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The Tasting Room

The Tasting Room: Corzo Tequila

Hailing from highlands of Jalisco, Mexico and named after the high battleground town of Chiapa de Corzo, Chiapas. Corzo has a tropical flavor to it that is a combination of the distilling process and the earth that it comes from in the highlands of Mexico. The tequila is made with only 100% Blue Weber Agave. Corzo is the only tequila in the world that uses a process called sparging. Sparging introduces microbubbles into the tequila allowing it breathe and become more oxygenated. Then the tequila is triple distilled. What’s that mean for you? A very smooth and fresh tasting tequila.

There are three variations of Corzo tequila. Silver, Reposado and Anjeo. The base silver tequila is stored for 2-4 months in fresh, white American oak barrels with hints of vanilla and chocolate and other spices and herbal notes. The Reposado and Anjeo versions are then aged in French oak barrels to add even more smoothness with the Reposado aged 6-8 months and the Anjeo a year.

Cool note? Corzo’s bottle was designed by famed designer Fabien Baron. Baron was challenged to design a bottle fitting of Corzo’s style and taste and came up with a modern Mexican influence which shapes the face of Corzo today. However the mouth of the bottle is designed by Luis Barragán Morfín as a tribute to the famous fountain Fuente De Los Amantes.

How amazing is this tequila? Wine Spectator rated it 93 out of 100.


The Hibiscus Poloma

  • 2 oz Corzo Silver Tequila
  • 3/4 oz Hibicus Syrup
  • 1/2 ounce of Fresh Lime Juice
  • Fill with Grapefruit soda

Fill a shaker with 2 ounces of Corzo Silver Tequila, 3/4 ounce of Hibiscus syrup and 1/2 ounce of Lime Juice and shake for 10-15 seconds. Strain over fresh ice into a high ball glass and fill with grapefruit soda. If you don’t have grapefruit soda, you can sub grapefruit juice and soda water.

The Brave Bull

  • 2 oz Corzo Silver Tequila
  • 1 oz Kahlua Coffee Liqueur

Fill a rocks cocktail glass with 2 ounces of Corzo Silver Tequila and 1 ounce of Kahlua Coffee liqueur in this Mexican Black Russian cocktail.

Mike Ginn
Written By

Husband, father, craft bartender, writer and content creator.

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