Viva Tequila!
"When restaurant patrons browse through tequila lists offering dozens of choices, that's a clue. When liquor stores carry high-end tequilas at prices usually associated with single-malt scotch, that's another. But when aficionados toss around terms like "floral notes," "layers of complexity" and "hints of caramel and vanilla" to describe a beverage that used to be knocked back with a lick of salt, a bite of lime and a wince of esophagus-searing pain, there can be no doubt: tequila has arrived." Jack Broom of the Seattle Times discovers there's more to tequila than the nasty shots we all did back in college.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
1 Comment:
Oh, tequila is SO last year. ;-}
The Next Big Thing is mezcal.
Cathy at 5:41PM on 03/21/07