August 28, 2025 • 25 mins
Ever wondered what drives someone to abandon a stable career and pour their life savings into creating premium tequila during a global pandemic? In this episode of Tasting Arcadia with Karen Mac Nair, she sits down with Ernesto, the passionate founder of XOLO Tequila, who did exactly that. And shares what he is bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, john, for that great introduction.
Hello everyone, I am Karen MacNair, the CEO of the Arcadia
Chamber of Commerce.
We are here on another podcastTasting Arcadia, exciting one.
We're on tequila Whoop, whoop,tequila.
Yay, I'm here with Ernesto,with XOLO Tequila Good job.
Ernesto Aguirre IV (01:09):
That's pretty good.
Did I do that good?
Karen Mac Nair (01:10):
Okay, I was a little nervous for everybody out
there if I was going to say thename right, but it is X-O-L-O
right.
Ernesto Aguirre IV (01:17):
Right, yeah, that would be like the
shortened name.
The shortened name, Okay.
Karen Mac Nair (01:19):
You're going to give us a whole scoop with the
full name.
So hang on to your hats.
Oh, I've got a hat here too.
Hang on to your hats, we've gotgreat stuff coming.
So, ernesto, welcome to Tastyin Arcadia.
Ernesto Aguirre IV (01:31):
Hi, thank you for having me.
This is super exciting.
Karen Mac Nair (01:34):
So, Ernesto, are you the owner of this company?
Ernesto Aguirre IV (01:37):
Yeah, so I'm the owner founder of XOLO
Tequila, yeah.
So tell us a little bit aboutXOLO Tequila so it's a small
business, really like a bigpassion project I launched four
years ago I was in educationbefore I did this I launched
pretty much mid-COVID, Quit myjob, threw my life savings into
it and I launched a tequilabrand.
Karen Mac Nair (01:59):
Wow, that's commitment right there.
That was a list of, likestressful things.
Ernesto Aguirre IV (02:03):
Quit my job, job, yeah, yeah, throw
everything in it yeah, I wantedto just like really commit, so I
didn't want to have like afallback plan so I had a, I had
to quit my job and to like,really like, the only way is
forward.
I think, at this point and, youknow, four years in, I think
I'm, you know, slowly makingprogress, which is super
important yeah, great job allthe entrepreneurs out there.
Karen Mac Nair (02:24):
Did you catch that nugget?
Just go all in and there's nobackup plan no backup, it
definitely pushes you forward sotell us a little bit about um.
Where are you located?
Ernesto Aguirre IV (02:36):
so my warehouse, like my import
company, is in san dimas.
That's where the warehouse is,um, but I do taste house and
different events throughoutdifferent cities in Southern
California to support my localvendors, local liquor stores.
So the closest one to here inArcadia would be Vendome.
It's actually one of the firstliquor stores that bought my
tequila.
Yay, vendome, arcadia, vendomereally supports the small liquor
(03:01):
companies and businesses, whichis really cool.
Karen Mac Nair (03:03):
Oh, cool, cool.
So that is where theydistribute your liquor right you
can find it in Vendome once youtell us a little bit about the
history of your inspiration forthe tequila sure, so the name
will go back to the name.
Ernesto Aguirre IV (03:18):
The name is pronounced solo.
It's squinkly, it's a dog breed, it's the Mexicanican hairless
national dog of mexico.
Um, yeah, I'm sure you've seenit around.
And then, if you've seen themovie coco yes, coco, dante is a
cholo, uh, and then that beinglike there are spirit guides
right so.
So that was kind of like thewhole.
It's a little word on play.
(03:39):
You know there are spiritguides.
Tequila is a spirit so that kindof thing, and I wanted to be a
very dog-centric brand with alot of like indigenous history
and mexican history involved.
Um, so the shola was a perfectfit for the tequila brand name.
Um, you know they're they'rebelieved to be spirit guides,
like the movie coco.
You know he guided it, uh, wasdiego diego yeah, diego, and
(04:00):
that and uh, you know in mi clan, uh, so that's kind of like the
whole the basis of the tequilato be dog centric.
We give back to local dogcharities so every dollar of a
bottle sold goes to a local dogcharity nominated by the people.
So you can go on the websiteand do all that stuff and
nominate a local dog charity.
Karen Mac Nair (04:19):
Yeah, so the label, because I'm staring at
the four different labels.
They're different colors andwe're going to describe each one
, but there is this beautifuldog with great posture on the
label.
Is that your dog?
Ernesto Aguirre IV (04:32):
No, it's my buddy's dog.
Her name is Mona, named afterthe Mona Lisa, because she also
doesn't have eyebrows.
So it's like a whole yeah, yeah.
So that's the model.
John Villa (04:44):
But it's like a whole yeah, yeah.
Ernesto Aguirre IV (04:45):
So that's the model, but it's really cool
and I really appreciate my buddyfor letting me use his dog to
model for my bottle.
Karen Mac Nair (04:53):
I love that.
It's just a beautifulinspiration, especially after
hearing your story.
So which is your favorite?
Tequila.
Ernesto Aguirre IV (05:01):
So it's the full lineup really.
I don't have a favorite.
They're like my children, soyou can't even say it out loud
you know I like to like blocktheir ears when I'm talking
about it.
Karen Mac Nair (05:11):
I love it, cause the dog has these ears.
I just want to like block them.
Ernesto Aguirre IV (05:14):
Yeah, so you don't don't say anything, Uh,
but it it really like?
Uh, it depends on what you'reeating.
It depends if it's hot outside,cold outside, hot inside, cold
inside.
It really depends on what youwant to do.
But I do drink all of them on aregular basis, but it's just
part of the job.
Karen Mac Nair (05:35):
So I have four in front of me.
Is that all you have?
No, there is other styles.
Ernesto Aguirre IV (05:40):
I do have an extra Añejo that would go after
the Añejo, and then I have astill strength that we are going
to try, but I don't have.
This is sold out.
I just bought it for you to try.
Karen Mac Nair (05:48):
Oh, thank you.
That bottle is gorgeous yeah.
Ernesto Aguirre IV (05:50):
So this is it's all hand etched.
It takes about four hours to dothis.
Etching per bottle Wow.
And then there was only a superunique one-off.
Oh, I love that.
Karen Mac Nair (06:04):
So just to describe it is and show on the
different cameras, it is the dogthat you see on the regular
label but definitely etched as aspirit animal.
So it has wings, it definitelyhas flowers and it's adorable.
Oh, it looks like the eye evenhas a different etching to the
normal, definitely inspired, asa different design.
(06:25):
Definitely inspired as a spiritanimal.
Right, so cute, love that.
Okay, I'm excited to taste that.
Most popular.
As far as sales, what do youfeel like which one?
Ernesto Aguirre IV (06:36):
So I mean so the Still Strength, I mean it
was a big hit, it sold out.
