 2006 I spent a year abroad in Italy studying sculpture.  I was an artist and had spent the previous summer working on large scale Burning Man projects for my dad’s employer.  I was able to pay off my debt and go to Italy without much holding me back.  I was one of two Americans admitted into the sculpture program at the Accademia founded by the Michelangelo.  At the end of the year my parents came to visit me and we spent 10 days visiting all my favorite places like Rome, Venice, Ercolano, Sorrento and the Amalfi Coast.

My dad had informed me that the agaves would be ready to harvest in a few years and that we had work to do. Not only did we have to produce a product, we had to build the infrastructure that allowed us to showcase ourselves.  This included things like, learning copyright laws, the ins and outs of liquor importation, establishing a bonded warehouse, obtaining a wholesale license, getting the brand approved by Mexico and the TTB, getting our fields CRT certified and finding a distilling partner who was willing to work with someone on a small scale.

Distillation Manager Marc Antonio holding 3 medals honored to Mi Casa Tequila.

My uncles Eddie and Bro went out on a mission, visiting distillery after distillery getting a feel for the process and the people behind the process.  We ultimately decided to roll with Marc Antonio at Casa Tequilera de Arandas (NOM 1499) because they answered the phone when we called and were able to piggy back our small bottle orders onto his orders with bigger clients. 

My sister and I hit the books and learned everything we could about building an import business.  We called it 1933 Spirits LLC to commemorate the end of prohibition and so that we could dress all fancy at prohibition themed tequila parties.

Out of a list of about a dozen brand names we had come up with my dad flew to Mexico to register our top 3.  After registration they told him he could register one more at no cost, so off the top of his head he say's "Mi Casa!"  They expedited a search and surprisingly enough, out of the thousands of registered names in Mexico and the United States, 'Mi Casa Tequila' was free and available.

My original artwork for Mi Casa
We took it as a sign and rolled with it, the first version of the Mi Casa label looks nothing like the final one.  I had never made a label before and my father wasn't the best at delivering precise feedback.  I'd work 18 hours on something and all he'd say was "You're getting closer."  It was maddening.  But over the course of two months a label started to evolve.

Photo Cred: Salvador Ceja

We had put our tequila to rest in 2008 and in late April of 2011 a large container of Mi Casa Tequila landed on the Port of San Francisco.  I woke up one Sunday feeling over come with gratitude.  I got on my knees and remembered eleven years before when I was a junkie with no more hope.  I remembered how my grandfather used to give me a dollar every time I went to visit and I remember my grandmother teaching me how to count in Spanish.  I remembered my cousin Junior who died from two prescriptions that should never have been given at the same time.  He left behind a daughter he was 23 and he loved my dad and believed in Mi Casa.  I remembered when my dad fell off the ladder just a year before our launch and how I prayed for him in the ICU every night.  I rember the guttural cry my mom let out as he turned blue.  “Ohhh Amor!!” she screamed in Spanish.  “Mi Amor!" On that day, on my knees I remembered these things and I thanked God for my father’s health and how we all overcame those hard years stronger and more of a family than we ever were before.

My Father enjoying the fruits of his labor surrounded by family.

V.  The Tequila

We currently have three tequilas in our portfolio with an extra añejo in the works for next summer.  Mi Casa Tequila is the ONLY tequila in the United States whose agaves are entirely sourced from Michoacan.  After being so intimately involved with growing agave it is hard not to romanticize the nature of distillation. 

A flowering Maguey on our ranch.

Imagine a living vessel that feels nothing but the earth and the heat of the sun.  This blind life feeds off the light and grows towards it. Years go by and the earth and sun have made the agave strong.  The agave gathers nutrients and grows big and at the end of its life it throws a stalk up to the sky with its seed as if offering its offspring to the sun.

It is this mother who is filled with the understanding of reception that is harvested from the Earth.  It is the spirit of the agave mother that is captured in the bottle.
Our fields in the Michoacan Highlands

Mi Casa Blanco, is the spirit of the mother agave twice distilled and left to oxygenate for 48 hours before being put in the bottle like a genie.  She is love, she is the earth and she harbors the light.  When you invite her spirit inside you, the warmth you feel is that of the warm Mexican sun and she tastes like the deep red soil of Michoacan.

Mi Casa Reposado is the spirit of the agave mother rested ten months in used charred bourbon casks made of white oak.  In this cask she speaks to the spirit of the tree.  They tell stories to one another about the Earth and the Sun and bond like lovers.  When she is bottled she has the character of oak infused into her being and when you invite her spirit within you, the warmth of the sun is met with the story of the tree and you feel grounded and pleasant.

Mi Casa Añejo is the wise one and is aged 30 months with the spirit of the tree.  She has been so long with the spirit of the tree that they are one.  When you invite the aged spirit into your being, you feel the oneness and the wisdom of the earth sits lightly in your heart, patient and warm.  

