Nectar of the gods

I learned that mixing alcohol is not a good idea when I was 20 years old. I combined beer, tequila and wine the same evening. Looking back, I realize the guy was trying to get me really drunk, but it backfired, because I threw it all back up in his bathroom, including the spaghetti dinner which didn’t all make it to the toilet. Lovely visual, isn’t it?

Of course, my well of first-hand knowledge deepened over the years. Today, when I order a shot (which isn’t often), I ensure it is a high quality brand.

On this week’s podcast, I learn about the origins and types of tequila and mezcal from Ernesto Delgado, owner of Tequila Museo Mayahuel, a restaurant which includes, obviously, a tequila bar. He brings something different to the table, though. His heritage is Mexican, but he brings a working background in the Napa valley vineyards.