Yeah, but that is limited, so Ionly made a thousand bottles of
that one, uh.
The second to that would be thehoven, the green label right
here.
Okay, um, and the hoven is asuper unique blend of tequilas.
Okay, uh, only about four orfive different like tequila
brands right now in the us havea hoven, and so this is going to
(06:58):
be one of them okay, we'll talkmore about that when I do
tasting these questions came up,but I I'm going to hold them.
Karen Mac Nair (07:09):
We talked about the inspiration behind the
labels?
Was there any inspirationbehind each type of tequila you
created?
Ernesto Aguirre IV (07:16):
So each type of tequila, you know it
coincides with, like the there'slike rules that you could do
for aging.
Karen Mac Nair (07:24):
I had no idea.
Ernesto Aguirre IV (07:24):
So, like the Blanco, it's like no, that you
could do for aging, I had noidea.
So, like the blanco, can't?
It's like no aging, or up totwo months, uh, the reposado two
months, and up to the daybefore the year.
Añejo would be año, whichanything over the year, extra
añejo is anything over threeyears.
Uh, the joven is kind of likethe, the wild card, so that's
that's, it's percentage based,so it's just a blanco blended
(07:46):
with an age expression, and thenthat's how that works.
And then the still strength,which is that guy right there
next to you.
Uh, that's just no water addedafter distillation.
So that is tequila in its purestform, which means a little
higher abv so is this tequilastandards uh, these are tequila
standards, right?
And then uh, and then my ageexpressions vary from lot to lot
(08:06):
.
Okay, kind of depending on whenI go down there to bottle and
sample different barrels.
If I think that they're good,then we bottle it.
If I don't think they're good,then we'll wait a couple more
months and try it again.
Karen Mac Nair (08:19):
So when you say go down there To Mexico, to
Mexico, yeah, to San.
Ernesto Aguirre IV (08:22):
Jose de Gracia, that's where the tequila
is made.
So it's in the highlands ofJalisco, um, and I go down there
every every two months, okayyeah, yeah, just to check stuff
out.
Karen Mac Nair (08:31):
Yeah, that's tough.
If you need a traveling buddy,you know we can take some
chamber members and go downcarpool.
I love it, just a short littlejaunt um.
We talked about where you sellthe tequila.
I feel like this is an obviousquestion, but how can we support
this tequila brand?
Ernesto Aguirre IV (08:52):
So by buying the bottles.
That was like number one, right, number two, it's follow me on
social media.
You know I do post a lot ofevents like the Taste of Arcadia
and other events that I do morelocally or, like you know,
restaurant based and stuff likethat.
But yeah, I mean you'd followme on this.
Karen Mac Nair (09:11):
I'm gonna plug it yeah.
Ernesto Aguirre IV (09:14):
XOLO underscore tequila.
Karen Mac Nair (09:16):
So Xolo underscore tequila and that's
for everything, everything, allof it, okay, and all the other
ones that out there are, outthere, um, what is kind of the
most proudest you have been ofowning this company in your
business, what makes you yourheart go really big and full?
Ernesto Aguirre IV (09:37):
um, I think, I think, well, one likes, like
my first bottling uh-huh youknow, going from like idea on a
sketch you know that I was doingand during a zoom meeting when
I was working at the school, youknow to like actually seeing
the things, like the actualphysical bottle being bottled
with actual tequila inside yesthat was like probably the like
the craziest feeling, um, andthen you know, every time
(10:01):
there's like growth or like Iopen up, like a new state, it's
gonna sell tequila or likesomebody that I don't know, like
posted on instagram like this Ifound this tequila.
It's amazing.
Like all those little thingslike really, like you know, make
me like super proud, like, yeah, like I'm on the right path.
Karen Mac Nair (10:15):
I'm doing something good.
Yeah, I just I love thatbecause we forget that, as a
consumer, how much it does meanto the creators, the business
owners, in supporting theirbusiness.
I feel like a lot of times wemake comments when it's too late
, like oh, I'd love to thatplace, instead of while we're
enjoying the tequila, whilewe're enjoying the place, to
(10:38):
post and make positive commentsabout it.
So that is great.
I'm glad you plugged it and ifyou're going to Taste of Arcadia
, make sure you stop by and thenpost from Taste of Arcadia.
That would be really helpfulspeaking of Taste, you have been
in Taste before, have you?
Ernesto Aguirre IV (10:54):
Yeah, so I mean.
Karen Mac Nair (10:55):
The last one I did was at the Arboretum so I
think it's been a couple years2019 isn't that crazy?
Ernesto Aguirre IV (11:00):
I was a young guy back then.
You still are, so this has beenmy first year as a brand owner.
Karen Mac Nair (11:06):
Okay, great.
Ernesto Aguirre IV (11:07):
The ones I did before were with my import
distribution company and wewould do other brands and stuff
like that.
This is going to be my firstone as an owner, so it's a
little different, a little moreexciting.
Karen Mac Nair (11:17):
Yeah, it makes me excited because you get
firsthand interaction ofpeople's love of the tequila
right in front of you, which isso nice, yeah.
So which tequilas, which luckybottles get to come to taste?
Ernesto Aguirre IV (11:32):
so you're gonna have the four in front of
you, so the plata, the repo, thehoven and the añejo, and maybe
I'll have uh, so I'm bottling anextra añejo and then, if, if it
coincides, timing wise, thenwe'll have the extra añejo okay,
fingers crossed fingers crossedthat it's all gonna come
together.
Karen Mac Nair (11:50):
I know we've talked a lot about tequila.
Anything else you want to share?
Ernesto Aguirre IV (11:56):
I mean I think just let's get to trying,
let's get to trying.
Karen Mac Nair (12:01):
I do love that you did bring us hats, so I love
it.
Let's try the tequila that'sfunny.
Ernesto Aguirre IV (12:07):
bring us hats.
Yeah, a little sombrerito, so Ilove it.
Let's try the tequila.
There you go.
That's funny.
So we're going to start offwith the Blanco.
Karen Mac Nair (12:15):
Okay, is therea particular order you?
Ernesto Aguirre IV (12:20):
We're going to go up in age.
Karen Mac Nair (12:21):
Okay.
Ernesto Aguirre IV (12:22):
I'll drink with you, so you're not drinking
alone.
Karen Mac Nair (12:24):
So this is a small glass, just for everyone
that is listening.
Ernesto Aguirre IV (12:30):
These are half ounce and we're doing a
half a half on it, Okay perfectwhat is the proper way.
Karen Mac Nair (12:35):
So, like wine, they tell you to do something
you know whiskey they tell youto do something.
Is there a proper way to tastetequila?
Ernesto Aguirre IV (12:41):
So I'm going to assume this is your first
drink of the day.
Okay, officially today Rightfirst drink of the day.
Okay, right, officially right.
You know we're gonna make thatassumption.
I'm not gonna judge anybody.
Um, so we're always gonna.
