For years the word ‘tequila’ inspired thoughts of sticky floors, hangovers and pangs of regret. The salt/tequila/lime ritual was born of a necessity to mask cheap spirit, which is apt given what we had to work with for far too long. Thankfully the spirit has managed to – mostly – shake this identity off in favour of premium production and serves
Jesse Estes is one of the world’s leading tequila experts. As well as a London-based bartender and author he is a brand ambassador for Tequila Ocho that has spent years learning about the spirit. Here he gives us his take on the fabled story of the Margarita, a drink that’s drenched in mystery.
This storytelling goes hand in hand with a classic cocktail, and while there isn’t always time to regale the customers with tall tales, every now and then, a bit of historical context can make a drink more compelling when introduced for the first time.
The rise and rise of agave spirits, and the basic understanding most people have around Mexican food, makes the match of spirit and cuisine an easy win at the bar.
Lucky Number 8
Agave spirits are booming, so we caught up with one of the most important distillers in the category, Carlos Camarena, creator of Ocho Tequila, to learn more about single vintage and sustainable tequila.
Mezcal vs. Tequila
Perhaps the simplest way to determine the difference between mezcal and tequila, is to taste it. The contrast is never starker than when the spirit is slipping down your throat.
World Tequila Day
Meet Mayaheul. She’s the divine goddess of the agave plant. Worshipped by the Aztecs in the 13th century, Mayaheul was a wonderful woman, she really was.
The days of consumers sporting sombreros and licking lime or sniffing salt off the back of their hands are finally being snuffed out.