The centuries-old agave spirit is having a well-deserved moment. And we know why the smoky Mexican elixir is popping up in craft cocktails all over town.
In 2008, I transitioned from brewpub beer-slinger to serious restaurant professional. Coming from a world of blueberry ales and frozen jalapeno poppers I had a lot to learn. I didn’t know merlot from Manischewitz, but I knew I liked IPAs and this weird new thing called Fernet Branca that tasted a bit like toothpaste and got my whole body drunk. Months later, I wrapped my head around the concept of terroir, a French term referring to the location specific conditions that give products like wine and coffee their local flavor.