We're gonna take a.
I know we're not gonna take asmaller sip than what we have in
the glass.
Okay, just to kind of shock thepalate first, okay, and get it
used to the alcohol.
Everything I do is high proof.
I did, I didn't mention that,so I really know.
Karen Mac Nair (13:01):
So the standard notice my eyes just got really
big.
If you can see the standardline.
Ernesto Aguirre IV (13:06):
Standard tequila comes in at 40% alcohol.
Karen Mac Nair (13:09):
I'm getting hot.
I'm going to take the hat off.
I'm getting nervous.
Ernesto Aguirre IV (13:12):
It comes at 40% alcohol, and all of these
are 46 and up.
Okay, All right.
So the first one is just toshock the palate just a little
sip.
Karen Mac Nair (13:19):
Okay, okay, my palate is shocked and delighted,
perfect.
Ernesto Aguirre IV (13:30):
And then the next, next drink, which is
going to be like the flavorfulone.
Uh, the way that we do it is,we're going to inhale just a
little bit you know you don'twant to, you know don't, don't,
don't take, because you're gonnaend up coughing a bunch of
fluid out.
Um, so just a little inhale andthen you're gonna take the sip
right swallow, and as soon asyou then, you're going to take
the sip right A swallow, and assoon as you swallow, you're
going to exhale.
Karen Mac Nair (13:50):
Okay.
Ernesto Aguirre IV (13:51):
Inhale.
Karen Mac Nair (13:58):
It's like yoga class.
Yeah, so what that does is?
Ernesto Aguirre IV (14:02):
it makes the flavors concentrate on the
palate and then, once youswallow and you exhale, it
exhales all the alcohol.
Karen Mac Nair (14:08):
oh, it does, so it makes it a lot smoother I
also felt it around my entiremouth, um the roof of my mouth
yeah, and my tongue likeeverything instead of um just
like on your throat.
Yes, just on your throat no,yeah right I feel like I need to
say this this is without limes,this is without yeah, no, we
don't need anything, anythingextra right and it just feels
(14:31):
flavorful, a little warm rightum, so.
Ernesto Aguirre IV (14:35):
So temperature wise is also so
important.
We're drinking everything roomtemperature, okay, uh, and you
should drink everything roomtemperature, good to know, uh.
So I know a lot of people puttheir tequila like in their
freezer or their you know, theirvodka in the freezer and all.
So when you do that it yourpalate can only detect up to a
certain temperature.
So if you were to put, like, areally cheap bottle of tequila
and a really expensive bottle oftequila in the freezer yes, at
(14:57):
the same time, you know, and youdo like a blind taste testing
you won't be able to tell thedifference because your palate
won't detect any of the flavorsokay, my mouth is hanging open
in astonishment I had no idea.
Karen Mac Nair (15:08):
Yeah, so that's okay, so the next one the next
one is the reposado exhale.
Ernesto Aguirre IV (15:13):
So the this one is a nice golden color yeah,
so this would be like a littlestraw color.
Perfect, okay, so this we're.
Now we're getting into the agedportion of it.
This is aged 13 months in apipon barrel.
It's a special kind of barrelthat has, like it's, a 5,000
(15:34):
liter barrel, so like a giantbarrel.
Karen Mac Nair (15:36):
Okay.
Ernesto Aguirre IV (15:37):
The standard would be 200 liters.
Karen Mac Nair (15:38):
Is there anything in particular the
barrel is made out of?
Ernesto Aguirre IV (15:41):
So it's American oak, okay, yeah.
John Villa (15:45):
Okay.
Ernesto Aguirre IV (15:45):
Yeah, so it's the same thing.
So this time you don't have todo the shock for your palate,
right?
Because it's already ready,because it's already been
acclimated to the alcohol.
Okay, this is also 46% alcohol,right?
So you're going to do the samething, sorry answer giggle.
A little inhale drink, swallowexhale.
Karen Mac Nair (16:05):
Okay, the exhale .
Never done that in my lifebefore.
No one has ever said that yeah,it adds so much yeah, so it's.
Ernesto Aguirre IV (16:13):
It makes it smoother, as you know, per se,
right, uh kind of thing, but itdoes like make the flavor pop
more.
You concentrate more on theactual flavors of, like the
tequila and the oak.
Then you do like the bite andthe burning sensation that you
know it's true, it's almost likeyou're.
Karen Mac Nair (16:30):
It gives a moment for the flavors to
register.
I could be saying it wrong butthat's how.
Ernesto Aguirre IV (16:36):
That's how you're perceiving it.
Karen Mac Nair (16:37):
I love it yeah it's a little hot after the
second shot of tequila, though,okay, I have, I cheated, I
didn't finish.
Okay, thank you, that'sdelicious.
Ernesto Aguirre IV (16:54):
Love it, all right.
So the next one is probably themost fun and the most complex.
Okay, it's the Hoven and, likewe're saying, it's a blend,
right.
So by law, by like tequila law,right, the joven is a blanco
blended with an aged expression.
(17:15):
So what you're?
Trying today is 80% blanco, 10%reposado and 10% añejo.
Karen Mac Nair (17:22):
Okay, so it is a blend.
Ernesto Aguirre IV (17:23):
Yeah, blended together at 48% ABV.
So we upped the alcohol just alittle bit.
Karen Mac Nair (17:29):
Does the exhale need to be longer?
Ernesto Aguirre IV (17:31):
No, it's the same, it'll be there.
Karen Mac Nair (17:32):
Is my spirit animal now have like a little
dragon.
Ernesto Aguirre IV (17:34):
Yeah, exactly, don't let him match in
here.
Karen Mac Nair (17:38):
Okay, here we go Inhale.
Yeah, just casual Okay okay, Ido taste additional flavors it
yeah, so, so any.
Ernesto Aguirre IV (17:54):
so it's because of the blend.
It's super complex, right,you're going to pick up a little
flavor from each one.
Um, and because of the highervv anything that's higher abv
the flavors are going to pop alot more.
Okay, right, so it's all.
Tequila, generally speaking,comes out at like 55% ABV, right
, and then it's watered down to40%.
(18:15):
Okay, okay, so every tequilayou see out in your grocery
store, out in Vendome, it's 40%.
It was watered down to 40%.
Okay, so, like anything in life, right, the less water, the
more flavor.
Okay, so, like anything in life, right, the less water, the
more flavor.
So this one, this, they're all46, this one's 48, so a little
less water right a little moreflavor I feel like I need to
make this comment.
Karen Mac Nair (18:36):
These tequila tequilas are so delicious you
don't want to mix them withanything, right?
Ernesto Aguirre IV (18:42):
well, I'm a terrible mixologist so I don't
mix just in general, uh, but Imean I always tell people it's
like you enjoy it by itselffirst.
Karen Mac Nair (18:52):
Okay, that's great, know the spirit.
