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The development of “De la Tierre” Canadian Maple Tequila didn’t happen overnight, but was an instant success. My good friend Wayne Rezunyk and his friend Troy put their heads together one day and came up with the concept. After a little research and tasting, of course, they realized that they stumbled onto something special. That extensive testing and researching led them to what is now known as “De la Tierre” Canadian Maple Tequila, first of its kind in the world. With a lot of effort, belief, luck and unquenchable desire to make this spirit a true blend of Canadian and Mexican taste at their finest, “De la Tierre” Canadian Maple Tequila was born. I received my complimentary bottle today pictured below.
Later partnering with Ralph Berezan, who had the same desire and vision, they are now able to offer a unique flavored Tequila, the only Canadian Maple flavored Reposado currently available on the world market. The name De la Tierre is slang in Spanish for “from the Earth or of the Earth” as both the Canadian Maple tree and the Mexican Agave plant are grown in the Earth.
No longer just for their friends and family, they invite you to enjoy this very special blend of spices, 100% pure Canadian maple syrup, mixed with a gold medal winning 100% Blue agave Reposado Tequila from Mexico. “De la Tierre” Canadian Maple Tequila will be available for the enjoyment of all.
Aguila Reposado – Full and mellow on the attack. Yellow color with simple agave and moderate intensity. Caramel and acetone notes cover slight agave, fruit, and caramel aromas. Sweet and medium in the mouth. Lots of caramel and oak flavors with decent agave. The finish is very hot and very sweet. Simply the BEST Reposado Tequila, Canadian Maple & Spice mix the world can offer. See “De la Tierre” Canadian Maple Tequila website and selling sheet here
Here are a few of their recipes of the popular mojito and margarita using this one of a kind Tequila and perfect for a Cinco de Mayo celebration this week and weekend. Cinco de Mayo can be celebrated all week long. Enjoy my other festive and purely Mexican Cinco de Mayo recipes below –
Canadian Maple Liqueur Top Shelf Margarita
- 1.5 oz De la Tierre Canadian Maple Tequila
- ½ oz Cointreau® orange liqueur
- ½ oz Grand Marnier® orange liqueur
- 1.5 oz Fresh Lemon Sour
- 1 oz Fresh Lime Juice
- Coarse salt & lime
Prep – Fill mixing glass with ice. Pour in all ingredients. Shake well. Pour into salt rimmed glass. Add lime wedge or wheel.
Canadian Maple Liqueur Tequila Mojito
- 1.5 oz De la Tierre Canadian Maple Tequila
- ½ oz crème de cassis
- 2 lime wedges
- 12 fresh mint leaves
- 3 oz 7-Up® soda
- 1 Tbs brown sugar
Prep – Muddle sugar, mint and squeezed lime wedges in mixing tin until mixture smells like spearmint gum. Fill with ice, add tequila and cassis, shake until the tin is frosty. Pour into a collins glass and top with 7-up.Garnish with a sugarcane stick and fresh mint.
Grilled Pineapple Jalapeno Margarita
(Photo & recipe courtesy of Platings & Pairings)
This pineapple and jalapeño twist brings a sweet, smoky and spicy element to the classic. Bonus: After infusing your tequila with jalapeño, feel free to use it with all of your tequila favorites.
For the Jalapeno Infused Tequila
- 1 cup silver tequila
- 1 jalapeno, sliced into rings
For the Cocktail
- 1½ oz. jalapeno infused tequila
- ½ oz. triple sec
- 2 1-inch thick slice of grilled pineapple, chilled
- 3 tbsp fresh lime juice (juice of 1 lime)
- 2 tbsp agave, to taste
- ¾ cup water
- 1 teaspoon vanilla extract
- Crushed ice
- Grilled pineapple and lime wedges for garnish
- Kosher salt (optional), for rimming your glass
Jalapeno Infused Tequila
- Add the tequila and jalapeno to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you’d like it. Once the flavor has developed to your liking, strain the jalapenos and discard.
- The tequila will keep for up to 1 year. I like to store mine in the freezer.
Cocktail
- Cut your pineapple into 1 inch thick rings, discarding the rind and removing the core.
- Preheat your grill to medium-high and oil it lightly. Grill your pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly.
- Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
- Add the jalapeno infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to the blender. Blend until smooth, then strain through a fine mesh sieve to remove the pulp from the pineapple.
- To salt the rim, run a lime slice or pineapple wedge around the lip of your glass and dip into salt to cover.
- Add crushed ice to your glass, pour in your margarita mixture, and garnish with extra grilled pineapple or lime wedges.
Mexican Mule
(Photo & recipe courtesy of Treats & Eats)
- 2 oz tequila
- 2 oz freshly squeezed grapefruit juice
- Ginger beer
- Simple syrup or agave if desired
Prep – Add the tequila and grapefruit juice to a cocktail shaker filled with ice. Shake well and then strain into a highball or rocks glass. Add ice to the glass and then top off with ginger beer. Add simple syrup or agave if needed.
The Firecracker
(Photo & courtesy of Creative Culinary)
- 2 oz Prairie Cucumber Vodka
- 2 cubes or scoops of seedless watermelon
- 3/4 oz fresh lime juice
- 1 oz simple syrup (boil 1/4 cup water and sugar just until sugar dissolves. Add 1/4 cup ice to cool – refrigerate leftovers)
- Lime Rim (equal amounts salt and sugar combined with some fresh grated lime)
- 1 watermelon slice
- 1 cucumber slice
- 1 mint sprig
Prep – Combine vodka, watermelon simple syrup, and lime juice in a cocktail shaker. Muddle all ingredients well. Add ice and shake until ice cold. Rim the glasses with a cut lime and dip in the lime rim mixture. Fill the glass with ice and pour the ingredients from the shaker into the glasse. Garnish with a watermelon slice, a cucumber slice and a mint sprig.
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