Bhuwan Tequila 2

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A

Project Study Report

On

FOOD AND BEVERAGE SERVICE

Titled

TEQUILA

Submitted in partial fu lf il lment for the

Award of degree of

Bachelor in Hotel M anagement

Submitted By: - Submitted To:-

Bhuwan Chandra Amit Tariyal

BHM - VIth

SEMESTER HEAD OF DEPARTMENT

2015-16

Renaissance College of Hotel Management & Catering Technology, Ramnagar


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PREFACE

In hotel industry the alcoholic beverages plays a very important role as it accompanies various

food as well as enjoyed in nearly all celebration activity. The aim of project titled Tequilais

to show its contribution and revenue generation in the hospitality sector.

Through this study the scholar will pursue a detailed knowledge of the Tequila such as

history, the base material, method of making, consumption style, and study of region, climatic

conditions and various trends of serving in the hospitality market.

A sincere effort has been put in order to collect the detailed information about the concept.

In this regard various sites, publications; journals have been referred.

.


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ACKNOWLEDGEMENT

I express my sincere thanks to my project guide , Mr. Amit Tariyal; Designation Head ofDepartmentDept.-Food and Beverage Service for guiding me right from the commencement

tills the successful completion of the project. I sincerely acknowledge him for extending their

valuable guidance, support for literature, critical reviews of project and the report and above all

the moral support he had provided to me with all stages of this project.

Bhuwan Chandra


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GUIDES CERTIFICATE

I have the pleasure to certify that Bhuwan Chandra student of Renaissance Coll ege Of

Hotel Management & Cater ing Technology, Ramnagar has pursued his research work and

prepared the present dissertation Project, under my supervision and guidance . The present

dissertation is the result of his own research to the best of my knowledge. This is being

submitted to the Institute for Integrated in Learning Management for the Partial fulfillment

of the requirements of the three year full- time degree in Hotel Management

AMIT TARIYAL

Head of Department

Food and Beverage Service


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CONTENT

Topic Page No.

Objective of the study

Scope of the studyLimitation of the study

Introduction to Hospitality Industry

The hospitality segment

The term Hotel

Background of the hotel industry

Features of hotel industry

Hospitality as a career

Introduction to F & B department

Introduction

Food and Beverage function

Classification of catering industry

tequila

Production

History

Recent history Recent history

Tequila process

Types of tequila

Way of drinking in tequila

Brand name of tequila

Top 10 tequilas

Bibliogaraphy


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LIMITATON

The time period was not sufficient for research work.

The sources of data collection were only internet and Books.

The topic was so vast which had not easy to collect in that time duration.

Limited resource for this research work is also as a hurdle


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INTRODUCTION TO HOSPITALITY INDUSTRY

The hospitality industry is a part of travel and tourism industry which

provides needs-oriented services based on the travelers. For example the

requirements of an individual on a holiday will differ from those of an

Individual on a business visit.

The table below show travel and tourism as an umbrella industry

covering five segments lodging operation, food and beverage operation ,

transportation services, retail stores and destination activities- all of which provide products and

services for the traveler.

1. Lodging Operations: It includes places like hotels, motels, resorts, inns, guest houses,

camps etc.

2. F &B Operations:It includes restaurants (both stand alone and situated within lodging

properties), vending, catering, snack bars, bars, pubs, cruise-ship etc.

3. Transportation Services: It includes Railway, Airplanes, Surface Transport (buses,

autos, bikes, limousines etc.), Cruise liners etc.

4. Retail Stores: It includes gift shops, souvenir shop, shopping malls, large-format retail

stores, markets etc.

5. Activities: It includes recreation activities, cultural activities, entertainment, sporting

events, gaming, festivals, meeting and conferences etc.

THE HOSPITALITY SEGMENT

The hospitality industry comprises lodging operations- hotel, resorts, inns, motes and

other facilities offering sleeping accommodations and food and beverage operations. Again, both

the traveling public and local residents are served by these segments particularly by food and

beverage operation. Food and beverage operations are indeed crucial to the world of hospitality,

travel, and tourism.

The nature of Hospitality organizations can be classified into profit oriented and non-

profit oriented organizations.


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people), and indirectly facilitates tourism and commerce. Prior to the 1980s, the Indian hotel

industry was a slow-growing industry, consisting primarily of relatively static, single-hotel

companies.

However, the Asiad, held in New Delhi in 1982, and the subsequent partialliberalization of the Indian economy generated tourism interest in India, with significant benefits

accruing to the hotel and tourism sector, in terms of improved demand patterns. Growth in

demand for hotels was particularly high during the early 1990s following the initiatives taken to

liberalize the Indian economy in FY1991, as per the recommendations of the International

Monetary Fund (IMF).

The euphoria of the early 1990s prompted major chains, new entrants and international

chains to chalk out ambitious capacity additions, especially in the metropolitan cities.However, most of these efforts were directed towards the business travelers and foreign clientele.

In recent years, the hotels sector has grown at a faster rate than GDP. As a result, the share of

hotels & restaurants in GDP at current prices has increased from 1.2per cent in FY2000 to 1.5per

cent in FY2005.

In constant (1999-2000) prices, the GDP from hotels and restaurants has increased

from Rs. 222.65 billion in FY2000 to Rs. 335.49 billion in FY2005. As a result, the share

of hotels and restaurants in total GDP at constant prices has increased from 1.24per cent in FY2000

to 1.40per cent in FY2005.

FEATURES OF HOTEL INDUSTRY

Hospitality industry consists of companies within the food services, Accommodations,

recreation, and entertainment sectors.

The hospitality industry is a several billion dollar industry that mostly depends on the

availability of leisure time and disposable income. A hospitality unit such as a restaurant,

hotel, or even an amusement park consists of multiple groups such as facility maintenance,

direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.),

management, marketing, and human resources.

Usage rate is an important variable for the hospitality industry. Just as a factory owner
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would wish to have his or her productive asset in use as much as possible (as opposed to having

to pay fixed costs while the factory isn't producing), so do restaurants, hotels, and theme parks

seek to maximize the number of customers they "process".

