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Great Grape News |
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What's up with Tequila?
 "What's the
deal with the tequila prices?" A question we are asked more and more lately.
Customers at retail stores and restaurants are feeling the squeeze. Prices
are going up, up and away and in some areas even doubled and there is no
quick fix in sight.
What's the cause of all this? Well no, it's not greedy retailers or distributors. The cause of the shortage is a combination of plant decease, growers of the agave plant and the producers of tequila. Due to the booming growth in tequila demand, as much agave as possible was harvested, but no one seemed to figure that replenishment (replanting) is an absolute must if the growth is to be sustained. Blue agave is the plant used in the production of tequila. It takes
between 8 to 12 years for the plant to mature and to be harvested. Seven
kilos of plants are required to make one liter of tequila.
The ever-increasing demand has created a shortage of the agave plant. Additionally, a plant fungus has made its way from the north of Mexico into the central part of the areas where agave is grown. Collectively, this fungus has destroyed thousands of acres.
What's there to do? For one thing, prices will not come down for a very long time, if at all. The Mexican government is considering lowering the legal percentage of agave in tequila below the 51%. Other solutions are being considered, such as using other type of agave and trying to grow the plant in different regions of the country. Very likely, we will see a shakeout of the industry as well, as products of high prices and substandard quality will not be able to survive. Consumers will get tired of paying higher prices for tequila and stop buying products of less quality. Only quality producers will survive. Tequila Categories
OK, ok we know, there are still almost three months before the big day, but why wait until the last day (like last year)? You probably would never know it; but Bay Country Liquors may just have the right present for your favorite person. Here are just some ideas.
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Both the Vino Grande and the Grand Palais
are dishwasher safe.
These are just a few examples of our extensive selections of gift items. You can view and order these items on our Internet site at www.baycountryliquors.com Wines Under $11
What follows are a handful of wines that we highly recommend. Laurel Glen – Reds 1998 (California). Solid, with ripe and rich berry notes. Finishes with firm, round tannins and a trace of mineral. $9.99 Meridian – Pinot Noir 1998 (California). Very nice range of ripe cherries and berries, spices and toasted oak. Well integrated and balanced. $10.49 Meridian - Chardonnay 1998 (California). A nice all-round California Chardonnay at an attractive price, this is medium in weight, with a core of earthy pear, fig and apple, finishing with tasteful light oak and a creamy note. $10.99 Seaview – Chardonnay 1997 (Australia). Bright, ripe and appealing for its straight-ahead pear and spice flavors, well balanced to resonate citrus and freshness. $8.99 Benziger – Fume Blanc 1998 (California). Quite herbal. Also serves up a strong core of lime and other citrus flavors. Bright and refreshing at the end. $10.99 Ruffino Libaio Chardonnay 1997 (Italy). Always a great value. Solid aromas of apples and cream. Medium-bodied, with good fruit and a lovely toasted-oak aftertaste. $8.99 Cht. Bonnet Bordeaux 1997 (France). Impressive ripeness from this appellation, with plenty of plum and berry character and a hint of leafiness. Full-bodied, very chewy, with loads of tannins. Long finish. 9.79 Cht. De Jonquieres 1996 (France). A balanced and smooth red wine, with red cherry and spice flavors and a nice smoky edge on the finish. $8.89 Santa Alicia Cabernet Sauvignon 1996 (Chile). Another winner from South America. Ripe plum and berry aromas and taste with some earthy notes. $6.99 Bourbon andWhiskey  Tennessee whiskey, Canadian, Scotch and Irish blends are created from combinations of those grains. There are no legal restrictions as to how much of any grain can be used. Single-malt whiskeys are the exception; because only malted barley is used. Water is a big factor that distinguishes between the various whiskeys.
Hard, limestone water, indigenous to Kentucky and Tennessee, is used to
produce these two U.S. varieties, while soft water goes into Canadian,
Scotch and Irish varieties. The unique water supply gives Bourbons and
Tennessee whiskeys a distinct flavor.
By federal law, Bourbon must use new charred, white oak barrels every time a new batch of Bourbon is produced. Though not required by law, some Tennessee whiskeys, like Jack Daniel's also use a new barrel each time. Other whiskey varieties actually employ old Bourbon barrels. They weather also plays a part in maturation. Bourbons and Tennessee whiskeys are exposed to much warmer summers than their Canadian, Scotch and Irish cousins. This encourages a quicker maturation and a deeper flavor generation. Therefore, Bourbon and Tennessee whiskey takes a minimum of four to six years to mature. Scotch malts, on the other hand, require a minimum of 10 years of aging. The Canadian and Irish whiskeys use four to five years for the base whiskey, but then older stock is blended in. A heated debate is the nomenclature of Jack Daniel's. Is it a Bourbon or a Tennessee whiskey? Though both varieties cohabit the Bourbon category, there is one important difference between the two. Tennessee whiskey, up to the barreling process, is similar to Bourbon. However, prior to its introduction to the barrel, Tennessee whiskey undergoes a mellowing process, where the whiskey is filtered through maple charcoal to smoothen its flavor. Under federal law, Bourbon can't undergo this process. Finally, names and origin of U.S.-produced whiskeys can be confusing. Bourbon, contrary to popular believe, does not have to be produced in Bourbon County, Kentucky (actually, no Bourbon is made there). In fact, it doesn't even have to be distilled in Kentucky. A whiskey can earn the name Bourbon if it's produced according to federal regulations for the category. Tennessee whiskey and Bourbons called Kentucky whiskey, however, must have been produced in the states that appear on the label. Wine and Food Pairing Link
Wine and Bar Accessories
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To give
you an idea how much impact this shortage has, consider this. Jose Cuervo,
the largest producer of tequila, has hired 125 security guards to protect
their agave fields. Before this shortage, only one person was assigned
to protect the fields. The high demand for tequila and the short supply
of the resource has suddenly caused thefts of the plants. Theft range from
two agaves to 70 tons of cores worth nearly $70,000 and local police forces
are simply overwhelmed. Cuervo has supplied the local police force with
two pick-up trucks, radios, flashlights, tents, raincoats, food and other
supplies to help keep an eye on the agave fields, in addition to their
own security guards.
How about a perfect
wines Stewart? 27 inch Mario cradles your bottle in his hand, positioned
for perfect presentation.
The perfect
distilling machine. The chemistry set for connoisseurs. This is a working
version of the professional apparatus used by "real" distilleries. Put
in your favorite wine, aperitif, beer, ale or stout and transform into
hearty grappas, eau de vies, brandies and whiskeys. Crafted in Italy.
Handblown
in Germany, this decanter's wider bottom let's your wine spread out, offering
maximum exposure for aeration.
same opener that Al Capone used in his Chicago speak easy. The Limited
Edition sterling silver is the most exquisite bottle opener you have ever
seen. The nickel-plated Champion (not shown) has the same flawless mechanism
and handsome appearance, but at a very affordable price.
How about some
beautiful wineglasses? We offer the Riedel and Spiegelau glasses.