Would you like to discover a series of secrets and hidden details inside the celebrated Ixi’im Restaurant?
Welcome to our Fine Dining eatery at Chablé, a tribute to the Mayan culture and language. The word “Ixi’im” means “Maíz” or “Corn” – one of the most important ingredients in our country. The water, fire, light, aromas and flavors of Ixi’im create an incomparable atmosphere that can be enjoyed at “The Most Beautiful Restaurant in the World”, as named by Prix Versailles 2018, which emphasizes the beauty and elegance of the interior and exterior structures.
The biggest treasure that the original walls from this machinery room and “heart” of the original 19th century hacienda has is one of the largest collections of Tequilas in the world.
The word “tequila” comes from the Nahuatl (tequitl: work or occupation and tlan: place), a word referring to a place of work, more specifically to the one made by the farmers when cutting plants to create the “Drink of the Gods”
It was back in the mid-70s that, driven by passion and love for this spirit, Mr. Rafael Selvas (RIP) began a collection, bringing it up to 2,300 bottles. Chablé’s proprietor has this same passion for Tequila and appreciation of the creation process, which led to a good friendship between them. Both agreed in their desire to show the world this national pride that fully represents our country to the World’s eyes, thanks to the appellation d’origin, and great benefits of Tequila, including improving blood pressure or having relaxing attributes. For this reason, we believe that Tequila is essential while “redefining wellness”.
The current collection has more than 3,600 different bottles, and 3,175 are exhibited at Ixi’im Restaurant. Among them, you can find unique pieces of more than 250 years, such as our oldest bottle, from Casa Cuervo; a cream color ceramic container placed on a metal base to simulate a bell tower which rests on the central shelf of our private room at Ixi’im.
On the same shelf, guests can find the House Tequilas: our Chablé Añejo Cristalino, aged 12 months inside a barrel and two filtrations. Ideally, it is enjoyed cold as aperitif accompanied by the traditional sangrita prepared exclusively by our mixologist. Otherwise, this particular Tequila can be paired with any dessert on our menu and enjoyed as a digestif.
“Atelier del Maestro Tequilero”, also created a Tequila Extra Añejo at the beginning of 2012, limited to a stock of 3,000 bottles and aged in French oak barrels just over 3 years, resulting in a subtle and elegant blend with notes of caramel, cinnamon, vanilla and tobacco. It has a dark amber color, which reflects flashes through the design of its bottle, an interpretation of the agave stalk ready to be processed, according to the industrial designer and master crystal craftsman Orfeo Quagliata.
As a recent tribute, we have a bottle of Don Eduardo Añejo, Don Eduardo Blanco, and Don Diego Blanco, owners of this impressive collection, a fact that new guests and friends learn.
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