Owned by 5th generation family member Guillermo Erickson Sauza, the grandson of Javier Sauza who in 1976 sold the Sauza distillery. What wasn’t part of that deal was this 100-year-old disused and run down distillery site just a stone’s throw from their old family distillery
Month: June 2013
You’ve heard of BYO right? It’s an Australian tradition not seen in much of the rest of the world. Well, here’s a new one: BYF (or at least that’s what we’re calling it). Cobbler is promising patrons that they can bring their own food to the beverage-only venue.
In 1870 the Felix Lopez family officially registered and started crafting their tequilas on this historic site in Amatitan, Jalisco just a short drive out of the town of Tequila. Herradura (horseshoe) would be one of, if not the most picturesque distillery in Mexico.
Taka is a busy guy — the day we visit him at Gilt (he’s since moved on to Black by Ezard) he is sorting out two functions, meeting with reps and posing for our photoshoot. But he takes it all in his stride, which is an approach that has seen him compete successfully in a number of competitions. he’s a humble guy too, not wanting to give out too much advic e to newbies as he reckons he’s still not been in the game long enough. Read on for more…
Absinthe: perhaps no other spirit has held quite the attraction for writers that this green spirit has had. It is the spirit of writers, artists and vagabonds; perhaps this is why it is seldom called for in a bar. Taken with iced water or over lots of crushed ice, however, there’s something very refreshing about absinthe. It’s a little old-fashioned. It’s not a taste that someone new to drinking is going to like. Hell, drunk in this manner, you need to be a grown-up to like it.
At its simplest, Rock and Rye was little more than rye whiskey, its edges rounded out by a little rock candy syrup. Indeed, that was how Harry Johnson prescribed it in his 1882 Bartender’s Manual. It was a simple preparation: the barkeep only needed to place a whiskey glass in front of the customer, pour in some rock candy syrup, place a spoon in the glass, and “hand the bottle of Rye whiskey to the customer, to help himself.”
The team here at Australian Bartender are humbled and very proud to be able to…