“And while it may seem passé to serve tequila with lime and salt, that is actually how it is served in many Mexican cantinas so who am I to argue with that?”
“Having spent more than four decades working, collaborating, travelling, drinking, learning, having fun, getting into trouble, fighting, losing friends, gaining new ones and most of all sharing the Agave Love around the world with this amazing human, I am heartbroken.” – Phil Bayly
The Wild Rover in Sydney’s Surry Hills is known for being a belter of a whiskey bar but they don’t just mix up whiskey drinks. Here Luke De Bono shows us one of the house specialties, the Dancing with Rosie, a thirst quenching hi-ball featuring tequila and Aperol.
We hear from Anneliese Grazioli from specialty tequila bar, Hot Tamale in Darwin as she takes a deep dive into all the things that make a tequila great.
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.
With Mexico’s Dia De Los Muertos (Day of the Dead) almost upon us, Proximo Australia’s Tequila Specialist Hayley Dixon shares three killer cocktails built on tequila.