The Informed Drinker: In the Beginning, There Was Tequila

Tolly Moseley / Three tequilas

Though it may come as a surprise to many, The Informed Drinker is something of a wino. For as long as she can remember, wine seemed to be the logical complement to any classy affair. Date with husband: wine. Dinner party: wine. Ladies' lunch with Leslie after an absolutely exhausting morning shopping for hats and matching thong bikini bottoms: Waiter, your finest vintage, please.

However, the longer The Informed Drinker lives in Austin, the more she realizes that things like gin and rum can be classy, too. Tequila needn't be consumed after licking salt off one's wrist. Vodka needn't be inserted into a cherry Jello. In other words, alcohol can be sipped and savored, rather than dashing it away as quickly as possible in frat party-like fashion. Since The Informed Drinker has far less familiarity with spirits than her dear, fermented grape however, she has called in a team of experts to help her study these more serious alcohols. First up: Armando Zapata, tequila expert.

As many a mixologist knows, tequila is made from the agave plant, harvested just outside the city of Tequila, Mexico, about 40 miles northwest of Guadalajara. Although harvesting the agave is a labor-intensive process, there are nearly 130 producers and 1000 different registered brands of the stuff - meaning our margaritas aren't going anywhere anytime soon. A “tequila ambassador” for Hornitos Tequila, owned by the Sauza family, Zapata stopped into La Condesa late Thursday evening to share some tequila history with various Austin foodies.

“When I'm looking to drink, I'm looking for The Beatles of tequila - not the Fall-Out Boy of tequila,” said Zapata, readying himself to discuss said agave fields. Forever.

“Tequila has a reputation for only working with certain cocktails,” said Zapata. “But what I have learned though is that certain tequilas can work in unexpected places - in Cosmopolitans, in Mojitos.”

Waiting for her at The Informed Drinker's place setting stood three vials of liquid, looking very much like a fancy science experiment. These included a clear Plata tequila, a light golden Reposado, and a caramel-tinged Añejo.

“Plata tequila isn't aged, and has peppery, sharp taste,” said Zapata. “Your Reposados are aged slightly - under a year - and Añejos aged up to three years.”

The flavor profiles of tequila varieties break down across the spirit spectrum, with gin and vodka drinkers going for Plata; whiskey-lovers, Reposado; cognac and bourbon sippers, Añejos. The Informed Drinker felt very bold indeed sipping her tequila, and decided to ask Zapata his favorite cocktails and varietals. (He prefers Hornitos, natch).

Out of the three tequila varietals, which one is your favorite?

“I'm a Reposado man,” said Zapata. “We make a drink called the Spiced Paloma with Reposado and grapefuit, like the classic, but we add ginger too for a kick.” The original Paloma is made with Plata or Reposado tequila, grapefruit soda and lime juice - substitute ginger for Zapata's version.

What's your personal margarita recipe?

“Three parts tequila, two parts triple sec, one part fresh lime juice, sweetened with amber agave nectar,” said Zapata. “Simple and perfect.”

What is your favorite tequila cocktail?

“The White Mexican is a perfect drink at the end of the night - it's like dessert,” says Zapata. “It's a lot like an Horchata, but with Añejo and extra spices.” To garnish, add a cinnamon stick; resist playing with it for duration of sippage.