I’m normally a guy who likes his spirits unadulterated and neat if they’re worthy of sipping, but I’ll gladly make an exception for this Dano’s Dangerous Infused Tequila. It is made with an infusion of fresh pineapple and jalapeno peppers and this is a match made in Mexican heaven. We already reviewed the award-winning blanco, [&hellip
I had seen the name Cazul 100 pop up now and then in spirits competitions and saw some high ratings of it here and there, so when I saw this tequila in the airplane bottle section in a Florida liquor store, I picked a couple up to try at home. It’s made from 100% blue [&hellip
Sometimes I have to leave Mexico to try a new Mexican rum and that was the case when I stumbled upon Mocambo Rum from Veracruz. I did a double-take when I saw this single barrel aged rum on the shelf at a Total Wine store in Florida since I’ve never seen it once in Mexico. [&hellip
The founder of Dano’s Dangerous Tequila is a former traveling surfer who started out making tequila infused with pineapple and jalapeno peppers for his friends. (We’ll check that version out in another post). The company eventually gravitated to the traditional blanco, reposado, and anejo versions though and it seems they connected with the right partners [&hellip
We do not cover mezcal on this blog as much as we cover the most popular spirits from Latin America: tequila and rum. I’ll freely admit that this is because of the same reason we don’t cover pisco and cachaça often: they usually don’t taste all that great when you drink them neat. There’s a [&hellip
I have been coming to Mexico for around 16 years and I’ve lived in the country off and on since 2010. The first time I tasted Charanda, however, was in 2020. This despite the fact I live one state north from Michoacan, where this rum-like liquor is made. There are a few spirits from Mexico [&hellip
