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CAZADORES
MAGALLY FRANCO – CAZADORES TEQUILA’S GLOBAL BRAND AMBASSADOR
Premium Tequila cocktails are a relatively new phenomenon – but it’s a good one for the
category. “It’s these cocktails which are helping to overturn the preconceived idea that
drinking Tequila is all about shots,” says Franco. “They are also helping to further the sip-and- Les Vergers Boiron fruit puree is worked like fresh
savour ritual.” Of course, in the US it was the Margarita which put Tequila on the map, and fruit straight out of the blender. Its unique texture
with other Tequila classics and twists on classics it’s doing the same across the rest of the adapts perfectly to mixes and never clogs up
world. straws! Its 100% natural colour and pronounced
“As part of my role, I travel extensively, show people how to make amazing Cazadores fresh fruit taste will give your cocktails that extra
cocktails, proving again the importance placed on the cocktail arena,” says Franco. “It is a fruity touch and will captivate your customers.
wonderful way of showcasing the different taste profiles of Cazadores Reposado, Anejo and With more than 45 different fruit purees
Blanco.” available, Les Vergers Boiron offers the widest
Around the world different cultures spawn different taste preferences, while different trends range on the market allowing you to match your
and fashions can remain relatively local. “For example, the Margarita is an extraordinarily customers’ needs and boost the creativity of your
popular cocktail in the US, while in the rest of the world it’s important but not, as yet, to quite cocktail list.
the same extent,” says Franco. “Also cocktail culture might be limited to urban centres, but Les Vergers Boiron fruit puree is easy to handle
its influence can spread much further. Premium Tequila cocktails are forcing people to think and store thanks to its carefully designed
differently about Tequila and to appreciate the exceptional quality of a 100% agave premium resealable tray. Equally convenient for defrosting in
like Cazadores Reposado.” or out of the refrigerator or under hot water, it can
Generally, premium Tequilas are beginning to establish a reputation in the best bars around be kept refrigerated for up to five days once
the world, and particularly where there’s a demand for authentic and versatile spirits. “As defrosted. This range has everything going for it
Cazadores is launched into international markets, we are often helping to establish the and really does make your life easier – especially
premium Tequila category as much as Casadores itself,” says Franco. “Premium Tequila has as the top six flavours are now available in ready-
proven itself in the top end of the on-trade and now we are growing consumer awareness of to-use squeeze bottles.
its quality internationally.”
To learn more please visit:
Very much in its development stage, the company is careful to tailor its offering according
www.drinkboiron.com
to the type of outlet. “Part of my role is to adapt how we talke to different audiences about
Cazadores and how we show them the exceptional quality of the Tequila,” says Franco. “It’s
not just about marketing theory, it’s about living in the real world and coming up with
PESCA BIANCA SOUR
diffferent ways in which audiences can embrace Cazadores and showcase it to their Devised by Mark Jenner, head barman at
customers.” Sartoria in London’s Savile Row
To this end training and education are 30ml Nardini Mandorla Grappa
crucial. “My role is as much about 15ml Les Vergers Boiron white peach puree
showing the world the quality of 100% 10ml egg white
Tequila as it is about Cazadores,” says 10ml fresh lemon juice
Franco. “We want everyone around the Dash of sugar syrup
world to appreciate what premium Tequila Dash of peach
has to offer, and if they haven’t tried bitters
Tequila in a long time they should start to SanBitter
think differently and give it a try.” Fresh cherry for
Interestingly, in countries which are garnish
relatively new to the concept of premium Shake all ingredients
Tequila, and where Cazadores has been and strain into an
debuted, the focus is very much on the top old-fashioned glass
end of the trade – that is, the very best filled with crushed
bars and restaurants. “We are nurturing ice. Top up with
these markets by running a bartender SanBitter and garnish
training programme, which helps to raise with a fresh cherry,
awareness and develop an appreciation of ideally with stem.
how a premium 100% agave Tequila like
Cazadores is created and how it is best
served.”
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