spirits versus mass-produced versions that are sometimes artificially flavoured.” “People are becoming more conscious of the ingredients in their food and in their cocktails,” he adds, “and the difference those ingredients can make—not only to the experience of consuming them, but also to how you feel after.” Noronha also admits to seeing a switch from using blanco tequilas in margaritas, to reposados, which are sweeter and more mature, resulting in a more sophisticated cocktail. YOU’VE PROVIDED SOME SIGNATURE COCKTAILS. WHAT FOODS WOULD YOU RECOMMEND PAIRING WITH THEM? With the Flamin’ Mezcal Margarita, Silvester recommends tacos. Specifically, Cuchillo’s Queso Saganaki taco with pico de gallo, because the ancho smokiness in the cocktail helps balance the richness and salinity of the saganaki cheese. In a pinch when entertaining, she likes to serve mezcal with almost any kind of salty snack. The Classic Margarita, she says, goes with anything from cornbread and mole sauces to traditional Mexican street corn called elotes. Noronha feels the mango in the Flamin’ Mezcal Margarita complements Cuchillo’s Lois Lake Steelhead Trout ceviche with ponzu, mint and basil. “All the fresh ingredients in the drink, combined with a sharp lime and Tajín rim, are a perfect partner for this dish,” he asserts. Read on for more agave insights
the methods used to produce it—there are different ways of cooking the agave, extracting it and fermenting it, which make it quite singular.” WHAT TRENDS ARE YOU SEEING IN THE INDUSTRY WHEN IT COMES TO AGAVE SPIRITS? “From what I’ve seen,” notes Noronha, “a lot more people are increasingly able to taste smaller nuances in their cocktails; they can more easily distinguish a great spirit from a good one. There are also a lot more people curious about agave spirits and the differences between small batch, more sustainably produced
CAN YOU TELL US WHAT MAKES AGAVE SPIRITS UNIQUE?
“Agave spirits are very complex—they’re almost like wine. There are many different varieties, and that alone makes them unique,” Silvester notes. “They’re nice to sip on their own or mixed in a cocktail. I never get bored with them. And whenever someone says they don’t like tequila or mezcal, I tell them they haven’t tried the right one yet.” “I’m noticing a lot more people who already love tequila seeking out mezcal,” Noronha chimes in. “Personally, I think mezcal is a bit more interesting. There’s a lot more diversity in its flavours and in
and margarita recipes from Coulter and Kristina, sure to spice up your summer!
¡Salud! to creating your own perfect margarita.
“For me, creating an agave-based cocktail that pays respect to its Latin America roots is important.” - Coulter Noronha
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