Ernesto Aguirre IV (18:54):
And then afterwards, if you want to, you
know, if you're like, oh, thiswill be good in a ranch water or
something that's still gonnathat tequila is still gonna like
show up and pop and you enjoythat flavor, then go ahead and
do it.
Karen Mac Nair (19:14):
But it's definitely drink it alone first
to make sure that you're goingto be able to enjoy it in the
cocktail.
Ernesto Aguirre IV (19:16):
I think that's great advice after, just
because it's not often, I justdo a tequila tasting or a shot
on its own usually it's insomething, yeah, um, so that is
great advice.
Okay, next one so the next oneis the añejo.
This is actually my newest lotand this is a two barrel blend.
Okay, it is one French oak redwine barrel and the other barrel
is American oak bourbon.
Karen Mac Nair (19:38):
Oh.
Ernesto Aguirre IV (19:40):
It's first use on both of them, so if you
could tell it has a littlereddish hue to it, it does, and
that comes from the wine barrel.
The wine barrel really overtookthis one, but it made the
flavor really interesting do youhave different years for?
Each one, so it's, it's uh,it's not years, but different,
(20:01):
so it's every age expressionthat I come out with is
basically a single barrel or twobarrel blend, so like, once
this is sold out, it's gone.
Karen Mac Nair (20:09):
Oh.
Ernesto Aguirre IV (20:09):
Yeah, so like this is bottle, this is
bottle 352 of 360.
Karen Mac Nair (20:14):
Okay.
So on the bottle it has thenumbers yeah.
Ernesto Aguirre IV (20:16):
On the back of the bottle it'll have always
the numbers Like the.
Hoven, you tried is 103 of 480.
Okay, yeah, so, as you can see,all my lots are kind of small
like 400 bottles 300 bottles,stuff like that.
So if you really like a bottle,you need to find that bottle in
(20:37):
that family.
That that lot number, lotnumber.
Yeah, yeah, yeah.
Karen Mac Nair (20:38):
So because, because, these are all additive
free.
That's also like another.
Oh, I do love that.
Ernesto Aguirre IV (20:41):
So yeah, so it's because they're additive
free, each lot is gonna vary.
Okay, right, it's still gonnabe good and it's still gonna
have like different qualitiesand stuff like that, but it is
if you're like oh, I reallyenjoy this añejo, like like the
one time yeah like this is thebest time you ever had right.
The next añejo will be different, because it's gonna be a
different barrel, it's gonna bea different age, it's gonna be
different so it's it's stillgonna be good, you know, but it
(21:03):
might not be your favorite, orit might even be better, like it
really depends on how you.
Karen Mac Nair (21:08):
I'm a wine drinker, so I think yeah vintage
years you know, so that's greatadvice, because if you love
this, tequila get them while youcan, because it's going to
change exactly okay, so thisnext one, añejo two barrel blend
cheers.
Ernesto Aguirre IV (21:25):
Same thing, cheers definitely taste the
bourbon flavor okay, see, I pickup more wine than bourbon oh,
it's probably because I'm a winedrinker and not a bourbon
drinker yeah, you pick up whatyou don't like where you're not
(21:46):
used to maybe right, yeah yes,but delicious yeah, so this
one's like, really like, like.
For me, anyways, the flavorprofile leans more on like the
dark chocolate, peanuts, uh,stuff like that, like those kind
of flavors yeah, that isdelicious, so good.
Karen Mac Nair (22:05):
okay, you ready for the last one?
I am am.
Okay, I'm going to buy thisbottle from you.
Ernesto Aguirre IV (22:13):
So I'll pour this in a different little
glass, so that we're not Okay,so that is a good question.
Karen Mac Nair (22:19):
Is it okay to drink tequila one after the
other in the same glass?
Ernesto Aguirre IV (22:24):
So, because it's the same family and we're
going up in age, it's fine, itwon't, you won't be able to pick
up too much.
But since we're going fromAñejo to Blanco again, we don't
want that Añejo to impact anyother flavors.
Okay, okay, so this is stillstrength.
(22:47):
And again, still strength meansno water added after
distillation, right, so this istequila in its purest form.
Karen Mac Nair (22:53):
Okay, I'm so scared.
Ernesto Aguirre IV (22:54):
This is 50.696% alcohol, 101 proof.
Karen Mac Nair (22:59):
Okay, okay, ooh, okay, I do really like it.
I had to take a long breath onthat one, the flavor.
(23:19):
I'm trying to define what I'mtasting in my mouth.
I do feel like it is in itspurest form, like there is no
extra taste.
Ernesto Aguirre IV (23:32):
It is the palate stays the same through
the whole tasting right, am Iclose?
No, yeah, so it's like for that.
For me, the way I describe thisone is like really green okay,
yeah, like a lot of green apple,like grassy, almost, uh, really
fresh, and then the avv reallydoesn't.
You don't feel it, which is kindof scary, oh, I mean, I don't
feel it.
Anyways, I don't know if otherpeople feel it, but I, I do
drink this on the't.
You don't feel it, which iskind of scary, oh, I mean, I
don't feel it.
Anyways, I don't know if otherpeople feel it, but I do drink
this on the regular.
(23:52):
So I don't feel it personally.
This is one of those, like youknow, like kind of scary drinks
where you're like just drinkingit, you know, casually, and next
thing you know you try to getup and you're like maybe I'll
just stay seated.
Karen Mac Nair (24:11):
That's kind of happens with this one uh,
because the abv is like well, sowell balanced with the flavors.
Wow, you are very talentedthank you and I am glad you quit
your other job to do this it'sreally, um, it's amazing what a
gift this is, and just to learnso much about tequilas and that
there's more out there than justyour, your everyday tequila and
the names that we know so often.
Ernesto Aguirre IV (24:29):
Yeah.
Karen Mac Nair (24:30):
It is nice to go outside that and learn that
there's a little more out there.
Ernesto Aguirre IV (24:34):
Yeah, yeah, support small businesses.
You know, don't worry about the, you know, the famous people
making tequila.
We don't care about thosethings.
I agree with you.
Karen Mac Nair (24:44):
And I just think everyone needs to go grab a
bottle, taste it.
It's quite the enjoyment.
Ernesto Aguirre IV (24:50):
Thank you.
Karen Mac Nair (24:51):
Especially right now with the warm weather.
Have a great barbecue, enjoysome tequila outside.
I feel like it's great, ernesto.
Ernesto Aguirre IV (24:58):
Send over an invite.
I like barbecues.
Karen Mac Nair (25:00):
That's good to know, Ernesto.
Thank you so much for joiningus on Tasting Arcadia.
I'm so excited for you to be atTaste of Arcadia.
John Tasting Arcadia.
I'm so excited for you to be atTaste of Arcadia.
John's going to tell us alittle bit more about it.
So this is just a wrap up ofanother podcast of Tasting
Arcadia.
