With Cinco de Mayo happening this weekend, it’s only appropriate that Tequila and More, the first trade show centered around the spirit, it’s smokier cousin mezcal and Latin American food and culture, should roll into town the day after.
Although both spirits have made significant inroads into bartending culture, a certain reserve still remains when it comes to widespread acceptance amongst the drinking public. Long viewed as a shooter, their presence at any gathering will inevitably provoke a number of cautionary tales centered around an instance where the story-teller over-indulged.
I would argue that the main reason for this has to be the widespread availability of the shitty stuff, known as mixto tequila, which is only required to be produced with only 51% agave sugars, the other 49% being cane sugar and additives such as caramel coloring, oak extract, glycerin and sugar-based syrups.
Drink poorly-made booze and you will get a hangover.
Tequilas and mezcals made from “100% agave” are a good starting point and hopefully, this second outing of Tequila and More will help shift the public perception of the spirits image as a hangover-waiting-to-happen to a worthy companion to whisky, gin and rum in the liquor cabinet.
I spoke to Allan Fryman, one of the organizers, about the show, tequila and its bad reputation.
