Did you know that tequila and Mezcal are the fastest growing spirits in the US having surpassed whiskey and closing in on vodka? Well, now you do. Not one to miss a trend that includes tasting notes, we stopped in San Francisco Tequila Shop (801 Cortland). With over 1,000 spirits to choose from, it can be a little overwhelming.
For those who have been in the neighborhood for awhile, they took over the old Pay Little location at eh corner of Cortland and Ellsworth.
Many of us have tequila memories from college, and they are not pretty. Tequila is more than doing shots with lemon and salt.
Tequila is a versatile spirit that can be enjoyed in a variety of ways beyond just doing shots. It is a key ingredient in many cocktails such as Margaritas, Palomas, and Bloody Marias. It can also be sipped neat or on the rocks, like a fine whiskey or brandy, to appreciate its nuanced flavors and aromas.
Tequila is made from the blue agave plant, which is grown in the region surrounding the city of Tequila, Mexico. The type of tequila, its flavor profile, and its intended use can vary greatly depending on the agave variety, growing conditions, production methods, and aging process.
So, whether you’re a fan of smooth, aged tequilas or prefer the bold, crisp taste of a young Blanco, there’s a tequila out there for everyone.
And if that’s not enough, tequila is just the tip of the agave spirit world. There is a smoky cousin, Mezcal and a whole range of agave spirits including Raicilla, Bacanora and Sotol. Don’t worry if you don’t know the difference between a Reposado and an Añejo – Moose, the store’s owner is happy to help out and guide you through your selection.
On his blog and podcast, Sippin’ with Moose, he offers cocktail recipes, tips and recommendations and new selections.