Two At The Most

Tequila por mi amante1 is a wonderful combination of tequila and ripe strawberries.

There Will Be Deliciousness

This is my second year making tequila por mi amante, and this year’s result was far superior to last. I pretty slavishly followed Chuck Taggart’s recipe.

Tequila por mi amante

750 ml resposado tequila (Sauza Hornitos)
3 pints fresh ripe strawberries, hulled and quartered (my store … Continue Reading

The makers of Tequlia Ocho are convinced the concept of terroir can apply to agave as much as grapes. So they are making three single estate tequilas, a silver, resposado, and añejo, to prove their point. I was lucky enough to receive a sample bottle of their 2008 Plata to give a try.

Naturally, as I have no other vintage to compare it to, I cannot speak to the importance of the labeled year. What I can say is this is an excellent silver tequila. Made from 100 percent agave, all the … Continue Reading

When I was young, we lived on the outskirts of Tucson, Arizona, surrounded by the beautiful Sonora desert. We kids would pick the fruit of the prickly pear cactus, braving the tiny spines that lodged in our fingers to peel and eat the fruit. My mother would make prickly pear jelly, although one year in our eagerness, we kept fussing with the jars, which never set, and we had pancakes with prickly pear syrup instead.

Lo and behold, it’s another Mixology Monday! This 35th incarnation is being hosted by The Scribe at A Mixed Dram, and he bids us: Broaden Your Horizons. Try a new base spirit, a new technique, anything, just as long as it’s something new for you.

The Scribe is apparently precognitive, because the base spirit he gave as an example, tequila, is one that’s fairly foreign to me. Just last week I put up … Continue Reading

While to date I haven’t developed a real taste for tequila, I didn’t realize until now that I’ve never featured the spirit here at Two at the Most. Now that I have received a bottle of Inocente Platinum Tequila for review, I can remedy that situation.

Inocente is made from 100% plantation grown blue Weber agave. The agave piñas are baked in dry masonry kilns before being macerated and fermented in stainless steel tanks and then triple distilled. This is followed by micro-oxygenation, a process purported to remove additional impurities. The resulting platinum tequila is then … Continue Reading