Distilled in El Arenal, Mexico, this organic tequila is made from the finest agave grown in the valley region of Jalisco. It is twice distilled in small batches using a traditional method that results in vibrant flavor. This unaged silver, or blanco, is the purest form of tequila and straddles the line between spicy and smooth. It has a forward nose of agave followed by zesty citrus, cinnamon and pepper flavors on the palate.
Where to find it:
Tequila Museo Mayahuel at 12th and K streets in downtown East Sacramento, (ask for it in the summertime bloody mary), Chargin’s Bar & Grill in East Sacramento, JK Liquor & Wine in Sacramento or direct from the importer at firstname.lastname@example.org. $24 a bottle.
What to eat with this wine:
Chef Ramiro Alarcon suggests Fiesta Mayicana du Fruta, seasonal fruits infused with salt, lime and chile (pictured above); and Canola de Ceviche, a blend of fresh ceviche with infused lime, chile, cucumber, mango and cilantro.