1. Agave nectar is derived from Agave plants grown in Mexico. There are several processing methods used to obtain the syrupy sweetener, but you can’t just tap into the plant like you would with maple syrup.

2. Agave nectar is composed mostly of fructose, and also glucose.

3. It has a  lower glycemic index than table sugar, due to the fact that glycemic index measures only glucose levels, and agave nectar has less glucose than sugar.

4. Agave nectar has the same number of calories as sugar, 4 calories per gram. that works out  to 16 calories per teaspoon. Since agave is sweeter than sugar…you use less.

5. Agave nectar is about one and a half times sweeter than table sugar, which means you need to use less to reach the same sweet point. That works out to be less calories for the same level of sweet.

6. Many vegans prefer to use agave nectar in recipes calling for honey as no animals are involved in its processing.

7. Agave dissolves quickly in water and is sometimes used as a sweetener for cold drinks like iced tea, coffee and perfect for Margaritas.

8. Tequila (yes, the alcoholic drink) is a cousin of agave nectar. Blue agave (Agave tequilana) is the source for both. Agave nectar can also be made from other types of agave plants.

The Tequila Experience which is usually held the 1st Monday of the Month is transformed in May. It is the biggest tequila tasting that we do all year and it is an event that you don’t want to miss. Tequila Aficianados that usually attend the monthly tasting wait all year for their favorite tequilas to be shown on any specific month. In May, all the favorite tequilas are here!

Tickets are $25 and includes a tasting badge and appetizers. Here are just some of the participants:

7Leguas–Herencia Mexicana–Fortaleza–El Tesoro–Corzo–Cazadores

A couple of weeks ago, a few of us got together to sample some of tequila’s history. Headed by Tequila Joe Horrigan, of La Pinata San Jose, we came together all bringing a special bottle by two importing legends. Many people have never heard of Robert Denton (Bob as they call him) and Marilyn Smith, but they’ve changed the way we all drink tequila today…Hands Down.

If you were around in the 80’s and 90’s during the birth of ultra-premium tequila (even though I wasn’t of age yet) you’ve might of had some of Bob and Marilyn’s products. Chinaco and El Tesoro. These two tequilas are very respected in the tequila community and at the top of the list for all the tequila afficianados that scour liquor stores hunting for their tesoro or “treasures.” That’s what brought us all together with Tequila Joe that Sunday afternoon in San Jose. We called it “Denton Fest” and if you had a bottle of the rare El Tesoro and Chinco bottles that Bob and Marilyn imported from 1981 to 1996, you could attend.

I’ve tasted a lot of great tequilas in my short life but it was almost overwhelming having all these great tequilas to sample from. As we lined the bottles up, we all agreed that we should taste the oldest and rarest bottle first. It was a bottle of Chinaco Anejo from 1981, bottle number 61, that Bob brought as a gift to us for honoring him and his life-partner Marilyn of many years. The smiles on these grown men’s faces were reminicent of kids on Christmas morning before they opened presents–absolutely pure excitement. As we tasted, we were told stories of the difficulty finding these families in remote parts of Mexico who made these spirits, as well as the challenges of going up against giants like Cuervo, Sauza and later Patron.

As we finished tasting through the lineup, Bob and Marilyn said their goodbyes and walked down the street passing bars while people imbibed on tequila they had a direct connection with. Never to be known or recognized as pioneers in the tequila world. These bottles were way ahead of it’s time.

The Lineup

1981 Chincao Anejo

To learn more about Chinaco, Bob Denton and Marilyn Smith, come to Zocalo on April 4th, at 6pm, for our Monthly Tequila Experience. We will be tasting Chinaco and having a 3 course dinner prepared by Chef Ryan Rose. Tickets are $25

In December nobody needs an excuse. People are buried with social obligations and shopping that a midday drink is almost necessary. It’s about Holiday Cheer and taking time out to spend with your loved ones. Walking around Zocalo in December is festive and euphoric at the same time. Our trees tower above you with bright lights and you hear Big Band Christmas music lightening the mood. The limes seem brighter, the Champagne pearls shoot up faster in your flute, and that rum toddy is better in December.

 Why and I blogging about it? It’s just sad all the joy left so fast.

Out of the 14 teams in the Lottery, the Kings have the third-best odds of receiving the number one pick in the Draft. Last year, the Kings received the fourth pick in the Draft and selected Tyreke Evans, who went on to win the NBA Rookie of the Year award and finished the season as only the fourth player in NBA history to average at least 20 points, five rebounds and five assists per game in a rookie season, joining Oscar Robertson, Michael Jordan and LeBron James.

Come try brands like Don Julio, Herradura, Patron and the boutiques brands like Herencia Mexicana, 7Leguas, Fortaleza and Clase Azul.

We will also have local brands like Azcona Azul and Mejor.

Tickets are $20 and are limited. Must be 21 years of age to attend.

Don’t miss out. Come and experience the tradition of Mexico, and the fastest growing spirit.

Now, the shows on The Travel Channel and Food Network have really brought restaurants from all over the world right to your home. So, I see a Chef named Ferran Adria, from a restaurant in Spain called El Bulli on a killer show called No Reservations with Anthony Bourdain.  Adria was doing amazing things with Molecular Gastronomy, and put I on my list of “Big Things I Gotta Do.” Unfortunately, the restaurant books the first week in January for the entire year. That’s why I was so surprised to find out that he was closing El Bulli indefinitely.

He says he was losing a half million Euros a year with his restaurant and would rather have that money go to his new academic studies. So in 2012, he will close his doors and focus on a cooking school.  You might say I have two years but since I didn’t nab my reservation this January, my next chance will be January 2011.  Trying to get one then should be fun… or should I say impossible.

My dreams, for now,  shattered. My thoughts of running around Spain drinking Albarino, Sherry, and going to El Bulli will have to be limited to the just the drinking part. Maybe it will just be sangria or some mediocre paella…who knows.  What I have learned since the days of The Vintage Press is that it’s not the restaurant, wine, or scenery. It’s the person sitting across the table from you that makes the experience–it’s the other stuff that just adds to it.

With so many new brands of tequila coming out, you may find yourself scratching your head (as I do myself) from time to time.  Fortaleza is a true artisan-style,  boutique tequila that is a game changer in the fastest growing spirit category today. It is something you must try.

Please come and celebrate with Guillermo,  a 5th generation Sauza, as he will make you forget about that bad tequila  hangover you had your sophomore year in college.

Already a fan of the tequila and have some swag? Bring it in and Guillermo will autograph it for your collection!

Mariachi and Taco Bar will be available with Fortaleza drink specials.

Tuesday, February 23rd 7pm

Come celebrate a great brewery in  Cervecería Cuauhtémoc Moctezuma, and learn all the great beers that they produce in Mexico. $3 bottles and drafts and a  fresh taco bar will be just what you need to forget about work and the rainy weather. We almost forgot …we can‘t have a good party without a good Mariachi.

Tuesday, February 23rd 6-9 pm

Mixologist and Professional Tequila Drinker Erick Castro will teach you the ropes with Don Julio Tequila.

Class starts at 6PM and space is extremely limited to get your Margarita Station. Come by to sample some of Don Julio’s great tequila in the perfect ambience….Zocalo.

RSVP to Joe Anthony at: joeanthony@zocalosacramento.com