Tequila has long been associated with memories of shots accompanied by lime and salt, guaranteed to get the party started. My partner, JoMag, is a huge tequila fan and became legendary for having shots during business meetings in his Potato Corner days. Back then, it was all about rituals, partying, and a guaranteed way to get drunk. In Manila, however, tequila has often been synonymous with low-quality versions rarely consumed in Mexico.
Now, the city is coming full circle. The trend in 2025 is shifting towards high-end tequila, sipped the proper way and paired with authentic Mexican cuisine (not Tex-Mex). More and more Filipinos are traveling to Mexico City and Oaxaca, bringing back a deeper appreciation for both the spirit and the culture surrounding it.
This special Tequila Dinner at The Peak, Grand Hyatt, hosted by Damien Planchenault of Perfect Cellars with Max Werner Vasquez as the special guest, completely changed the way I enjoy tequila. It helped me become better informed about what distinguishes good tequila from bad. The vertical tasting of various high-quality tequilas made me realize what true quality is and deepened my appreciation for Mexican culture. Thank you Damien and Grand Hyatt!
First, it’s important to distinguish between tequila and mezcal.
Tequila is made exclusively from Blue Weber Agave (at least 7 years old) and has a protected designation of origin, meaning it can only be commercially produced in five Mexican states, similar to Champagne. The alcohol content should be between 35–42%, and all the tequilas we tasted that night were at 40%. The myth that tequila needs a worm to be good is false. The fermented, cooked blue agave is distilled from 80% alcohol down to 40%, using techniques inspired by the distillation of Lambanog in Manila.
Mezcal, on the other hand, is often handcrafted in small batches and can be made from various types of agave. It’s produced in several states across Mexico. Some mezcals are excellent, particularly for cocktails or pairing with desserts, but there are also low-quality versions.
CHEF’S CANAPÉ SELECTION with CURATED COCKTAIL
with EL SABOR DE OAXACA MEZCAL JOVEN ESPADÍN
Tequila opens up the palate, and a tequila-based cocktail can sometimes be even better than one made with gin. Mezcal, when used in cocktails, is often considered a healthier option due to its artisanal production methods, lower sugar content, and its retention of more natural compounds from the agave plant.
One of the things I love about attending these events is being able to bring my son, Aidan, along. It’s great that his generation is learning to appreciate the best of tequila. Yes, they still enjoy the traditional tequila shots with lime and salt, but they also have the opportunity to experience authentic Mexican food and high-end tequila right here in Manila.
Another important lesson we learned that night was how to properly enjoy tequila.
SIP. First, you take a sip and hold the tequila in your mouth.
SMELL. Then, you inhale the essence of the tequila and the flavors of Mexico.
SWALLOW. Finally, you swallow the tequila and exhale, releasing the tequila breath.
(Note: There were no tequila shots with lime and salt during this dinner.)
TUNA CEVICHE. AVOCADO, RED ONION, LIME, CILANTRO, JALAPENO
paired with LA DAMA TEQUILA BLANCO 100% ORGANIC
Blanco is quite strong, typically crystal clear, and allows you to fully experience the bold flavor of blue agave and the distinct terroir of Mexico, particularly in the 100% organic varieties. It is unaged, undiluted, and represents the purest expression of the spirit. Its youthful punch and boldness make it a favorite among the younger generation.
GRILLED OCTOPUS. CHIPOTLE PEPPERS SAUCE
paired with CASA DON RAMÓN TEQUILA PUNTA DIAMANTE REPOSADO
Reposado, meaning “rested,” is aged for two to eleven months, often taking on oaky flavors from American whiskey barrels, which add notes of caramel and sweetness. This tequila is tricky to balance, as it requires maintaining the youthful brightness of pure tequila while incorporating just enough sweet oakiness to enhance its enjoyment.
TACO AL PASTOR. SLOW-ROASTED PULLED PORK, PINEAPPLE, CILANTRO
paired with CAVAS AGAVE AÑEJO TEQUILA (TRIPLE DISTILLATION)
Añejo tequila is aged for one to three years, absorbing the flavors of the oak barrel, which gives it a smoky profile and a scent reminiscent of cigars—qualities that whisky lovers often appreciate. I love the golden color of Cavas Agave tequila, which begins to taste like whisky, and the bottle itself is beautifully crafted in France.
You can truly appreciate the progression of flavors when you taste tequila horizontally across different aging profiles, and the golden color of the spirit adds to the experience.
SMOKED WAGYU BEEF CHEEKS BARBACOA. PICO DE GALLO
paired with TEQUILA KOMOS EXTRA AÑEJO
Extra Añejo tequila is aged for over three years, developing flavors of caramel, vanilla, and spices, along with a distinct smokiness that makes it enjoyable to sip on its own, much like whisky. It also adds umami notes to tacos and refreshes your palate between bites. While it’s smoother, it still retains a strong character.
One captivating aspect of tequila is the romance of the bottle—how it feels in your hands and the anticipation as you pour the spirit into a glass. I particularly love the ceramic bottle of Extra Añejo and the mezcal bottle featuring the spirit of the jaguar.
DARK CHOCOLATE PRALINE PUFF. HAZELNUTS, CHOCOLATE GANACHE, BURNT CARAMEL TEQUILA ICE CREAM paired with CASA DON RAMÓN MEZCAL SALMIANA
Joven is a young tequila that is a blend of blanco and reposado. While the mezcal was good on its own, I felt the pairing with the praline puff was a bit off.
A huge thanks to Damien Planchenault of Perfect Cellars, Max Werner Vasquez, the tequila exporter, and the Grand Hyatt team for an incredible tequila dinner event that was truly unique compared to the usual food and wine dinners in Manila.
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights.
P.S. We need better Mexican food paired with high-end Tequilas in Manila.
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