ESQUIRE: Costa named best Tequila to try in 2023

May Feature in Esquire Magazine

“Americans, particularly the famous ones, are in love with tequila. Year after year, the category continues to grow in the States, according to the Distilled Spirits Council. In fact, new data suggests it's overtaken whiskey, and will overtake vodka at some point this year.” - Esquire Magazine

Forget about mixto, the subpar blend of agave and sugar juice that inevitably leaves you with a bad hangover. We’re talking 100-percent Blue Weber agave tequila which can only be distilled in five Mexican states, of which the best known is Jalisco. The traditional method of making tequila involves harvesting agave, cooking the piñas (the heart of the plant) in an oven, shredding and crushing them with the tahona (a large stone wheel), and then fermenting and distilling the juice (or mosto). Of course, technology has advanced and many distilleries use more modern methods, replacing the tahona with a roller mill, cooking the pinas using steam in a pressurized autoclave, or even using something called a diffuser to “cook” the agave. A diffuser is basically a giant machine that extracts sugar using hot water (and sometimes sulfuric acid). This results in what some unflatteringly call “agavodka," which is often infused with additives to boost the flavor. Most brands that do this are not open about it, even though it is legally allowed, but there are some that proudly proclaim themselves as being additive-free—you can find a decent list of these here.

Costa Tequila:
”This tequila launched in 2019, and is made from a “Hi/Lo” blend of agave grown in the Highlands and the Lowlands of Jalisco. According to the brand, each brings different unique flavors to the palate - fruitier, sweeter notes from the Highlands, pepper and spice from the Lowlands. There are three expressions available, a blanco, reposado, and anejo. And most recently a tequila-based coffee liqueur was added to the lineup called Costa Cafe, which is meant to expand your tequila cocktail options past the classic Margarita.” - Esquire Magazine

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