Distillery

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Why Operators Need to Set Goals

Why Operators Need to Set Goals

by David Klemt

Darts in a dartboard and in bullseye

Something restauranteur Mike Bausch said during the 2021 International Pizza Expo caught my attention.

It stuck with me for a few days. Eventually, I had no choice but to write it down and share it with others.

“If you don’t have a goal,” Bausch said, “you just have a dream. And dreams are just fluff.”

Goals are Measurable

An operator’s goals don’t stop with realizing the vision of opening their business. Rather, that’s when setting goals starts.

Starting up a restaurant, bar, brewery, entertainment venue, hotel… Just getting to the point of opening the doors for the first time requires accomplishing multiple goals.

In fact, our Roadmap to Success identifies several steps—or goals—to achieve to open a startup.

But, hey, let’s say a person’s goal is to open a business. What’s next? Just running that business? That’s not much of a goal. It isn’t defined, it isn’t really measurable, and it won’t accomplish much.

There’s a reason KRG Hospitality offers coaching for operators after they’ve opened for business. Our work doesn’t end with the grand opening.

Similarly, “I want to make a bunch of money” also isn’t really a goal. That’s a result; goals are what help you achieve desired outcomes.

So, instead of writing down making money as a goal, come up with goals that will:

Of course, those represent just a tiny handful of possible goals.

Goals Drive Forward Progress

Because goals are measurable, they help an operator and their business continue growing. So, when operators make goals, they’re working to ensure long-term viability.

Yes, building a bank account and setting one’s self up for retirement can be goals. But how does an operator achieve either of those goals?

They set and achieve the goals that will drive them toward those two personal accomplishments.

Also, in achieving a number of other, equally important goals, the business moves forward constantly. In essence, a restaurant or bar without goals is a listless ship floating in the doldrums.

An effective captain keeps wind in the sails.

Goals Strengthen Teams

Sticking with the ship metaphor because it’s incredibly original and has never before been done, it needs a crew.

So, too, does a restaurant, bar, entertainment venue, or hotel.

Sure, the basic goal of an employee is making money. Generally speaking, that’s not enough of a goal to keep a team member engaged and loyal.

However, an operator being transparent about financial goals (for a particular shift, the week, the month, etc.) engages the team.

Likewise, an operator can (and should) inquire about employees’ individual goals. Then, they should come up with mutually beneficial ways to help accomplish those goals.

Clearly, those are just two examples of how operators can include their teams in the goal-setting process.

The keys to setting goals are:

  • make sure they’re clear;
  • ensure they’re achievable;
  • be certain they’re measurable;
  • when relevant, be transparent about the results with the team;
  • learn from failures or sub-optimum results; and
  • celebrate wins.

And then, of course, set new goals.

So, are you a dreamer or are you a visionary: a dreamer and a doer?

Image: Afif Kusuma on Unsplash

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What’s the RRF Replenishment Act?

What’s the RRF Replenishment Act?

by David Klemt

The United States Capitol Building with cloudy sky in background

The ENTREE Act isn’t the only bill seeking to replenish the Restaurant Revitalization Fund. In fact, a bipartisan bill predates the ENTREE Act by a month.

So, what’s the difference between that bill and the Restaurant Revitalization Fund Replenishment Act of 2021?

Let’s take a look.

Additional Funding

Clearly, the biggest similarity between the two bills is the amount of money both are after.

Both the RRF Replenishment Act and ENTREE Act seek $60 billion.

As people familiar with the RRF will recall, the fund launched with $28.6 billion. Obviously, that was nowhere near enough funding to meet the demand for grants.

The RRF Replenishment Act was introduced in June by the same bipartisan group that first introduced the RRF. Sens. Kyrsten Sinema (D-AZ) and Roger Wicker (R-MS), and Reps. Earl Blumenauer (D-PA) and Brian Fitzpatrick (R-PA) introduced the bill on June 3.

Per a press release, nearly $50 billion in grant applications were left outstanding. The RRF application portal was closed just 21 days after launching.

$60 Billion

The biggest difference between the RRF Replenishment and ENTREE acts? Sourcing the $60 billion to replenish the RRF.

