Thankfully, Ryan Fitzgerald, tequila expert and bar manager at Beretta, led me through a crash course on tequila, complete with flight tastings and all. Two hours later, I felt equipped with all the knowledge I needed to dive right into tequila appreciation. The basics of tequila — where it comes from, the way it's made, and how to taste it — when you read more.
- The time has come to embrace mezcal, tequila's smokier little brother.
- The time has come to embrace mezcal, tequila's smokier little brother. — New York Times
- Evidence that farm-to-fork has gone big: Sotheby's is auctioning vegetables. — Wall Street Journal
- Fresh fruit is the new star of upside-down cakes. — Los Angeles Times
- Simple rules for buying and cooking corn. — Chicago Tribune
- Lighter, less alcoholic naked Chardonnay beats the Summer heat. — Washington Post
- Must make: Trimmed-down eggs Benedict with a Greek yogurt sauce. — Boston Globe
- Which company makes the best Fudgesicles? — San Francisco Chronicle
Source: Flickr User Dave Stroup
Mezcal or Mescal
A Mexican distilled spirit that's made from the fermented juice of the agave plant's core. The core is roasted underground over pits of hot rocks. This technique gives mezcal a characteristic smokiness. The difference between mezcal and tequila is the plant (tequila is made from the blue agave only) and the roasting method (for tequila, the agave core is cooked in an oven). Although it's produced throughout Mexico, the Oaxacan region is best known for its production and consumption of the potent liquid.