Gone are the days when Tequila was merely a party drink used as a means for teenagers and young adults to drink along with salt and lime. These days tequila is a cultured spirit with the brands and flavors as diverse as the people who now call this their after dinner drink of choice.
From the country of Mexico, tequila is produced by fermented juices from the Blue Agave plant, which, as noted by Oscar Mondragon, Maestro Tequilero at the Sushi Tequila Bar at Las Ventanas al Paraiso in Los Cabos has been personified by Mayahuel, the goddess of fertility since Aztec times.
Often, the production of tequila spans as many as 12 years from when the agaves are first planted in the ground to the time it is bottled. Making the best tequilas requires 100 percent of the Blue Agave plant in conjunction with the traditional and artisanal methods like cooking in stone ovens.
Mondragon notes in his welcome letter at Las Ventanas that nothing is better than a tequila sipping experience, and that means sipping, not drinking. This allows for the savoring of the spirit of Mexico.
At Las Ventanas their choice tequila is Tequila Clase Azul along with the right chocolate to enhance your tequila experience. In fact, chocolate is another gift from the Aztecs dating back hundreds of years and cacao (chocolate) and agave were both used as currency during their rich history in the Aztec economy in ancient times.
Wondering how to sip your tequila while nibbling some rich chocolate, Mondragon says to begin by awakening your taste buds by eating several dried pumpkin seeds with chili powder.
How to sip tequila properly:
- After the pumpkin seeds take a small sip of tequila and drink it slowly using the tip of your tongue initially. Let the tequila cover your entire tongue and then run smoothly down your throat.
- Next, take a small pinch of salt, follow with slice of fresh lime, and eat a few spicy almonds.
- Finally, enjoy a piece of dark chocolate and let the chocolate flavor combine with the soft taste of the sipping tequila.