Per the text of the bill, the ENTREE Act would use unspent funds from the American Rescue Plan and Economic Injury Disaster Loans.

As for the RRF Replenishment Act, the funding would essentially come from “printing” an additional $60 billion.

Clearly, Americans will have differing opinions when it comes how the RRF is funded. However, using unspent, previously allocated funds does seem like a more logical approach.

So far, there’s no word on how these two bills may impact one another. There’s no news about the bills working in conjunction, just as there’s no news yet about a preference for one over the other.

With all eyes on the Senate and the progress of the infrastructure bill, we’re still awaiting answers on the RRF Replenishment and ENTREE acts.

Image: oljamu from Pixabay

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Today’s the Day: Canada Opens Border

Today’s the Day: Canada Opens Border

by David Klemt

Canadian Border Services Agency sign on chainlink fence

The big day is here and Canada is opening their border to the USA.

Today, Americans and permanent residents can enter the country for “discretionary,” a.k.a. non-essential, travel.

Of course, the border is only open to travelers who can prove their vaccination status (full series).

Quarantine Lifted

As many Canadians are well aware, quarantining was mandatory for people traveling into Canada up until today.

Asymptomatic travelers, with very specific exemptions, were required to quarantine for 14 days upon arrival. The mandatory quarantine included a three-night stay at a hotel authorized by the Canadian government.

Oh, and the traveler had to cover the cost of the mandatory hotel stay.

However, that wasn’t all that was required. Travelers had to create and submit a quarantine plan. Foreign national who failed to submit a plan deemed suitable faced the risk of border agents turning them away.

Of course, the mandatory quarantine dissuaded Canadians from traveling across the border for essential travel. After all, Canadians weren’t exempt from hotel quarantine.

Requirements

Now, Americans or permanent residents residing in America aren’t receiving unfettered access to the border. Indeed, there are requirements that must be met for anyone hoping to cross into Canada from the US.

Per the Government of Canada website, in its entirety for clarity:

“Beginning on August 9th, 2021 at 12:01 a.m. EDTfully vaccinated United States (U.S.) citizens and permanent residents will be eligible to enter Canada for discretionary (non-essential) reasons, such as tourism, however these individuals must:

  1. be fully vaccinated: to be considered fully vaccinated, a traveller must have received the full series of a vaccine—or combination of vaccines—accepted by the Government of Canada at least 14 days prior to entering Canada. Currently, those vaccines are manufactured by Pfizer-BioNTech, Moderna, AstraZeneca/COVISHIELD, and Janssen (Johnson & Johnson).
  2. be residing in and travelling from the U.S.;
  3. have a valid pre-arrival COVID-19 molecular test result taken in the U.S. (antigen tests are not accepted);
  4. be asymptomatic;
  5. submit their mandatory information via ArriveCAN, including proof of vaccination in English or French;
  6. be admissible under the Immigration and Refugee Protection Act; and,
  7. take a test on arrival, if required.”

So, if you or someone you know is planning to travel to Canada from America, make sure you follow the requirements precisely.

Operators, Be Ready

So far, news of increasing infection and hospitalization rates aren’t impacting Canada’s decision; the border is open as of today. Neither New York City’s vaccine mandate nor an increasing amount of counties and corporations implementing mask and vaccine mandates are deterring Canada.

Additionally, it doesn’t appear as though the Canadian government plans to implement other travel requirements (so far).

Canadian restaurant, bar, hotel, and entertainment venue operators need to be ready for an influx of guests. This is particularly true for operators in large metropolitan areas and well-known tourist destinations.

Pent-up demand for travel, experiences, reunions, weddings, and just escape should skyrocket with the Canada-US border reopening.

Also, should things go well, operators need to prepare for even more travels next month. While not written in stone, Canada plans to open the country’s borders to other countries on September 7.

Interestingly, this is also excellent news for those waiting to open a restaurant or bar. Plans to reopen borders should prove to be a boon for the Canadian economy. So, now’s the time to move forward.

Canadian operators must be vigilant about monitoring the border situation. Fresh opportunities arrive on your doorstep starting today.

