It turns out there are over 100 varieties of the agave cactus and many are used in the production of tequilas unless the label specifies “100% blue agave”. The latter is one sign of quality. Also, white, or silver tequila as it is also called, does not need to be aged at all. It can go straight from fermentation, to distillation, to bottle. Continue reading
Category Archives: Tequila
Let’s celebrate Cinco de Mayo with a splash of tequila.
On this special day thoughts may wander to the very first margarita machine that was invented in Dallas by restaurant owner Mariano Martinez in 1971. The Smithsonian was so thirsty they nabbed the machine and is on view at the DC museum.
I spent the better part of this week shadowing the Milagro Tequila ambassador as he made his way around our village, spreading the good word about tequila and the upcoming Margarita Meltdown which we both are sponsors. JP de Loera is an affable fellow who was probably born for this position, but in our Q&A we ask how one becomes ambassador. In our notes I was to ask him about diplomatic immunity, but through the fog of many margaritas I failed to ask that important question.
I did witness the good ambassador offer to buy a group of elderly women shots of tequila. The Oak Cliff Business Women’s Club was more than pleased to oblige his valiant offer. Although JP acknowledged that shooting good tequila was probably not the best use of his product, it was fun none the less. And isn’t that what it is all about? Continue reading
Alice Laussade is a James Beard nominated food writer in Dallas, working for the Dallas Observer some times under the nom de plume Cheap Bastard. Her legendary wit and outrageous deadpan style has garnered her an enormous following. Alice also hosts the Annual Meat Fight which has become a cult event which raises money and awareness for the National Multiple Sclerosis Society.
Today Alice shares memories of holidays past. Continue reading
The ultra premium tequila brand Clase Azul recently celebrated 15 years of being in business. In planning the event, the creative and business management of the company went back to first principles. They stood for authenticity, supporting the traditional crafts of Mexico, and acting in a sustainable manner. For example, every bottle of Clase Azul is different, because it is hand made. Over 100 artisans in a single town mold, paint and decorate each bottle. Non toxic ceramic paints and hand made brushes are the tools and equipment, and each bottle takes a full two weeks to complete. The final article is a work of art and if you buy a bottle start your own collection. Continue reading
Last evening Kent Rathbun held one of his famous dinners, this time surrounded by the people from Patron who offered some amazing pairings with Rathbun’s surprisingly unusual food. Walking into the restaurant I was thinking ‘Mexican’ to match up to Patron Tequila, and that would certainly work for Abacus which serves up world cuisine. But instead of just going to the immediate south of the border, we were treated to full-on pan-Latin cuisine, which took elements from Spain, South America and yes, Mexico. Continue reading