Recently, I had the chance to be part of a workshop with Katrina, a tequila expert and brand ambassador from Casa Sauza. She came all the way from Mexico to share her knowledge of tequila with us.

Here’s what I learned:

Each tequila is unique, just like a fingerprint. The soil conditions and the weather affects the taste of the tequila. Casa Sauza is focused on the pure agave flavour.

There are two categories for tequilas.

• Mixtos use at least 50% of agave sugar, and the rest can be made up of other sugars. Sauza Silver and Sauza Gold can be used in shots and margaritas.
• 100% pure agave only uses Agave sugars.

Making Tequila

• Tequilas can be aged in wood just like wine. (I didn’t know this.)
• Extra aged tequilas are aged in small barrels for at least 1 year, but no more than 3 years to get a strong wood aroma.
• Check the label to find out if you are buying a Mixto or 100% pure agave tequila.
• Tequila can only be produced in 5 states in Mexico. No one else is allowed to produce tequila. There are 295 species of agave, but only 1 can be used to produce tequila. Wow!
• It can take 5 to 7 years for the agave to be ready to be harvested. The pina part of the plant (it looks like a pineapple) is harvested.
• All of Sauza tequilas have been processed in one location since 1873 in a small town in Mexico.

We got to try a number of tequilas along with delicious eats from

Sauza Silver paired with ceviche.

Sauza Gold pared with Torta de Elote (brisket on a sweet corn cake)

Hornitos Reposado with Mixiote de Cordero with lightly spiced braised lamb

Tostada de Atun paired with Hornitos Plata

In the background in the photo above you can make out the dark chocolate flan that was paired with Hornitos Black Barrel. To my surprise, this aged tequila was my favourite!

Do you like tequila? To learn more about Casa Sauza, click here.