In viewing various industries, "barriers to entry"by newcomers and competitive advantages

between current players are very important. Among other things, hospitality industry players

find advantage in old classics (location), initial and ongoing investment support (reflected in the

material upkeep of facilities and the luxuries located therein), and particular themes adopted by

the marketing arm of the organization in question (such as a restaurant called the 51st fighter

group that has a WW2 theme in music and other environmental aspects). Very important is also

the characteristics of the personnel working in direct contact with the customers. The authenticity,

professionalism, and actual concern for the happiness and well-being of the customers that is

communicated by successful organizations is a clear competitive advantage

This significant growth of the tourism industry is the direct result of changes in international

consumer behaviors as well as economic prosperity and political stability within the region.

Historically, the supply of lodging facilities within the region has proved to be both inadequate in

terms of product quality as well as insufficient in quantity for meeting the increasing levels of

demand.

These elements of supply and demand have created a favorable investment climate

for development within the region, resulting in a real estate boom in both tourism and residential

development. The growth in residential real estate development has been primarily driven by

foreign demand for vacation and retirement homes in both urban and resort destinations within

the region. Investment and development has been further supported by the variety of financial

incentives for investment in tourism projects offered by national governments as well as the

availability of local capital for the financing of large projects.

The first goal is to find ways to operate the hotel according to the idea of a "triple bottom

line," which embodies profitable operation combined with attention to the people who use and

work in the hotel and a focus on careful stewardship of resources. While that goal is important,

even more vital is to use the hotel's position as an industry leader in the nation's capital to

demonstrate to the hotel industry, customers, and vendors that sustainable operation is the best

strategy to ensure successful hotel operation. The sustainability initiative goes beyond such

well-known ideas as reusing guest linens, recycling waste materials, and changing to compact
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fluorescent lamps.

Hospitali ty as career-:

In hospitality industry one can start his career as an Assistant, Supervisor or

directly management trainee, Assistant manager, Senior manager, General manager, Director

depending upon company hierarchy. Day by day the number of aspirants in the field of

hospitality

INTRODUCTION TO F & B DEPARTMENT

Food and Beverage department occupies an integral place in any hotel industry

which plays a vital role in the profitable of the hotel business by providing varieties of prepare

F&B in the hospitable manner to the house & outside guest. This dept has three main operation

areas, they are:-

1. Food Production (Kitchen/ Bakery)

2. Bar (Beverage)

3. Restaurant (Service)

The staffing pattern of this dept is generally known as kitchen, bar & service staff. F&B service

should co-ordinate, complicate & co-operate with other different dept like H.K. dept, f/o dept,

security, account, human resource department, maintained department etc. Food & Beverage

include the economic consisting food & pricing, wastage control, position control & staff

training is most important things for achieving the guest relation, satisfaction, and earning the

profit up to 40% revenue.

FOOD AND BEVERAGEFUNCTION

Food and Beverage department is responsible for maintaining high quality of food, food costing,

managing restaurants, bars etc. This department offers many positions like food and beverage

manager, steward, restaurant host, bartender etc.

An I ntroduction to Cater ing or H ospitality industry: -


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The term hospitality is derived from the French word Hospice. A famous hospice was

Hospice du beaune in beaune, France. When people are traveling, it is nice for businesses to

provide various services with hospitality to guest.

CLASSIFICATION OF CATERING INDUSTRY

Catering Industry

Commercial Catering Non- Commercial Catering

(Profit Oriented) (Non Profit/Cost Oriented)

Hotels Public welfare organization

Restaurants Institutional Catering

Fast Food Chains Staff Cafeteria

Coffee Shops or Cafes Army/ defense catering

Bakery shops/ Pastry shops Religious Catering

Commercial Catering:-

It is a catering which offers food and beverages to their Customers/ Guests in

exchange of Money. Their prime motive is to earn money and growth of their business. It

provides a variety of food items to the guests and charge money for this service.

Non Commercial Catering:-

Non- Commercial catering business refers to that catering in which the organizations

provide Food and Beverages to the people without charging any money or with a nominal

charge. Their motive is to provide the facilities or services to the people for noble cause. They

dont want to earn revenue or business from this type of catering.

A brief description of the food & beverage service industry its various sections and

types. The food & beverage industry is usually defined by it output of products, to satisfy the

various demands of food & drinks of people. Bu it doesnt include the manufacturing of food &


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drink and its retailing. In todays world, the food & beverage service industry has expanded a lot

and nowadays, it is serving more than 100million meals per day. It has spread across all walks

of life. Hotel, restaurants, industrial canteen, hospital canteen, railway, airways, all are now part

of food & beverage service industry. The basic function of this industry is to serve food & drink

to people, to satisfy their various types of needs. The main aim is to achieve customer

satisfaction. The needs that customer might be seeking to satisfy are:

Physiological: the need of special food items

Economic: the need for good value for the price paid

Social: a friendly atmosphere, to express feelings frankly

Psychological: the need for enhancement of selfesteem

Convenience: the desire for someone else to do the work.

These various needs play a major role in deciding the factors responsible for

defining the different type of service methods in Food & Beverage service industry. The service

of food and beverage may be carried out in many ways depending on a number of factors:

The type of establishment

The type of customer to be served

The time available for the meal

The turnover of customer expected

The type of menu presented

The cost of meal served

The site of establishment


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TEQUILA

Tequila is adistilled beverage made from theblue agaveplant. It is generally found in the area

surrounding the city ofTequila (Mexico).

HISTORY

Tequila was first produced in the 16th century near the location of the city of Tequila,

which was not officially established until 1666. The Aztec people had previously made a

fermented beverage from the agave plant, which they called octlilater called pulquelong

before theSpanish arrived in 1521. When the Spanishconquistadors ran out of their ownbrandy,

they began to distill agave to produce one ofNorth America's first indigenous distilled spirits.

