Episode Transcript
[00:00:00] Hey guys, let's talk about this monster of still strength. True Helio Manifesto 56. This thing is one of my favorite still strengths that I've had. I just got the opportunity to do an interview with Juan Manuel, the owner of this company, Master Distiller as well, tells the whole story and really what the 56 means. And this is a very, very special tequila for them. So this is coming from the single estate where his dad has farmed agave for 56 years. Maybe that's a tip to the name Manifesto 56. This tequila, they used 8 year old agaves. Then they cooked them for 36 hours in a stone brick oven. From there it went into a tona, crushed and then open wild stainless steel fermentation. 11 days to ferment. Then they went into their really cool copper stills, twice distilled. They put this one at 46.3 or 92.6 proof. This tequila is really awesome. It was the first tequila I ever had from this brand. And this brand is doing a lot. They're very open and transparent that they have big equipment to produce mass amounts of tequila for other tequila brands. They have all types of ways to make tequila, from a diffuser to a tona, to stone ovens to roller mill. They've got a column still, they get these really cool copper pot stills. They're doing it all and they're incredibly transparent about all of it. And that's what I like the most. Do I like tequila that's made with the diffuser? Personally, no. But do I like it that you're transparent enough to tell me what you're doing? Absolutely. So let's dive into this one right here. Since we know it's brick oven, we know that it's Tohona Crush, we know they're great old agaves. Let's dig into what we got here.
[00:01:45] Okay, so that first sniff, I do get a little bit of alcohol. I pick up some cooked agave, I get a little bit of funkiness. There's a little bit of a nice in the smell or a licorice type smell.
[00:01:58] And it's very like clean smelling. Although it's got a little bit of a funky note to it. I pick up almost like a green cleanness. So let's dive into the taste.
[00:02:08] You know, you'd think this one would be a little bit hotter. There's a pleasant heat there for sure. It lights up your mouth in the finish with a lot of pepper and anise and it really gets everything going. But you get a really nice citrus floral Taste in the beginning with that cooked agave. There's a really nice sweetness there. All tastes incredibly natural. I do pick up a little pepper. I don't know, I pick up a little bit of a fruitiness as well. Let's take another taste. This one actually has a lot of minerality to it. This the second taste. I pick up a lot more minerals. I pick up some pepper. I do pick up some anise in the middle to really the middle to the beginning of the finish. And there's a lot of citrus there as well. So this is a very well rounded tequila. There's only 30,000 bottles made. It's. It's, I think, sold out at a lot of places. I'm bummed that I only have that much left. Really enjoyed the interview I got to do with Juan and he went through their whole process and was very open about what they're doing here. So definitely watch the interview if you've had this tequila. Put it in the notes, let me know what you think of it. It is pretty cool that it came out a double gold winner of the agaves awards this year. I think it was one best in show. So like one of the biggest surprises in tequila today. So definitely give this one a try. Also, I didn't mention right here on the bottle, the. It actually tells you where the agaves came from. It came from Rancho Elsino and also his dad's signatures right back here on the bottle as well. It's honoring his father in the years in the agave world. So comment below if you've had this tequila and what you think of it. Thanks for watching. Have a great day.
