Diego Osorio, the documentation and actor, regularly talks about Mexican drinks, particularly tequila. He founded Lobos 1707 Tequila and Mezcal, a spirit brand that believes tequila is more than just a party spirit.
Osorio’s mission is to educate people on tequila and mescal so that when they look at a Mexican restaurant menu, they will know which pairings will best complement the food they crave, even though it seems the obvious choice to order a margarita.
The following tips from Osorio may help boost the flavor of your next Mexican dinner.
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Agave Is At The Heart Of Tequila 101
Real tequila is produced in the Mexican states of Guanajuato, Jalisco, Michoacán, Nayarit, or Tamaulipas, similar to Champagne produced in the French region. There are over 200 kinds of agave, but tequila only comes from blue agave. Most agave plants come from the state of Jalisco near Mexico’s Pacific coast.
Osorio said, “The agave used to make tequila is cooked after it’s harvested. The juice is then fermented and distilled, and aged. There are four types of tequila: silver, reposado, aejo, and extra aejo. Each type has different aging times.
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You Can Enjoy Tequila In A Cocktail Or Over Ice
Most Americans think of tequila as a shot, but traditionalists taste it like wine. Osorio said, “Many people are tricking themselves out of a great tasting experience.”
The experience is something to savor, whether in silver or white. It’s traditionally served in a small glass, either chilled or at room temperature, and sipped slowly. Some experts even recommend sipping tequila from a flute, revealing its earthy, herbaceous notes as the aromas float to the top of the glass.
Osorio recommends younger tequilas for sipping, cocktails like margaritas and Palomas, or on the rocks. With a light caramel color, reposado tequila can be used as an “amazing Old Fashioned with an orange twist,” replacing whiskey.