Sierra Tequila Blanco (1 x 700 ml) - The Original with the Red Sombrero from Mexico - Tequila Blanco with Fruity & Fresh Aromas - Ideal as a Shot with Salt & Lemon - 38% ABV

Product Information

If you’re drinking the good stuff, don’t waste your time with mixers. Instead, sip the tequila as you would any quality spirit. That is, pour it into a proper glass (like a brandy snifter), swirl it in the glass, smell it, and taste it in small doses, exploring the flavour in your mouth. You’re welcome to pair it with a lime wedge or some cubes of ice. As for us – we sip the best tequilas neat. Of the ranges introduced on the launch night, I was most excited about Sierra Tequila. Having steered far away from the student experience for many years, although always harbouring a secret taste for the Mexican tipple, I was ready to try again; this time approaching it with a bit more maturity. Prepare a chilled highball glass by coating the rim with lime and chilli salt (rub the rim with a slice of lime to moisten and dip / pour the salt to coat) It was everything I wished for and more. The bottles are sleek, but bold; exclusive but fun. Sierra produces smooth sipping tequilas, without losing its cheeky party spirit and famous agave bite. I couldn’t possibly choose a favourite between Sierra Tequila Silver, Europe’s most popular choice or the award winning Sierra Reposado Gold. It was like greeting an old friend you’ve not seen for a long time; you recognise the face and features, but underneath the familiarity lies a different, more refined identity that speaks of a new sense of purpose; and a new life.

Our Master Distillers taste and blend various barrels and decide when our Tequilas are ready to be bottled. Hot, but breezy: The whole Tequila production process of Sierra takes place at our Hacienda in the middle of Guadalajara, in Jalisco, Mexico.I never follow anything by the book. I live to improvise. I decided on a novel handled beer-mug, instead of the traditional highball glass. I also rimmed my glass with Himalayan pink salt, because I do think the salt enhances a lot of the natural flavours of the tequila. I also used the best quality, freshly squeezed orange juice I could find. I added a touch of grenadine at the end.

Tequila that is bottled directly after being distilled and harmonised is called Tequila Blanco or Tequila Plata. Internationally, you can also find it under the name Tequila Silver.The Sierra Silver Tequila is just as smooth, but more elegantly understated than the golden Reposado. It’s milder; more delicate, but perfectly balanced when mixed with the slight acidity of the lime juice. Where Reposado is moody and alluring, Silver Tequila is fresh, light and reminds you of ripe pineapples with a cheeky chilli afterthought. It’s very obvious why it’s Europe’s favourite. I recently attended the Merriment & Co product range launch ( you can read my blog on the launch here) where they introduced some exciting new lines of fine liquor hitting the Cape Town scene just in time for summer. To do so, the Jimadores use a very sharp tool called Coa. With the coa, they dig out the agave plant before shaving off the leaves. As a result, the piña (Spanish for pineapple) is revealed and the Jimador is finishing the pina depending on the product being made.

I garnished generously with citrus and mint, but that was more for the striking colour contrasts, rather than for flavour. I wanted to add as little as possible that could interfere with the natural flavours of the tequila.For an inexpensive tequila that offers great taste, you can’t go past Jose Cuervo Especial Reposado. The cost of the drink makes it great for parties and event hosting, but don’t think this means you can’t also enjoy a bottle of this fine tequila to yourself. Tasty enough to sip, you’ll find yourself halfway through the bottle in no time. And if you’re into mixing, Jose Cuervo has a line of easy-made margarita’s that’ll hit the spot. Fast and fresh: After harvesting the agave piñas, we bring them to the distillery in one piece – as fast Being in charge of growing agaves means to evaluate the soil, select the best baby agaves, plant the agaves, and to take care of the agaves during the growing period. Finally the Jimadores (professional agave field workers) harvest the agaves before bringing them to the distillery. Using a coa, the jimadoers cut the agave by hand to reveal the heart or piña.Thepiñais gently cooked and then undergoes a step-by-step extraction process with special yeast added to ferment and then twice distilled in copper vessels before maturing.