The Story of Tequila Tapatío


Imported by CHARBAY Distillery

Don Felipe Camarena was born into a family that had distilled tequila since back in the early 1800’s. The family’s original distillery was destroyed and abandoned during the Mexican Revolution. Don Felipe began his career by growing and selling agave plants to other distillers. But since tequila making was in his blood, he started distilling his own tequila, selecting only the ripest plants and using equipment from his family’s original distillery.
In 1937 Don Felipe opened La Alteña distillery in the mountainous region of Jalisco, Mexico, known for producing the best blue agave. His passion for doing things just right inspired his family to continue handcrafting Tapatio so it could be enjoyed by future generations.

Don Felipe passed the business to his son, Felipe J. Camarena Orozco, who in turn passed it on to his daughters, Lilianna and Gabriela, and to his son, Carlos, who today, as Master Distiller, maintains the standards of excellence set down by his grandfather, Don Felipe.

Tequila Tapatío
100% Blue Agave


Hello, Tequila Tapatio!

After 75 years of distilling in Arandas and sales across Mexico, the venerable Tapatio Tequila is now available in the US.

YES - it's the same Tequila Tapatio you met & loved in Mexico!

Distiller Carlos Camarena has developed cult like status with Tequila lovers with the quality and integrity of his hard to obtain Tapatio brand. It stands alone with its pure classic flavor profile of 100% Blue Agave Tequila from the highlands.

Alcohol: 40% | 80 Proof | 1L
 

PROCESS

100% Estate grown Blue Agave

The Agave are hand selected by Jimadores and delivered fresh to the distillery where they are hand cut and placed in the oven.

The Blue Agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the Blue Agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation.

A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled.

Distilled in small (90-250 gallon) Copper Alambiques Tequilano Pot Stills.

Barely filtered to preserve mouth feel, texture and viscosity of the estate grown Blue Agave.

FEATURED RECIPE

Charbay Classic Margarita

The timeless combination of Tequila, fresh lime and just enough sweetness


• 2 oz. Tequila Tapatio Blanco
• 1 oz. freshly squeezed lime juice
• 1 oz. simple syrup

Combine ingredients in a shaker over ice and roll; our into a margarita glass; garnish with a lime wheel. Simple syrup: 1 c. sugar 1 c. water Heat in a saucepan over the stove until diluted; store in refrigerator.

Adapted from Julio’s famous margarita at Tommy’s SF

Tequila Tapatío
Blanco 110 Proof


The newest Tequila Tapatio to come from Carlos is B110.

B110 Stands for Blanco at 110 Proof - more flavors, less water! We received our first order in 2013 and it immediately started capturing hearts: here's a high proof Tequila with finesse.

Carlos Camarena and his family carry on 75 years of the Tequila Tapatio brand. What would Don Felipe say to his Tequila at 110 Proof? Well - we think he'd say party on…in his own way!

Alcohol 55% | 110 Proof | 1L
 

PROCESS

100% Estate grown Blue Agave
The Agave are hand selected by Jimadores and delivered fresh to the distillery where they are hand cut and placed in the oven.

The Blue Agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the Blue Agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation.

A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled.

Distilled in small 90-250 gallon Copper Alambiques Tequilano Pot Stills. Barely filtered to preserve mouth feel, texture and viscosity of the estate grown Blue Agave.

Aged in stainless steel for 6 months.

FEATURED RECIPE

Flowing Konomi

Konomi is the "master's blend" in a traditional Japanese Matcha Tea Ceremony, an offering of their favorite tea to deserving guests.


• 1 oz. Tequila Tapatio Blanco 110
• 1.5 oz. Pinot Blanc
• 1 oz. Sesame Leaf Simple Syrup
• .75 oz. Lemon Juice
• .25 tsp matcha green tea

Hard shake and double strain over glass w/ice. Garnish with sesame leaf.

Tequila Tapatío
Reposado


After 75 years of distilling in Arandas and sales across Mexico, the venerable Tapatio Tequila is now available in the US.

YES - it's the same Tequila Tapatio you met & loved in Mexico!

Distiller Carlos Camarena has developed cult like status with Tequila lovers with the quality and integrity of his hard to obtain Tapatio brand. It stands alone with its pure classic flavor profile of 100% Blue Agave Tequila from the highlands.

Charbay Distillers is the exclusive USA Importer of the Tapatio brand.

Alcohol 40% | 80 Proof | 1L
 

PROCESS

100% Estate grown Blue Agave
The Agave are hand selected by Jimadores and delivered fresh to the distillery where they are hand cut and placed in the oven.

The Blue Agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the Blue Agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation.

A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled.

Distilled in small 90-250 gallon Copper Alambiques Tequilano Pot Stills. Barely filtered to preserve mouth feel, texture and viscosity of the estate grown Blue Agave.