Thanks for listening to thisepisode and we will see you next
time.
John Villa (25:21):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, john Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this is a 21 andover event.
Get your tickets today attasteofarcadiacom.
Now let's hear it for our host,karen McNair.
Karen Mac Nair (00:47):
Thanks, john, for that great introduction.
Hello everyone, I am Karen MacNair, the CEO of the Arcadia
Chamber of Commerce.
We are here on another podcastTasting Arcadia, exciting one.
We're on tequila Whoop, whoop,tequila.
Yay, I'm here with Ernesto,with XOLO Tequila Good job.
Ernesto Aguirre IV (01:09):
That's pretty good.
Did I do that good?
Karen Mac Nair (01:10):
Okay, I was a little nervous for everybody out
there if I was going to say thename right, but it is X-O-L-O
right.
Ernesto Aguirre IV (01:17):
Right, yeah, that would be like the
shortened name.
The shortened name, Okay.
Karen Mac Nair (01:19):
You're going to give us a whole scoop with the
full name.
So hang on to your hats.
Oh, I've got a hat here too.
Hang on to your hats, we've gotgreat stuff coming.
So, ernesto, welcome to Tastyin Arcadia.
Ernesto Aguirre IV (01:31):
Hi, thank you for having me.
This is super exciting.
Karen Mac Nair (01:34):
So, Ernesto, are you the owner of this company?
Ernesto Aguirre IV (01:37):
Yeah, so I'm the owner founder of XOLO
Tequila, yeah.
So tell us a little bit aboutXOLO Tequila so it's a small
business, really like a bigpassion project I launched four
years ago I was in educationbefore I did this I launched
pretty much mid-COVID, Quit myjob, threw my life savings into
it and I launched a tequilabrand.
Karen Mac Nair (01:59):
Wow, that's commitment right there.
That was a list of, likestressful things.
Ernesto Aguirre IV (02:03):
Quit my job, job, yeah, yeah, throw
everything in it yeah, I wantedto just like really commit, so I
didn't want to have like afallback plan so I had a, I had
to quit my job and to like,really like, the only way is
forward.
I think, at this point and, youknow, four years in, I think
I'm, you know, slowly makingprogress, which is super
important yeah, great job allthe entrepreneurs out there.
Karen Mac Nair (02:24):
Did you catch that nugget?
Just go all in and there's nobackup plan no backup, it
definitely pushes you forward sotell us a little bit about um.
Where are you located?
Ernesto Aguirre IV (02:36):
so my warehouse, like my import
company, is in san dimas.
That's where the warehouse is,um, but I do taste house and
different events throughoutdifferent cities in Southern
California to support my localvendors, local liquor stores.
So the closest one to here inArcadia would be Vendome.
It's actually one of the firstliquor stores that bought my
tequila.
Yay, vendome, arcadia, vendomereally supports the small liquor
(03:01):
companies and businesses, whichis really cool.
Karen Mac Nair (03:03):
Oh, cool, cool.
So that is where theydistribute your liquor right you
can find it in Vendome once youtell us a little bit about the
history of your inspiration forthe tequila sure, so the name
will go back to the name.
Ernesto Aguirre IV (03:18):
The name is pronounced solo.
It's squinkly, it's a dog breed, it's the Mexicanican hairless
national dog of mexico.
Um, yeah, I'm sure you've seenit around.
And then, if you've seen themovie coco yes, coco, dante is a
cholo, uh, and then that beinglike there are spirit guides
right so.
So that was kind of like thewhole.
It's a little word on play.
(03:39):
You know there are spiritguides.
Tequila is a spirit so that kindof thing, and I wanted to be a
very dog-centric brand with alot of like indigenous history
and mexican history involved.
Um, so the shola was a perfectfit for the tequila brand name.
Um, you know they're they'rebelieved to be spirit guides,
like the movie coco.
You know he guided it, uh, wasdiego diego yeah, diego, and
(04:00):
that and uh, you know in mi clan, uh, so that's kind of like the
whole the basis of the tequilato be dog centric.
We give back to local dogcharities so every dollar of a
bottle sold goes to a local dogcharity nominated by the people.
So you can go on the websiteand do all that stuff and
nominate a local dog charity.
Karen Mac Nair (04:19):
Yeah, so the label, because I'm staring at
the four different labels.
They're different colors andwe're going to describe each one
, but there is this beautifuldog with great posture on the
label.
Is that your dog?
Ernesto Aguirre IV (04:32):
No, it's my buddy's dog.
Her name is Mona, named afterthe Mona Lisa, because she also
doesn't have eyebrows.
So it's like a whole yeah, yeah.
So that's the model.
John Villa (04:44):
But it's like a whole yeah, yeah.
Ernesto Aguirre IV (04:45):
So that's the model, but it's really cool
and I really appreciate my buddyfor letting me use his dog to
model for my bottle.
Karen Mac Nair (04:53):
I love that.
It's just a beautifulinspiration, especially after
hearing your story.
So which is your favorite?
Tequila.
Ernesto Aguirre IV (05:01):
So it's the full lineup really.
I don't have a favorite.
They're like my children, soyou can't even say it out loud
you know I like to like blocktheir ears when I'm talking
about it.
Karen Mac Nair (05:11):
I love it, cause the dog has these ears.
I just want to like block them.
Ernesto Aguirre IV (05:14):
Yeah, so you don't don't say anything, Uh,
but it it really like?
Uh, it depends on what you'reeating.
It depends if it's hot outside,cold outside, hot inside, cold
inside.
It really depends on what youwant to do.
But I do drink all of them on aregular basis, but it's just
part of the job.
Karen Mac Nair (05:35):
So I have four in front of me.
Is that all you have?
No, there is other styles.
Ernesto Aguirre IV (05:40):
I do have an extra Añejo that would go after
the Añejo, and then I have astill strength that we are going
to try, but I don't have.
This is sold out.
I just bought it for you to try.
Karen Mac Nair (05:48):
Oh, thank you.
That bottle is gorgeous yeah.
Ernesto Aguirre IV (05:50):
So this is it's all hand etched.
It takes about four hours to dothis.
Etching per bottle Wow.
And then there was only a superunique one-off.
Oh, I love that.
Karen Mac Nair (06:04):
So just to describe it is and show on the
different cameras, it is the dogthat you see on the regular
label but definitely etched as aspirit animal.
So it has wings, it definitelyhas flowers and it's adorable.
Oh, it looks like the eye evenhas a different etching to the
normal, definitely inspired, asa different design.
(06:25):
Definitely inspired as a spiritanimal.
Right, so cute, love that.
Okay, I'm excited to taste that.
Most popular.
As far as sales, what do youfeel like which one?
Ernesto Aguirre IV (06:36):
So I mean so the Still Strength, I mean it
was a big hit, it sold out.
Yeah, but that is limited, so Ionly made a thousand bottles of
that one, uh.
