These are the best tequila food pairings to try right now:
“Produced by master distiller Carlos Camarena,is created from 100% estate grown agave, cooked for three days in brick ovens and then Tahona crushed,” Soglanich says. “For those of you who are new to tequila, a tahona wheel is a two-ton stone made from volcanic rock that’s used to crush cooked agave and separate juices from fibers.
and a taste profile with hints of fruit, caramel, and vanilla. Pair it with mango sorbet. The sweet, fruity flavors of the spirit work perfectly with a fruit sorbet—and considering the numerous mango trees on property at La Guarreña distillery, mango sorbet is the perfect choice.” “The name Volcán de mi Tierra makes reference to the actual volcano that sits in the lowlands of Jalisco, Mexico.
is in my opinion one of the best blancos available,” Soglanich says. “Produced at Tequila Cascahuin in El Arenal, using estate-sourced agave and generations-old production methods, this is a pure valley tequila characterized by a bold agave-forward profile and a spicy finish. The bold flavors are enhanced further by the fact that it’s bottled at a slightly higher proof, clocking in at 84. Pair it with a spicy dragon roll.
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