When Simon Ford, Jason Kosmas and Dushan Zaric of The 86 Co. set out to bottle a Tequila, they wanted something expressly intended to mix into cocktails. Margarita taste trials with different Tequilas led them to the Vivanco family in the Los Altos region of Arandas. The family grows all its own blue agave, eschews pesticides, and produces Tequila only during the cold weather months so that they can let the fermentation run up to ten days, instead of the usual two to five. The end result is a citrusy Tequila with herbal, black pepper and mineral notes and a brown sugar sweetness that blends well in a mixed drink. It also makes a worthy sipper. This is bottled at a slightly higher proof than most Tequilas, as they found that a small amount added more flavor to drinks.
Noise & Spirits, Miami, FL
This story appears in the print issue of June 2014.
Like what you read? Subscribe today.