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In the highlands of Jalisco, Mexico, a large stone wheel is spinning in circles, crushing slow-roasted Blue Weber agave piñas. The wheel, called a Tahona, will spin for 16 hours crushing the same mash, getting every single drop of juice from the piñas to mix with fresh water from a nearby spring. This is where Suerte Tequila gets its start.
The juice and water mixture, or Mosto, is then fermented for 17 hours in Suerte’s distillery in Jalisco, using a proprietary yeast that gives the liquor its buzz. The final ingredient is bottled as a blanco tequila, or aged in whiskey barrels made from American Oak to create the brand’s Reposado and Añejo tequilas.
The most noticeable characteristic about Suerte tequila is the amount of time it takes to create it. Suerte spends 52 hours roasting the piñas, and seven years barrel-aging its Añejo. So when you enjoy Suerte tequila, pay your respects and savor every drop. Our favorite ways to drink Suerte: sip the Reposado straight to warm up after a chilly day of skiing, or mix it in a coin-style margarita after a day searching for corn snow in the backcountry.
While Suerte mixes well for cocktails, it’s actually quite delicious straight. The Reposado in particular has oak notes that might make you think it’s been aged longer than seven months, and adds a nice hint of complex flavor should you mix it in a marg.
But, as this is a unique tequila, we recommend creating a unique cocktail with it. Here are two cocktails just in time for Cinco de Mayo and Derby Day, or any day this spring when you just need a great tequila cocktail to savor the remains of the season.
1.5 oz Suerte Reposado
2.5 oz pineapple juice
1 oz fresh lime juice
½ tsp agave nectar
4 ounces Mexican beer
Salt the rim of your glass. Shake the tequila, pineapple juice, lime juice, agave nectar, and ice in a cocktail shaker. Strain into a prepared glass and top with beer. Serve with fresh lime wedges and pineapple.
Suerte Old Fashioned
2 oz Suerte Anejo
1 Demerara sugar cube
3 Dashes orange cocktail bitters
Splash of soda water
Garnish orange peel and brandied cherry
Place sugar cube in bottom of rocks glass, add three dashes orange bitters, crush, add Suerte Añejo and large ice cube. Stir in glass to combine. Add splash soda water and garnish with expressed orange peel and brandied cherry.
1.5 oz Suerte Blanco
0.25 oz Triple Sec
1 oz of beet juice
0.5 oz of lime juice
0.5 oz of hot chili infused simple syrup
Combine ingredients in ice-filled cocktail shaker. Shake and strain into rock glass with ice. Garnish with lime and jalapeño.