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Bodega Tequila

@drink.bodega

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100% Blue Weber Agave Tequila 🌵
Crafted in Jesús María, Jalisco ⛰️
From Mexico to India, With Love 🤝
📍Mumbai
Content for LDA only ♥️

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By Hand, From The Land | FROM MEXICO TO INDIA | EP. 04

What does it mean to grow something that will be enjoyed thousands of miles away?

For Trino Murillo, a jimador who has spent more than 15 years harvesting agave in Jalisco, Mexico, the answer begins with the work itself.

The early starts, the long days, the skill passed down and learnt in the fields, and the experience that comes from doing it day after day.

In this episode, Trino takes us into his world, sharing the realities of agave harvesting and what keeps him connected to the work.

There are challenges but also a deep sense of pride in his craft and the land he calls home. Knowing that the agave he harvests will eventually become tequila enjoyed in India brings the journey full circle.

From the fields of Jalisco to the other side of the world, this is one of the many stories behind Bodega. by @drink.bodega

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2 days ago

7,152 feet above sea level. A different kind of agave country.

In the Highlands of Jalisco, Mexico, altitude, red mineral-rich soils and growing conditions shape the character of Blue Weber Agave.

Known as Los Altos, this highland region is often associated with sweeter, fruit-forward agave profiles. It’s where we source the 100% Blue Weber Agave at the heart of our craft.

The plant takes years to mature, absorbing the characteristics of the land before it ever reaches the distillery. That relationship between place and plant is an important part of what eventually makes its way into the bottle.

For Bodega, provenance begins long before production. It begins in the Highlands of Jalisco.

Los Altos, Jalisco. 7,152 feet above sea level. A singular origin. by @drink.bodega

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4 days ago

How does a place move with a city without losing what made it special in the first place?

From a bhelwala to a bar that’s carried its legacy for generations, Vithal’s has seen Bombay change around it, without changing what it stands for.

In collaboration with Bodega’s Last Call, we look back at the stories, values and people behind an institution that has stood the test of time.

Episode 1: Vithal’s Family Restaurant & Bar.
Now live on YouTube.

[Mumbai bars, Vithal’s, Bombay history, iconic Mumbai bars, Mumbai food history, Azad Maidan, old Bombay]

#LastCall #MumbaiBars #BombayHistory #Servd by @drink.bodega

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8 days ago

What does it take for a place to survive for more than 150 years?

In collaboration with Bodega’s Last Call, we step inside Vithal’s Family Restaurant and Bar; a drinking institution whose story began in 1875, when the family first sold bhel in Bombay.

Today, Vithal’s stands in a very different Mumbai, carrying with it generations of regulars, familiar faces and traditions that have refused to disappear. We spend a day inside, talking to the family, staff and regulars about the people, memories and rituals from chaknas to decades-old drinking stories that have kept the place going.

And perhaps the most telling part? What hasn’t changed.

Episode 1: Vithal’s Family Restaurant & Bar, serving Bhel & Beer since 1875.

Now live on YouTube. And this is just the beginning.

#mumbaibars #bodega #mumbaifoodie #mumbaiculture #lastcall by @drink.bodega

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13 days ago

How well do you really know your Margarita?

Well enough to make one blindfolded?

We put four brave bartenders to the test at Slink & Bardot, after @spill_it took the bar community through a Bodega masterclass.

Two at a time. Blindfolded. No peeking. Just pure instinct.

Find the tequila. Find the mixers. Shake it. Find the ice. Pour it. And then, somehow, drink it.

What followed was equal parts skill, chaos and sheer debauchery.

The fact that they actually pulled it off, with some serious dexterity along the way, deserves a Salud of its own.

Big thanks to @spill_it for bringing the madness, and to everyone who showed up, cheered loudly and got into the spirit of things. Salud! 🍋‍🟩 taken in Mumbai - मुंबई by @drink.bodega

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18 days ago

Good tequila. Good people. One very good night.

We brought Bodega to Slink & Bardot (@slinkandbardot) in partnership with Spill It (@spillit_co) and The Outlier (@theoutlier.hq), and the room did the rest.

A little 100% de agave, a lot of shaking and sipping, some stories from Mexico, and plenty of reasons to stay for another pour.
From getting behind the bottle with some of Mumbai’s bartending community to sharing a first taste with amigos from the world of food, drink and culture, it was a night that felt very, very Bodega.

Because for us, tequila is always better when there’s a table full of people around it.

