T+L Reports: Tequila Expert
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T+L Reports: Tequila Expert

Once the nectar of frat parties, Mexico's favorite liquor
has come of age. T+L talks to San Francisco-based tequila
expert and restaurateur Julio Bermejo about how to drink it
like a pro. GET REAL Look for 100 percent agave, the
tuberous plant from which the spirit is made. KNOW YOUR AGE Blanco is unaged, herbaceous, and clear. Reposado, aged up
to a year, is fuller bodied, and añejo, one to three
years old, has an oaky flavor and deep tan hue. SKIP THE MARGARITA Sip it like they do south of the border.
ORDER IT COMPLETO You'll get tequila and a palate-cleansing sangrita
made of tomato, orange, and lime juices. THREE FOR THE ROAD Try the ceviche and a reposado at OYAMEL (2250 B Crystal
Dr.; 703/413-2288; dinner for two $60) in Arlington,
Virginia. London's MESTIZO (103 Hampstead Rd.;
44-207/387-4064; dinner for two $62) is the sexiest tequila
bar in Europe. In San Francisco, Bermejo's TRES AGAVES (130
Townsend St.; 415/227-0500; dinner for two $50) has 100
varieties. ¡Salud! —CLARK MITCHELL

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