As selected by an esteemed panel of agave-loving bar professionals
“It adds a lot of flavor to a margarita without overwhelming the other flavors in your cocktail,” says Carley Gaskin, the Chicago-based co-founder of Hospitality 201 and Mix Lab.
"I appreciate the pepperiness and green terroir going on,” says Juan Bustamante, the Beverage Manager at Sor Ynez, a Mexico City-inspired veg-focused restaurant in Philadelphia.
“I like using tequilas for my margaritas that have a lot of bright and fruity notes as opposed to a more earthy mineral flavor,” says Los Angeles bartender Cari Hah.
“The notes of vanilla and oak here give the drink a more complex flavor,” explains Christopher Mesa of Los Angeles’s Pez Cantina.
“It’s an absolute banger for a margarita,” says Beau du Bois, the Bar & Spirits Creative Director at Puesto Mexican Artisan Kitchen and Bar in San Diego.
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