What’s in my Tequila?
Some tequila bottles say they're 100% blue agave. Others don't. So ... what exactly is in those bottles? Lou and Chava speak with David Suro of Siembra Azul Tequila about mixto tequilas: what they are and how they affect the tequila industry and the people whose lives are impacted by the industry. (Season 2, Episode 1)
Our guest, David Suro, President of Siembra Spirits, owner of Tequilas Restaurant, and board member at Tequila Interchange Project.
Look for Siembra Valles, one of the tequilas that David Suro imports into the USA.
Look for 100% on your tequila label. It may be followed by Agave, Blue Weber Agave, Agave Azul, or something like that. But if it says 100%, it means all of the sugars come from agave.
David Suro’s beautiful restaurant Tequilas, in Philadelphia.
Look for 100% on your tequila label. It may be followed by Agave, Blue Weber Agave, Agave Azul, or something like that. But if it says 100%, it means all of the sugars come from agave.
This is what the Blue Weber agave looks like. It’s just a lot prettier to show this than a spreadsheet. But if you click on the pretty picture, it will take you to a spreadsheet that explains the differences between Tequila, 100% Blue Weber Tequila, and other Mexican spirits.
Well, this is embarrassing. Apparently TGI Fridays uses a 100%-agave tequila in their margaritas.
Fresh and delicious corn smut, otherwise called huitlacoche.
The canned version of corn smut.
SACRED helps improve quality of life in the rural Mexican communities where heritage agave spirits are made.
The Zignum slide from Lou’s Mezcal 101 presentation at Tales of the Cocktail.