Some 80 years later, around 1600, DonPedro Snchez de Tagle,the Marquis of Altamira,

began mass-producing tequila at the first factory in the territory of modern-dayJalisco.By 1608,

the colonial governor of Nueva Galicia had begun to tax his products. Spain's King Carlos IV

granted the Cuervo family the first license to commercially make tequila.

The style of tequila popular today was first mass-produced in the early 19th century in

Guadalajara, Mexico.

Don Cenobio Sauza,founder ofSauza Tequila and Municipal President of the Village of

Tequila from 18841885, was the first to export tequila to the United States, and shortened the

name from "Tequila Extract" to just "Tequila" for the American markets. Don Cenobio's

grandsonDon Francisco Javier gained international attention for insisting that "there cannot be
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tequila where there are no agaves!" His efforts led to the practice that real tequila can come only

from the State of Jalisco.

RECENT HISTORY

Blue agave fields and ancient distilleries near Tequila are recognized

as part of theWorld Heritage List.

Since the late 1990s, the spirit's worldwide popularity has led to

some important developments:

The purchase ofHerradurabyBrown-Forman for $776 million in September 2006.

A newNorma Oficial Mexicana(NOM) for tequila (NOM-006-SCFI-2005) was issued in

2006, and among other changes, introduced a category of tequila called extra aejoor

"ultra-aged" which must be aged a minimum of three years.

The purchase of theSauza and El Tesoro brands by massive holding company Fortune

Brands.

Although some tequila has remained as family-owned brands, most well-known tequila

brands are owned by large multinational corporations. However, over 100 distilleries make over

900 brands of tequila in Mexico and over 2,000 brand names have been registered (2009

statistics). Due to this, each bottle of tequila contains a serial number (NOM) depicting in which

distillery the tequila was produced. Because only so many distilleries are used, multiple brands

of tequila come from the same location.

The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to

carry the tequila name.[11] In 2004, the Council decided to allow flavored tequila to be called

tequila, with the exception of pure agave tequila, which still could not be flavored.

A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006

in Tequila, Jalisco, by the companyTequila Ley .925.The bottle which contained the tequila was

a two-kilo display of platinum and gold. The manufacturer received a certificate from The

Guinness World Records for the most expensive bottle of spirit ever sold.
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In 2008, Mexican scientists discovered a method to produce tiny, nanometer-sized

synthetic diamonds from 80-proof (40% alcohol) tequila, which has the optimal range of water to

ethanol for producing synthetic diamonds. This process involves heating the tequila to over

800 C (1,400 F) to break its molecular structure and be vaporized into gaseous hydrogen,

carbon, and various simple molecules. The carbon molecules are then settled upon steel or

silicon trays to form a thin and pure uniform layer.[13]Extremely cheap to produce and far too

small for jewels, the results are hoped to have numerous commercial and industrial applications

such as in computer chips or cutting instruments.

2006 TEQUILA TRADE AGREEMENT

In 2003, Mexico issued a proposal that would require all Mexican-made tequila be

bottled in Mexico before being exported to other countries. The Mexican government said that

bottling tequila in Mexico would guarantee its quality. Liquor companies in the United States

said Mexico just wanted to create bottling jobs in their own country,[16]and also claimed this rule

would violateinternational trade agreements and was in discord with usual exporting practices

worldwide. The proposal might have resulted in the loss of jobs at plants in California, Arkansas,

Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled

in those plants. On January 17, 2006, the United States and Mexico signed an agreement

allowing the continued bulk import of tequila into the United States. The agreement also createda "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to

monitor the registry.

NOM

TheNorma Oficial Mexicana (NOM) applies to all processes and activities related to the

supply of agave, production, bottling, marketing, information, and business practices linked to

thedistilled alcoholic beverage known as tequila. Tequila must be produced using agave of the

speciesTequilana Weber Blue variety,grown in the federal states and municipalities indicated in

the Declaration.

Furthermore, the NOM establishes the technical specifications and legal requirements for

the protection of the Appellation of Origin of "Tequila" in accordance with the current General
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Declaration of Protection of the Appellation of Origin of "Tequila", the Law, the Industrial

Property Law, the Federal Consumer Protection Law and other related legal provisions.

All authentic, regulated tequilas will have a NOM identifier on the bottle. The important

laws since 1990 were NOM-006-SCFI-1993, the later update NOM-006-SCFI-1994, and the

most recent revision in late 2005, NOM-006-SCFI-2005.

The number after NOM is the distillery number, assigned by the government. NOM does

not indicate the location of the distillery, merely the parent company or, in the case where a

company leases space in a plant, the physical plant where the tequila was manufactured.

TMA

TMA (tristeza y muerte de agave)blight has reduced the production of the agave grown

to produce tequila. This has resulted in lower production and higher prices throughout the early

21st century, and due to the long maturation of the plant, will likely continue to affect prices for

years to come.

PRODUCTION

Production of tequila and agave in 2008:Dark green for tequila andlight green foragave

Planting, tending, and harvesting the agave plant remains a manual effort, largely

unchanged by modern farm machinery and relying on centuries-old know-how. The men who

harvest it, thejimadores, have intimate knowledge of how the plants should be cultivated, passed

down from generation to generation.
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By regularly trimming any quiotesa several-meter high stalk that grows from the center

of the plant), thejimadoresprevent the agave from flowering and dying early, allowing it to fully

ripen. Thejimadoresmust be able to tell when each plant is ready to be harvested, and using a

special knife called a coa (with a circular blade on a long pole), carefully cut away the leaves

from thepia(the succulent core of the plant). If harvested too late or too early, the pias, which

can average around 70 kg (150 lb) in the lowlands to 110 kg (240 lb) in the highlands, will not

have the right amount ofcarbohydrates forfermentation.

After harvesting, thepiasare transported to ovens where they are slowly baked to break

down their complex starches into simple sugars.Then, the baked pias are either shredded or

mashed under a large stone wheel called a tahona. The pulp fiber, or bagazo, left behind is often

reused as compost or animal feed, but can even be burnt as fuel or processed into paper. Someproducers like to add a small amount of bagazo back into their ferme77ntation tanks for a

stronger agave flavor in the final product.

