I will be impressing my festive guests with classy cocktails, or wet their appetites with little tasters of neat Sierra Tequila. If you really want to make a splash at your next party, rock up with a bottle of Patrón, and you’ll be everyone’s best friend.

Sierra Tequila and Sierra Antiguo

A young, pure and racy Tequila, Sierra Silver Tequila is great chilled as a shot with a dash of salt beforehand and a taste of lemon afterward. Aged in American oak barrels for eleven months, the tequila takes on this sweet oak and cinnamon flavour, as well as the natural vanilla notes found in agave.I couldn’t possibly choose a favourite between Sierra Tequila Silver, Europe’s most popular choice or the award winning Sierra Reposado Gold. The creator of LALO named the brand after his nickname, “Lalo” which was given to him by his grandfather, Don Julio. After being rested in charred American oak barrels, the drink takes on a smoked flavour, unique to this brand. Should you do the latter, you’ll want to pour some salt on the back of your palm, lick the salt, shoot back the drink, and then immediately suck on a wedge of lime.

SIERRA Tequila Blanco – The Drinks Company Ltd SIERRA Tequila Blanco – The Drinks Company Ltd

The kicker here is that Sierra was super smooth with nice typical silver tequila notes and much much smoother than the other Tequilas. The resulting composite has distilled a minimum of two times to produce Blanco (or silver) tequila – this variety can either go straight into the bottle or straight into white oak barrels for aging. This tequila is made from agave, water, and yeast, distilled only twice so that the agave flavours are still front and centre in the final drop.Now, living in Cape Town with summer knocking at the door, begging me to play outside, I decided tequila cocktails are the way to go. Dano claims this is one of the smoothest Blanco drops on the market, and we’d have a hard time arguing otherwise. The Little Hedonist has made every effort to ensure that the information in this post was correct at the time of publication.