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Because good tequila should be served "neat:"   No ice, no salt, no lime.

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Trip to Jalisco, Mexico, 2012

Guided by Juan Bernardo Torres Mora for two days, then on the Blue Agave Tour, then a day in Puerto Vallarta


2012_Mexico_51.jpg
Me at tasting
bar at Rio de Plata
2012_Mexico_21.jpg
Roasted agave at
Rio de Plata
2012_Mexico_13.jpg
Blue Agave Tour
founders with
German Gonzalez
at T1
2012_Mexico_63.jpg
Blue Agave Tour
tasting at Pura Vida
2012_Mexico_28.jpg
Me at horse-drawn
tahona stone at 7 Leguas
2012_Mexico_33.jpg
Roasted agave at
7 Leguas
2012_Mexico_49.jpg
German Gonzalez
at T1 distillery
2012_Mexico_56.jpg
Autoclave ovens
at T1 distillery
2012_Mexico_27.jpg
National Tequila Museum,
Tequila, Jalisco
2012_Mexico_57.jpg
Dave Yan & I atop
a pina pile ready
to be roasted
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Casa Noble French
Limousine oak barrels
2012_Mexico_67.jpg
Blanca and Dave Yan
at composting area
of Casa Noble
2012_Mexico_80.jpg
Dave Yan describing
how Casa Noble creates
NO wastewater
2012_Mexico_52.jpg
Me holding a raw
blue agave pina
2012_Mexico_87.jpg
Massive bottling
production at
Pernod Ricard
G4_Frankenstein.JPG
"Frankenstein" agave
crusher at G4
distillery
2012_Mexico_09.jpg
Relaxing dinner at
sunset in Puerto Vallarta

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