We’re looking at añejo tequila and extra-añejo tequila this month — here’s a look at the regulations that define the category, and a few bottlings that demonstrate the interplay of agave spirit and wood.
Agave spirits have never before been so in demand. Right around the country you can find bars that do more than just sling out the tequila shots and sauce the tacos — these days there’s real depth to the selections on hand and knowledgeable staff to guide you in the right direction.
Well, that’s how it goes at the 10 best tequila bars in Australia.
The annual Bartenders Agave Brunch at Tio’s has become one of the best attended events at Sydney Bar Week over the last couple of years, and it’s back again on Sunday the 16th of September this year.
It’s handy to have a few low-alcohol recipes in your repertoire, and perhaps something with no alcohol at all (that still tastes good).
IF YOU flick to the Bar Awards you’ll see a new Sydney venue popping up a few times. That venue is Chula, a Mexican restaurant and bar in Sydney’s King Cross, and the guy running it is this man here: Reece Griffiths
The Bambú is a drink that’s a little lighter in the booze quotient, and combines aromatised wines with mezcal and the new bartending ingredient du jour, Italicus Rosolio de Bergamotto.
“Speaking in terms of Agave, there are a little over 140 distilleries producing 1300+ brands, with only 9 of those dedicated to single brand production, yet we clearly have not seen that many make their way here,” says Alex McDowell of de Vino Mezcal.