Admit it — you don’t drink tequila because of that one regretful run-in in college. You remember it: Shots were slammed, the room seemed to crater, porcelain was embraced, and the next day your head endured a piñata pounding.
So I understand your hesitation. But please hear me out: Today’s high-quality, nuanced, “sipping” tequilas are a world away from the syrupy firewater that you used to hide from your RA, who, it turns out, had his own stash of the stuff.
In fact, I’m so into fine tequila that I discussed it at my seminar with Food Network’s very own Marcela Valladolid at the South Beach Food Network Wine & Food Festival today. Whether you attended the seminar, or just read on, I aim to make you a convert, too, by dispelling these tequila myths:
1. All tequila is heavy and sweet: Not so. The “blanco” or “silver” category of tequila is clear and pure tasting. Citrusy and herbal, good blancos are like a high-alcohol Sauvignon Blanc — perfect as an appetite or joy-stoker.