Piña Picante

Chris Gove 
San Diego, CA

Aging Time:

22-45 Days

Barrel Size:

1 Liter Barrel

Previous Use of Barrel:



Note: This recipe is excellent without the jalapeno if you prefer a sweet after dinner kind of drink instead.

  • 750mL bottle of 100% blue agave tequila (I used Milagro Silver)
  • 1 fresh whole pineapple
  • 1 fresh whole vanilla bean
  • 1 jalapeno (or any hot pepper you like)
  • 1/2 cup light brown sugar

Mixing & Aging Instructions:

Add the whole bottle of tequila and 1/2 cup brown sugar to a large seal-able container (tupperware).

Whisk sugar and tequila til most of the sugar dissolves.

Cut up pineapple into 1-2 inch chunks after removing the outer skin and the hard center core. Add to tequila and sugar.

Slice jalapeno and add to mixture. Remove seeds if you want less heat.

Cut vanilla bean lengthwise and scrape out the small black seeds within and add to mixture.

Seal up container with all ingredients and let infuse for 1 week.

After 1 week strain the mixture through a cheesecloth to remove all pulp and seeds.

Add strained mixture to your aging barrel. Note that because of all the pineapple juice now in the mixture, not all of it will fit into 1L barrel so you should have extra. I let mine age for about 6 weeks and it got a nice deep gold yellow color.

Keep in mind you barrel will now have traces of those flavors (and heat) when you use the barrel again unless you clean and cure it for a couple months afterwards.

If you want it to keep aging it just pour it right from the barrel, or you can bottle in the original tequila bottle.

Resulting flavor:

Sweet sugar and pineapple flavor up front then heat afterwards with note of vanilla throughout. Has a nice smokiness favor picked up from aging that can be increased or decreased with more or less aging.

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