Megan Deschaine dips into Mexico for agave harvesting (via Post and Courier)

Megan Deschaine dips into Mexico for agave harvesting and tequila drinking


by Stephanie Barna   |   December 19, 2017   |



Photo by Megan Deschaine


Megan Deschaine won an all-expenses-paid trip to Jalisco, Mexico, with a cocktail she’d never made before, but that’s how this Macintosh bartender rolls. She’s an accomplished mixologist who really enjoys making drinks. Her entry for Exotico Tequila was a riff on a margarita. Well, actually, it was a riff on a margherita – pizza, that is.

Made with Exotico Blanca tequila, lime juice, agave syrup, Bittermen’s Hellfire Bitters, and Scrappy’s Celery Bitters, the drink was muddled with a ripe roma tomato and fresh basil and garnished with a mozzarella ball. The so-named Napoleonic Complex won first place in Charleston and then advanced to the semifinals at last summer’s Tales of the Cocktail in New Orleans, where Deschaine was hosted for three nights by Exotico. She won the grand prize and just returned from five days in Mexico where she was hosted by the Gonzales family at the Destilador Gonzalez Gonzalez.

“I planted my own agave plant,” she says while sipping, appropriately enough, a seasonal margarita at Pancito & Lefty. “On the first day, I learned the agave-growing process and that good tequila starts in the field. … Agave is one of the only distillates that you can taste the terroir, like wine.” ...


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