“That’s great, it starts with an earthquake, birds and snakes, an aeroplane”…so begins the fabulous REM song, “It’s The End of The World As We Know It”. And for me, this year actually began with a 7.6 magnitude earthquake when we were holidaying in Darwin. Last month we cele...
or by the traditional way using a volcanic stone wheel called atahona. Historically, a mule pulled thetahona, but these days an electric motor does the job. In theory, this slower practice of extracting agave nectar that will be fermented and distilled creates a more robust and complex flavor...
for instance, introduces an array of holiday-themed cocktails, showcasing the expertise of the mixologists in crafting beverages that reflect the spirit of the season. Inclusivity is also at the forefront of Session’s offerings, with a selection of fun and refreshing mocktails catering to...
Hornitos Black Barrel starts as a premium Añejo, then spends four months in deeply charred oak barrels to give it rich, smoky flavor and a golden amber color. It spends an additional two months in specially toasted barrels for more depth and complexity and a bold taste that embodies the ...
Don Vicente Blanco Fuerte is an exceptional tequila that showcases bold character and depth. I had the privilege of being part of the process alongside Ing. Felipe Camarena and the brand owners, and it’s incredibly rewarding to see this profile come to life after months of work. This tequil...
it's also the perfect choice for phenomenally smooth margaritas. The Blanco is our “Best in Show” and “Double-Gold” awarded tequila meaning that 41 judges unanimously agreed Tequila 512 was the best of 88 competing top tequilas in a blind taste test at the most prestigious spirits competi...
It’s a resounding yes, especially with their latest expression, an Añejo that’s double-distilled in Jalisco, Mexico, and aged 12-14 months in American white oak ex-bourbon barrels. The body isn’t too heavy, but it still has a pronounced agave presence with notes of oak, vanilla, ...
After the fermentation, it goes into a wood fired copper pot called an olla. During the final part of the process, the liquid from the olla drips out and then is put into the still that further cooks down the liquid and then cools it through a serpentine that is immersed in water. ...
An insecure woman, working as a bartender in Mexico City, at a bar she sort of co-owns with her two friends. She's so insecure that she takes pictures of everything, mostly staged, and posts them on social media to make people think she is having a GREAT time, and living a GREAT...
our neighborhood in Austin hosts a parade that starts a few blocks from our house. Like our swelling city, the parade has grown over the last few years, resulting in an increasing number of superheroes, mermaids, and parents pulling wagons of witches and bumblebees who stop at our door. ...