When the Spanish Conquistadors came to Jalisco, Mexico, they experienced a bit of gastronomic culture shock. In a letter back to the Spanish king, Nuño de Guzmán, a particularly ferocious conquistador, wrote, "This land has no bread nor wine nor oil, vingar or cattle." They may not have had wine from grapes, but the indigenous people did have a fermented beverage from the nectar of the agave. When this pulque-like drink met the Moorish invention of the pot still, Tequila (and history) were made.
Entries in Tres Agaves (3)
Most mixologists guard their margarita recipe like an Italian grandma guards her pasta sauce recipe, so it was a rare treat to get some tips from the pros at Tres Agaves during July’s National Tequila Day celebration. Here, like at my other favorite tequila haunt in Alameda, La Piñata, they employ a purist approach to the making of the most famous tequila cocktail:
I’ve been known to go on and on about the virtues of the Paloma or the Penicilina and about my love of tequila to anyone who willing to talk about cocktails and distilled spirits over the last couple of years. Maybe it’s because I’ve never had Jose Cuervo, maybe it’s because I’m part Spanish or maybe it’s because I enjoy being a contrarian, but drinking this underdog distilled spirit made from the Blue Agave plant has always been a truly pleasurable experience for me. Recently, I befriended a guy who is a BIG tequila fan. Actually, since he has tried almost 300 different tequilas, I think it’s fair to call him an aficionado. So, when I found out that Saturday, July 24th was National Tequila Day, I thought it would be perfect to spend the afternoon tasting tequila with him.
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