Our ranch, El Potrero Colorado

VI.  The Hustle

Manuel Castillo reinventing the Margarita. 2oz Mi Casa, 1 oz St. Germain and 3/4oz lime juice

In the Summer of 2010, before Mi Casa imported I did three 2 hour bartending shifts at a Burning Man camp and loved talking to all the strangers.  When I got back my sister and I took bartending classes for fun and I got an evening gig bartending at neighborhood Irish Pub in the Peninsula. Around that time guy who ran our bartending classes would take my sister and I out to meet bartenders around the city and referred me for a job bar backing for a talented bartending super hero named Kevin Diedrich.  I worked there until Mi Casa landed in the States and then for 3 years all I did was Mi Casa.  I wore every hat that needed to be worn and did whatever had to be done.
NYISC Winner Circle Event in Brooklyn.  That's my sister Cristina

My sister and I spent the first year on the road, showcasing Mi Casa and it was on the road that I met my mentors.  Gina Castillo who was the West Coast Ambassador for Don Julio took me under her wing and taught me so much about the way the industry worked.  Eric Giardina aka Meatball taught me about the greater world of agave varietals and today organizes trips to Oaxaca where they visit Mezcal producers and have lots of adventures.  And last but not least my brother from another mother, Ricky Paiva.  I met Ricky while sharing Mi Casa with him and Russel Davis who were working the bar at Rickhouse.  Ricky and I bonded on some 12 year old Playstation shit and a few months later he was my roommate.  Ricky became my official Ambassador and he brought the level of Mi Casa cocktails to a whole ‘notha level.  He is now the Bar Manager for the Four Seasons in Singapore.
Cinco De Mayo at Alamo Square with Ricky and Pappa Smurf

Mi Casa lay backs

My sister and I on the Front Page

Launching a brand has been fun but stressful at times.  With very little money we depend strongly on personal interactions.  In 2013 my sister and I graced the front page of the San Francisco Business Times and we had NO ONE actively selling Mi Casa on San Francisco streets!  I had just had my son and was helping care for him in Santa Rosa.  Luckily though 2014 has been very good for us.  Wine Warehouse was into the brand and once they took it into consideration many other distributors opened their minds to us.  We are now distributed in California by Bock Wine and Spirits, a smaller distributor but owned by a farmer who picks up the phone when it rings.  Sometimes it’s the little things ya know?

One of our coolest ads.  I made the little guy out of clay and it's all my own photography.

VII.  Thank You

I appreciate you taking the time to read this post.  It actually took quite a while to write and I cut it down by half.  It’s hard to convey something so personal without getting too personal.  This is not something I would have ever published on the Mi Casa blog simply for that reason.  It brings up a lot of old pain and for the most part we’re very private people.  With that said I write this as a contributor to the Healthy Spirits Blog and as your trusted Agave Spirits Buyer.

The story of our family is that of perseverance and faith when there is nothing left to hold to.  I sincerely believe that all the pain and suffering took place so that we would become stronger and love harder and truly appreciate the little things.

I don’t know what tomorrow brings but I promise once our brand starts bringing in the fans and money, I will use all my network, power and resources to give back to those who are givers and to add value to this world.

My personal dream is to start a school for children that teach honor, respect, agriculture, dance and unity.  I believe that the life path of many lies in the transition from selfishness to selflessness and I believe wholeheartedly that I can nurture and teach this.  As a father who loves, it is hard to not see the potential in all men and as a leader it is hard to not want to expose it. This is the intention behind our efforts and I hope it’s one you believe in.

My son Sebastian Eli helping dad sort some stuff out.

Arthur 'Eli' Rodriguez

Mi Casa Tequila Blanco: $44.99
Mi Casa Tequila Reposado: $49.99
Mi Casa Tequila Añejo: $54.99


Thursday, December 11, 2014

Tequila Highlight: The Don Julio Line up

Hi guys Eli here.  As promised, here begins the rollout of our new agave spirits collection here at Healthy Spirits and I’m going to start with a brand most of you have seen out there, Don Julio.

Don Julio Gonzalez founded his first distillery in La Primavera, Jalisco in 1942.  He believed high quality tequila came from high quality agaves and he was spot on.  Though no longer ‘just a family passion,’ Don Julio as a brand has maintained it’s rigid standards for agaves.  They have grown so much that they no longer grow solely on their own land but make contracts with agave farmers whose agaves meet the qualities of their own.   This is done because once agave is harvested, the Earth needs a rest (minimum two years) before agave can be re-introduced to the same lot.  So instead of sitting on empty land for two years they simply relinquish their hold on it and move on to the next one.  This helps them keep the quality up.

Don Julio is distributed by Diageo and over the years I have become great friends with people who actually go out there and put a face behind the brand and let me tell you, they are some of the most educated and passionate agave enthusiasts I’ve had the pleasure of meeting.

Our line up at the shop includes the Blanco, Reposado, Añejo the 1942 and their 70th Anniversary clear añejo.  All are winners and are definitely worth looking into.  To be quite honest I prefer their Repo and Añejo to those I’ve come across at twice the cost and their Blanco is smooth with just the right amount of sweet. To commemorate their founder, the '1942' is made using a blend of añejos that had been aging in multiple used casks.  The reason they did this was to avoid any flavors that would come off overly oaky and it is indeed an elegant, rich and amazingly well rounded.  The aromas on all of these are like lady-finger tendrils, hypnotizing and seductive.  The 70th Anniversary spirit is a clear añejo and I have to give them a round of applause for the sheer novelty of this expression.  It is an 18 month añejo which has gone through a proprietary filtration process that removes the coloring and some aspects of the oak flavoring, leaving the viscosity and mouth feel of the añejo but with the 'brightness' of an unaged blanco.  It is very good and one I continue to re-visit.

I’m an agave geek and can find something I appreciate in almost all well made 100% agave tequilas but, I would not be lying when I say that I LOVE the entire Don Julio line-up.  It is my favorite ‘mainstream’ brand of tequilas and the best part is you can try it almost anywhere.  They all come in nice boxes so if you’re looking for a gift these are very well presented.

Joe Hargrave (owner of Tacolicious), Gina Castillo (North American Ambassador of Don Julio), Cristina Rodriguez (my sister and partner in crime), Arthur Eli Rodriguez (me).

Don Julio Blanco – $56.99
Don Julio Repo – $62.99
Don Julio Añejo- $68.99
Don Julio 70th – $72.99
Don Julio 1942 – $149.99