Mucha Liga - Tequila Anejo

$110.00
Sale price

Regular price $110.00

Matured from the fields, our agave then processed as tequila will be patient to rest in barrels to become a robust, smooth and bold Añejo. A seductive and experienced expression of our familia.

The Producer

London-based beverage distributor Gravity Drinks has released a new Tequila range in the UK, called Mucha Liga.

Mucha-Liga-Tequila
The Mucha Liga Tequila range comprises blanco, reposado and añejo expressions

The Mucha Liga Tequila collection comprises three expressions: blanco, reposado and añejo.

The range was inspired by Mexico’s ‘lucha libre’ sport (a form of professional wrestling), and was made in the Juanacatlan distillery in the La Ciénega region of Jalisco, Mexico.

Each expression was made from 100% blue weber agave grown 1,530 meters above sea level. The elevation is said to give the agave plants greater access to sunlight, resulting in more residual sugars in the agave. As such, the end Tequila has a “slightly sweeter” flavour.

Matthew Maslin, managing director, said: “It’s no secret that agave-based spirits like Tequila and mezcal are on the up in the UK.

“And Mucha Liga ticks all the boxes for today’s Tequila lover: it’s traditional, high-quality Tequila in a fantastic, eye-catching bottle with a refreshingly modern attitude towards sustainability and gender equality. What’s not to love?”

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

Matured from the fields, our agave then processed as tequila will be patient to rest in barrels to become a robust, smooth and bold Añejo. A seductive and experienced expression of our familia.

The Producer

London-based beverage distributor Gravity Drinks has released a new Tequila range in the UK, called Mucha Liga.

Mucha-Liga-Tequila
The Mucha Liga Tequila range comprises blanco, reposado and añejo expressions

The Mucha Liga Tequila collection comprises three expressions: blanco, reposado and añejo.

The range was inspired by Mexico’s ‘lucha libre’ sport (a form of professional wrestling), and was made in the Juanacatlan distillery in the La Ciénega region of Jalisco, Mexico.

Each expression was made from 100% blue weber agave grown 1,530 meters above sea level. The elevation is said to give the agave plants greater access to sunlight, resulting in more residual sugars in the agave. As such, the end Tequila has a “slightly sweeter” flavour.

Matthew Maslin, managing director, said: “It’s no secret that agave-based spirits like Tequila and mezcal are on the up in the UK.

“And Mucha Liga ticks all the boxes for today’s Tequila lover: it’s traditional, high-quality Tequila in a fantastic, eye-catching bottle with a refreshingly modern attitude towards sustainability and gender equality. What’s not to love?”

 

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.