Phoenix Tequila Festival Goes Down Smoothly

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Our journey started at the Adan y Eva Tequila booth. Unlike other vendors who were just pouring shots, Adan y Eva dished out two cocktails -- an Adam's Apple with blanco tequila, apple soda and lime and a margarita with a chile-apricot rim. "You lick it and it's spicy, and very sour," said our tester and esteemed Brew Reviewer Jonathan McNamara of the chile rim. "Then you drink the margarita and it's cooling. It all balances out. It's good."

Then it was on to the shots. One tequila, two tequila, ten tequila...

Before we talk about shots, here's a quick primer on the three main tequila varieties for the gringos in the house:

  • Blanco, or silver, is the youngest tequila. It's clear, pure and very strong.
  • Reposado ("rested") is aged in oak barrels for approximately 2-11 months. It has a light caramel color, and is the most popular type of tequila in Mexico.
  • Anejo is aged for 1-3 years. It is the darkest in color and is usually served straight up due to the mellow flavor. Tequila that is aged for more than three years is labeled "extra anejo."

Señor Rio tequila makes for a very happy holiday.

​Tequila purists say the extra anejo goes too far, disguising the natural sweetness of the alcohol. "They've only recently started with the extra anejo. With the darker tequila, they're catering to the American palate," said Tom of Señor Rio Tequila

"In Mexico, people want their tequila pure. With the anejo there's less of the agave taste and more of the flavor of the oak barrels the tequila is stored in." According to our taste tester, the extra anejo made for a pretty smooth shot.

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Wynter Holden
Contact: Wynter Holden