Scotland’s first ever coffee tequila brand, Jalisgow, is set for an enthusiastic on-trade debut, having already secured listings with an array of Glasgow bars, including The Finnieston, Lebowskis, Kong, Wunderbar, The West Side Tavern, Gandolfi, Max’s Bar, and The Locale.
The new brand has been ushered into existence by three Scottish friends and entrepreneurs keen to fill the gap created when Cafe Patron was pulled from the market – Adam Alzadjally, founder of Pineapple Espresso coffee; Kieran Woods, co-owner of Wee Knob Butter; and Stewart Weir, who brings decades of hospitality experience to the project.
These three amigos first came up with the idea three years ago and have since worked hard to bring the first batch to market. Their aim was to answer the demand from consumers for a smooth tequila where the base spirit can hold its own alongside the stronger coffee flavour.
For that spirit, they turned to the experts at The Hacienda, Casa Reyes D’Barjas, in Mexico, which is the second oldest tequila distillery in the world, and uses only 100% blue webber agave supplied by local producers and farmers.
Co-founder Alzadjally said: “Essentially we are just three good friends who spotted a gap in the market after Cafe Patron was pulled from bars and venues. We have stuck with the production and development process and have now created something we think is quite special, utilising two of our favourite things – coffee and tequila.
“My background is in the coffee trade so I know the importance of making sure the blend works with such a bold flavour,” said Alzadjally.
“We tested the tequila extensively before agreeing on the final product, from everything between 28 and 36%, and settled on 30%, which allowed us to create that lovely smooth taste of tequila, without compromising on the rich Colombian coffee flavour. We recommend enjoying it chilled.”
Co-founder Weir continued: “When we first visited Jalisco, the distillery actually had doors that had been imported from the ship building industry on the Clyde, and are now being used as commercial oven doors in Mexico to cook our agave! We took that as a bit of a nod from the universe that this was the place for our tequila to be produced.
“The brand name is one we considered for a while, and is a blend of Jalisco and Glasgow which led us to Jalisgow. The name is inspired by the Jalisco region in Mexico which produces over 98% of tequila in the world.
“We have given the name a Glaswegian twist to reinforce its local credentials, Mexican Spirit with a Scottish heart.
“We are now just focussed on getting the tequila out there for people to enjoy and we are delighted with the response from so many of the Glasgow bars and venues who have supported us by stocking Jaslisgow already.”
The liquid is said to deliver ‘a delicious coffee flavour that balances the tequila with a smooth, rich coffee infusion’, making it work both as a shot and for mixology purposes, particularly as an addition to white russians and in the ever-popular espresso martini serve.
