Craft Tequila - April 2021

Sure, a lot of us might have a college memory that’s hazy from tequila and regret. If that was the last time you gave tequila a look, though, you’ve missed out on a lot. Like craft beers, tequila has undergone a revolution. That change is what inspired us to make COYABLU. Across the globe, high-end people are enjoying high-end tequila and all it has to offer. The bottles on the shelf are sexy, and what’s inside is even better: hand-harvested blue-agave tequila from an exclusive area of Mexico. The land and the recipes have been handed down for generations, and the flavors have been nurtured and curated to equal those found in any fine wine or scotch. There are three main types of tequila: blanco, reposado and añejo.

1. Tequila blanco (or silver) is the unaged version distilled from the 8-12 year old Blue Weber Agave plant, grown only in specific regions of Mexico. Blancos are perfect for margaritas and other tequila-based cocktails. They tend to be light, crisp, and clean.

2. Tequila reposado is aged in oak barrels for two to twelve months. Often these tequilas have slightly more dynamic flavors, and add interesting twists to classic tequila cocktails. Their amber color comes with hints of pepper, smoke or grass.

3. Tequila añejo is aged in oak barrels for at least a year. Añejos are best for sipping neat or as an alternative in recipes that call for whiskey or rum. These are dark golden in color and are even spicier, richer and more caramelized than the reposados.

At COYABLU, we use only the highest quality tequila blanco in our sparkling cocktails. We wanted that light, refreshing backdrop to our bolder and more complex fruit-and-herb flavors. That’s not to say we’d turn down a darker, spicier version in the future, but for now we’re content to find all the ways we can show off a fantastic blanco. Cheers!

 April 2021