Tommy’s: Tequila Education and the Spirit of Mexico

Today, Bermejo is a global ambassador for Mexico’s Cámara Nacional de la Industria Tequilera (National Chamber of the Tequila Industry), where he has actually devoted the last 40 years of his life mentor people concerning the spirit made in Jalisco state.

“Tommy’s was just one of the initial bars and dining establishments in America to stop pouring normal tequila in favor of what’s referred to as 100% agave tequila,” stated Bernejo. “We are likewise known as the venue or bar in the world with the biggest vintage choice of tequila. So many guests travel right here to try points that are not available in their cities or countries.”

If you want to learn more about tequila, you might need to make a pit stop at a tiny mom-and-pop dining establishment in San Francisco’s Richmond District, which has been the best location for tequila lovers for the previous a number of years.

The Center of Tequila in the US

“In 1999, I got on the front web page of the Wall surface Street Journal, and on the left-hand column, which is the pattern column,” stated Tommy’s Mexican Dining establishment proprietor Julio Bermejo. “It called Tommy’s the center of tequila in the United States.”

Tequila Education and Distillery Tours

Members likewise have the advantage to travel to Mexico with Bermejo, that leads academic trips to several tequila distilleries, aiding to spread his interest for the spirit, one glass and one bottle at a time.

Highland vs Valley Tequila

“There’s primarily 2 approaches,” said Bermejo. “Highland tequila, when it is young, is very citrusy and spicy. And valley tequila, comparative, is a little more pungent. And when you age it, it begins to give you some even more rock fruit-like qualities.”

That’s because, if you come to Tommy’s for tequila, you are likely to get more than a taste. You will get an education concerning the spirit – finding out the difference between reposado, añejo and blanco, to highland and valley tequilas.

Tequila’s Growing Popularity

“80% of the globe’s tequilas are consumed by five American states,” said Bermejo. “So, it has area to expand, which is frightening, since the fear is that tequila will end up being so costly that routine people like me can’t afford it.”

And as Tommy’s Mexican Restaurant commemorates its 60th Anniversary, it comes with a time when tequila is extra prominent than ever. According to a recent record by Premium Pro, while the sale of alcoholic spirits in the USA has remained level, last year sales of tequila increased by almost 8%.

“We produced the Tommy’s margarita almost 40 years back, and we are happy to claim, the recipe can be discovered on food selections of each and every single leading bar in the world,” said Bermejo. “We were one of the first bars to use agave fructose as a sweetener.”

And valley tequila, by comparison, is a little bit more poignant.” Tommy’s was one of the first bars and restaurants in America to quit pouring regular tequila in support of what’s known as 100% agave tequila,” said Bernejo. “We are also recognized as the location or bar in the globe with the biggest vintage selection of tequila.