So what’s sipping tequila?
“Any well-produced spirit is a sipping spirit. Tequila does not spend as much time ageing in barrels as other spirits, but it makes up for that with all the time and effort that goes into growing the agave plant. A sign of a good tequila is one that is smooth and does not burn on the way down. It should be able to be enjoyed neat or on the rocks, so that even the delicate flavours are appreciated.” – Dami
“Sipping tequila has been sipped by residents in Mexico for years. The reason it’s now coming to the fore is because of the drive by manufacturers to create amazing, refined liquids and also the thirst for knowledge of bartenders and consumers. Take away the salt and the lime, sip on a 100% agave tequila and what you have is a drink as good as any whisky.” – Michael
How do you like your tequila?
“I always try it neat the first time I have a tequila, as there is nothing to hide behind. It lets me know if I like it and – if I do – how to have it in a cocktail. The go-to for me is a Tommy’s Margarita which is almost the same as a Margarita but with agave syrup. It blends better, as it is the same base ingredient to make tequila. My next choice would be a Paloma – similar to a Margarita but with the addition of grapefruit juice.” – Dami
“El Rayo is the first tequila in the world designed to pair with tonic. The blue agave flavours naturally pair with tonic to create a complex and refreshing drink – fresh and vibrant with a mix of herbal and savoury notes. We don’t need to add botanicals or manufactured flavours because agave is the flavour.” – Tom
“A great tequila should always be tried neat first. However, given the characteristics imparted by the Speyside whisky barrels Storywood uses, our tequila can be enjoyed in an Old Fashioned or a Whisky Sour. If you’re after a more refreshing drink, try serving long with tonic or ginger beer and a squeeze of lime.” – Michael
Tell us about the three main types of tequila…
Blanco: “I believe the blanco expression of any tequila is the most important, as it is the rawest form. The growth of the agave changes from harvest to harvest, as there are so many variables that could impact the flavour. To be able to control and maintain a high standard with slight variants is exceedingly challenging.” – Dami
Reposado: “Reposado means ‘rested’. This is is the blanco expression, aged for 60 days to 12 months in traditional American and French oak barrels. Exciting new experiments with alternatives such as Limousin barrels have added another layer of complexity to the style.” – Dami
Añejo: “Añejo means ‘aged’. It must be aged for a minimum of one year in oak barrels. From this you tend to get bolder and richer flavour profiles in comparison to blanco and reposado counterparts. Añejos have a more amber hue and sweet caramelised flavour. Once a tequila has reached añejo status, it is more commonly sipped than used in cocktails but, again, as it is a more recent development it is still finding its feet in the category.” – Dami