There is a new tequila on the scene, courtesy of Chicago’s very personal, Lizzy Lopez. In 2016, after inheriting an agave farm in her household’s native, Mexico, Lopez started cultivating her personal blue weber agave and crafting what’s now generally known as Tequila 1349. Learn on to study the which means behind the identify, how her tequila is exclusive in such a crowded class and Lizzy’s favourite technique to take pleasure in every expression.
CFM: Please inform us about your self and what led to you beginning Tequila 1349.
LL: The inspiration for Tequila 1349 started again in 2016 once I was given an acre of my household land in Arandas, Jalisco. I used to be born in Chicago however spent a whole lot of my youth in that a part of Mexico, watching my father and grandfather farm agave. I all the time liked the wealthy traditions and craftsmanship that go into tequila making. So once I acquired the land, I planted my very own blue weber agave and commenced farming. I initially did this as an funding. However in 2020, I had the chance to accomplice with the group of third-generation grasp distillers at Aceves Spirits to start making a tequila profile and bringing it to life – and Tequila 1349 was born.
CFM: What’s the inspiration behind the identify of your organization?
LL: Once I first started this journey, I didn’t have a lot. So I planted what I may afford, which totaled 1,349 crops to start out. Thus, the identify Tequila 1349! Yow will discover the coordinates of my first crop on every label of the bottle.
CFM: What makes Tequila 1349 totally different from different manufacturers?
LL: For one factor, it’s small batch, single property and additive-free, which makes it stand out from a number of the mass-produced manufacturers which might be on the market. But additionally, we keep true to the wealthy tradition and traditions of tequila making, whereas additionally using revolutionary, sustainable practices. Revolutionary as in enjoying classical-like music in order that the frequencies can loosen up the yeast throughout fermentation. And sustainable as in turning over the soil reasonably than all the time shopping for new. Additionally throughout harvest season, we follow leaving 20% of agave crops within the floor so it will probably proceed to offer nectar to the lengthy nostril bats, who’re our pollinators. It’s important to their survival. I consider this mix of previous and new ends in a definite profile and distinctive style.
CFM: What have been the highs and lows of beginning your individual spirits firm?
LL: Competitors has positively been a problem. Celebrities are breaking into the tequila market greater than ever, it’s like each month there’s a new one. And so they include an enormous advertising spend and an influential platform, so generally it seems like I’ll by no means get forward of the sport. However a excessive second for me was getting the model picked up by Binny’s Beverage Depot in Illinois. Binny’s is a large retailer recognized for carrying manufacturers value consuming. Early on I used to be instructed by an business professional that I didn’t stand an opportunity presenting to them, given the excessive quantity of manufacturers delivered to their desk. So the day I acquired information that we made their cabinets in practically 40 shops, I used to be past thrilled!
CFM: What can we anticipate to see from Tequila 1349 in 2024 and past?
LL: We are going to proceed to develop our model consciousness and broaden the provision of Tequila 1349 . As well as, we’re engaged on our subsequent expression, the Añejo. This can be a one-year aged tequila which I’m at present barrel choosing for. Whereas we anticipate this anticipated profile, maybe I could shock our viewers with a Mezcal. Extra to return on that.
CFM: Are you able to share just a few enjoyable cocktail recipes for at-home mixologists?
LL:
“Mexican 75”
- 2oz of Tequila 1349 Blanco
- ¾ Aperol
- ½ easy syrup
- ½ squeezed lemon
- Splash of champagne
“1349 Praline Previous Style”
- 2 ozTequila 1349 Reposado
- 0.5 ozPraline syrup
- 1 sprint fragrant bitters
- 1 sprint mole bitter
- Orange peel for garnish
CFM: What’s your favourite technique to take pleasure in Tequila 1349?
LL: I really like choosing up the complexities in taste, by respiratory it in as I sip it neat. I benefit from the Blanco chilled with a splash of soda water and a touch of lime. And I benefit from the Reposado over a gradual soften ice dice. Nonetheless, if I have been to make use of mixers, I’d preserve the Blanco quite simple, away from sugary syrups to keep away from shedding its smoothness. And for the Repo, a crafted cocktail that’s balanced is greatest to let that agave style linger.
CFM: The place can we discover Tequila 1349 in Chicago?
LL: Tequila 1349 is at present in 40 Binny’s Beverage Depot places all around the Chicago space, at Chicago’s Moreno’s Liquors (recognized for his or her rarest and largest assortment of Mexican spirits within the nation) and in a number of native eating places and bars. As well as we ship on-line via our web site, tequila1349.com.
CFM: Are there any upcoming occasions in Chicago the place readers can meet you and check out your tequilas?
LL: Sure, now we have an upcoming tasting occasion for our Reposado profile taking place in lots of Binny’s places all through Illinois scheduled for April. Precise dates TBD and can be shared on our web site and social media handles. As well as, we’re collaborating at this yr’s New Orleans Spirit Competitors at Tales of the Cocktail. And we’re additionally hoping to have a desk at this yr’s Mexico in a Bottle Chicago occasion, additionally in April.
CFM: In the event you aren’t working the enterprise and doing occasions, what are you doing for enjoyable? Do you will have any favourite eating places and/or bars that you simply wish to go to within the metropolis?
LL: I like to journey. I sometimes choose my trip spots primarily based on the meals scene. I really like meals, all sorts of cuisines. And I really like a superb cocktail. There isn’t a spot I have not tried in Chicago. From a dive bar to a bougie scorching spot. One among my favourite locations to eat proper now could be Elina’s, very simple Italian-American delicacies. The whole lot on their menu is 10 for 10. I’ve additionally grow to be a current fan of Jardin GastroBar. They’ve unbelievable Latin/Asian fusion dishes which might be so superbly offered. And for cocktails, my favourite spot is Sepia Chicago – a Michelin Star restaurant recognized for his or her regionally sourced and sustainable components, they’ve a fantastic craftsmanship in every little thing they do, particularly the cocktails. Keith Meicher is an unbelievable mixologist there. He’ll give you such distinctive and complicated drinks that inform a narrative. I extremely advocate it.
Apart from having fun with the culinary scene, I like staying lively with charitable organizations, provided that I sit on the board with one. Being arms on with the neighborhood provides me development. I additionally love spending time with my aged pup, and I am making an attempt to include a enjoyable routine in my schedule, like studying one e-book per 30 days or taking dance classes.
