How’s Your Drink: Austin’s 512 Tequila is Ideal for Cinco de Mayo
The bulk of liquor store tequila is far from a grim shelf of plonk. Bottle after bottle, label after label, they line up like soldiers ready for war. Which means breaking in with a new mezcal spirit can be a minefield for investors. That’s why I was delighted to discover 512 Tequila, a pot-still blanco made by a small group of entrepreneurs in Austin. The name, of course, is a reference to Austin and its 512 area code.
Regardless of your college memories of tequila, 512 is worth a look. The clear spirit is made from Blue agave grown in the central lowlands of Jalisco, Mexico. The pinas are roasted the traditional way, in clay ovens, then cleaned, chopped, fermented and triple distilled. I loved its smooth feel; its racy, peppery spice; its clean finish. I could do without the hokey packaging (which reminds me of a bad tattoo), but I can’t quibble with its sub-$30 price.
One of the great pleasures of a a good tequila is to sip it outside at sunset and snack on guacamole, fresh tortilla chips, a few tacos or quesadillas, maybe a small cup of yellowfin tuna ceviche spiced up with jalapeño, onion and a squeeze of lime. Suddenly, the coming week doesn’t look so dour anymore.
Tonight, I’m reaching for 512. I like this tequila. Give it a try.