Bonus: A Taste of Jalisco with Guillermo del Toro

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0:48That's why over 200 ,000 happy customers have made the switch. Upgrade your space today. Visit washablesofas.com now and bring home a sofa made for life. That's washablesofas.com Offers are subject to change and certain restrictions may apply We were thrilled to have Guillermo del Toro as our guest on the podcast this week He is known as an Oscar winning director but he's also a passionate producer of tequila and for the podcast he asked that I bring a few for us to taste Let's try these three These three are good Are you making tequila? No, I made a limited edition of 10 ,000 bottles extraordinary is that the one with your incredible drawings with the skull but it sold out in three days yeah I tried to buy it can you just tell me and everybody else what is tequila what is the definition of tequila it needs to come from the region just like champagne or Bordeaux it needs to come from the region of tequila which is a town in Jalisco which is where I am from and the agave plant which takes so long to grow.

1:58And you can harvest it. It takes so many years to harvest it that the fields are very, very large. And it's a very fraught industry, the Magee industry, because the price goes incredibly up and incredibly down. And there's a lot of fluctuation. And then they cook what they call the pineapple, the heart of the plant. And they cook it in some places, like many of the brands that are now squeezing it forcefully. You know, they just cook it fast, cook it modern, pressurize it, blah, blah, blah. But the really good tequila, they cook it the same way with a traditional oven. They almost caramelize it.

2:46Oh, they roast it. They roast it, yeah. And caramelize it. Yeah, and then obviously they have to extract the juice from the plant. The heart of the plant gives you that. And then it has to be aged, and it takes quite a bit. And depending on how long they age it and in what type of wood, that gives the tequila characteristics. So this is Fernando. You've met Fernando. What do we serve in the River Cafe? We serve all the Don Julio range, the Blanco, the Reposado Añejo, and the 1942, and Tapatillo Blanco. Okay. So what is that one? Maestro Tequilero. This is actually the first time I'm seeing this bottle.

3:29I did some research. I like it. Yeah? It's very woody, I would say, very oaky. Very, very woody, very oaky. So name the tequila. What is it called? Maestro Tequilero. Okay, so I found that this morning in my cupboard. I like it. Very sweet. The Telegraph, I think it was the Telegraph of the Times, did a questionnaire with me. And they said, what is your luxury? I said, well, I have two luxuries. One is going to a museum when it's closed, because you have it for yourself. That's amazing. And the other luxury is tequila. So I didn't get many museums. But now when anybody comes to my house, they bring me tequila.

4:02And so I don't know if that one, I just found that this morning. And I have no idea who it came from. But you like it. Can I try? I don't know where it came from, but I know where it's going. Okay. And then there's Don Julio Reposado. Do you want some more information about it? Do we have more glasses? Yes. This one's sharper. Okay, so what is that one called? Don Julio Reposado. That's the one you asked me to get for you. Yeah, it's very nice. It's sharper. I mean, the other one is so woody. Yeah. You know, it's oaky and really, I wouldn't say sweet, but it's very rounded. Very nice. The Don Julio is a little sharper.

4:40Very frontal, a little more frontal, but very delicate. But it's so good, isn't it? I like it so much. I mean, what a way to start the day, no? It's just what you want. I'm halfway through it. Is that a... No, that's this one. And now this one, which is... Casa Dragones. It is owned by Bob Pittman. So you tell him this is to Bob. Hi, Bob. Salud, my friend. Let's try Bob. All right. It's very delicate. Very delicate. That's why. And it's made with blue agave. Exactly, yeah. You know, and if you don't mix agaves, that's very good. Nice. Yeah? Yeah, it's very, very delicate. It's very ephemeral. A lot of tequilas that are just, you know, tequila, the industry of alcohol is very similar in a way to the perfume industry.

5:26The brands that are very commercial, they spend more money and care on the bottle design than on what's inside. But the good brands, they try to do one type of agave. They try for it to come from a certain part of the region where the earth is going to have a certain quality, blah, blah, blah. It's as delicate as a grape. This is your lucky day, right? Between this and Bob, very good. Bob and Don Julio, and we're having a good day.

6:00you can listen to the full episode with Guillermo del Toro which is out now on Apple Podcasts or wherever you listen to your podcasts

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