Here’s to many more. Salud! 🌵🥃 taken in Mumbai - मुंबई by @drink.bodega

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24 days ago

It starts with 100% Blue Weber Agave AKA “Puro Agave Azul.”

At Bodega, every drop begins with the sugars of one plant: Agave tequilana Weber, the Blue Weber Agave.

“100% Puro Agave Azul” is more than a phrase on a bottle. It identifies a tequila made entirely from the sugars of Blue Weber Agave, with no other sugars used in the fermentation. This is distinct from the broader “Tequila” category, which can legally contain up to 49% sugars from other sources.

For Bodega, that means the agave isn’t one ingredient among many. It is the foundation of the spirit.

From the agave grown in the Highlands of Jalisco to the cooking, fermentation and distillation at Productos Finos de Agave, every stage is built around drawing out the character of the plant.

It’s why our Blanco is bright and agave-forward. It’s why the same spirit remains at the heart of our Reposado and Añejo as they take on the influence of oak.

100% Blue Weber Agave. Nothing else defining the foundation. That’s what you can expect from every bottle of Bodega. by @drink.bodega

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FROM MEXICO TO INDIA | EP. 02

What happens after the spirit comes off the still?

For Bodega Reposado and Añejo, the answer is patience.

In Episode 02, Mohnish heads into PFA’s barrel room with Venancio Zaragoza, where around 11,000 barrels of tequila are quietly ageing.

Each ex-Tennessee whiskey American oak barrel holds 200 litres, filled with 190 litres of tequila. Here, time in the barrels does the work, adding warmth, depth and complexity while the character of the agave remains at the core.

But ageing is only part of the story. We also get a look at how the Consejo Regulador del Tequila (CRT) keeps a watchful eye on production. Barrels are sealed and can only be opened by CRT.

Production batches are scrutinised against previous years, with consistency and quality held to a standard that leaves very little room for compromise.

Because making tequila isn’t just about what goes into the barrel. It’s about what comes out of it and whether it meets the standard. by @drink.bodega

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a month ago

FROM MEXICO TO INDIA | EP. 01

Before there is tequila in a bottle, there is agave in the ground.

In the first stop of our journey through Productos Finos de Agave in Jesús María, Mohnish goes behind the scenes with Venancio Zaragoza to follow Bodega from piña to spirit.

We start with the cooked agave coming into the distillery, before it is shredded and pressed for its juice. From there, the juice is cooked, fermented and finally distilled through column stills, transforming the plant into the spirit that becomes the foundation of Bodega Suprema No. 5.

No barrel. No ageing. Just 100% Blue Weber Agave and a process designed to let its character come through.

This is where Bodega begins, and what makes Bodega Blanco special. by @drink.bodega

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a month ago

FROM MEXICO TO INDIA 🇲🇽 → 🇮🇳

Every bottle of Bodega goes on a journey.
Ours starts in the Highlands of Jalisco, Mexico, where 100% Blue Weber Agave becomes tequila, and ends with a spirit crafted specifically for India.

Over three episodes, Mohnish (@mohnish.mehta), Founder & CEO of Bodega Tequila, takes us inside Productos Finos de Agave in Jesús María, Jalisco, alongside Venancio Zaragoza, to see what actually goes into making Bodega.

From cooking the piñas and fermenting the agave, to barrel ageing, bottling and the strict standards that stand behind every batch.

And finally, into the tasting room, where more than a year of work goes into answering one question: what does the perfect tequila taste like for India?

Three episodes. One journey. From Mexico to India. Coming soon. taken in Jesús María, Jalisco by @drink.bodega

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a month ago

Tequila has an address. And it matters.

Like Champagne from France or Parmigiano Reggiano from Italy, “Tequila” isn’t simply a style. It’s a protected Denomination of Origin, meaning it can only be produced in designated regions of Mexico, using Blue Weber Agave and following strict production standards under the oversight of the Consejo Regulador del Tequila.

Jalisco sits at the heart of that designation. Within it, the Highlands of Los Altos are known for their higher elevation and distinctive red, mineral-rich soils. An environment that has shaped the character of the agave grown there for generations.

It is here, in Jesús María, that our partners at Productos Finos de Agave have cultivated agave and produced tequila for decades.

So when you see the Denominación de Origen Tequila on a Bodega bottle, it isn’t just a mark of authenticity. It’s a traceable connection to a place, a plant, and a way of making tequila that can only belong to Mexico. by @drink.bodega

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