Best Life Tequila By Camper English May 08

BEST

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Fine, Finer, Finest Sipping through the world of handcrafted tequilas Mexicans have been producing tequila since the early 1500s, but until recently, most of what they exported was pretty lousy. Dubbed mixto, it is a mix of agave and cane sugar. Those $2 Cuervo shots downed nightly across America? Mixto. Those Sauza Commemorativo margaritas you ordered to impress your clients? Overpriced mixto. For a few bucks more, upgrade to the good stuff, which is always labeled “100 percent agave” and is broken into four categories: blanco, or silver (unaged), resposado (aged at least two months), añejo (aged one year), and extra-añejo (aged at least three years). Aged tequilas are pricier, but they don’t necessarily make better cocktails. They are meant to be sipped like cognac, not slurped in an alcoholic slushy. And just because you like a certain blanco, doesn’t mean you’ll warm up to its aged counterpart. Forget brand loyalty and just pick your favorites. Here are ours. camper english

FINE I milagro silver

This entry-level tequila is made from handselected estate-grown 100 percent agave. The hearts of the plant, called pinas, are baked in traditional clay ovens, then mashed to extract the sugary juices, which are then distilled three times instead of the usual two. The extra distillation eliminates headachecausing impurities while still retaining a nice spiciness of black pepper and plenty of fresh tropical-fruit aromas. It’s perfect for mixing in cocktails without breaking the bank. $30, milagrotequila.com

FINER I don julio reSposado

The agave that goes into this bottle is grown as long as 10 years before it’s cooked, fermented, and distilled. Unlike some resposados, which are aged a mere two months, Don Julio gives this bottling eight months of beauty sleep in American white-oak bourbon barrels, which can’t be reused stateside. Tequila, scotch, and rum companies around the world snatch up these barrels to create a more complex drink. The nose is rich with creamy caramel and pecan notes, and the palate evokes ripe apples and tangerines. $45, thebar.com

FINEST I herradura selecciÓn suPrema This extra-añejo is made from

a blend of lowland and highland agave, which is processed by slow-cooking in traditional clay ovens, and then fermented naturally with airborne yeasts and aged for more than four years in charred-oak barrels. It has a complex profile with sweet plum and pear notes on the nose, smooth-hot chili flake and aloe notes on the palate, and a long, lingering finish. When you crack this open, break out the snifters, pour, and let it breathe for a few minutes like you would a grand cru. From $300, herradura.com

Renaissance man Drink this, not that

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best life

M ay 2 0 0 8

Tequila and Tonic Size:

8 ounces

Margarita Size:

8 ounces

Calories:

Calories:

Carbohydrates:

Carbohydrates:

188

16 grams

500

32 grams

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heather jones (illustr ations)

Even at high-end Mexican bars and restaurants, most margaritas are made with a bottled mix, which is essentially high-fructose corn syrup laced with lime flavor. It tastes like a liquid lollipop and packs a disturbing amount of calories per swallow. For a tasty alternative, take a tip from Mexicans and try tequila and tonic. It tastes an awful lot like its sugary counterpart, only with a smoky, peppery bite and about a third of the calories. Your taste buds— and your waistline—will thank you. c . e .