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5 for Friday: July 24, 2020

Today we’re celebrating National Tequila Day and our acceptance into the Drizly Affiliate Program. If you’re stuck at home or are just curious about how alcohol delivery works, we’ve rounded up Drizly’s tequila staff picks. Cheers!

Casamigos Blanco. What’s left to say about this tequila that hasn’t already been said? See what the hype is all about for yourself.

Clase Azul Reposado can be enjoyed neat or used to elevate any tequila cocktail.

El Tesoro Añejo is produced using highlands agave and aged two to three years in American oak ex-bourbon barrels. The aging process begins after the agave has been cooked for a full three days and crushed by a two-ton tahona.

Espolòn Tequila Añejo is aged in new American oak barrels before being finished in Wild Turkey bourbon barrels. According to Espolòn Tequila, this process is a first in Mexico.

Those looking for something different should consider Código 1530 Rosa. To create this unique tequila, Código rests their Blanco in uncharred American white oak barrels that were formerly filled with Napa Cabernet Franc.


This one is for the pedants out there: tequila is a type of mezcal, so the argument can be made that the more rustic counterpart can be enjoyed on National Tequila Day. GEM&BOLT is made using 100% late-harvest espadin agave from Oaxaca. The liquid’s first distillation is rested for three to six months. The second distillation introduces an herb called damiana to imbue the liquid with botanical flavors. It’s a must-try mezcal!

Hospitality Villains is a member of the Drizly Affiliate Program. Drizly offers affiliates a small commission on sales made through affiliate links. The links above are affiliate links that will help support Hospitality Villains at no additional cost to you.

Photo by Miguel Á. Padriñán from Pexels

David Klemt View All

I’ve been studying and writing about the hospitality industry since 2006. Like so many people, I started my journey in this business by working as a host, server and bartender. I was introduced to nightlife in Chicago, learning the ins and outs of nightclubs and after-hours hot spots.

After moving to Las Vegas nearly 20 years ago, I both co-owned a valet company and helped promote the club it serviced. That led to me taking on the role of editor for a Las Vegas hospitality industry publication.

A few short years later, I continued along my journey of hospitality industry reporting. I went from contributing to a major industry outlet to taking on the role of editor and content curator.

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