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During BarShow Week , a special tequila tasting was led by Don Francisco Hajnal , Master Blender for José Cuervo at the Oak Barrel premises in Sydney. The intimate event took guests on a journey through a range of tequilas including the rare José maestro tequilero
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Jan 07, 2018:
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Maestro Tequilero, Good tequila.

Maestro Dobel | Products

Maestro tequilero



During BarShow Week , a special tequila tasting was led by Don Francisco Hajnal , Master Blender for José Cuervo at the Oak Barrel premises in Sydney. The intimate event took guests on a journey through a range of tequilas including the rare José Cuervo 250 Aniversario valued at $4500 AUD.

Brightly coloured ponchos, floor mats and flower arrangements coloured the Oak Barrel’s tasting room with a Mexican theme and set the scene to convert the die-hard critics who associate the spirit with the “Lick. Sip. Suck.” mantra.

Don Francisco Hajnal Alfaro has been maestro tequilero , master blender, for José Cuervo since 1981. A maestro tequilero is a person in charge of all the tequila making process from the Agave plant to the bottle. His role is to develop different products especially towards the end process when the tequila is bottled, and make changes if necessary to the profile of the tequila. As chief blender, he ensures that the blending of different ages of tequila results in an exact profile that never changes.

José Cuervo is the oldest producer of tequila and dates back to 1758 when the king of Spain granted Don José Cuervo with wide extension of land to grow Agave. From artisanal beginnings, he produced some kind of tequila and later, under the rule of another Spanish king, he was granted the first official permission to commercialise tequila.  At the time, the product was known as vino mezcal (cooked wine), due to the name given to the agave plant by the indigenous people. The company has been family-managed since its beginnings, with the 10 th generation continuing the traditions.

Tequila is made from the blue agave plant known as Agave Azul Tequilana Weber . Weber is the name of the botanic who came to Mexico, studied many Agave varieties and concluded that the blue Agave was the best for tequila. It takes 6-12 years for the Agave plant to mature.

The process of tequila making starts with “ el jimador ”, an experienced farmer who uses a large implement  with a circular steel to dig the plant and remove the leaves, leaving behind what is called a piña , which resembles a pineapple. The piñas are slowly cooked in stone ovens for 48 hours to release its sugars, changing colour from white to brown. After it has cooled down for 15 hours, it goes to the mills where the fibres are pressed to extract the juice that is used in the distillation.

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During BarShow Week , a special tequila tasting was led by Don Francisco Hajnal , Master Blender for José Cuervo at the Oak Barrel premises in Sydney. The intimate event took guests on a journey through a range of tequilas including the rare José Cuervo 250 Aniversario valued at $4500 AUD.

Brightly coloured ponchos, floor mats and flower arrangements coloured the Oak Barrel’s tasting room with a Mexican theme and set the scene to convert the die-hard critics who associate the spirit with the “Lick. Sip. Suck.” mantra.

Don Francisco Hajnal Alfaro has been maestro tequilero , master blender, for José Cuervo since 1981. A maestro tequilero is a person in charge of all the tequila making process from the Agave plant to the bottle. His role is to develop different products especially towards the end process when the tequila is bottled, and make changes if necessary to the profile of the tequila. As chief blender, he ensures that the blending of different ages of tequila results in an exact profile that never changes.

José Cuervo is the oldest producer of tequila and dates back to 1758 when the king of Spain granted Don José Cuervo with wide extension of land to grow Agave. From artisanal beginnings, he produced some kind of tequila and later, under the rule of another Spanish king, he was granted the first official permission to commercialise tequila.  At the time, the product was known as vino mezcal (cooked wine), due to the name given to the agave plant by the indigenous people. The company has been family-managed since its beginnings, with the 10 th generation continuing the traditions.

Tequila is made from the blue agave plant known as Agave Azul Tequilana Weber . Weber is the name of the botanic who came to Mexico, studied many Agave varieties and concluded that the blue Agave was the best for tequila. It takes 6-12 years for the Agave plant to mature.

The process of tequila making starts with “ el jimador ”, an experienced farmer who uses a large implement  with a circular steel to dig the plant and remove the leaves, leaving behind what is called a piña , which resembles a pineapple. The piñas are slowly cooked in stone ovens for 48 hours to release its sugars, changing colour from white to brown. After it has cooled down for 15 hours, it goes to the mills where the fibres are pressed to extract the juice that is used in the distillation.



 
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