With Cinco de Mayo tomorrow, and summer just around the corner, we're feeling the new tequila craze. The Mexican beverage boasts less sugar and carbs than any other alcohol, and in moderate amounts produces less of a hangover—emphasis on moderate. We tapped mixologist Jim Kearns from downtown's hottest new eatery, Tijuana Picnic, to share everything we need to know, from etiquette to the go-to brands.
Harper's BAZAAR: What are the best tequilas?
Jim Kearns: The best tequilas are those made from 100% Weber Blue Agave—the plant from which tequila must be made. Those that are not, most likely, mixtos, contain only 51% Blue Agave.
HB: Differences between tequila and mezcal?
JK: All tequilas, technically, are mezcal. It is an umbrella category, much like whiskey is to bourbon. The difference between tequila and Mezcal, from Oaxaca, lies mostly in the roasting process, a necessary step, performed in order to convert the starches in the piña (the central part of the plant, so called, because it resembles a pineapple) into sugars, enabling them to be first fermented and then distilled. In tequila production, the piñas are roasted in a large oven. In Mezcal production, the piñas are placed in a stone pit in the ground and smoked for days. This imparts Mezcal's characteristic smokey flavor. The other main difference is that, unlike tequila, Mezcal can be made from a large number of different agave plants.
HB: If you're new to tequila what do you order to be safe?
JK: While it's hard to go wrong with any tequila produced from 100% Blue Agave, I would probably recommend a good highland tequila, like Siete Leguas or El Tesoro. They tend to have a nice balance of spicy, fruity, and floral flavors.
HB:Any particular drinking etiquette? Neat vs. on the rocks?
JK: Personally, I enjoy tequila straight, but it's ultimately a matter of individual preference and taste. Try it neat, and then try it with ice and decide what works best for you.
