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.” 

The History of Tequila 

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. 

 

The legend of Casa San Matias began in 1886 

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. 

1940 

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. 

1989 

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. 

1993 

Casa San Matias created Mexico’s first extra-aged Tequila, San Matias Gran Reserva, available worldwide to keep up with the times. 

1997 

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 GRAN RESERVA TEQUILA - THE PROCESS 

Blue Agaves 

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. 

Jima 

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. 

Cooking 

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. 

Milling 

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. 

Fermentation 

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. 

Distillation 

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%  

APPEARANCE 

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. 

TASTE 

Natural sweet flavour, sapidity, slight acidity. It predominates slightly sweet and has light acidity. 

FOOD-PAIRING 

Ideal for pairing with fatty meats and poultry, chocolate. 

 

3Two1 Drinks 9 best Tequila Cocktails -  

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. The Paloma  

INGREDIENTS

1 2/3 Shot San Matias Gran Reserva 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

STEPS

1. Shake the First 4 Ingredients with with Ice and strain into an ice-filled glass. Top with grapefruit soda
2. Garnish: Salt Rim ( optional & Pink Grapefruit wedge)
3. Serve in Collins Glass 

2.  Sangrita 

Sangrita is the traditional chaser for shots of Tequila. This recipe comes from Arunas Bruzas, the bartender at the Adobo Grill in Chicago.  

INGREDIENTS

2 Shots 

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)

Steps

Instructions Checklist Using San Matias Gran Reserve Tequila for shots

1. Toast the ancho chile over moderate heat in a small skillet until it begins to blister, about 1 1/2 minutes per side. Transfer the ancho to a work surface to cool.
2. Combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree in a blender. Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.
3. Pour the sangrita into the cucumber cups and serve.

3. Margarita 

Tequila, lime, a touch of orange: the Margarita is a perfect mixture, with or without salt.

 

INGREDIENTS

• 2 ounces San Matias Gran Reserve Tequila
•  Juice of 1 whole lime
• ½ ounce triple sec, preferably Cointreau
•  Salt for rim (optional)
•  Lime wedge for garnish.

PREPARATION

1. Fill a cocktail shaker with ice and add Tequila, lime juice and triple sec. Shake. Pour, with the ice, into a highball or footed glass (salt rim first if you like). Garnish with a wedge of lime.

4.Tequila Sunrise 

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.

 

Ingredients

• 30ml San Matias Gran Reserve Tequila
• 120ml orange juice, freshly squeezed
• 7ml  Giffard Grenadine
• Garnish: orange slice
• Garnish: cherry

Steps

1. Combine the tequila and orange juice into a chilled highball glass filled with ice.
2. Top with Giffard Grenadine, which will sink to the bottom of the glass, creating a layered effect.
3. Garnish with an orange slice and a cherry.

5. Casa San Matias Jalisco Mule 

Ingredients

• 35ml San Matias Gran Reserve Tequila
• 10ml lime juice
• 3-4 The Ice Co Super Cubes, crushed
• 55ml London Essence Ginger Beer
• 1 lime wedge to garnish
• 1-2 shavings of candied ginger to garnish

Steps

1. Combine the Patrón Silver and lime juice in a chilled mule mug with crushed Super Cubes.
2. 2Top with London Essence Ginger Beer and stir. Garnish with a lime wedge and the candied ginger.

6.Toreador 

Ingredients

44ml San Matias Gran Reserve Tequila

22ml Giffard Apricot Brandy Liqueur

7ml Simple Syrup 

15ml Lime Juice

Lime Zest one piece

Lemon Zest one piece

Orange Zest one piece

Steps

1. Pour the lime juice, sugar syrup, apricot liqueur and tequila into a shaker
2. Fill the shaker with ice cubes and shake
3. Strain into a chilled champagne saucer
4. Garnish with lemon, orange and lime zests

7. Tequila Old Fashioned 

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.

 

Ingredients

60 ml  San Matias Gran Reserve Tequila

7.5 ml Simple syrup

One dash of Giffard Bitter Concentrate Syrup

+Orange zest

Steps

1. Use a vegetable peeler to remove two strips of orange zest over a double old fashioned glass, being sure to express the oil into the glass.
2. Stir with some simple syrup and tequila and garnish with Giffard Bitters.
3. Stir in ice cubes of the largest size you can find.
4. Adjust sweetness to your preference with the Simple syrup.

8. San Matias Gran Reserva Posada Horchata 

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.

Ingredients

60 ml San Matias Gran Reserve Tequila

15 ml Horchata Liqueur

120 ml Horchata

1 Cinnamon Stick

1 Tsp Cinnamon Sugar

STEPS

1. Rim a highball glass with the cinnamon sugar once it has been wetted.
2. Place ice in the container and allow to chill.
3. Add all additional ingredients and shake vigorously but without ice.
4. After removing the ice, fill the glass with the other ingredients and stir well.
5. To complete, add the cinnamon stick as a finishing touch!

9.San Matias Reserva Bloody Maria 

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.

Ingredients

45 ml San Matias Gran Reserve Tequila

120 ml Tomato Juice

Celery Stick

Green Olives

Lime Wedge

Tabasco or Hot Sauce

STEPS

1. Shake the tequila, tomato juice, and hot sauce in a cocktail shaker with plenty of ice.
2. Strain into an ice-filled glass and serve immediately.
3. Stir with a celery stick, then use it as a garnish to allow the celery’s flavours to blend with the tomato’s flavour.
4. If desired, olives and a lime wedge can also be added to the cocktail.

Conclusion - Casa San Matias Gran Reserva Tequila 

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 | jimmy@3two1.com.au 

Drinking premium extra-aged Tequila is much better on its own or ‘on the rocks (on ice) to cut the (strength) edge.  

FAQ - 

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.