As we approach National Tequila Day this Friday July 24, a New Mexico restaurant landmark is enjoying the attention their new website is drawing – an online database which catalogues over 150 tequilas which includes: origin, rating, production details and more.
A mere 45 miles from the American-Mexican border, La Posta de Mesilla Restaurant and Cantina has spent the last two decades amassing a cache of premium tequilas and now has complied that information into a central database for all the internet to appreciate, and can be found online at http://laposta-de-mesilla.com.
La Posta de Mesilla Restaurant and Cantina owner and tequila connoisseur Jerean Hutchinson “Contrary to what some might think tequila has evolved over the years as a sophisticated spirit, with many ‘Anejo’ tequilas rivaling fine cognacs. Our database educates customers about the subtle difference of each tequila. We enjoy bringing the ‘art’ of tequila from its traditional production methods to the beautiful handcrafted artistry of many tequila bottles.”
The tequila menu offers the option to search by all tequilas, or by categories: Ultra Añejo, Añejo, Reposado, Blanco, and Mezcal Sotol
Tequila is a spirit perfect for both shooting and mixing into cocktails. I would recommend a 100 percent agave blanco or reposado. A good tequila will save you a headache the following morning.
The blue agave plants, the main ingredient in tequila, are hand tended and take seven to ten years to fully mature; that is the amount of time between getting pregnant and then sending your kid off to fourth grade. That is a long time.
I cannot stress enough the importance of mixing your own sweet and sour mix, staying away from the plastic bottles which love on the shelf at your local grocery store. The only number you need to remember is one. One cup of lime juice, one cup of lemon juice, one cup of water and one cup of sugar; mix together and viola you have made fresh sweet and sour mix minus the high fructose corn syrup, xantham gum and whatever else is living in that plastic bottle.