Join us for an unforgettable Tequila Tasting experience at our shop on Friday, May 2nd, just in time to kick off your Cinco de Mayo festivities! As we gear up to celebrate this vibrant holiday, we’re opening our doors from 5:00 PM to 7:30 PM for an evening filled with the bold flavors and rich heritage of Mexico’s most iconic spirit. Whether you’re a tequila aficionado or a curious newcomer, this pre-Cinco de Mayo event promises something special for everyone.

Step into our cozy shop and let your senses guide you through an exploration of tequila’s diverse profiles. We’ll be pouring a curated selection of premium tequilas—blancos, reposados, and añejos—each offering its own unique character. Sip the crisp, agave-forward notes of a blanco, savor the smooth, oak-kissed warmth of a reposado, or linger over the deep, complex richness of an añejo. Our knowledgeable staff will be on hand to share the stories behind each bottle, from the rugged fields of Jalisco to the artistry of the distilleries. We’ll have light bites to complement the tasting—think fresh ceviche, zesty salsas, and warm tortilla chips—plus a festive playlist to set the mood. It’s the perfect way to unwind at the end of the week and get into the Cinco de Mayo spirit, just three days before the big celebration on May 5th.

So, what exactly is tequila, and how does it come to be? Tequila is a distilled spirit made from the blue agave plant, a succulent native to Mexico with spiky, blue-green leaves that thrive in the volcanic soils of specific regions, most notably Jalisco. The process begins with skilled jimadores harvesting mature agave plants—typically 7 to 10 years old—by trimming away the leaves to reveal the piña, the starchy core that holds the plant’s natural sugars. These piñas, weighing anywhere from 40 to 200 pounds, are then roasted or steamed to convert those sugars into fermentable form. Traditionally, this was done in stone ovens or pits, though modern distilleries often use autoclaves for efficiency.

Once cooked, the piñas are crushed to extract their sweet juice, which is then fermented with yeast—sometimes naturally occurring, sometimes carefully selected—to turn the sugars into alcohol. The fermented liquid is distilled, usually twice, in copper or stainless steel stills, refining it into the clear, potent spirit we know as tequila blanco. From there, it might be bottled immediately for that pure, agave-driven taste, or aged in oak barrels to become reposado (rested for 2 months to a year) or añejo (aged for 1 to 3 years), picking up caramel, vanilla, and spice notes along the way. By Mexican law, tequila must contain at least 51% blue agave (though the best are 100%) and be produced in designated regions, ensuring its authenticity and quality.

Mark your calendars for Friday, May 2nd, and stop by our shop to taste this remarkable spirit for yourself. Bring a friend, raise a glass, and let’s toast to the craftsmanship and culture of tequila—just in time for Cinco de Mayo! No reservations needed, but arrive early to snag a spot. We can’t wait to share this experience with you.