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October 15, 2019

Mico Tequila with Subir Singh

Posted in All, Podcasts

Mico Tequila with Subir Singh

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Subir Singh joins Pedro at Las Perlas in Downtown Los Angeles to help launch Mico Tequila! Mico, which translate to Monkey, is made with love and is worthy of a place in your home bar. We hope that this podcast, like a fine tequila, goes down smooth!


What we drank:
Mico Blanco Tequila
Mico Reposado Tequila
Mico Añejo Tequila

From The Mico Website: micotequila.com

HARDLY CIVILIZED TEQUILA

SMALL BATCH. UNMATCHED EXCELLENCE.

Timeless never goes out of style. MICO is a new classic: Modern in spirit, crafted with respect to the legacy of world-class tequila.

Our master distiller creates proprietary blends in small batches. She is an artisan who finds the optimal balance between smoothness + flavor, sweetness + spice.

Each bottle is an expression of our meticulous dedication to the craft, captured. Pure, yet complex. Rested, not aged.

Double-distilled. Refined to the point of rarified.

HARVEST

100% BLUE WEBER AGAVE.

HAND-SELECTED AT THE PEAK OF SWEETNESS.

Every bottle of MICO begins in the fields where our master distiller hand-selects the cream ofeach season’s crop. Our expert jimadors — who have mastered the skill for generations — only pick agave at the peak of sweetness, judging by sight, smell, touch + taste.

Each bottle of MICO is a time capsule. A product of the earth, the weather + the changing seasons.The minerality of the volcanic soil in Jalisco, Mexico where our highland agave is grown.

SLOW-COOK

TRADITIONAL BRICK OVENS.

OLD-SCHOOL INNOVATION.

Once the agave has been harvested, it is painstakingly trimmed down to its heart, then slow-cooked in small brick ovens to bring out the sweet, subtle fruit notes at the soul of each plant.

We don’t cut corners. Instead, we choose to do it the old-fashioned way. It may be inefficient, but it translates to time + care you can taste.

FERMENT

CHARACTER COMES TO LIFE.

FLAVOR TRANSFORMATION.

The cooked agave is fed through a roller mill +the resulting juice rests in stainless steel tanks for 6-7 days while the sugars convert to alcohol. A critical step in the process, the tequila develops unique characteristics based on special yeast strains, resulting in a fresh burst of flavor + a depth of nuance born from the environment.

DISTILL

GOOD THINGS COME IN SMALL BATCHES.

DOUBLE-DISTILLED.

Our proprietary blends are crafted only in small batches. During this complex process, our master distiller commands heat to extract earthy, herbaceous depths while maintaining ultimate purity. Double-distillation results in the optimal balance between smoothness + flavor.

AGE

RESTED, COMPLEX + REFINED.

TERROIR YOU CAN TASTE.

MICO Reposado is rested in American Oak Tennessee sour mash whiskey barrels for an average of 8 months while MICO Añejo is rested in American Oak Kentucky bourbon whiskey barrels for an average of 16 months. Reposado is finished in Napa Valley Cabernet barrels + Añejo is finished in Alexander Valley Cabernet barrels, allowing the tequila to develop flavors that are edgy + refined.

BOTTLE

MADE IN MEXICO.

TIME + PLACE IN A BOTTLE.

Many dedicated hands label, fill and package our agave expressions. Produced in Mexico, the unique bottle represents the country’s celebrated craftspeople and vibrant landscape. Once the glass is formed into distinct curves, fire fuses the MICO monkey to the bottle + it’s ready to be filled + sealed. The MICO bottle stands out in a crowd, a mischievous vessel fit for bold tequila.

We don’t believe in posturing. That’s why no artificial colors or flavors of any kind are added to our tequila.

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