There are those who cringe at the mention of tequila, their memories of poor choices and nasty hangovers still too raw. But more people than ever are forming fresh, enjoyable memories of it: in the past decade, tequila has reigned as one of the fastest-growing categories in the spirits world. Luxury brands have helped change the conversation surrounding Mexico’s iconic export. No longer is it seen just as party fuel; instead, it is becoming associated with sophistication and cultural savvy. Continue reading
A heady caramel smell, syrupy and fragrant, pervades the air. What look like giant white pine cones, some twice the size of a human head, are deftly split, quartered and packed into ovens. What’s cooking? One of the world’s most popular drinks.
New Proposed Regulations In Mexico Threaten Small Producers Of Artisanal Agave Spirits.
Much like how the farm-to-table movement in restaurants has placed the source of the food on your plate front and center, the Mexican agave artisanal spirits movement is highlighting each element that goes into a glass, from the cultivation of the plant and the methods for harvesting and cooking the piña to the distillation process and ultimate bottling. Long gone are the days of tequila or mezcal with its worms, relegated to shots and frozen margaritas.
Distilling Agave Spirits Stateside
For centuries, agave spirits (or Tequila) has been the foundation of Mexican agriculture, but some American distillers wonder what crafting their own spirits made from agave – much like tequila, bacanora and mezcal – might be like.