The second to that would be thehoven, the green label right
here.
Okay, um, and the hoven is asuper unique blend of tequilas.
Okay, uh, only about four orfive different like tequila
brands right now in the us havea hoven, and so this is going to
(06:58):
be one of them okay, we'll talkmore about that when I do
tasting these questions came up,but I I'm going to hold them.
Karen Mac Nair (07:09):
We talked about the inspiration behind the
labels?
Was there any inspirationbehind each type of tequila you
created?
Ernesto Aguirre IV (07:16):
So each type of tequila, you know it
coincides with, like the there'slike rules that you could do
for aging.
Karen Mac Nair (07:24):
I had no idea.
Ernesto Aguirre IV (07:24):
So, like the Blanco, it's like no, that you
could do for aging, I had noidea.
So, like the blanco, can't?
It's like no aging, or up totwo months, uh, the reposado two
months, and up to the daybefore the year.
Añejo would be año, whichanything over the year, extra
añejo is anything over threeyears.
Uh, the joven is kind of likethe, the wild card, so that's
that's, it's percentage based,so it's just a blanco blended
(07:46):
with an age expression, and thenthat's how that works.
And then the still strength,which is that guy right there
next to you.
Uh, that's just no water addedafter distillation.
So that is tequila in its purestform, which means a little
higher abv so is this tequilastandards uh, these are tequila
standards, right?
And then uh, and then my ageexpressions vary from lot to lot
(08:06):
.
Okay, kind of depending on whenI go down there to bottle and
sample different barrels.
If I think that they're good,then we bottle it.
If I don't think they're good,then we'll wait a couple more
months and try it again.
Karen Mac Nair (08:19):
So when you say go down there To Mexico, to
Mexico, yeah, to San.
Ernesto Aguirre IV (08:22):
Jose de Gracia, that's where the tequila
is made.
So it's in the highlands ofJalisco, um, and I go down there
every every two months, okayyeah, yeah, just to check stuff
out.
Karen Mac Nair (08:31):
Yeah, that's tough.
If you need a traveling buddy,you know we can take some
chamber members and go downcarpool.
I love it, just a short littlejaunt um.
We talked about where you sellthe tequila.
I feel like this is an obviousquestion, but how can we support
this tequila brand?
Ernesto Aguirre IV (08:52):
So by buying the bottles.
That was like number one, right, number two, it's follow me on
social media.
You know I do post a lot ofevents like the Taste of Arcadia
and other events that I do morelocally or, like you know,
restaurant based and stuff likethat.
But yeah, I mean you'd followme on this.
Karen Mac Nair (09:11):
I'm gonna plug it yeah.
Ernesto Aguirre IV (09:14):
XOLO underscore tequila.
Karen Mac Nair (09:16):
So Xolo underscore tequila and that's
for everything, everything, allof it, okay, and all the other
ones that out there are, outthere, um, what is kind of the
most proudest you have been ofowning this company in your
business, what makes you yourheart go really big and full?
Ernesto Aguirre IV (09:37):
um, I think, I think, well, one likes, like
my first bottling uh-huh youknow, going from like idea on a
sketch you know that I was doingand during a zoom meeting when
I was working at the school, youknow to like actually seeing
the things, like the actualphysical bottle being bottled
with actual tequila inside yesthat was like probably the like
the craziest feeling, um, andthen you know, every time
(10:01):
there's like growth or like Iopen up, like a new state, it's
gonna sell tequila or likesomebody that I don't know, like
posted on instagram like this Ifound this tequila.
It's amazing.
Like all those little thingslike really, like you know, make
me like super proud, like, yeah, like I'm on the right path.
Karen Mac Nair (10:15):
I'm doing something good.
Yeah, I just I love thatbecause we forget that, as a
consumer, how much it does meanto the creators, the business
owners, in supporting theirbusiness.
I feel like a lot of times wemake comments when it's too late
, like oh, I'd love to thatplace, instead of while we're
enjoying the tequila, whilewe're enjoying the place, to
(10:38):
post and make positive commentsabout it.
So that is great.
I'm glad you plugged it and ifyou're going to Taste of Arcadia
, make sure you stop by and thenpost from Taste of Arcadia.
That would be really helpfulspeaking of Taste, you have been
in Taste before, have you?
Ernesto Aguirre IV (10:54):
Yeah, so I mean.
Karen Mac Nair (10:55):
The last one I did was at the Arboretum so I
think it's been a couple years2019 isn't that crazy?
Ernesto Aguirre IV (11:00):
I was a young guy back then.
You still are, so this has beenmy first year as a brand owner.
Karen Mac Nair (11:06):
Okay, great.
Ernesto Aguirre IV (11:07):
The ones I did before were with my import
distribution company and wewould do other brands and stuff
like that.
This is going to be my firstone as an owner, so it's a
little different, a little moreexciting.
Karen Mac Nair (11:17):
Yeah, it makes me excited because you get
firsthand interaction ofpeople's love of the tequila
right in front of you, which isso nice, yeah.
So which tequilas, which luckybottles get to come to taste?
Ernesto Aguirre IV (11:32):
so you're gonna have the four in front of
you, so the plata, the repo, thehoven and the añejo, and maybe
I'll have uh, so I'm bottling anextra añejo and then, if, if it
coincides, timing wise, thenwe'll have the extra añejo okay,
fingers crossed fingers crossedthat it's all gonna come
together.
Karen Mac Nair (11:50):
I know we've talked a lot about tequila.
Anything else you want to share?
Ernesto Aguirre IV (11:56):
I mean I think just let's get to trying,
let's get to trying.
Karen Mac Nair (12:01):
I do love that you did bring us hats, so I love
it.
Let's try the tequila that'sfunny.
Ernesto Aguirre IV (12:07):
bring us hats.
Yeah, a little sombrerito, so Ilove it.
Let's try the tequila.
There you go.
That's funny.
So we're going to start offwith the Blanco.
Karen Mac Nair (12:15):
Okay, is therea particular order you?
Ernesto Aguirre IV (12:20):
We're going to go up in age.
Karen Mac Nair (12:21):
Okay.
Ernesto Aguirre IV (12:22):
I'll drink with you, so you're not drinking
alone.
Karen Mac Nair (12:24):
So this is a small glass, just for everyone
that is listening.
Ernesto Aguirre IV (12:30):
These are half ounce and we're doing a
half a half on it, Okay perfectwhat is the proper way.
Karen Mac Nair (12:35):
So, like wine, they tell you to do something
you know whiskey they tell youto do something.
Is there a proper way to tastetequila?
Ernesto Aguirre IV (12:41):
So I'm going to assume this is your first
drink of the day.
Okay, officially today Rightfirst drink of the day.
Okay, right, officially right.
You know we're gonna make thatassumption.
I'm not gonna judge anybody.
Um, so we're always gonna.
We're gonna take a.
I know we're not gonna take asmaller sip than what we have in
the glass.
