There’s a growing trend in the agave world and it’s a demand for additive-free tequila. Today, certain tequilas today are loaded with syrups and artificial flavors to mimic the flavor of tequilas made the traditional way.
Reforma, which prides itself on its extensive tequila collection, recently partnered with Corrido to offer a 100% additive-free Reposado tequila coming from “the heart of the highlands” of Jalisco.
“Our very first single-barrel is here and we would like to celebrate by showing off this unique label and recognizing some of the accounts who selected and purchased a very unique, custom, and limited quantity barrel,” Corrido shared about the limited release.
Corrido uses 100% Blue Weber Agave and ages the tequila in barrels made of three different kinds of wood: Minnesota, Kentucky, and Missouri oak for around eight months. The combination of the oak and Corrido’s dedication to the craft creates a flavor unlike any other tequila.
As mentioned earlier, it’s a limited run so if you want to try it you better act fast!
At the moment, you can try the new tequila for $14 at the restaurant or purchase a bottle (at the restaurant) to take home for $75 each.
The restaurant is located at the southeast corner of River Road and Campbell Avenue in the St. Philip’s Plaza. They’re open for brunch, lunch, dinner, and later in the evening so stop by to check out the new tequila.
Reforma is located at 4340 N. Campbell Ave. #101. For more information, visit reformatucson.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
