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Casa San Matias Gran Reserva Tequila - We are all looking forward to when our hard work and dedication will finally pay off. We want to pause and enjoy it.
Casa San Matias first introduced the first Tequila Extra Añejo to the globe in 1993. San Matías Gran Reserva is a one-of-a-kind Tequila with a noble character that embodies the accuracy that has identified the distillery for more than 130 years.
Tequila is made from the blue agave plant, a succulent, cactus-like plant native to the Mexican state of Jalisco. For clarity’s sake, Agave is not a cactus. The plant takes around three to five years to mature, and once it reaches that point, it is then ready to be harvested – a time known as “maturity.”
Tequila is closely related to the ancient traditions of Mexico and the Aztec empire.
The first reference to Tequila is in 1519 when it is mentioned in a document from the town of Tequila. By 1536, the Spanish had begun to colonize the area.
The Spaniards brought their love of fine wines and brandy and soon began to cultivate the blue Agave with help from the native people’s knowledge, and soon a local drink called “pulque” was being produced.
Pulque is a milky, alcoholic drink made from the fermented juice of agave plants. In religious ceremonies, the Aztecs used pulque as a food source and as a sacred drink.
By the 1600s, Tequila had been born. The name comes from the area of its origin, “Tequila” in Jalisco. By that time, Tequila was being produced commercially and for home consumption.
The first commercial tequila distillery was founded in 1666 by Don Pedro Sanchez de Tagle. Since then, many other distilleries have been established, and even today, there are more than 100 registered tequila distilleries in Mexico.
Tequila can be made only in certain designated areas of Mexico, where the soil conditions are perfect for the growth of blue agave plants.
During the revolution in Mexico, many significant social and technological developments were taking place, and Don Delfino Gonzalez viewed this as the perfect time to cultivate Agave and live his passion for Tequila. Because of this, Don Delfino brought enormous advancement to the Tequila industry without sacrificing the originality and worth of the Tequila itself.
Our distillery was relocated to Ojo de Agua in Los Altos de Jalisco when commercial jet flights became available, allowing them to travel more freely.
It is not easy to add new chapters to an already packed history book, yet that’s precisely what Casa San Matias did. Rather than lag the times during the last decade, the distillery decided to introduce Pueblo Viejo, ushering in a new era of tequila production.
Casa San Matias created Mexico’s first extra-aged Tequila, San Matias Gran Reserva, available worldwide to keep up with the times.
The first shipment of Gran Reserva was released to the U.S. market, and with it came a new stage in the history of Casa San Matias. They became the first distillery to introduce an ultra-premium aged Tequila in Mexico and the world, named San Matias Extra Añejo.
Casa San Matias’s Agave is cultivated and harvested in the red soil fields of the Highlands of Jalisco, rich in iron and other minerals. Their Agave is nurtured in excellent growth conditions to reach a superb flavour.
At Casa San Matias, they patiently wait seven to ten years for the Agave to fully mature. Next, the Jimador or agave farmer picks it from the root, removing soil and leaves to get to the pina, or agave heart.
The San Matias Process relies on proper baking every time, so it strictly adheres to the recommended baking time and temperature: 48 hours at 194deg F.
The cooked agaves are carried to the milling room, where they are crushed to remove the juices from the fibres. Finally, the juice is combined with natural spring water from the San Matias distillery, an element that gives the unique taste found exclusively in our products and the unique staple of Casa San Matias.
Next, the agave juice is placed in fermenting vessels to continue its fermentation. This process is done by hand, without the use of any machinery. The fermentation lasts for 36 months in French Oak Barrels.
The fermented agave juice is then distilled in copper alembic stills to remove impurities and concentrate the product, producing a highly concentrated agave spirit. The product is then filtered through perforated copper plates. Finally, being bottled and labelled for sale.
CATEGORY - 100% AGAVE
FERMENTATION - 36 MONTHS, IN FRENCH, OAK BARRELS
CLASS - EXTRA AÑEJO
ALCOHOL CONTENT - 38%
Tequila amber bright medium, clean and transparent and orange hue, dripping slowly in glass and crown in Calix, has an excellent body.
