From the humble beginnings in Boston, Bartender Chris Moran had one goal, create a tequila that could be used for spicy cocktails and stand on its own. The trouble with muddling peppers behind the bar, besides finding quality fruit, is a complete lack of consistency from one piece to another. One day, you might make the perfect spicy Margherita and the next it could be a fire-y over spicy mess. So they turned to science to create a spicy tequila that offered consistent yet subtle capsicum spice, but not a specific flavor like Habanero or Jalapeno. This gives the product much more versatility in that it offers heat without off or unexpected flavors. They start with a high-quality diffuser and additive free Blanco from NOM 1438 (Casa Maestri). Then they used a proprietary extraction of the Indian Ghost pepper, which is full of spicy, but not green peppery flavor. Next, they carefully infuse the tequila with the spicy extraction. The resulting tequila is perfectly delicious on its own but shines in cocktails. If you were planning on muddling peppers for your drink, consider the consistent flavor the Ghost offers and save those peppers for the Guac.
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