Photo of Azuñia Estate Natasha Swords explores where the Margarita came from, and more importantly where it’s going. In an interview with Salvador Rivera Cardona, Azuñia Tequila’s Master Distiller, she tackles the confounding notion that ingredients in your Margarita matter less because they’re mixed, and why all tequilas are not …
Fresh agave on the nose. On the tongue this is creamy and there’s a slight sweetness. Herbal, and well-rounded with a velvety viscosity on the back palate, round and warm in the aftertaste. Pair it with tacos, and fish, particularly ceviche. This 100% pure Weber Blue Agave tequila is an …
Some brands sort of reel you in with their history and authenticity. Here, at Drink Me, we’ve always found it especially fascinating to work with brands that emit a sense of place and a connection to the consumer. Maestro Dobel Tequila is one of those brands. It was created by, …
Photo: Margaret Pattillo Photography Well, if you know Prisoner, Saldo, Orin Swift or Locations, then yes, you’ve already met. Dave is the creator and winemaker behind all of these. “Oh, yeah,” you say. “I love those labels”. Not surprising. They each sold for hundreds of millions of dollars. And Dave is …
White Peach Margarita at Cabo Wabo Cantina, Las Vegas, Nevada Cabo Wabo Cantina in Las Vegas is offering a white peach margarita, made with Cazadores Blanco, Monin White Peach Syrup, peach nectar, fresh lime juice and sweet & sour mix. Ingredients: Combine in a cocktail shaker w/ no ice 1.25 …
In the pursuit of perfection it’s often said that “the devil is in the details,” a sentiment that captures the spirit of 123 Organic Extra Añejo Diablito. It all began when tequila expert David Ravandi envisioned an Organic Tequila that would appeal to even the most discerning wine enthusiasts. A …
Drink Me Magazine Review 96 /100 As brilliantly transparent as the highly descriptive bottle label, it exhibits perfumes of smoked agave, geraniums, and white pepper. Serious complexity with an uplifting freshness, the palate gushes sweet florals, freshly lit tobacco, and cooked green peppers. -JA