Blue Nectar Tequila was started when Nikhil Bahadur decided to take his tradition of exchanging bottles of high quality Tequila with his father to the next level. Before long, through connections of friends and their networks, they found themselves in the valley of Jalisco, Mexico, chatting with their now master distiller Guillermo Garcia Lay.
“My dad and I were gifting bottles of tequila to each other and that led us to meet a tequila aficionado with friends in the business. “We took a trip to Mexico...brought back some juice and what started as a fun project, with the help of some seasoned industry pros, became a business” recalls Bahadur.
Only estate grown agaves are used in the production of Blue Nectar, coming from agave fields surrounding the distillery in Amatitlan, rich with volcanic soil. The process is rooted in tradition and overseen with great care every step of the way, while taking advantage of modern technology. A 24 hour autoclave cooking of the local agaves is followed by milling and then fermentation in stainless steel tanks for 3-5 days. Distillation is done in stainless steel pot stills with copper condensing coils, the largest of which can accommodate up to 6,000 liters.
One of the main characteristics that sets Blue Nectar apart from other brands is their openness to experimentation and pride at enhancing their tequila with the (very slight) addition of natural flavors. The majority of their releases are simply 100% agave, plus time spent in American white oak for the Reposado Extra Blend and Anejo Founder’s Blend, the Reposado Special Craft is where things get an experimental twist.
“Our Reposado Special Craft is the only expression in which we tinker a bit. We were playing around with different taste profiles and found that a touch of agave nectar added some sweetness and body to our dry taste profile [and] the infusion of essential oils added some depth,” something Nikhil and his father both liked. Unlike other companies that may seek to hide the addition of flavors, Blue Nectar’s approach has always been that of total transparency, and pride, for their enhanced blend.
Rather than worry about any stigma attached to adding ingredients, they saw using the highest quality natural products to achieve the best possible flavor as the best path forward. Bahadur has stayed focus on his goals since the beginning: “at the end of the day, taste is the ultimate equalizer and that comes from dedication to each step of the process....We strive to craft agave-forward tequilas that have a rich mouthfeel and complex finish.”
Blue Nectar’s tequilas consistently score well in the Ultimate Spirits Challenge, including the cocktail commendations. This year their Founder’s Blend Anejo scored an impressive 95 points and won the highest honor of Chairman’s Trophy with its sultry flavors. Rich oak, brown sugar, cherry liqueur, and black pepper notes augment the natural agave herbaceous qualities in a pleasing way. Silky smooth and vanillin, smoky notes and cinnamon lead into a spicy finish rife with vanilla bean.
Blue Nectar currently has plans to expand their custom blend program, where restaurants and bars have a hand in creating their own blends complete with handwritten labels. They also have special releases featuring different production methods on the horizon.
