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Over the last few years, tequila has experienced an elevated evolution in the culinary world. In the past, mainstream America may have associated tequila with headaches and sugar-heavy margaritas. Today, top Michelin restaurants and craft cocktail enthusiasts are celebrating this ancient spirit.
What exactly is tequila?
Tequila is a spirit made from 100 percent Blue Weber agave, a huge succulent that takes seven to nine years to mature. It must be grown in the Mexican state of Jalisco or in certain parts of Guanajuato, Nayarit, Michoacán and Tamaulipas to be classified as tequila. If the spirit is produced outside of this region, it is called mezcal or bacanora. Tequila is a branch on the agave booze family tree. For wine aficionados out there, think of it like this: All Champagne is considered sparkling wine, while not all sparkling wine gets to be classified as Champagne.
Why is tequila trending?
One reason is that it could be branded, “healthyish.” Tequila is carb-, gluten- and sugar-free. An average serving has less than 100 calories. If you find a well-made brand, it is usually very low on additives.
Are you ready to branch out from the Cuervo of yesteryear?
Give the below a try.
- Good Value Plata and Reposado for Mixing: Hornitos, $18
- Nice for Mixing: Maestro Dobel Diamante Tequila, $39
- Delicious Splurge: Clase Azul Tequila Reposado, $150
- Organic Line: 123 Organic Tequila, $58 and up
Salud, Edina!
Contributed by Alison Perrier Briggs, a level two sommelier and an Edina resident.
