USDA Certified Organic Tequila: What “Organic” Actually Means From the Agave Field to Your Glass The most important thing about organic tequila happens years before anyone pours a glass. It happens in the soil. Long before an agave is harvested, cooked, fermented,...
Taste the Land, Not the Brand: How to Understand Where Tequila Really Comes From Before you taste the brand, taste the place. That sounds romantic. It should also be practical. Before tequila has a bottle, label, cocktail menu, advertising campaign or tasting note,...
Why Agave Should Be Treated Like Wine Grapes, Not a Commodity Crop Wine lovers ask about the vineyard. Tequila lovers should ask about the agave field. Where did the crop grow? How was it farmed? How developed was it when it was harvested? Was it grown under a defined...
Tequila Is a Living System, Not Just a Product: From Soil and Agave to Fermentation and Glass A bottle of tequila looks finished. Glass. Cork. Label. Proof. Price. Everything about it suggests a completed product. But follow tequila backward from the bottle and it...
Single-Estate Agave & Tequila Terroir: Can You Really Taste Where Tequila Comes From? Wine drinkers have a word for the relationship between an agricultural product and the place that produced it: Terroir. Soil. Climate. Rain. Sun. Elevation. Farming. Geography....
Tequila Is Art: Where Agriculture, Science and Human Judgment Meet Calling tequila “art” can sound like marketing. A beautiful agave field. A stone oven. Copper stills. Amber tequila catching the light. But there is a more meaningful reason tequila deserves to be...
