A wise woman once said, a spoonful of sugar helps the medicine go down, though it's hard to really trust the judgment of someone who openly associates with chimney sweeps. Proving that a few extra spoonfuls of sugar in your favorite Mexican liquor helps it go down in the most delightful way, Mi Casa Tequila, now available.
Started by a Bay Area construction foreman who inherited a grip of land from his dad, Mi Casa is a just-launched 100% agave'd highland tequila distilled on an old cattle ranch in Jalisco-bordering Michoacan that uses a 10yr-old agave with a higher-than-normal sugar ratio to create a smooth butterscotch-ish finish to every shot, so think of it as the exact opposite of Michael Olowokandi. The agave plants -- which weigh in at a larger-than-normal 115 kilos -- are liquor-ized at 6000ft, then aged in American whiskey barrels at three intervals: 30 months, 10 months, and unaged (aka "Richard on Lost"-ed). All three are then bottled in stock 750ml's with synthetic wood-stoppered tops and a custom label designed by the dude's SF State-graduated, Burritt Room-bartending son that features a sketch of a palm tree-shaded hacienda on the front, plus a letter to Mexican liquor drinkers and pictures of the agave plot to overthrow rye and barley on the back.
New Star-ell Liquors (corner of Fell and Divis) is the only liquor store in the city with bottles right now, but Tropisueno's got it behind the bar, and HECHO should get it in any day now, so expect that very soon it'll be Poppins off all over the city.
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