The extracted agave juice is then poured into either large wooden or stainless steel vats

for several days to ferment, resulting in awort,or mosto, with low alcohol content. This wort is

then distilled once to produce what is called "ordinario,and then a second time to produce clear

"silver" tequila. A few producers distill the product a third time, but several connoisseurs

consider this third distillation a mistake because it removes too much flavor from the tequila.

From there, the tequila is either bottled as silver tequila, or it is pumped into wooden barrels to

age, where it develops a mellower flavor and amber color. Usually, the differences in taste

between tequila made from lowland and highland agave plants is noticeable. Plants grown in the

highlands often yield sweeter and fruitier-tasting tequila, while lowland agaves give the tequila

an earthier flavour.
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THE 7 STEPS OF TEQUILA MAKING

True tequila is made from blue agave, a succulent plant found in Mexican regions. The

production of tequila is divided into seven steps: harvesting, cooking, fermentation, distillation,

aging and bottling. Every step is regulated by the Consejo Regulador de Tequila, ensuring that

general guidelines are followed to guarantee maximum quality. Each distillery has its own source

of agave, processes, quality control and techniques that will affect each tequilas taste.

Harvesting

The planting, tending and harvesting of the agave plant

remains a manual effort that relies on centuries-old know how that

has been passed down from generation to generation. The agave

used in IZKALIs tequila is grown in the distillerys own fields

which have been cultivated for three generations. The plants grow

in neat rows for six to ten years and are meticulously tended until they are ripe and ready to

harvest.

The harvester, or Jimador removes the agave leaves with a sharp curved tool called a

Coa. He trims the 200 plus leaves that protect the heart or pia of the agave

until the whole heart is extracted from the ground. Only the heart, or pia,

of the agave plant is used to make tequila. Mature pias weigh in between a

hefty eighty and three hundred pounds; however, the size of the agave heart is

not nearly as important as its sugar content. The older the agave, the longer

the pia will have to accumulate the starches that will convert into

fermentable sugars. Approximately, 15 pounds of agave pias are required to

produce one liter of delicious tequila.

Cooking

During this step, steam injection within traditional brick

ovens or stainless steel autoclaves is used to activate a chemical

process within the pia that converts complex carbohydrates into
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TYPES OF TEQUILA

There are many brands of tequila; the Consejo

Regulador del Tequila reports 901 registered brands from 128

producers for the year 2008. [21] There are two basic categories

of tequila: mixtos and 100% Agave. Mixtos use up to 49% of

other sugars in the fermentation process, with Agave taking up

the remainder. Mixtos use both glucose and fructose sugars.

With 100% agave tequila, blanco or plata is harsher with the

bold flavors of the distilled agave up front, while reposado and aejo are smoother, subtler, and

more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the

wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave

tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).

TEQUILA IS USUALLY BOTTLED IN ONE OF FIVE CATEGORIES

1. White or Silver ("Blanco" or "Plata")

This tequila is not normally aged. It is usually bottled straight

from the distillation process, but sometimes will be stored in stainless

steel tanks. Occasionally it will be left to settle in oak barrels for less

than 2 months to increase smoothness.

Although less than 60 days old, it is the most traditional of the five

types. Typically, a blanco will have a bit of a burn going down, but it

can also have a strong agave presence (preferred by many) if it is made from 100% agave. It is

normally enjoyed in a 2 ounce shot glass called a caballito.

2. Gold ("Oro"), "Joven" (Young), or "Joven Abocado" (young and smoothed)

This tequila is a "Blanco" or "Silver" with added ingredients such as caramel coloring, sugar-

based syrups, glycerin and/or oak-tree extracts. These additives are meant to give an "aged"

appearance and help reduce the harshness. This tequila is often the type chosen for margaritas or

other tequila mixed drinks. They are known as a "mixto" because they are not made from 100%
http://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Fructose


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agave. Cuervo Especial and Sauza Gold are popular brands found on the shelf in stores and bars

throughout the United States.

3. "Reposado" (Rested)

This is a "blanco" that has been aged in wooden casks or

barrels. The Mexican government mandates that reposado be rested

in wood for at least two months and up to one year. This is where

the tequila begins to take on complex characteristics, becoming a

pale color with increased darkness for every month it is aged. This

length of aging tends to mellow the alcohol bite while retaining

much of the desired agave taste. Reposado accounts for the majority of tequila sales in Mexico.

The demand and price for reposado has risen sharply in recent history.

4. "Aejo" (Vintage or Extra Aged)

In order to be categorized as "aejo", the tequila must be aged

in sealed oak barrels for a minimum of one year. In addition, the

Mexican government requires the barrels to have a maximum

capacity of 600 litres. This aging process develops the tequila,

resulting in more sophisticated taste, darker color, pronounced wood

flavors and a silkier body. The richer body comes from glycerin in

the wood that transfers to the tequila during the aging process. As the agave flavor tends to fade

with aging, some experts believe tequila is at its peak when aged less than 5 years. Distillers

commonly use cognac or American whisky barrels or French oak casks to age their precious

aejos. However, due to evaporation that can occur in wooden barrels, the aejo may be moved

to stainless steel tanks after the required and desired aging is complete. Aged tequilas are best

enjoyed with a brandy snifter, wine glass, or similar having a bowl that tappers to the mouth of

the glass, such as the official tequila glass made by Riedel Crystal.


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5. "Extra Aejo" (Ultra Aged)

This new classification was formally announced in 2006. To identify

the tequila as "extra aejo" it must be aged for a minimum of 3 years. The

oak casks or barrels must have a 600 liter maximum capacity, but usually will

be smaller than 200 liters. These tequilas will generally be very rich in body

and flavor with hints of wood, smoke, chocolate and caramel. The price will

likely be rich as well.

