How do you know that a drink is authentic and is as good as it’s purported to be? When those that live in its country of origin also make it their choice of course. For instance, did you know that Mexicans don’t drink Corona?

You likely know the fact that Tequila is mostly produced in the desert-like valley of the same name, and you’re probably also familiar with its taste. Here’s a test you can conduct the next time you order a drink though. Have your server bring you a straight Tequila Cazadores and see if you can tell the difference.

Arandas, which is 500 metres above the hot Tequila Valley, is where the plant that makes this Tequila comes from. Here the climate is cooler and wetter and the distinctive red soil, rich in minerals, create the ideal growing conditions for agave (the blue plant shown in the video – the stems are chopped off). As a result, highland agave is larger, sweeter and juicier than the agave grown in the valley.

Now that you’ve made the choice, how do you drink it? Tequila is generally ordered in bars and brought to you in a shot glass and you usually toss it back in half a second before making a face right? Well, apparently that’s not the way to enjoy a good Tequila. Champagne glasses are used instead and often during a meal as you sip it much like you do red or white wine. It may sound like an odd choice for you but give it a shot and when you do, you might as well try pure Tequila. Cazadores is 100% agave while the ones you drink are likely mixto tequilas (a mixture of agave and an alternative source of sugar, like sugar cane).

Another way of enjoying Tequila is of course, in the Classic Margarita. Forget the mixed powders that you buy in tubs at the local supermarket. If you want to impress your guests, have a look at how our mixologist Magally Franco makes it. It’s insanely simple and will make your dinner party that much more sophisticated.

Next week, we move on to more contemporary cocktails so stay tuned!