Food Pairing Tip: Blanco Tequila

To say I’ve been busy is an understatement. Seriously, my life has been go, go, go these past several months.

First, my personal life. I got married! I couldn’t have just one wedding either. I had two, and they were two weeks apart!

Second, my professional life. I got a new job back in late February. If you looked at my last post, it coincides with around the time I got it.

I’m now in sales. To be exact, I work in the alcohol beverage industry representing the world’s most well-known brands. I miss writing regularly, so decided I’ll put my writing to use in my current role. Every Friday, starting last week, I send out a Food Pairing Friday Tip email to my accounts, obviously highlighting some of our products.

I know selling is poison to a blog (a good blog, anyways). My intent with these emails are not to sell, but rather to educate and offer my accounts even more value. And that’s why I think it’ll work here. I thought readers would enjoy these weekly tips, too, and hey, my blog will be updated regularly.

If you’ve been following my blog or have scanned my other posts, you’ll know that I don’t do product reviews. I don’t plan on taking that route. This blog is about sharing what I know and what I’m learning. These weekly tips offer that, with the caveat that there will be a product highlighted. I will always disclose whether I represent a product shown here.

Thank you for reading this far. Without further ado, here’s the first tip sent out last week!

Food Pairing Tip

As blanco tequilas are bottled right after distillation, there’s no influence from ageing in barrels; that’s why the colour is clear and you get the true flavours of the agave plant from which it’s made. Try sipping Don Julio Blanco with your next serving of ceviche, chips and salsa, or a salad with a light vinaigrette dressing. The hints of citrus and the light, sweet agave flavour pair very well with food high in acidity or spicy seafood. You’ll find that it’s a great introduction and isn’t overwhelming.

Always good in a mixed drink, but best on the rocks or neat.

Tequila Blanco

What do you guys think? Is this something you’d like to read? Let me know your thoughts below.

How is Whisky (or is it Whiskey?) Made?

Is it spelled whisky or whiskey?

Depends what country it’s from. It’s whisky if it’s made in Scotland. While in Ireland and the US, it’s whiskey. My trick to remembering? Ireland and US both start with a vowel and they spell it with the vowel e.

The spirits section of the WSET 3 book was quick to read through, but I just couldn’t fully understand. What does the whisky making process look like? What do pot stills look like? So I went on YouTube and found this great video.

I don’t know how people studied for this sort of stuff before without all the resources we have today with just a few keystrokes away. I mean, it’s so much easier to remember how whisky is made after watching this video.

A lot of the introductory points in the book were touched in this video. I’m sure I can find one on Bourbon, too because although a whiskey, there are differences in how it’s made like the use of backset (leftover acidic residue) to increase the acidity of the wort (and if you missed it in the video, the wort is the sugary substance after the grain has been crushed and then mashed with hot water).

So, I did it this weekend! I finished the book front to back! What now? Oh, I’ll have to reread the whole thing two more times given what little I retained the first time around! Wish me luck.