6. "Reserva de Casa" and "Reserva de la Familia"

Most every producer can manufacture premium tequila if desired, and

some do although not necessarily in large quantities. Limited production

premium tequilas can be single-barrel products and normally will be of the

aejo variety. However, they can also be a reposado, and sometimes are labeled

as a Gran Reposado. If you get the opportunity to sample a producer's limited

edition, consider it a treat as these tequilas generally will be in relatively short

supply and can be rather expensive. A couple examples are Cuervo's Reserva de

la Familia and Herradura's Seleccin Suprema, the latter which can set you back over $250 US in

Mexico.

7. "Flavoured Tequila" and "Tequila Liqueur"

Another trend on the rise is the production of tequila-flavored

beverages. These liqueurs and flavored drinks vary considerable when it

comes to the level and quality of tequila they contain. Read the label to

determine if the product contains 100% agave or mixto tequila, or possibly no

tequila at all (which may not be indicated on the label).

1921 Tequila Cream was introduced in the US during 2005. It is a cream

based liqueur, similar to an Irish cream, but with a significant difference of being made with

tequila instead of whiskey. " 1921 Tequila Cream is loaded with bold coffee latte, caramel &

wild flower honey aromas which follow through to cocoa, latte and agave flavors. It has a

roasted nutty tequila fade", reports the Beverage Tasting Institute. 1921 Tequila Cream can be


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used in place of cocktails that call for Irish cream to give it a Mexican flair. It is considered a

cream based liqueur.

Orendain boasts their Crema de Membrillo is developed with natural essences of

the finest resources in Mexico. This liqueur contains about 13% alcohol and has a unique

fruity flavor with hints of apple, apricot, strawberry and pear. It can be enjoyed as an

appetizer or a dessert beverage. Orendain also produces Crme de Almendrado, a

beverage made from tequila and natural almond essences. This beverage is 30% alcohol

and can also be enjoyed as an after-dinner or dessert drink.

Patron XO Caf is a coffee liqueur that yields a delightful transition of

tequila, coffee, and chocolate flavors. It contains 35% alcohol and has a dry (not

sweet) taste which is different than most low-proof coffee liqueurs. The higher

alcohol level helps bring out the premium coffee and tequila flavors. It can be

enjoyed by sipping, as an ingredient in a cocktail, or as a topping for a dessert.

Agavero is a liqueur created from a blend of 100% blue agave aejo and

reposado tequilas hand blended with the essence of Damiana, a flower indigenous

to the mountains of Jalisco. Some believe this flower is an aphrodisiac. Agavero is

produced by the Cuervo Distillery and has an alcohol content of 32%. It can be

sipped, mixed in a cocktail, or used to complement a dessert.

TOP 10 TEQUILAS

While you never need an excuse to drink good tequila, nationwide celebrations planned for this

weekend to mark Mexico's Independence Day will surely provide a nice backdrop.

But choosing the right tequila sometimes first means overcoming some stigmas

associated with the drink.

Tequila conjures up images of frat parties, hard-to-swallow shots preceded by salt

and followed by lime, Pee-Wee Herman dancing in big shoes, tequila sunrises, body

shots, trips to Tijuana and perhaps even eating the worm at the bottom of the bottle.


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But the Mexican spirit can actually be quite refined and complex. Mexico regulates the export

very strictly, but a spirit only has to be 51 percent blue agave in order to earn the name. While

cheaper tequilas stop at the minimum, all of the following are 100 per cent blue agave tequilas.

Even if you veer off our suggestions, we recommend sticking with the 100 per cent premium

tequilas, as opposed to the mixtos. Aren't you worth it?

Raise a glass and sip our top 10 tequilas. No mixers required.

AsomBroso 11 Year Anejo

Price: $1,200

While tequila aficionados may be familiar with the categories reposado (aged at

least two months) and aejo (aged at least a year), the extra-aejo label applied to tequilas aged

more than three years wasn't established until 2006. At that time, this tequila was already

mellowing in oak barrels, so someone at AsomBroso was definitely looking ahead. Distilled

according to time-honored practices using organically grown 100 per cent blue agave,

AsomBroso 11 Year Aejo is then patiently aged in French oak barrels, imparting the tequila

with a unique bouquet of aromas and a smooth, warm mouthfeel. Since the agave plants

harvested were ten years old, and it sat for an unheard-of eleven years, this expensivo spirit tookmore than two decades to make, and displays the kind of elegance and refinement that can only

come with age. Wondering about the shape of the hand-made bottle? It was inspired by an

eighteenth-century crystal decanter discovered in an English castle by founder Ricardo Gamarra,

and is replete with intricate millefiori glass "flowers."

Avin Silver

Pri ce: $45

We realize that not everybody can spend hundreds of dollars on a bottle

of tequila no matter how wonderful it is, so we wanted to include reasonably priced un-aged

tequila on our list. This one lived up to the hype. Featured prominently on HBO's "Entourage,"

Tequila Avin may not come with the models, movie stars and mansions that populate pack
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leader Vinny Chase's life; however, sometimes a smooth, top-shelf spirit is company enough.

Such is the case with this crisp and clean silver tequila hailing from the rolling hills of Jalisco,

Mexico. Crafted from brick-oven-roasted blue agave and rigorously refined through Avin's

ultra-slow filtration process, the resulting spirit offers a complex, well-balanced flavor profile

that can be enjoyed neat or with a mixer.

Casa Dragones

Price: $275

Oprah Winfrey worked her marketing magic on books, but can she apply the

same mojo to tequila? The talk show queen has raved about Casa Dragones,

a joven style tequila from San Miguel de Allende that combines an extra-aejo aged for five

years in new charred American white oak barrels with un-aged tequila. The mix is then filtered

through a bed of charcoal to remove its color. The 80-proof clear liquid is put in an individually

numbered crystal bottle decorated by hand with representations of pepitas (pumpkin seeds) and

an agave plant, then sealed. The award-winning packaging even comes with a matching decanter

top that can be used after popping the synthetic cork, which we suggest you do inmediatamente.

