World's 50 Best Bars Brands Report: Tequila

18 January, 2013

On day six of the Brands Report, a spin-off survey from The World's 50 Best Bars, we polled bartenders on the subject of tequila. 

Question: Who said: “One tequila, two tequila, three tequila, floor?” It was author George Carlin. If
he were alive now, we wonder what he would make of all the fuss around 100% agave tequilas and the nowestablished mantra that tequila can be for sipping rather than shooting? 

US heavyweight Patrón looks healthy on both lists and this is arguably testament to its refusal to give up its high-end status, even during the world’s ongoing fi nancial woes. It’s no surprise to see Cuervo as the best-seller. It’s the tequila everyone knows. So let’s take a closer look at some we might not be so familiar with. 

Ocho – well that’s tequila supremo Tomas Estes’ tequila. It’s made on a single estate and aims to demonstrate that terroir exists in agave growing. The year of production also appears onthe bottle. It’s a very far cry from salt, lemon and a shot of mixto.

How about Calle 23? It’s made from blue agaves from the Los Altos de Jalisco – a higher area said to produce richer, higher-quality agave. Next, let’s have a look at Tapatio – which is a Mexican word referring to a man from Jalisco, according to Tapatio’s agency Speciality Brands. It is actually made at the same distillery as Estes’ Ocho.

We like the sound of Tapatio’s Reservas de la Excelencia – an anejo tequila previously reserved only for the friends and family of the distillers. Reservas de la Excelencia is aged for around four years in new French oak.
That’s definitely not for shooting.

Espolon – hanging on in 10th position in the best-selling tequila list in The World’s 50 Best Bars Brands Report – claims to take more time over its production than many others on the market. The piñas are cooked for 18-20 hours, versus an industry average of 12, according to the brand. The distilling process also takes 5.5 hours – compared to 3.5 for some producers. And yes, you’ve guessed it, it’s 100% blue agave.

So, perhaps if Carlin was around now and sipping tequila in some of the world’s best bars, he might change his mind to: “One tequila, two tequila, three tequila... more.”

How we did it

Since we relaunched the World’s 50 Best Bars, we think we’ve built up a pretty fantastic list of top bars and phenomenal bartenders from all over the world.

To create an even better global picture, we also polled 100 of the top 200 bars. When I say ‘we’, it was actually an independent research company called Leslie Henry Marketing & Research.

It’s still growing, make no mistake – and we feel really quite excited about it. So excited in fact, that this year we decided to reinvent the way we conduct the artist formerly known as Hot Bar Brands by polling our very own top 50. 





Comment

Dominic Roskrow

The serious business of bourbon

This is most odd. I’m standing with two American gentlemen in the corner of a very swish steak bar staring at a surreal painting of what we’re being told is a ship exploding as it sails towards a lighthouse. I think.

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