Image: Hermes Rivera on Unsplash

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What is the ENTREE Act?

What is the ENTREE Act?

by David Klemt

United States Capitol Building on fifty dollar bill

Foodservice and hospitality operators are waiting for Congress to act and replenish the Restaurant Revitalization Fund.

Well, that replenishment may come in the form of a bill from Rep. Blaine Luetkemeyer (R-MO).

Congressman Luetkemeyer is a ranking member of the House Committee on Small Business.

Restaurant Revitalization Fund Empty

As operators know, it didn’t take long for the RRF to be depleted entirely.

The Small Business Administration opened the RRF application portal on May 3. Just 21 days later, the portal was closed to new applicants.

More than 60 percent of eligible applicants in need were not awarded grants from the $28.6 billion fund.

Clearly, that amount was nowhere near enough to meet the needs of our industry.

People have been calling for Congress to #replenishRRF ever since the RRF portal was closed on May 24.

Entrepreneurs Need Timely Replenishment for Eating Establishments Act

To be fair, Congress acted quickly to at least address the SBA’s shortcomings in handling the RRF.

Early in June, a bipartisan group introduced Restaurant Revitalization Fund Replenishment Act of 2021. Sens. Kyrsten Sinema (D-AZ) and Roger Wicker (R-MS), and Reps. Earl Blumenauer (D-PA) and Brian Fitzpatrick (R-PA) introduced the bill on June 3.

The bill seeks $60 billion to replenish the RRF and the funds would essentially come from “printing more money.”

However, Rep. Luetkemeyer introduced the Entrepreneurs Need Timely Replenishment for Eating Establishments Act on July 20.

The aptly (if unwieldy) named bill is also proposing $60 billion. However, the funds would come from a combination of sources.

ENTREE Act Funding

Both sources would pour unspent, previously allocated funds into the ENTREE Act.

Rep. Luetkemeyer’s bill proposes using state and local funds from the $1.9 trillion American Rescue Plan.

The ENTREE Act would also secure funds from Economic Injury Disaster Loans that have yet to be spent.

Currently, there’s no indication if Congress intends for these bills to somehow work together. Also, no date has been put forth regarding voting on either the Restaurant Revitalization Fund Replenishment Act or ENTREE Act.

However, we can put pressure on Congress by asking them to act quickly on these bills. So, let’s come together and contact our representatives—it can take just 30 seconds.

Image: Karolina Grabowska from Pexels

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5 Books to Read this Month: August

5 Books to Read this Month: August

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills.

To review last month’s book recommendations, click here.

Let’s dive in!

Something & Tonic: A History of the World’s Most Iconic Mixer

Author and bartender Nick Kokonas takes readers on a historical, global journey that focuses on the history of tonic. This informative book also contains tips, tricks, and 60 original cocktail recipes. Click here to purchase Something & Tonic now.

America Walks into a Bar

Do you have a passion for this business? Do you actually love bars and the rich history of our industry? Then you need to read Christine Sismondo’s America Walks into a Bar, equal parts adventure, entertainment and history.

Burn the Ice: The American Culinary Revolution and Its End

I could try to sum up Burn the Ice for you, but Danny Meyer seems to have captured the essence of this Kevin Alexander’s book in one word: “Inspiring.”

The Power of Strangers: The Benefits of Connecting in a Suspicious World

When we come across a great bar, restaurant or hotel, we never encounter strangers. Instead, we meet friends we never knew we had. In The Power of Strangers, author Joe Keohane addresses the importance of getting over the fear of engaging with strangers and why, particularly in these divisive times, we need “strangers” more than ever in our lives.

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

The world around us has changed, as has the food & beverage industry and the hospitality industry as a whole. But will some ways of life change for the better? Will restaurants, bars, and hotels come out of the pandemic even stronger? In Hacking the New Normal, author and president of KRG Hospitality Doug Radkey addresses the need to hit the reset button on the hospitality industry for its long-term survival.

Image: Mikołaj on Unsplash

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Stand Out with Weird Holidays: August

Stand Out with Weird Holidays: August

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and July is no exception. These holidays range from mainstream to food-centric to weird.