Enjoy vanilla and citrus on the nose. The first playful sip presents pepper on the palate, but no

alcohol burn on this exceptionally smooth spirit. The next offers a delicate sweetness to the tip of

the tongue, a burst of fruit mid-palate and a satisfyingly viscous mouthfeel. Besides Mexico and

the U.K., this rare treat is sold in just fourteen U.S. states, and only 32,000 bottles were made in

the first two years of production.

Don Julio Real

Price: $350

Founded by Don Julio Gonzalez in 1942, Mexico's most popular premium

tequila has come a long way since its humble beginnings in the highlands of

Jalisco. Don Julio Real, the brand's extra-aejo offering, is the result of

decades of hard work in the pursuit of the perfect tequila. Made using handpicked seven- to ten-
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year-old blue agave, the tequila is then aged in American white oak barrels for three to five

years, where it acquires its signature vanilla flavors and subtle, oaky finish. The decanter-style

bottle comes adorned with silver agave leaves, paying tribute to Jalisco's favorite flora.

Gran Patron Burdeos

Price: $499

That doesn't look like a tequila! Named after the vintage Bordeaux barrels in which it is racked,

this luxurious aejo tequila is triple-distilled and aged for a minimum of twelve months in order

to achieve its smooth, full-bodied taste and rich, dark amber hue. Packaged in an elegant crystalbottle nestled inside a suede-lined black walnut box, Gran Patrn Burdeos is an excellent gift for

that agave aficionado in your life; however, we can't say we blame you if you choose to keep this

top-notch tequila all to yourself.

Jose Cuervo 250 Aniversario

Price: $2,000

On November 2, 1758, Don Jos Antonio de Cuervo procured a parcel of land on which to plant

blue agave, and the rest, as they say, is margarita-soaked history. 250 years later, the Don's

namesake spirits company commemorated the occasion with Jose Cuervo 250 Aniversario, an

ultra-premium extra-aejo tequila crafted from agave sourced solely from Cuervo's original plot.

A blend of the finest aged tequilas from the family's private reserves, 250 Aniversario offers

notes of butterscotch and vanilla tempered with a hint of pepper. The bottle, inspired by the

original glass container used by Don Jose Cuervo to ship his wares over two centuries ago,

comes numbered and packaged in a handsome oak box.
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Jose Cuervo Reserva de la Familia

Price: $120

First released in 1995 to celebrate the distillery's 200th anniversary, Jose Cuervo Reserva de la

Familia is crafted according to a Cuervo family recipe handed down over ten generations. The

extra-aejo tequila is made using only the pia, or flavorful inner portion, of hand-selected ten-

year-old blue agave plants. Aged for an average of three years, the final blend includes tequila

from reserves aged over 30 years for a vibrant yet mellow spirit that combines flavors of

botanicals, agave, vanilla and Cognac. Befitting a tequila of this quality, the packaging is equally

as unique, with each bottle handcrafted, numbered, dated and sealed in wax. Each year, the

tequila's collectible box is graced with the artwork of a different Mexican artist.

Maestro Dobel

Price: $40

As the namesake beverage and brainchild of Juan-Domingo "Dobel" Beckmann, the sixth-

generation leader of the Jose Cuervo company, Maestro Dobel offers the type of sipping

experience that only a true tequila dynasty can deliver. Using blue agave sourced from single

estates in the volcanic lowlands of Jalisco, Maestro Dobel is a hand-blended mixture of

reposado, aejo and extra-aejo tequilas, double-distilled and filtered for clarity. The resulting

tequila is a balanced combination of limestone minerality and citrus with a delicate, sweet finish.

Milagro Unico

Price: $300
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Mix aged tequila with un-aged and it becomes young (joven) according to the tequila gods. A

blend of triple-distilled silver tequila and Milagro's barrel-aged stock, Unico is an agave-forward

tequila that is playful on the tongue, yet offers a long, smooth finish. All of the agave used is

estate-grown in the Jalisco highlands, and the vegetal beverage is packaged in a slender, striking

bottle that showcases its crystal-clear appearance. Given the labor-intensive process that goes

into making this carefully crafted spirit, only 1,200 individually numbered bottles have been

released.

Don Julio 1942

Price: $120

In 1942, seventeen-year-old Julio Gonzalez Estrada started making tequila and founded his

distillery, La Primavera (The Springtime), in Jalisco. Originally released in celebration of the

60th anniversary of Don Julio Tequila, this meticulously crafted small-batch aejo is produced

according to the same principles that started the teen's venture down the road to success. Made

using mature, handpicked blue agave that is slow-roasted for 70 hours in traditional brick ovens

and aged for a minimum of two-and-a-half years in American white oak barrels, this eleganttequila is a great product for aejo rookies. Besides rich aromas of caramel and toffee, it offers a

rich palate of flavors most people enjoy --- maple, vanilla, molasses, brown sugar --- while still

retaining the expression of agave. We raise a glass in memory of Don Julio Gonzalez Estrada,

who died in 2012, but his tequila legacy lives on.

Ways to drink
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Salt and lime

Bandera of Mexican Tequila

Museum of Tequila inMexico City
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Many of the higher-quality, 100% agave tequilas do not impart significant alcohol burn, and

drinking them with salt and lime is likely to remove much of the flavor. These tequilas are

usually sipped from a snifter glass rather than a shot glass, and savoured instead of quickly

gulped. Doing so allows the taster to detect subtler fragrances and flavors that would otherwise

be missed.

Tequila glasses

Amargarita glass

When servedneat (without any additional ingredients), tequila is most often served in a narrow

shot glass called a caballito(little horse, in Spanish), but can often be found in anything from a

snifter to atumbler.

The Consejo Regulador del Tequila approved an "official tequila glass" in 2002 called the

Ouverture Tequila glass, made byRiedel.

