What tequila producers choose to do now, in other words, will determine the spirit’s future. And we, the tequila-purchasing public, have to take our role more seriously to ensure its survival.
The truth behind “the coming tequila shortage”, and the real risks the industry faces.
Additives in tequila? I bet you’ve never thought about it. But whether you are for or against additives it’s useful to know how they are used, the rules that govern them, and how to sleuth them out.
The process was simple, natural, and efficient enough — at least until Americans decided they liked tequila, too.
Making tequila is a time and labor-consuming process, when done right. But big corporations are taking shortcuts and pricing the artisan products out of the bar...and out of business.
The struggle these days isn't in finding a superb, distinctive, and refined tequila – one that instantly erases any hangover memories of rotgut shots – but deciding among myriad great options.
He will, however, make an exception - ¡con gusto! - for the extraordinary extra añejos his distillery just issued, the five-year-old "Suro" aged in spicy American oak from the Ozarks, and the seven-year-old "Piñera" aged in French wood.
This month, Siembra Azul is adding two new tequilas to its lineup, and both are extra añejo (aka aged longer than usual - and "extra tasty," in our own, tequila-loving opinon).