Sales of Tequila have been growing rapidly in the past few years. One of the most exciting aspects of this growth is that the tequila producers have been experimenting with a variety of different production techniques. For instance, producer Paqui now uses champagne yeast during their fermentation process, and their barrel aging program includes bourbon and brandy barrels.
The big word in the world of Tequila now is “SIPPING”! It is not uncommon for a tequila lover to order it straight up, and just sip it either as a cocktail before dinner or as a digestif after dinner. The center of Tequila production is in the Mexican region of Jalisco, and the beverage itself gets its name from the town of Tequila therein. It is quite a sight to see the large, spiky leaves of the Agave plant before it is harvested to yield its inner core called the “Piña” from which Tequila production begins.
We are very pleased to present a Tequila seminar and tasting on Wednesday, May 2, from 7 to 9pm ($40). This will be your opportunity to taste the 3 major styles - Blanco, Reposado, Anejo – as well as to sample a side-by-side comparison of tequilas made by a traditional producer, Don Julio, versus those made by a producer, Paqui, using new and innovative techniques. You will also get to taste Mezcal (what is that?), and also a “blended” tequila.
Do not miss this opportunity to really expand your horizons and taste buds about this wild and exotic spirit. And yes, we will also show you how to make the “Perfect Margarita”! Featured tequilas will be: Paqui, Don Julio, Maestro Dobel, Sombra Mezcal.
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