AROMA Casa San Matias Gran Reserva Tequila
Initial aroma of butter and ripe fruits and notes of chocolate and toasted almond, intense hazelnut, in retro smell there are notes of the crust of rye bread and red flowers.
Natural sweet flavour, sapidity, slight acidity. It predominates slightly sweet and has light acidity.
Ideal for pairing with fatty meats and poultry, chocolate.
Now that you know a little about the history of Tequila and the various types of distinct types let us look at some of the tastiest cocktails that use this wonderful spirit.
1 2/3 Shot San Matias Gran Reserve Tequila
5/6 Shot Pink Grapefruit Juice ( freshly squeezed)
5/12 Shot Lime Juice (freshly squeezed)
1/4 Shot Giffard Agave (Tequilana ) Syrup
1 2/3 Shot Pink Grapefruit Soda
Sangrita is the traditional chaser for shots of Tequila. This recipe comes from Arunas Bruzas, the bartender at the Adobo Grill in Chicago.
½ Shot Dried Ancho Chile (stemmed and seeded)
118 mL Fresh Orange Juice
118 mL Tomato Juice
40 mL Fresh Lime Juice
20 mL Onion (minced)
2.5 mL Worcestershire Sauce
add salt (and freshly ground pepper)
Instructions Checklist Using San Matias Gran Reserve Tequila for shots
Tequila, lime, a touch of orange: the Margarita is a perfect mixture, with or without salt.
In the summertime, the Tequila Sunrise cocktail, with its vibrant striations of hue, conjures up images of a summer sunrise. This famous drink contains only three ingredients: Tequila, grenadine, and orange juice. It is served unmixed to retain the colour of each layer of the drink.
7ml Simple Syrup
15ml Lime Juice
Lime Zest one piece
Lemon Zest one piece
Orange Zest one piece
In this recipe for Tequila Old Fashioned, a traditional cocktail is given a smooth, modern touch. This drink, made with aged añejo tequila such as Casa San Matias Gran Reserva, is perfect for serious tequila enthusiasts and takes only a few minutes to prepare.
7.5 ml Simple syrup
One dash of Giffard Bitter Concentrate Syrup
This silky, decadent cocktail is a delectable feast for the senses! Almond or rice milk can be substituted for authentic horchata if needed. Nothing, however, compares to the genuine article.
15 ml Horchata Liqueur
120 ml Horchata
1 Cinnamon Stick
1 Tsp Cinnamon Sugar
A Bloody Maria is the perfect way to round up our 3Two1 Drinks list. You will love this if you are a fan of spicy tequila-based Bloody Marys! It’s bursting with flavour and a breeze to prepare.
120 ml Tomato Juice
Tabasco or Hot Sauce
The history, types, and cocktails of Tequila are fascinating. This article has provided a great introduction to this beautiful spirit, but there is still much more to discover!
If you are looking for an exciting drink that brings people together, try pairing Tequila with spicy food, like a Mexican feast.
Where to buy Casa San Matias Gran Reserva Tequila near me?
Online at 3Two1Drinks.com.au - Country Region - Australia
Please contact 3Two1 Drinks if you are interested in tasting the Casa San Matias Gran Reserva Tequila in your venue. Trade enquiries are welcome to contact our National Sales Manager for a pricelist.
Ph: 0422 418 803 | email@example.com
Drinking premium extra-aged Tequila is much better on its own or ‘on the rocks (on ice) to cut the (strength) edge.
What is the difference between Tequila and Mezcal?
The main difference between Tequila and Mezcal is that the former is made from 100% blue agave, and the latter can be made from one of the 30 other types of agaves. The other significant difference is that the Agave used in Mezcal is smoked under the magueys (agave plant leaves) on hot stones, bringing smokey flavours to the product even after distillation.
However, a few other factors set Tequila and Mezcal apart. First, Tequila can only be produced in Jalisco’s area, whilst Mezcal can be made all around Mexico.