Teams & Tequilas

We’d like to thank the restaurant/teams and tequila brands that participated in the 1st Arizona Taco Festival.

TEAMS (click on name to go to the website)

TEQUILAS (click on name to go to the website)

Ana Fair: A locally owned tequila company that makes a Reposado aged in charred oak bourbon barrels, a sweet and spicy Añejo, and a Silver that’s pure and bright.
1921: Try their Blanco with an agave nose and hints of fresh herbs & citrus; a Repo aged in American white oak; a sipping Reserva with a chocolate nose & taste of dried fruit; and Crema de Tequila, a blend of tequila, cream, and coffee.
Cabo Wabo: Sammy Hagar knows how to rock a stage and tequila. Working with 80-year tequila vets, Hagar and team serve up a double-distilled Blanco, a full and peppery Reposado, and a complex Añejo.
Cazadores: Created by Don Felix from a three-generations-old family recipe, Cazadores or “hunters” was named to signify his grandfather “chasing a dream.”
Clase Azul: Ensconced in an iconic blue and white ceramic bottle, Clase Azul’s Repo develops its smooth flavor from deep charing, aging in second-use oak, and double distillation. “Plata” is their killer blanco.
Corzo: With bottles designed by fashion photographer Fabien Baron, Corzo’s smoothness comes in part from sparging—a process which imparts microscopic air bubbles before bottling for “breathing.”
Corrido: Corrido uses 100% Blue Weber Single-Estate agave harvested from rich volcanic soil. They make Cristalino (blanco), a Reposado, and Añejo (both single barrel; aged to taste, not time), and Extra Añejo.
Cruz:
Arizona owned and operated, this 8-time award-winning brand pours a creamy Silver that’s slowly cooked in traditional brick ovens, and a Repo rested in oak barrels for 5 months.
Cuervo: Try their crisp Tradicional Silver, which is made in the same small-batch production method used by Jose Cuervo in 1795, and Cuervo Platino Reserva De La Familia.
Don Azul: Don Azul’s prized Platinum, which obtains its character from 6- and 7-year old agaves, goes through a highly controlled fermentation, triple distillation, and triple filtration.
Don Julio: For over 6 decades, Don Julio has been crafting Mexico’s finest tequila. Their pure and fresh agave aromas blend with a crisp, clean flavor that ends with a light finish.
Don Ramon: This is just the kind of tequila you’d find in Mexico and wonder why it’s not available stateside. But it is, and the entire lineup—Blanco, Repo, Añejo, Platinum—receives high praise from media.
El Charro: El Charro makes a killer Blanco and Repo, both from 100% Blue Agave plants and twice distilled in pot stills with a 3- to 5-day fermentation process. Their Añejo is aged in French Oak barrels.
El Grado: “Tequila’s Crown Jewel.” El Grado has an incredibly rich taste, coming from the highlands of Jalisco. This 100% Estate Grown agave tequila is fairly new and stirring up instant buzz.
El Jimador: Named after the master harvester of the agave plants that are used to make tequila, El Jimador does them proud with a lineup of perfect tequilas that are versatile and expertly crafted.
El Mayor: El Mayor Añejo is aged for a minimum of 18 months in white oak barrels and crafted for sipping. Their Reposado is also aged in white oak barrels, while the un-aged Blanco has a crisp, light body.
El Espolon:
El Espolón hails from an artisanal distillery that produces a Blanco with a sweet agave nose and hints of pepper; and a Reposado with caramel aromas and Añejo-like wood spiciness.
Gran Centenario: Known both for their Art Deco-style bottle and tequila that’s rested for either a short amount of time or aged longer (or a blend of the two). Don’t miss their Roseangel, infused with hibiscus flowers.
Herradura: With such prevalent placements at bars everywhere, you’ve likely mixed Herradura in a margarita or other tequila cocktail. Use today as a chance to acquaint yourself with this wonderful brand.
Los Nahuales: This double-distilled, 100% Maguey Espadin mescal is a powerhouse made in Oaxaca. Tequila distillers put extracted juice in their stills, while Los Nahuales uses agave solids for an earthy taste.
Maestro Dobel: This is the world’s first crystal clear, aged tequila that exhibits the complexity of aged cognacs but combined with the crispiness of luxury vodkas. It’s a blend of extra-Añejo, Añejo, and Reposado.
Milagro: As a result of longer agave roasting (6 times longer than most tequilas) and triple distillation, Milagro shows a smooth character that makes for great sipping.
Patron: Today is your chance to acquaint yourself with this ubiquitous brand. Get to know its flavors and history. You’ll be pleasantly surprised that your shots are actually a finely crafted spirit.
Riazul: One of the “sexiest” tequilas on the market, Riazul’s known immediately by its rectangular bottle, but also known for its Blanco, Repo, and Añejo—all served perfect up or on the rocks.
Roger Clyne’s Mexican Moonshine: Headed up by rockstar Roger Clyne, this full-bodied, ultra-premium spirit is everything you’d expect to come out of a Rocky Point cantina-delicious!
Semental: This Double Gold tequila is aged over 2 months in the new “barrica tequilera.” Semental’s Repo is best served cold, while the ultra-premium Silver makes a great marg. And don’t miss their Añejo!
Siete Leguas: Made in Atotonilco, the highlands of Jalisco, Siete Leguas was named after Poncho Villa’s horse. Today, they’re scheduled to pour a powerful-bodied Blanco, a woody Repo, and an oaky Añejo.
Sol De Mexico: A true family operation that dates back to 1951, Sol’s Añejo has been called “surprisingly luxurious…at the price.” Their Repo shows brilliant fruit and toasted oak, while Blanco has aromas of dates and cloves.
Tequila Ocho: The only tequila that’s estate owned, estate bottled, and vintage specific. This tequila is made much like a wine, with each vintage delivering a distinct flavor.
Tres Agaves: This boutique distillery dates back to 1900. Tres Agaves plants come from their own agave fields and are harvested at a minimum of 9 years of age. Their tequila is the only 100% estate-produced product in their price category.