The margarita glass, frequently rimmed with salt or sugar, is a staple for the entire genre of

tequila mixed drinks, including themargarita
http://en.wikipedia.org/wiki/Snifterhttp://en.wikipedia.org/wiki/Margaritahttp://en.wikipedia.org/wiki/Neat_%28bartending%29http://en.wikipedia.org/wiki/Snifterhttp://en.wikipedia.org/wiki/Glass_%28drinkware%29#Tumblershttp://en.wikipedia.org/wiki/Riedel_%28glass_manufacturer%29http://en.wikipedia.org/wiki/Margarita_glasshttp://en.wikipedia.org/wiki/Margaritahttp://en.wikipedia.org/wiki/File:Margarita_glass_300x441.jpghttp://en.wikipedia.org/wiki/File:Margarita_glass_300x441.jpghttp://en.wikipedia.org/wiki/Margaritahttp://en.wikipedia.org/wiki/Margarita_glasshttp://en.wikipedia.org/wiki/Riedel_%28glass_manufacturer%29http://en.wikipedia.org/wiki/Glass_%28drinkware%29#Tumblershttp://en.wikipedia.org/wiki/Snifterhttp://en.wikipedia.org/wiki/Neat_%28bartending%29http://en.wikipedia.org/wiki/Margaritahttp://en.wikipedia.org/wiki/Snifter


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Method: Prepare in shaker

Glass:Cocktail

Recipe:

1. Put all ingredients to shaker with Rocks

2. and strain to the cocktail Glass

Gypsy Girl

This cocktail is strong yet nice to taste.

Ingredients [ oz |cl ]

1 ozTequila

1 ozGin

2ozLime Juice

2ozTamarind Juice
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Method: Prepare in shaker

Glass: Cocktail

Recipe:

1.

Shake all ingredients in a shaker with ice.

2. Strain into a cocktail glass.

Volume: 3.0 oz

Alcohol units: 2.4 standard drinks

Alcohol by volume (ABV): 27%

Weng weng

A popular but strong drink from the Philippines.

[Happy Hour][Party][Strong][Sweet]

Method: Prepare in glas
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Margarita

Ingredients [ oz |cl ]

4ozBourbon

4ozVodka

4ozTequila

4ozScotch

4ozBrandy

4ozRum

2 ozOrange Juice

2 ozPineapple Juice

1 dashGrenadine

Glass: Hurricane

method

1. Fill a tall glass (Hurricane or Collins) with ice.

2. Pour alcohols.

3. Top with half orange and pineapple juices.
http://mybestcocktails.com/recipe-1-Margarita.htmlhttp://mybestcocktails.com/change_unit.php?unit=clhttp://mybestcocktails.com/cocktails-with-67-Bourbon.htmlhttp://mybestcocktails.com/cocktails-with-9-Vodka.htmlhttp://mybestcocktails.com/cocktails-with-1-Tequila.htmlhttp://mybestcocktails.com/cocktails-with-69-Scotch.htmlhttp://mybestcocktails.com/cocktails-with-32-Brandy.htmlhttp://mybestcocktails.com/cocktails-with-5-Rum.htmlhttp://mybestcocktails.com/cocktails-with-23-Orange-Juice.htmlhttp://mybestcocktails.com/cocktails-with-92-Pineapple-Juice.htmlhttp://mybestcocktails.com/cocktails-with-31-Grenadine.htmlhttp://mybestcocktails.com/glass-13-Hurricane.htmlhttp://mybestcocktails.com/recipe-1-Margarita.htmlhttp://mybestcocktails.com/glass-13-Hurricane.htmlhttp://mybestcocktails.com/cocktails-with-31-Grenadine.htmlhttp://mybestcocktails.com/cocktails-with-92-Pineapple-Juice.htmlhttp://mybestcocktails.com/cocktails-with-23-Orange-Juice.htmlhttp://mybestcocktails.com/cocktails-with-5-Rum.htmlhttp://mybestcocktails.com/cocktails-with-32-Brandy.htmlhttp://mybestcocktails.com/cocktails-with-69-Scotch.htmlhttp://mybestcocktails.com/cocktails-with-1-Tequila.htmlhttp://mybestcocktails.com/cocktails-with-9-Vodka.htmlhttp://mybestcocktails.com/cocktails-with-67-Bourbon.htmlhttp://mybestcocktails.com/change_unit.php?unit=clhttp://mybestcocktails.com/recipe-1-Margarita.html


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1. Frozen Strawberry Margarita

Ingredients

1 1/2 ouncestequila

1 ouncetriple sec

1 ounce lime juice

1/2 cup fresh or frozenstrawberries

1 cup ice

Fresh strawberry for garnish

PREPARATION

1. Pour the ingredients into ablender.

2. Blend until smooth.

3. Pour the contents into a chilledmargarita glass.

4. Garnish with a strawberry.
http://mybestcocktails.com/recipe-169-Frozen-Strawberry-Margarita.htmlhttp://cocktails.about.com/od/spirits/p/tqla_tme.htmhttp://cocktails.about.com/od/cocktailsbyflavor/a/orange-liqueur-cocktail-recipes_3.htmhttp://cocktails.about.com/od/cocktailsbyflavor/a/Strawberry-Cocktails.htmhttp://cocktails.about.com/od/mixology/bb/buy_blender.htmhttp://cocktails.about.com/od/bartendingtechniques/ht/blending_tips.htmhttp://cocktails.about.com/od/embellishments/ss/glss_gde.htmhttp://cocktails.about.com/od/embellishments/ss/glss_gde.htmhttp://cocktails.about.com/od/bartendingtechniques/ht/blending_tips.htmhttp://cocktails.about.com/od/mixology/bb/buy_blender.htmhttp://cocktails.about.com/od/cocktailsbyflavor/a/Strawberry-Cocktails.htmhttp://cocktails.about.com/od/cocktailsbyflavor/a/orange-liqueur-cocktail-recipes_3.htmhttp://cocktails.about.com/od/spirits/p/tqla_tme.htmhttp://mybestcocktails.com/recipe-169-Frozen-Strawberry-Margarita.html


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2. Italian Margarita cocktails

ingredients

2 oz tequila

1 oz Disaronno Amaretto

12 oz lemon juice

Method:

Shake all ingredients together

in a cocktail shaker with plenty

of ice. Strain into a chilled

cocktail glass.

