Stories from the slow hour.
Guides, pairings, and the people pouring Mar Azul Tequila: dispatches from the bar, the agave fields, and the coast.
The Best Tequila Bars in San Antonio
From the River Walk to Southtown, how to find a serious agave pour in the Alamo City, and what separates a great tequila bar from the rest.
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How Is Tequila Made? Every Step From Agave to Bottle
Tequila is one of the most tightly regulated spirits in the world. Here is the whole sequence, from a seven-year-old plant in Jalisco to the liquid in your glass.
Tequila vs Mezcal: What Is Actually Different?
Same plant family, same country, two entirely separate rulebooks. A clear, unhurried guide to what separates tequila from mezcal: the agave, the regions, the ovens, the smoke, and which one belongs in your glass tonight.
How to Read a Tequila Label: What 100% Agave, NOM and Mixto Actually Mean
Almost every word on a tequila label is regulated, which means the bottle will tell you the truth if you know where to look. A plain guide to 100% agave, mixto, NOM numbers, aging classes and additives.
What Is the Best Tequila for a Margarita?
Blanco or reposado, Cointreau or agave, salt or no salt: a plain-spoken guide to choosing the right bottle and building a margarita that tastes the way it should.
Where to Drink Tequila in Austin
Rainey Street patios, East Side cocktail rooms, and South Congress classics: a neighborhood guide to Austin's agave scene.
The House Pour: Mar Azul Tequila Behind the Bar
What it looks like to build a bar program around Mar Azul Tequila, and how your venue can become our next feature.
Blanco, Reposado, Añejo: The Aging Spectrum
How time in oak transforms tequila, and how to read the words on the label before you pour.
How Mar Azul Coconut Won Double Gold
Our most celebrated expression took Double Gold at the European World Spirits Competition. Here's what that means, and what's in the glass.
What Pairs with Mar Azul Coffee Tequila
Dessert, time of day, and the right occasion: a short guide to getting the most from our Coffee expression.
Steam, Steel, and Seven Years of Sun: Inside the Autoclave
How Mar Azul cooks its agave, and why the oven a distillery chooses tells you almost everything about the tequila it makes.
Blended, Not Infused: How Sabores Gets Its Flavor
There's a difference between flavor added and flavor built. Inside the blending philosophy behind our eight Sabores expressions.
Hosting the Slow Hour: A Mar Azul Dinner Party Guide
One bottle per course, three cocktails you can batch, and the case for ending the night with chocolate in a coupe.
The New marazultequila.com: Built for Retail, Food & Beverage, and You
A tour of everything new on the Mar Azul Tequila site: 24 cocktail recipes, a digital mixologist, the Slow Hour Dispatch, and tools for retailers and food & beverage buyers.