It’s a crowded field of tequilas that span global mass-market brands and small-batch artisanal labels, yet Pezuña Blanca stands apart as a spirit rooted in tradition, terroir, and a clear sense of purpose. At its heart, Pezuña Blanca is a tequila that bridges the old and the new—born from traditions as enduring as the red volcanic soils of the Amatitán Valley, yet crafted with precision and intention suited to the contemporary palate.
Continue readingFiled under Joey Stewart, Steven Doyle
Located beside Fair Park in the Exposition Park district, Las Almas Rotas has quietly become one of Dallas’s most distinctive drinking and dining destinations. Since opening its doors in 2017, the bar has established itself not only as a place to enjoy a drink, but as a space devoted to the complexity and cultural significance of agave spirits.
Continue readingFiled under Steven Doyle
Across from the State Fairgrounds in Dallas is situated Las Almas Rotas which welcomes its patrons into a world where traditional Mexican spirits and authentic flavors meet a vibrant, contemporary setting. A sanctuary for mezcal enthusiasts and novices alike, this establishment transcends the typical bar experience, offering a deep dive into the rich cultural tapestry of Mexico through its drinks and dishes.
The inception of Las Almas Rotas can be traced back to the shared vision of three friends: Shad Kvetko, Leigh Kvetko, and Taylor Samuels. United by their passion for Mexican culture and spirits, they embarked on a journey to create a space that not only served mezcal but celebrated its heritage and the communities that produce it. Their mission was clear: to provide an authentic taste of Mexico, emphasizing the artisanal and traditional over the commercial.
Continue readingFiled under Steven Doyle
For centuries, the neighboring countries of Peru and Chile have been embroiled in a debate over which is the true birthplace of pisco. Both sides, claiming the spirit as their own, have adopted the frothy pisco sour cocktail as the national drink. And, while each country imports pisco produced across the border, neither allows it to be labeled pisco. What’s all the fuss about? Like French cognac, pisco is a brandy distilled from wine (which has been produced in South America since the Spanish arrived there in the 16th century). Continue reading
Filed under Crave, Steven Doyle