Additional notes:

An alternative to the classic

Margarita cocktail substituting

Disaronno Amaretto for the

Triple Sec and lemon juice for

limeto give a fruity and spicy

taste.

Garnish:

A slice or orange peel.

Type/Flavour:

Fruity

Glass:

Martini

Difficulty:

Easy
http://mybestcocktails.com/recipe-166-Italian-Margarita.htmlhttp://www.in-the-spirit.co.uk/cheatscorner2.htmlhttp://www.in-the-spirit.co.uk/cheatscorner3.htmlhttp://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=flavour&flavour_id=6http://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=glass&glass_id=1http://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=difficulty&difficulty_id=1http://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=difficulty&difficulty_id=1http://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=glass&glass_id=1http://www.in-the-spirit.co.uk/cocktails/browse_cocktails.php?type=flavour&flavour_id=6http://www.in-the-spirit.co.uk/cheatscorner3.htmlhttp://www.in-the-spirit.co.uk/cheatscorner2.htmlhttp://mybestcocktails.com/recipe-166-Italian-Margarita.html


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cristina

For more information than you probably want about tequila and its production in Mexico, have a

look at this:

The only parts of Mexico where it is legal to grow blue agave cactus for tequila production are

the entire state of Jalisco and parts of the states of Michoacn, Nayarit, and Guanajuato.

You would be wise to visit the town of Tequila, near Guadalajara, to learn more about this

marvelous beverage. You can take an excursion train, the Tequila Express, from the Guadalajara

train station directly to the Herradura tequila distillery in Tequila itself. The excursion includes

all the tequila you can drink, mariachi on the train, a full-course dinner at the distillery, a tour of

the distillery, and a folkloric dancing demonstration. Look here for more information (in

Spanish):

streetgourmetla

Also Tamaulipas is part of the tequila region, but you'll definitely want to focus on Jalisco.I've

driven to the city of Tequila, where most of the tequila distillers are, from Guadalajara and had a

blast.The Tequila Express is cool but quite on the beaten path.If you're not familiar with the area

the Express is a great way for your first trip.

Also within driving distance of Guadalajara are Tepatitlan, Arenal,Arandas,Amatitan, and

Atotonilco, which are all great tequila pueblos.Pueblo Amigo is in Tepatitlan, and many of my

favs are from Arenal.Oh, Jesus Maria,Zapotlanejo,Puerto Vallarta and Guadalajara round out the

pueblos with distilleries in the state of Jalisco.Bigger names like Cuervo and Sauza in Tequila

with give the tourist friendly tours with all the frills thrown in, and some smaller distilleries will

not be very interactive at all.You want the show, or the tequila?I think Herradura delivers both.
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For the food, Guadalajara has excellent restaurants, a rich culture, sights to see, and I believe it is

quite safe for a large city.Mariachis, tequila, and comida rica!!

Other regional beverages:Sotol(agave) in Chihuahua, Bacanora(agave) in Sonora, and the wines

of the Valle de Guadalupe.

Every region of Mexico has a distinct cuisine, so it depends on what you're looking for.And, for

every tourist trap there is an alternative location within that given region that will suite your

quest for adventure.Hey, even many of the tourist traps have great options once you leave the

tourist zone with the exceptions of Cancun and Cabo.Those places are hopelessly absent of

regional Mexican culture.

Xindonga

of Angola : the Cusso (Mbukushu), the Dilico (or Dirico), the Sambio and the Maxico. These

peoples live in that region, which today is the Xindonga is an ethnological term created as a

common label for four small ethnic groups existing in the extreme Southeast of Angola: the

Cusso (Mbukushu), the Dilico (or Dirico), the Sambio and the Maxico. These peoples live in that

region, which today is the Cuando Cubango Province, together with other small groups,

belonging to theOvambo,Ganguela or Khoisan.[1]The "Xindonga" peoples are living on petty

subsistence agriculture, keeping small animals, and the occasional hunting and/or fishing.

BRAND NAME OF TEQUILA

Casa Dragones
http://en.wikipedia.org/wiki/Xindongahttp://en.wikipedia.org/wiki/Angolahttp://en.wikipedia.org/wiki/Cuando_Cubango_Provincehttp://en.wikipedia.org/wiki/Ovambohttp://en.wikipedia.org/wiki/Ganguelahttp://en.wikipedia.org/wiki/Khoisanhttp://en.wikipedia.org/wiki/Xindonga#cite_note-1http://en.wikipedia.org/wiki/Xindonga#cite_note-1http://en.wikipedia.org/wiki/Xindonga#cite_note-1http://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/Xindonga#cite_note-1http://en.wikipedia.org/wiki/Khoisanhttp://en.wikipedia.org/wiki/Ganguelahttp://en.wikipedia.org/wiki/Ovambohttp://en.wikipedia.org/wiki/Cuando_Cubango_Provincehttp://en.wikipedia.org/wiki/Angolahttp://en.wikipedia.org/wiki/Xindonga


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Casa Noble

Don Julio
http://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Casa_Noble_tequila.jpghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Casa_Noble_tequila.jpghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Casa_Noble_tequila.jpghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Tequila_Don_Julio.jpghttp://en.wikipedia.org/wiki/File:Casa_Noble_tequila.jpghttp://en.wikipedia.org/wiki/File:Tequila_Casa_Dragones.jpeg


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Herradura building

Kirkland Signature
http://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:ArteBarricas201201_35.JPGhttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:ArteBarricas201201_35.JPGhttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:ArteBarricas201201_35.JPGhttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:KS_Tequila_A%C3%B1ejo.jpghttp://en.wikipedia.org/wiki/File:ArteBarricas201201_35.JPG


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Lunazul

Patron Gold

Sauza Gold

Bibliography
http://en.wikipedia.org/wiki/File:Sauza_gold.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:Sauza_gold.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:Sauza_gold.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPGhttp://en.wikipedia.org/wiki/File:Sauza_gold.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:PatronGoldBottle.jpghttp://en.wikipedia.org/wiki/File:TequilaLunazul.JPG


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Documents

Bhuwan Tequila 2