Last month, we blended our first batch of Tanteo Habanero Tequila, bringing our family of spicy Tequilas to three. Most ordinary tequilas come in threes: a blanco, reposado and anejo. With the new launch we now have our original in Tanteo Jalapeño, our smokey expression in Tanteo Chipotle, and our extra spicy infusion in Tanteo Habanero. I wanted to share today our reason for creating Tanteo Habanero, our unique production process, and some of our favorite ways to use the new infusion in cocktails.
Friends, the last few months have been a very busy time here at Tanteo, and as you can tell, the blog has suffered. While I have been writing less, we have been doing more showing why the Tanteo Jalapeño Margarita is the best Jalapeño Margarita out there. In the hopes I can catch everyone up, I wanted to give some bullet point updates of where we have been over the last 3 months:
As the CEO of an emerging company, an American, and a human being, I have found the first 10 days of the Trump administration to be particularly worrisome for the future of our company, the future of our country, and our reputation around the world. Usually as a spirits company, we try to stay out of the political process, as political affiliation has little determination if one is going to enjoy spicy cocktails.
Friends, the Winter Holidays are a busy time for the booze business in general. While we do expect to finish the year with a strong December, as a Tequila supplier, all of our work is done for the year, and I am writing this post sitting by the beach gearing up for 2017. This down time is perfect for us to reflect on where we have gone in 2016, and where we are planning to go in the future. Below are some of the highlights from our very successful 2016.
After the protracted and divisive US presidential election, I am craving a strong drink (or two). And while I have usually tried to stay away from bars on Drinksgiving, this year I’m going to spice it up by frequenting some of my favorite Tanteo accounts on Manhattan’s Lower East Side. Here is my itinerary for next Wednesday. Say hello on Instagram and first drink is on me.
Friends, being a tequila company, Halloween and Dia De Los Muertos tend to get bunched together in one big scary week. We are celebrating on Monday with a Halloween/Day of The Dead party here at Casa Tanteo. Below are some cocktails we are creating for the celebration (and we spent some time to take nice photos of each)
Tanteo friends, today I'll be guest blogging while Neil is tucked away down in Jalisco, Mexico, making our next batch of Tanteo Jalapeño Tequila. You may remember me from an earlier blog post shared by Neil, if not, I’m Tanteo’s Art Director/Marketing Manager. Now that we're acquainted, let's jump right to it!
I just got back from Mexico, and I’m very pleased to announce that we have started operations with our new distilling partner, Destiladora Juanacatlán. With our never ending quest to be the best tequila company for all stakeholders involved, this move brings a lot of advantages for our employees, customers, and the larger community. Below I have highlighted what to expect, but in future posts I hope to highlight some of the wonderful people that make all of this possible.
As we approach Labor Day weekend, the last long weekend of summer, I wanted to share 3 easy pitchers of Tanteo Cocktails to make as you toast goodbye to summer. Before I share these, one tip that will allow you to up any cocktail to a pitcher - pay attention to the dilution! When you shake cocktails in a tin, you both chill the cocktail and dilute the mixture so that it is not too boozy, sweet, or sour. When extending a cocktail recipe to a pitcher, always take this into account so the final product is well balanced.
Building a tequila company takes a village. One of our most recent partners to help Tanteo fans “spice up their life” is NightOwl, a new way to discover nightlife. NightOwl users can create, save and share lists of their favorite places, for any occasion to plan better nights. To celebrate this partnership, we've re-posted some of our favorite New York rooftop & outdoor spaces that serve Tanteo. Be sure to check out NightOwl for a list in your home city.
We are happy to announce that we have just completed our first bottling of Tanteo Chipotle Tequila, our first product innovation since the original launch of the Tanteo brand in January 2009. Tanteo Chipotle builds off the success of our flagship Tanteo Jalapeño Tequila, bringing a balance of heat and smoke to new and interesting cocktails. In an upcoming post I will highlight exactly how we select, roast, and infuse our peppers to create Tanteo Chipotle, but wanted to write a bit today on the concept of developing this new infusion.
I have been spending a lot of time down in Guadalajara this month (I stay there when I am visiting the distillery), and unlike in the states, where any decent bar makes a good margarita, people in Mexico just do not drink American cocktails. With this in mind, I thought I would share a few of my favorite ways to enjoy Tanteo without the lime and agave.
Friends, I am running the Boston Marathon tomorrow, and It has gotten me thinking about how to balance tequila, exercise, and good nutrition. While these things may not seem like they fit together, I am not the first person to try to balance all three to create a healthy lifestyle. Below I wanted to list a few tips I have tried to live by when trying to balance eating well, drinking well, and staying active.
At our annual company summit in the summer of 2012, our late co-founder Jonathan Rojewski made a presentation on the science of spice. I was re-working this presentation a few weeks ago and found it both insightful and a lot of fun.
We just got a new team member!. Mena Jibran has been helping out with Tanteo’s Social Media and graphic design since last fall, but just came onto the Tanteo team full time as our Artistic Director/Marketing Manager (we all wear a lot of hats here at Tanteo). I wanted to spend this post asking this Toronto native a few questions. Please join me in welcoming her to the team @menajibran on Instagram and @menajay on Twitter
I am down at the distillery this week, and we just started to bottle our 34th batch of Tanteo Jalapeño. When I am down here I spend long days at the distillery (and long drives in between Guadalajara and Tequila), but I always make sure to spend some time eating out. Today I am going to share three of my favorite dishes that are local to Jalisco, and my favorite places to eat them. While Guadalajara is a cosmopolitan city with great Asian Fusion, pizza, and fantastic Argentine steaks, It is the only place in the world that I have had good Birria, Carne en su Jugo, and Torta Ahogadas. I miss these dishes when in the states, and if anyone has had an authentic version in the US, please let me know on Twitter @neilgrosscup or Instagram @neiltherealdeal.
Happy National Margarita Day! This holiday is a strange one indeed, and like the origin of the Margarita itself, the day’s beginnings are unknown. Nevertheless, despite not knowing where it comes from, I wanted to share 5 of my favorite Margaritas I have had this last year, and where to enjoy them.
I had a great trip down to Dallas, Texas last week. As a New Yorker, Texas has always been a little daunting, with vast open spaces, huge portion sizes, and a bunch of cowboy swagger. However, I really felt at home this trip, and wanted to share a few of the best watering holes I found in the big D.