A tahona doesn’t make your Tequila authentic

There was a time (about a week ago) when posting to social-media that you would only drink “additive-free” was a way to say, I know Tequila. Now it feels like “milled by tahona” is the new “additive-free.” And in the same way that the additive-free-signaling actually signaled the opposite to me, the tahona-signaling does, too. And we talk about why in this episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with journalist Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico. Episode Notes Read Ted’s book Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico! Read Annals of the Ministry of Development of the Mexican Republic, 1881, for the source of this quote: "We shall now review samples of the mezcal spirit—often referred to as ‘wine’—extracted from certain varieties of the maguey or agave plant. This alcoholic liquor is produced in various parts of the country under different names; however, the variety most highly regarded both in Mexico and abroad is that which originates in Jalisco, specifically in Tequila. There are various types or grades of this spirit produced—such as común, pechuga, simple, and double—as well as specially prepared varieties, such as almond-flavored (*almendrado*) and orange-flavored (*naranjado*). "Don Jesús Flores, owner of one of the finest and most renowned Tequila distilleries, presented samples of the various types produced at his facility—including simple, double, pechuga, and almendrado—in two large flasks and several other large bottles. Mr. Flores’s products enjoy an excellent reputation both domestically and internationally; his entire output is consumed as soon as it is produced, and his spirits were the only ones awarded a first-class medal at the first Guadalajara Municipal Exhibition. Don Sabás Cruz presented samples of pechuga spirit, a product that had previously won an award at the recent exhibition in France. Don Carlos G. Sancho also presented a very fine pechuga spirit.” Shout outs this episode to Bar Sotano, Monte Alban Mezcal, Jose Cuervo Tequila, Sauza Tequila, Tequila Patron, Mezcal Tosba, and Marco Ochoa of Gusto Historico!