Okay, just to kind of shock thepalate first, okay, and get it
used to the alcohol.
Everything I do is high proof.
I did, I didn't mention that,so I really know.
Karen Mac Nair (13:01):
So the standard notice my eyes just got really
big.
If you can see the standardline.
Ernesto Aguirre IV (13:06):
Standard tequila comes in at 40% alcohol.
Karen Mac Nair (13:09):
I'm getting hot.
I'm going to take the hat off.
I'm getting nervous.
Ernesto Aguirre IV (13:12):
It comes at 40% alcohol, and all of these
are 46 and up.
Okay, All right.
So the first one is just toshock the palate just a little
sip.
Karen Mac Nair (13:19):
Okay, okay, my palate is shocked and delighted,
perfect.
Ernesto Aguirre IV (13:30):
And then the next, next drink, which is
going to be like the flavorfulone.
Uh, the way that we do it is,we're going to inhale just a
little bit you know you don'twant to, you know don't, don't,
don't take, because you're gonnaend up coughing a bunch of
fluid out.
Um, so just a little inhale andthen you're gonna take the sip
right swallow, and as soon asyou then, you're going to take
the sip right A swallow, and assoon as you swallow, you're
going to exhale.
Karen Mac Nair (13:50):
Okay.
Ernesto Aguirre IV (13:51):
Inhale.
Karen Mac Nair (13:58):
It's like yoga class.
Yeah, so what that does is?
Ernesto Aguirre IV (14:02):
it makes the flavors concentrate on the
palate and then, once youswallow and you exhale, it
exhales all the alcohol.
Karen Mac Nair (14:08):
oh, it does, so it makes it a lot smoother I
also felt it around my entiremouth, um the roof of my mouth
yeah, and my tongue likeeverything instead of um just
like on your throat.
Yes, just on your throat no,yeah right I feel like I need to
say this this is without limes,this is without yeah, no, we
don't need anything, anythingextra right and it just feels
(14:31):
flavorful, a little warm rightum, so.
Ernesto Aguirre IV (14:35):
So temperature wise is also so
important.
We're drinking everything roomtemperature, okay, uh, and you
should drink everything roomtemperature, good to know, uh.
So I know a lot of people puttheir tequila like in their
freezer or their you know, theirvodka in the freezer and all.
So when you do that it yourpalate can only detect up to a
certain temperature.
So if you were to put, like, areally cheap bottle of tequila
and a really expensive bottle oftequila in the freezer yes, at
(14:57):
the same time, you know, and youdo like a blind taste testing
you won't be able to tell thedifference because your palate
won't detect any of the flavorsokay, my mouth is hanging open
in astonishment I had no idea.
Karen Mac Nair (15:08):
Yeah, so that's okay, so the next one the next
one is the reposado exhale.
Ernesto Aguirre IV (15:13):
So the this one is a nice golden color yeah,
so this would be like a littlestraw color.
Perfect, okay, so this we're.
Now we're getting into the agedportion of it.
This is aged 13 months in apipon barrel.
It's a special kind of barrelthat has, like it's, a 5,000
(15:34):
liter barrel, so like a giantbarrel.
Karen Mac Nair (15:36):
Okay.
Ernesto Aguirre IV (15:37):
The standard would be 200 liters.
Karen Mac Nair (15:38):
Is there anything in particular the
barrel is made out of?
Ernesto Aguirre IV (15:41):
So it's American oak, okay, yeah.
John Villa (15:45):
Okay.
Ernesto Aguirre IV (15:45):
Yeah, so it's the same thing.
So this time you don't have todo the shock for your palate,
right?
Because it's already ready,because it's already been
acclimated to the alcohol.
Okay, this is also 46% alcohol,right?
So you're going to do the samething, sorry answer giggle.
A little inhale drink, swallowexhale.
Karen Mac Nair (16:05):
Okay, the exhale .
Never done that in my lifebefore.
No one has ever said that yeah,it adds so much yeah, so it's.
Ernesto Aguirre IV (16:13):
It makes it smoother, as you know, per se,
right, uh kind of thing, but itdoes like make the flavor pop
more.
You concentrate more on theactual flavors of, like the
tequila and the oak.
Then you do like the bite andthe burning sensation that you
know it's true, it's almost likeyou're.
Karen Mac Nair (16:30):
It gives a moment for the flavors to
register.
I could be saying it wrong butthat's how.
Ernesto Aguirre IV (16:36):
That's how you're perceiving it.
Karen Mac Nair (16:37):
I love it yeah it's a little hot after the
second shot of tequila, though,okay, I have, I cheated, I
didn't finish.
Okay, thank you, that'sdelicious.
Ernesto Aguirre IV (16:54):
Love it, all right.
So the next one is probably themost fun and the most complex.
Okay, it's the Hoven and, likewe're saying, it's a blend,
right.
So by law, by like tequila law,right, the joven is a blanco
blended with an aged expression.
(17:15):
So what you're?
Trying today is 80% blanco, 10%reposado and 10% añejo.
Karen Mac Nair (17:22):
Okay, so it is a blend.
Ernesto Aguirre IV (17:23):
Yeah, blended together at 48% ABV.
So we upped the alcohol just alittle bit.
Karen Mac Nair (17:29):
Does the exhale need to be longer?
Ernesto Aguirre IV (17:31):
No, it's the same, it'll be there.
Karen Mac Nair (17:32):
Is my spirit animal now have like a little
dragon.
Ernesto Aguirre IV (17:34):
Yeah, exactly, don't let him match in
here.
Karen Mac Nair (17:38):
Okay, here we go Inhale.
Yeah, just casual Okay okay, Ido taste additional flavors it
yeah, so, so any.
Ernesto Aguirre IV (17:54):
so it's because of the blend.
It's super complex, right,you're going to pick up a little
flavor from each one.
Um, and because of the highervv anything that's higher abv
the flavors are going to pop alot more.
Okay, right, so it's all.
Tequila, generally speaking,comes out at like 55% ABV, right
, and then it's watered down to40%.
(18:15):
Okay, okay, so every tequilayou see out in your grocery
store, out in Vendome, it's 40%.
It was watered down to 40%.
Okay, so, like anything in life, right, the less water, the
more flavor.
Okay, so, like anything in life, right, the less water, the
more flavor.
So this one, this, they're all46, this one's 48, so a little
less water right a little moreflavor I feel like I need to
make this comment.
Karen Mac Nair (18:36):
These tequila tequilas are so delicious you
don't want to mix them withanything, right?
Ernesto Aguirre IV (18:42):
well, I'm a terrible mixologist so I don't
mix just in general, uh, but Imean I always tell people it's
like you enjoy it by itselffirst.
Karen Mac Nair (18:52):
Okay, that's great, know the spirit.
