In contrast with the bad-boy image of yesteryear’s tequilas—which were often associated with dusty, cork-stoppered bottles in equally dusty saloons—today’s premium tequilas are strictly controlled
Created by David Grapshi of Sazerac, Harlen Wheatley of Buffalo Trace, and the tequila master distiller Miguel Cedeño Cruz, the Expresiones del Corazón collection brings tequila to the forefront o
For years, the oldest official tequila classification was añejo, which defined tequila that had been barrel-aged for 12 to 35 months.
Small batch, boutique, artisanal, and subtle are not words one typically associates with tequila, but Casa Dragones ($250) is deserving of them all.
To make a superb extra añejo—a tequila aged three years or longer—requires not only a superb añejo but also an equally superb blanco, for they
The Mayans were producing alcoholic beverages from the agave plant more than 500 years ago, but the pinnacle of such drinks in modern times—at least as far as extra añejo is con
Its luxuriously thick bottle from Saverglass in Feuquières, France, and massive, Mayan-inspired gilded cap by jewelry designer Bill Wall both suggest to the uninitiated, even before thei