Aged in stainless steel for 6 months.

FEATURED RECIPE

Crouching Tiger Hidden Carrot


• 1.5 oz. Tequila Tapatio Reposado
• .75 oz. La Garrocha Amontillado
• .25 oz. Aveze Gentiane Liqueur
• 1 oz. Carrot Syrup (1:1 carrot juice and sugar)
• .75 oz. Lemon Juice
• 4 dash Vieux Pontarlie Absinhe

Shake, double strain, serve in a coupe glass. No garnish.

CREDIT: Trick Dog, SF

Tequila Tapatío
Añejo




After 75 years of distilling in Arandas and sales across Mexico, the venerable Tapatio Tequila is now available in the US.

YES - it's the same Tequila Tapatio you met & loved in Mexico!

Distiller Carlos Camarena has developed cult like status with Tequila lovers with the quality and integrity of his hard to obtain Tapatio brand. It stands alone with its pure classic flavor profile of 100% Blue Agave Tequila from the highlands.

Why is it so loved? Tapatio sets the bar for the old authentic flavor that is disappearing in modern Tequilas. Respected author, Robert Plotkin, of Bar Media and a respected Tequila writer, wrote: "Wow, Tapatio... I'm already salivating".

Alcohol 40% | 80 Proof | 1L
 

PROCESS

100% Estate grown Blue Agave
The Agave are hand selected by Jimadores and delivered fresh to the distillery where they are hand cut and placed in the oven.

The Blue Agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the Blue Agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation.

A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled.

Distilled in small 90-250 gallon Copper Alambiques Tequilano Pot Stills. Barely filtered to preserve mouth feel, texture and viscosity of the estate grown Blue Agave.

Aged in stainless steel for 18 months.

FEATURED RECIPE

Una Noche' en Bangkok

Top Drink Napa Valley - Winner of the People's Choice Award at the 2015 Napa Valley 'Top Drink' Competition.


• 1 oz. Charbay Blood Orange Flavored Vodka
• 1/2 oz. Tequila Tapatio Añejo
• .66 oz. Thai Shrub (recipe below)
• .25 oz. Passion Fruit Syrup
• .75 oz. fresh lime juice

Combine all ingredients in a shaker; add ice & shake again; serve on the rocks. Thai Shrub: 2 cups rice wine vinegar 2 cups shredded coconut 1/4 cup chopped ginger 1 chopped lemongrass 1 jalapeno cut down the middle Combine all ingredients into a sealed vessel. Let it sit for 5 days. Shaking once a day. Strain all ingredients. Add 1.5 cups of sugar and bring to boil. Chill and enjoy.

CREDIT: Rafael Barba of Goose & Gander (St. Helena).

Tequila Tapatío Excelencia
Gran Reserva, Lot 2


Distilled in 2000, Excelencia is one of the oldest Tequilas available today.

America has embraced Tequila Tapatio Blanco, the Blanco 110, the Reposado... When we brought in the Añejo, we thought the story was complete.

Then bartenders & Tequila aficionados who had visited La Alteña Distillery in Mexico started asking for one other special release: the fabled 'Excelencia Gran Reservas."

Could we get some for the US? Long story short: we were able to get a 100-case U.S. allocation (Lot 1) in December 2013.

Lot 2 (arrived Feb, 2016) is one of the oldest tequilas on the market - distilled in 2000 from 100% estate grown (Highlands) agave; aged for 5 years in used Excelencia barrels, and an additional 10 years in 5 liter glass jugs.

Have you been entertaining the idea of visiting the distillery, La Alteña, where Tapatio is made? Experience Tequila offers an amazing eductational tour of the highlands that you will never forget. Check out more information here.

Alcohol 40% | 80 Proof | 1L
 

PROCESS

100% Estate grown Blue Agave
The Agave are hand selected by Jimadores and delivered fresh to the distillery where they are hand cut and placed in the oven.

The Blue Agave are slowly baked for four days to transform the raw material into sweet fructose sugar. Once baked, the Blue Agaves are crushed and pressed in a modified sugar cane mill to extract the sweet agave juice ("Mosto") which is then ready for fermentation.

A selected fraction of freshly made "Mosto" is pumped into small wood fermenters to slowly ferment using a special in-house 75 year old yeast culture. Once the "Mosto" ferments into dry "Mosto Muerto" it is ready to be distilled.

Distilled in small 90-250 gallon Copper Alambiques Tequilano Pot Stills. Barely filtered to preserve mouth feel, texture and viscosity of the estate grown Blue Agave.

Distilled in 2000; aged in used Excelencia barrels for 5 years and then stored in 5L glass containers until it was bottled in 2015

FEATURED RECIPE

NEAT!