Ernesto Aguirre IV (18:54):
And then afterwards, if you want to, you
know, if you're like, oh, thiswill be good in a ranch water or
something that's still gonnathat tequila is still gonna like
show up and pop and you enjoythat flavor, then go ahead and
do it.
Karen Mac Nair (19:14):
But it's definitely drink it alone first
to make sure that you're goingto be able to enjoy it in the
cocktail.
Ernesto Aguirre IV (19:16):
I think that's great advice after, just
because it's not often, I justdo a tequila tasting or a shot
on its own usually it's insomething, yeah, um, so that is
great advice.
Okay, next one so the next oneis the añejo.
This is actually my newest lotand this is a two barrel blend.
Okay, it is one French oak redwine barrel and the other barrel
is American oak bourbon.
Karen Mac Nair (19:38):
Oh.
Ernesto Aguirre IV (19:40):
It's first use on both of them, so if you
could tell it has a littlereddish hue to it, it does, and
that comes from the wine barrel.
The wine barrel really overtookthis one, but it made the
flavor really interesting do youhave different years for?
Each one, so it's, it's uh,it's not years, but different,
(20:01):
so it's every age expressionthat I come out with is
basically a single barrel or twobarrel blend, so like, once
this is sold out, it's gone.
Karen Mac Nair (20:09):
Oh.
Ernesto Aguirre IV (20:09):
Yeah, so like this is bottle, this is
bottle 352 of 360.
Karen Mac Nair (20:14):
Okay.
So on the bottle it has thenumbers yeah.
Ernesto Aguirre IV (20:16):
On the back of the bottle it'll have always
the numbers Like the.
Hoven, you tried is 103 of 480.
Okay, yeah, so, as you can see,all my lots are kind of small
like 400 bottles 300 bottles,stuff like that.
So if you really like a bottle,you need to find that bottle in
(20:37):
that family.
That that lot number, lotnumber.
Yeah, yeah, yeah.
Karen Mac Nair (20:38):
So because, because, these are all additive
free.
That's also like another.
Oh, I do love that.
Ernesto Aguirre IV (20:41):
So yeah, so it's because they're additive
free, each lot is gonna vary.
Okay, right, it's still gonnabe good and it's still gonna
have like different qualitiesand stuff like that, but it is
if you're like oh, I reallyenjoy this añejo, like like the
one time yeah like this is thebest time you ever had right.
The next añejo will be different, because it's gonna be a
different barrel, it's gonna bea different age, it's gonna be
different so it's it's stillgonna be good, you know, but it
(21:03):
might not be your favorite, orit might even be better, like it
really depends on how you.
Karen Mac Nair (21:08):
I'm a wine drinker, so I think yeah vintage
years you know, so that's greatadvice, because if you love
this, tequila get them while youcan, because it's going to
change exactly okay, so thisnext one, añejo two barrel blend
cheers.
Ernesto Aguirre IV (21:25):
Same thing, cheers definitely taste the
bourbon flavor okay, see, I pickup more wine than bourbon oh,
it's probably because I'm a winedrinker and not a bourbon
drinker yeah, you pick up whatyou don't like where you're not
(21:46):
used to maybe right, yeah yes,but delicious yeah, so this
one's like, really like, like.
For me, anyways, the flavorprofile leans more on like the
dark chocolate, peanuts, uh,stuff like that, like those kind
of flavors yeah, that isdelicious, so good.
Karen Mac Nair (22:05):
okay, you ready for the last one?
I am am.
Okay, I'm going to buy thisbottle from you.
Ernesto Aguirre IV (22:13):
So I'll pour this in a different little
glass, so that we're not Okay,so that is a good question.
Karen Mac Nair (22:19):
Is it okay to drink tequila one after the
other in the same glass?
Ernesto Aguirre IV (22:24):
So, because it's the same family and we're
going up in age, it's fine, itwon't, you won't be able to pick
up too much.
But since we're going fromAñejo to Blanco again, we don't
want that Añejo to impact anyother flavors.
Okay, okay, so this is stillstrength.
(22:47):
And again, still strength meansno water added after
distillation, right, so this istequila in its purest form.
Karen Mac Nair (22:53):
Okay, I'm so scared.
Ernesto Aguirre IV (22:54):
This is 50.696% alcohol, 101 proof.
Karen Mac Nair (22:59):
Okay, okay, ooh, okay, I do really like it.
I had to take a long breath onthat one, the flavor.
(23:19):
I'm trying to define what I'mtasting in my mouth.
I do feel like it is in itspurest form, like there is no
extra taste.
Ernesto Aguirre IV (23:32):
It is the palate stays the same through
the whole tasting right, am Iclose?
No, yeah, so it's like for that.
For me, the way I describe thisone is like really green okay,
yeah, like a lot of green apple,like grassy, almost, uh, really
fresh, and then the avv reallydoesn't.
You don't feel it, which is kindof scary, oh, I mean, I don't
feel it.
Anyways, I don't know if otherpeople feel it, but I, I do
drink this on the't.
You don't feel it, which iskind of scary, oh, I mean, I
don't feel it.
Anyways, I don't know if otherpeople feel it, but I do drink
this on the regular.
(23:52):
So I don't feel it personally.
This is one of those, like youknow, like kind of scary drinks
where you're like just drinkingit, you know, casually, and next
thing you know you try to getup and you're like maybe I'll
just stay seated.
Karen Mac Nair (24:11):
That's kind of happens with this one uh,
because the abv is like well, sowell balanced with the flavors.
Wow, you are very talentedthank you and I am glad you quit
your other job to do this it'sreally, um, it's amazing what a
gift this is, and just to learnso much about tequilas and that
there's more out there than justyour, your everyday tequila and
the names that we know so often.
Ernesto Aguirre IV (24:29):
Yeah.
Karen Mac Nair (24:30):
It is nice to go outside that and learn that
there's a little more out there.
Ernesto Aguirre IV (24:34):
Yeah, yeah, support small businesses.
You know, don't worry about the, you know, the famous people
making tequila.
We don't care about thosethings.
I agree with you.
Karen Mac Nair (24:44):
And I just think everyone needs to go grab a
bottle, taste it.
It's quite the enjoyment.
Ernesto Aguirre IV (24:50):
Thank you.
Karen Mac Nair (24:51):
Especially right now with the warm weather.
Have a great barbecue, enjoysome tequila outside.
I feel like it's great, ernesto.
Ernesto Aguirre IV (24:58):
Send over an invite.
I like barbecues.
Karen Mac Nair (25:00):
That's good to know, Ernesto.
Thank you so much for joiningus on Tasting Arcadia.
I'm so excited for you to be atTaste of Arcadia.
John Tasting Arcadia.
I'm so excited for you to be atTaste of Arcadia.
John's going to tell us alittle bit more about it.
So this is just a wrap up ofanother podcast of Tasting
Arcadia.
Thanks for listening to thisepisode and we will see you next
time.
John Villa (25:21):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadiacom.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
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