Bottoms Up #17 – 1800 Reposado Tequila

Bottoms Up #17 – 1800 Reposado Tequila

Many people who drink shy away from tequila having sampled rougher versions of this fine beverage in their youth. Join Ginny Tonic and Charlie as they demystify the aging process a bit and share some pointers on how to find the good stuff. Along the way they share a great summer cocktail and sample a very nice 1800 Reposado Tequila. Your short shot of alcohol just before the weekend is ready to enjoy!

Run Time: 11 Minutes and 57 Seconds
Download the episode: bottomsup017.mp3

1800 Reposado Tequila
(From the official website 

Blue agave plants are grown high above the sea in mineral-rich volcanic soil in the highlands of Jalisco, Mexico. It takes eight years for the agave plants to ripen, and they can only be harvested once.

The jimado, the worker who harvests the agave plants, uses tools such as a coa, a steel-tipped hoe, to uproot the agave plant from the iron rich soil, and a machete to cut the spiny leaves from the body of the plant.

This reveals a large pineapple-shaped heart of the plant called a pina. The pinas, which can weigh over 100 lbs., are then transported to the distillery to begin the Tequila-making process.

The pinas are steamed in large stone ovens for up to 48 hours to enhance the flavor. The cooked pinas are then pressed in mills in order to extract the agave juice. The resulting juice is fermented and double-distilled. This distillate is then ready to be aged in oak barrels. Depending on the tequila product, various aging techniques may be applied.

Silver tequilas, also referred to as white or blanco, are typically unaged, but rest up to 59 days in wood. Reposado or “rested” tequilas are aged for 2 to 11 months in French or American oak barrels. Finally, Anejo or “Aged” tequilas are aged for 1 year or more in French or American oak barrels.

The Grapefruit Margarita
(From the book “The Sprouted Kitchen” by Sara Forte)

Turbinado sugar, for the rim
4 segments pink grapefruit, membrane removed
1/4 cup (2 ounces) freshly squeezed grapefruit juice
1 tablespoon (1/2 ounce) agave nectar, as needed
2 tablespoons (1 ounce) triple sec
1/4 cup (2 ounces) reposado tequila
splash of coconut water

Pour a thin layer of the sugar onto a small plate. Rub a wedge of grapefruit around the rom of an old-fashioned-size glass, and roll the rim in the plate of sugar to coat. Set aside.

Put the grapefruit segments at the bottom of the prepared glass and fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and tequila and give it a quick stir. Top the drink off with a generous splash of coconut water. Serve immediately.

The Music You Hear
Throughout the Episode
Alex Johns From
Ford Theatre Reunion Pictured 

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The Charlie Tonic Hour | Tonic Tours | Derby City Comic Con

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