Episode Transcript
[00:00:00] If you're pairing tequila with spicy food, you're probably ruining your tequila. Let's talk about how this works. Okay, look, I'm definitely not the food pairing guy, but I am currently working through the third level class at the International Tequila Academy. And what I learned in this lesson is I've been doing this all wrong. At the tastings that we have at our house, we like to bring in some food to pair with the tastings that we do or at least have some things for people to nibble on between each category of tequila we talk about. And what I found out is the experts would tell me I'm doing it all wrong. Now, look, here's what I learned. Food pairing with Tequila is not an exact science. Experts say if something doesn't work, reset your palate, move on. But Tequila is different than fine wine because of the one thing, alcohol level. And that leads us to one of the most important rules that I learned. Do not pair Tequila with hot, spicy food. Here's why. Alcohol creates a burning sensation. Spicy food does the same thing. So when you combine them, you're actually stacking heat on top of heat instead of enhancing flavor. And you're overwhelming your palate. Once your taste buds are blown out, you can't taste the agave anymore. Your mouth's on fire, and you definitely don't want any more tequila. You want something refreshing, like a paloma or a margarita. Now, here's another rule that I learned, and this is the fun part. There are no strict rules. Some of the best pairings come from experimenting. For example, some people say chocolate works really well with anejo, but it's been tested with blanco and actually works well as well. That's the beauty of tequila. You keep trying different flavors and see what you discover and then use what you really enjoy. All right, so the next things that I'm going to tell you are things that I learned in this class that really kind of blew my mind on the way you eat and the way you can drink. So. So let's start with some pairings for blancos. Blanco tequila is bright, it's fresh, it's agave forward, and it has a higher acidity. So it pairs best with light, fresh foods. Think cerviche, sushi, fresh fruit salads, guacamole, light tacos. Here's a pro tip. High proof blancos can also handle fatty foods like Mac and cheese or even Italian dishes. Be because the acidity cuts through the richness. Now, for a gluten free guy, I can't have those Next up, reposados. Reposado is the most versatile category. It sits right in the middle. You got agave, a little bit of oak. The balance opens up more options. Reposados pair great with grilled steak, mushroom dishes, and even some seafood dishes Work well here. That's how flexible reposado really is. And let's talk about anejo or extra anejo. That's where tequila meets dessert. Because the barrel aging, you get notes like vanilla and caramel and oak and spice. So naturally, it pairs perfect with things like chocolate churros, caramel desserts, banana bread, even pancakes. This is easily the best category for dessert pairing. So I know this is a crazy video for me. I'm not a cook. I'm. I'm definitely not a bartender. So coming up with a food pairing video is really kind of off the charts. But I learned so much, and in this level three class that I'm taking with the International Tequila Academy, I thought it was something really good to share. So what you can remember from this video is this. Don't pair tequila with spicy food. Match the intensity of the tequila with the food that you're eating. And don't be afraid to experiment, because tequila pairing isn't a strict rule. It's about finding out what you really enjoy. If you like tequila education like this, hit a. Like a share comment in the video. Make sure you follow Tasting tequila with Brad. I really love doing this stuff, and if you got a tequila that you'd like for me to review or a question about tequila you just don't know the answer to, drop it in the comments and I'll get to it as soon as possible. I want to take a little sip of this. Ensueno Tequila Collective single barrel, rested in Woodford Reserve bourbon barrels and finished in Woodford Reserve cherry bitters barrels. Great pick, Rob. Cheers.
