El Sueño

Tequila only has to be distilled with 51% agave. The rest of the alcohol can be derived from any type of sugar, most commonly piloncillo, a type of unrefined Mexican sugar. Tequila that isn’t made from 100% is often disparagingly referred to as Mixtos, the type people shot with lemon or lime and salt. But that reputation is changing as brands appreciate that the scarcity of agave and economic constraints means that 100% agave Tequila cannot always be the priority. One of those brands making a difference is El Sueño, created by the founders of VIVIR Tequila Paul Hayes and Navindh Grewal. They have a policy of ensuring they know where every single part of their Tequila comes from so El Sueño spirits are made with 70% agave and 30% locally-grown cane sugar. The latter carries a slight flavour, is sustainably grown, and representative of the local community and environment. The agave is cooked in hornos and autoclaves, while he uses natural volcanic water (which is also used to clean the equipment). The brand has now branched out into several flavours as well as RTDs, all very reasonably priced and ready to be mixed and played with and enjoyed.