Laura Zastrow
Anyone who went to college or been to a bachelorette party has probably had that ubiquitous tequila shot: Salt your hand, lick it off, down the cheap tequila, suck on a slice of lime to make it all go away.
If this is the only way you have experienced this distilled spirit from the central Mexican state of Jalisco, you need to head to the Eldorado Grill, 744 Williamson St. The bar menu at Eldorado lists over 130 different kinds of tequila that are meant to be sipped, not slammed.
One way to explore the extensive list is to try a tequila flight. Patrons can choose three tequilas (.5-, 1- or 1.5-ounce pours) that arrive in tall wine flutes — a visual reminder that you aren’t at a frat party. The tequilas have descriptions like “black pepper, bright herbaceous body” — that’s describing the Herradura Blanco I tried on a recent visit.
In a flight, try comparing tequilas based on their ages, which their names indicate (blancos are aged up to three months, reposados for three to 11 months and añejos for one to three years). A blanco Casa Noble promises notes of tropical fruit, while the reposado version smells of caramel and went down oh so smooth, with a buttery finish.