Focus on the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

August 3: National Night Out Day

It may sound like this holiday is just an excuse for restaurant and bar crawls. However, this day is actually about bringing communities together and making them safer. This is an excellent time to strengthen your ties to the community and support local organizations.

August 5: National Underwear Day

We’re not entirely sure what to suggest you do for this holiday but there’s definitely something here. Get creative but be tasteful, is all we recommend.

August 6: National Fresh Breath Day

Certain herbs help freshen breath: Mint, basil, rosemary, cardamom, and tarragon, for example. These same herbs also make great cocktails, so tie them into a drink promotion.

August 7: National Disc Golf Day

With mask mandates being re-issued, some people will likely be looking at outdoor sports as an escape. Encourage and reward people for getting out and playing disc golf on this day.

August 8: National Dollar Day

Have a menu item or two you can offer for $1? Perhaps a “buy one, get another for one dollar”? You know what to do on National Dollar Day.

August 9: National Book Lover’s Day

There are several ways you can celebrate this holiday with your guests. For example, you can host a book drive, encourage guests to trade books, or even create a free community library space inside your business. Tap into your creative side.

August 10: Lazy Day

I mean, come on… This day was practically invented to encourage people to spend all day eating and drinking in your bar or restaurant. People can be responsible another day.

August 14: National Bowling Day

Remember National Disc Golf Day from way up higher on this page? Of course you do. Well, it shouldn’t be difficult to come up with promotions focused on bowling, like offering promotions for bowling teams who pop into your bar or restaurant.

August 21: National Honey Bee Day

If we lose our bees, we lose our agriculture. And if we lose that, we lose our food supply. Highlight the importance of honey bees with menu items that feature honey (local sources are ideal), and promote the need to protect these valuable insects.

August 27: National Just Because Day

A promotion focused on doing whatever you want just because you feel like doing it? The sky’s truly the limit with this one.

Image: Dan Parlante on Unsplash

by David Klemt David Klemt No Comments

We Need to Join Forces on the RRF

We Need to Join Forces on the RRF

by David Klemt

The United States Capitol Building with blue sky and white clouds in the background

It’s time for all hospitality professionals to come together and tell Congress to replenish the Restaurant Revitalization Fund.

Honestly, it’s well beyond time for us to all join forces and send our message to Congress.

Owners, operators, managers, and team members need to contact their representatives. Additionally, they need to encourage their friends and family members to do the same.

If we’re going to stop the damage to our industry, this needs to be done.

State of the RRF

Per this download from the National Restaurant Association, 455,304 eligible restaurants applied for RRF grants.

In total, 278,304 restaurants were awarded grants.

To be fair, that’s excellent news. And the Small Business Administration should be applauded for providing lifelines to nearly 280,000 restaurants.

However, the $28.6 billion the fund was seeded with was never going to be enough. Also, the SBA’s RRF portal was open nowhere near long enough.

Toward the end of May, Republican members of Congress sent a letter to the SBA. In it, they criticize the SBA for closing the portal so quickly.

To provide context, the RRF application portal was open a mere 21 days. Further context: the SBA made it clear before the RRF portal was opened that only priority applications would be processed for the first 21 days.

Replenish the RRF

According to the NRA, 177,000 eligible RRF applicants were not awarded grants.

That number represents a total of $43.6 billion in grants that haven’t been awarded.

So, not only does the SBA need to reopen the RRF, they need to replenish it with at least $43.6 billion. The NRA is asking that Congress refill the RRF with $50 billion.

We all know that the situation is dire. Per the NRA, 1.3 million jobs have been lost. Since the first 14 months of the Covid-19 pandemic, restaurants have lost $290 billion in sales. Obviously, that number has grown. At least 90,000 restaurants have either closed their doors long-term or forever.

However, this isn’t only about our industry. As the NRA shows, every dollar spent on this industry generates $2 for farming, baking, fishing, and other industries.

Looking at the numbers makes it clear: We all need to carve out the few minutes it will take to tell our representatives what we want.

