TEXAS LIVING!

TEQUILA! Ah yes, that was one of my most favorite shots a few years back. I’ve still been known to put away a few on occasion, but I’m more apt today to drink my tequila in a margarita - on-the-rocks, no salt please. Before I retired and moved to gorgeous North Texas, we used to have a bunch of Clark County employees and a few other family & friends get together every May 5th at the Prairie Bar & Grill (formerly Prairie Tavern aka ‘Old School’) to celebrate Cinco de Mayo. I loved a good shot of tequila with my Corona while B-S’g with my friends. Usually Ronnie or Sandra, PB & G owners and good friends, would buy me a shot of the really good premium tequila! And along the way, I’ve been lucky enough to participate in numerous tequila tastings in Mexico while vacationing there, along with touring a couple of tequila factories. So here is what is really interesting: In Friday’s Dallas Morning News business section was an article on the popularity of tequila, citing the following facts furnished by the Mexican Tequila Regulatory Council and the Distilled Spirits Council of the United States. The number of tequila distilleries 10 years ago was 30, and the number today? A whopping 128! The number of tequila brands 10 years ago was 50, compared to 710 today. And the annual growth in U.S. tequila consumption in 5 years since 2002 is 8.8%, with the annual growth in U.S. spending on premium tequila at 71.9% since 2002. Boy! We must really like our tequila. Well! I know I do! And . . . . now the other interesting tidbit on tequila. In the September 17th issue of the Gringo Gazette, a paper published for the lower Baja area, and which we subscribe to, had the following headline, “Tequila Fields Turning To Corn Fields”. Writer Anita Drink went on to explain that due to America’s search for alternative fuels, corn was now the crop of choice for the manufacture of ethanol. She also stated in her article, “Now, all over the Mexican countryside, farmers are setting ablaze their fields of blue agave in hopes of cashing in on the corn while that crop’s prices are high. Yes, blue agave is the plant from which tequila is made. They are ditching tequila for corn”. Oh man, does that mean my next shot of premium tequila will be $20? Now that I’m on a fixed income, I just might have to go back to generic beer . . . . or go visit Ronnie and Sandra at Prairie Bar & Grill! Ethanol or tequila? That’s a tough choice!