Everyone has a bad college experience that somehow involved tequila. (Go ahead, admit it, you have one too.) As a result, people can be hesitant about tequila later on in life. We run into this situation all the time, and have
Sometimes the difference between just having a drink and really enjoying what you taste is the influence of a great bartender. A great bartender can help you discover new brands, learn a little history, and figure out your own tasting profile
About a week ago we got out tequila-soaked hands on this little beauty—the Tequila Aroma Kit developed by my tasting teacher Ana Maria Romero Mena. It features 50 of some of the most common aromas found in tequila, in an extract
The other day we visited David Yan, Marketing Director for Casa Noble tequila in Mexico, at his house in Guadalajara. Part of David’s job is to bring guests to the Casa Noble distillery, conduct tastings and delve into the fine points
Even if you are a regular tequila drinker, the first sip can sometimes be a shock to your mouth. It might bite and tingle a bit, and there’s no way you’re going to be able to detect the subtle flavors. It
Have you ever gone tequila tasting with someone who has a great nose? They swirl their glass around, hold it to the light to checkout the “legs” and the “tears”, and then dive in with both nostrils. They smell from the
It’s 11 a.m. on a Tuesday and I’m sitting in La Tequila, the largest tequila bar-restaurant in Guadalajara. The older gentleman sitting next to is holding a small glass vial to his nose and smelling deeply. He looks at me, shrugs, and hands me the vial. I know this one is going to be a tough one.
It’s Day One of a four-day hardcore seminar on tequila tasting and evaluation and almost everyone is having a hard time identifying the unmarked smells in the little glass vials. We have to identify what aroma group the smell comes from—floral, herbal, spice, fruit or other—and name the smell if we can. I take the vial the man has passed to me and take a deep whiff. It’s floral … no, it’s punchier than that. An herb? I write down “herbal” but I have no clue what kind. I move on to the next one.
For this website, I have tasted a lot of tequilas. I always try to be observant and descriptive as possible about the tequilas, but I realize I’m no expert. Tequila is complex. It has over 600 possible aroma and flavor components. Some, like vanilla and caramel, are easy to spot because they come from the barrel and are present in many aged tequilas. Others, like apples, gardenias and solvents, are more challenging. Is it baked apple or fresh apple? Is it thinner or is it gasoline? These are things that expert “catadores” (tequila tasters) can identify immediately.
Añejo tequilas — meaning tequilas that have been aged in a barrel for one to three years — are often rich in flavor and aromas. These are the cognacs of tequilas and they deserve special treatment. A shot glass just won’t
Put down that shot glass! Not because we’re encouraging you not to drink – don’t be silly – but because you are probably cheating whatever tequila is in that glass. See, glassware counts for a lot when it comes to how
The legend of the sommelier, sitting in the cellar to taste and rate wines by candlelight, is alive and well in Mexico. Except here the cherished spirit is tequila and the expert tasters are known as “catadores.” We recently had the
We live in the Mission district of San Francisco, and if you’ve never been it’s the part of town known for its Mexican culture, taquerias, bars and Latin markets. How could we live anywhere else?
Not too long ago a “tequila lounge” opened a few blocks away. We walked by with peaked curiosity as they were preparing to open, our faces plastered against the windows, trying to spy their tequila collection. Finally, Cava 22 opened its doors and we rushed to check it out. First, Cava 22 isn’t really a lounge. It’s more of a large Mexican-themed restaurant with a tequila bar. We saddled up to the bar and assessed the collection.
As my credit card company can tell you, I am no stranger to buying high-priced shots in restaurants, but sometimes the bill creeps up and surprises me.
The first time this happened was in a Mexican food restaurant in Pleasanton, California. My friend Brad (another photographer) and I used to frequent a place called “Alberto’s Cantina.” It’s a restaurant with typical Mexican food – not necessarily authentic, but in the U.S., what is?
When I was 31 years-old, I had my first-ever taste of an avocado. It was on the same day I first ate sushi. Today, these are some of my favorite things in life. It took a while, but I finally caught on.
Somewhere in my 39th year, sitting in the back of Tommy’s Mexican Restuarant in San Francisco, I had my first real tequila experience. Scarlet just moved into town, and a group of friends walked to the famed San Francisco tequila destination, just around the corner from her apartment.
This is not just a blog about tequila – the delicious, potent elixir that soothes whatever ails you – it is also a blog about the tequila lifestyle, or more accurately, the Mexican lifestyle. Some of us in the U.S. may have a limited view of Mexico from what we’ve see in border towns or at Disneyfied beach resorts, but in the heart of the country, in the real Mexico, there’s a real passion for life, for music, for family and for laughter. This is the tequila lifestyle – taking time at the end of the day to appreciate what really matters. And what better way to do it then with a caballito of fine tequila?