What do we want? For the RRF to be replenished. Click here to tell Congress to replenish the RRF with at least $50 billion, and make sure to spread this message on social by using #ReplishRRF.

There are millions and millions of us in this industry. Now more than ever, we need to join forces and pull in the same direction.

Image: Louis Velazquez on Unsplash

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More States Issue Mask Mandates

More States Issue Mask Mandates

by David Klemt

United States of America atlas roadmap with push pins

Unsurprisingly, more states, counties and cities across the US and the country’s territories are issuing mask mandates.

In some cases, the mandates and guidance are coming down regardless of vaccination status.

Unfortunately, these actions are a response to reports of Covid-19 infection and hospitalization increases. The rise in cases and hospitalizations is due in large part to the highly transmissible Delta variant.

In fact, the Centers for Disease Control and Prevention (CDC) is once again changing course. Now, the CDC recommends that people in areas where Covid-19 infection rates are “substantial” or “high” wear masks inside indoor public places.

A map of these areas can be found on the CDC’s COVID Data Tracker page.

Local Defiance

Illustrating the divisive times in which Americans find themselves, some mandates are pitting local officials against their state counterparts.

For example, Florida. Per several outlets, Palm Beach County officials are ordering masks to be worn indoors by everyone irrespective of vaccination status. Of course, the mandate stands in direct defiance of Governor Ron DeSantis’ statewide ban of such an order.

No word yet on Gov. DeSantis suing the county over the order.

However, Missouri Attorney General Eric Schmitt is suing St. Louis County and city officials to stop their mask mandate. Currently, St. Louis requires masks be worn indoors and on public transportation.

Also, no word on whether these mandates will impact Canada’s plan to reopen the border for non-essential travel to vaccinated Americans.

Mandates: Vaccinated, Unvaccinated

Below, a list of the states and territories with mask mandates in some form (public transit, public places, state buildings, for example) in place.

The following orders pertain to everyone, vaccination or no vaccination.

  • California
  • New Hampshire
  • Hawaii
  • Illinois
  • Indiana
  • New Jersey
  • Kansas
  • Maryland
  • Massachusetts
  • New Mexico
  • Mississippi
  • Montana
  • Nevada
  • New York
  • North Carolina
  • North Dakota
  • Ohio
  • Oregon
  • Puerto Rico
  • Virginia
  • New York

As always, check with your local, county and state authorities for full details.

Mandates: Unvaccinated

Here, a list of the states and territories with requirements in place only for those who are unvaccinated.

  • Colorado
  • Connecticut
  • Delaware
  • Kentucky
  • Michigan
  • Pennsylvania
  • Rhode Island
  • Vermont
  • Washington
  • Washington, DC

Again, residents should check with state, county and local authorities for requirements and guidance.

Operator Concerns

Once more, owners and operators find themselves having to police guest behavior and compliance regarding Covid-19 mandates and recommendations.

And once again, it’s the guest-facing team members who will be thrust into any confrontations with hostile customers.

While not a silver bullet by any means, operators should communicate their intent to comply with mandates. Social media posts, emails and phone conversations should make requirements and expectations clear.

Additionally, operators and managers need to stay on top of employee concerns and comfort levels. Leadership must also make it clear, with actions and not just words, that their teams will be supported when engaging with guests.

The industry is in a very tenuous place and has been for many months. Workers are leaving and not coming back. Perhaps it’s time—respectfully and professionally—to set aside the maxim that “the customer is always right” and err on the side of employees.

Image: Morgan Lane on Unsplash

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4 Tips for Recruiting and Retention

4 Tips for Recruiting and Retention

by David Klemt

Server walking through restaurant carrying tray

Operators seeking to survive and thrive despite the Great Resignation can give themselves an edge with these four concepts.

Attract New Talent

KRG Hospitality president Doug Radkey doesn’t find the struggle to fill restaurant, bar and hotel positions all that shocking.

Why? Because too many operators post generic, cookie-cutter job listings. Doing what everyone else is doing has never been advisable for those looking to stand out.

Instead, Doug suggests a more unique approach to job ads, an approach that helps operators stand above the competition.

Step one is avoiding banal listing language:

  • “Are you friendly, energetic, and highly motivated?”
  • “Are you an experienced and enthusiastic [insert position]?”
  • “The ideal candidate must work well in a fast-paced environment and be a team player.”
  • List of basic job tasks.

Instead, Doug suggests the following:

  • Hire for values rather than experience. Training addresses systems and standards, not personality and drive.
  • Operators should be transparent about their core values, company culture, and potential for growth.
  • Showcase the approach to inclusivity, diversity, acceptance, and flexibility. That is, if that’s authentic. If not, that’s a flashing, neon red flag that requires addressing.
  • Offer a living wage, benefits, potential for personal growth, and education.
  • Produce a video of team members sharing why they work at the company. This must be genuine and honest.

Demand creates competition. Innovation beats the competition.

Actually Onboard New Hires

So, an operator adjusts their approach to filling open positions. They recruit and hire promising employees.

Sadly, it’s common for new hires in hospitality and foodservice to leave in just a few months. Rather than accept this as the norm, operators have a tool at their disposal for improving employee retention: Onboarding.

Too many operators think the next step after hiring someone is providing a start date, showing them the front- and back-of-house, and hoping things will work out.

Well, hope isn’t a strategy.

The next step after hiring someone is onboarding and should include the following:

  • Complete all pertinent paperwork and setting up access to systems. If applicable, set up direct deposit.
  • Provide new hire with detailed employee handbook. If there isn’t one yet, that must be addressed.
  • Share the story of the business (history, area, etc.) and workplace culture.
  • Outline expectations: Policies, rules and responsibilities.
  • Explain benefits, such as health insurance and mentorship opportunities.
  • Provide training and assign shadowing.
  • Deliver feedback on trained tasks.

The above list obviously has room for more onboarding tasks. Operators should create a physical onboarding checklist. Also, they should require the person or people tasked with onboarding to complete and sign off the checklist (even if that person is the operator).

Nail recruiting, hiring and onboarding and word will get out. The result? Hiring gets easier and turnover decreases.

Focus on Workplace Culture

Doug addressed workplace culture and the labor shortage on Bar Hacks bonus episode number 16.

Simply put, operators need to take an honest look at their culture.

Is it inclusive and accepting? Transparent and nurturing? Do employees feel comfortable bringing up workplace issues? (More on that last one below.)

Hospitality is fast-paced and demanding—owners and managers shouldn’t add to the stress.

Why would anyone want to work in for someone who isn’t going to treat them and their coworkers with respect, mentor them and nurture their career, and value their input?

It’s every operator’s responsibility to be good stewards of hospitality professionals’ passion for this industry. We do them a disservice when we turn a blind eye to an unhealthy workplace culture that has taken hold, crushing their love of his business and driving them away.

Value Employee Feedback

Yes, guest feedback is valuable. However, so is feedback from employees.

It’s important for operators to remember not to focus solely on guests.

True, a business isn’t a business without customers. Equally true: It’s not a business without employees.

So, operators should foster a work environment in which employees feel comfortable sharing honest feedback. This is, of course, where culture comes into play.

If employees don’t feel safe sharing their opinions and suggestions, operators won’t truly know what it’s like to work for them. Without that feedback, employee turnover will skyrocket, recruiting and hiring will be an endless struggle, and the guest experience will suffer.

We all know what happens if guests pick up on an uncomfortable restaurant, bar or hotel environment: They don’t return.

Operators can’t expect their businesses to thrive (or just survive) if they focus solely on guests.

Putting these concepts to work can help operators succeed despite the Great Resignation of 2021.

Image: Shangyou Shi on Unsplash

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10 Bottles for National Tequila Day

10 Bottles for National Tequila Day

by David Klemt

Shots of tequila surrounded by lime wedges and salt

This Saturday we celebrate the world’s most famous agave spirit: the one and only tequila.

National Tequila Day takes place this weekend on July 24.

Of course, there are still those out there who view tequila as a low-quality, high-proof spirit that leads to bad decisions.

Luckily, years of education are turning that around. People across the world are now aware of high-quality sipping tequilas.

Those in the know are drinking better, although that doesn’t preclude them from making bad choices afterward. Indeed, we can no longer blame the tequila, only ignorance of higher quality expressions.

Just like we did for bourbon and Lambrusco, we’ve rounded up bottles operators should consider for National Tequila Day and beyond.

Cheers!

Blanco

Arguably the tequila most people associate with cheap shots and cocktails. Distillers don’t age blanco and they bottle the liquid soon after distillation. However, the explosion in the growth of tequila brings with it new brands and higher standards. Many blancos taste excellent and make great cocktails.

Mijenta Blanco

This blanco represents the antithesis of the mainstream stereotype of blanco tequilas. Tequilera Maestro (Tequila Master) Ana Maria Romero approaches the process of making Mijenta Blanco with the same care and attention to detail as she does reposado.

Teremana Blanco

Yes, this is a “celebrity tequila.” Yes, Dwayne “The Rock” Johnson owns Teremana. Being a celebrity spirit doesn’t discredit the quality of this brand. Teremana Blanco is a silver tequila that aims to drink like a luxury expression.

Joven

An interesting and rare (currently) category, joven is unaged tequila blended with one or more aged expressions.

Viva XXXII Joven

Described as a “modern sipping” expression by the distillery, Viva XXXII Joven is made with estate-grown blanco and the brand’s extra añejo. Expect crisp flavors of lemon peel, yerba buena (an aromatic mint), and white pepper.

Casa Dragones Joven

When Casa Dragones first entered the market in 2009, this was their debut expression. Five years later, they released their first blanco. In the case of Casa Dragones Joven, blanco was blended with extra añejo. Not only is it proper to include one of the first joven tequilas on the market on this list, this expression has earned its place.

Reposado

Combine the bold flavors of younger blanco tequila with the smooth, refined characteristics of aged añejo. That will give you an idea of what to expect with a reposado, which is aged between two and twelve months. Equal capable in shots and cocktails or for sitting and sipping.

Volcán De Mi Tierra Reposado

Made from agaves that take well over 3,000 days to ripen, Volcán Reposado captures the terroir of the state of Jalisco. The liquid is aged in American and European oak barrels, which helps to make this a smooth expression.

Clase Azul Reposado

Arguably the most recognized bottle on the back of any bar. Clase Azul Reposado draws the eyes of guests with its unique appearance and keeps them coming back with its unique flavor profile and incredible smoothness.

Añejo

This category must be aged for one to three years in oak. Of course, añejo can be enjoyed as a shot or in a cocktail, just like any spirit can be. However, these tequilas are often best when sipped slowly to appreciate every flavor, aroma, and mouthfeel characteristic.

El Tesoro Añejo

This añejo is aged between two and three years in ex-bourbon barrels. The result is intriguing, to the say the least: Master Distiller Carlos Camarena says El Tesoro Añejo, due to vanilla and maple notes, would pair well with pancakes.

Casa Dragones Barrel Blend

Known as a small-batch producer of luxury blanco and joven tequilas, Casa Dragones is finally producing an añejo. Casa Dragones Barrel Blend is aged in Quercus Sessile French oak and new American oak barrels, both of which undergo custom toasting. The result is a smooth, luxurious sipper with spice, oak, berry, and agave notes.

Extra Añejo

Once a distiller passes the three-year mark aging tequila, they have free reign to experiment. The extra añejo category is where people find truly unique and rare (and expensive, of course) expressions.

Herradura Selección Suprema

It may interest people to know that Herradura gets the credit for creating both the reposado and extra añejo categories. So, it’s only fitting that they be on this list in one of those categories. Herradura Selección Suprema rests for 49 months—four years and one month—in American white oak barrels.

Tears of Llorona No. 3 Extra Añejo

Master Distiller Germán González initially created Tears of Llorona to for his friends and family. However, the five-year-old extra añejo Maestro Gonzalez produces are sometimes made available to the public. The current private stock offering, Tears of Llorona No. 3, is aged in Scotch, brandy, and sherry oak barrels.

Image: Xavier Espinosa from Pixabay

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