Talking tequila

Mi Casa staffer shares knowledge

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From Tequila Goddess to Tequila Temptress, Mariena Mercer has been making a name for herself as a guru of tequila.

Mercer left her position as Tequila Goddess at a restaurant in Treasure Island to become the Tequila Temptress at Mi Casa Grill Cantina in the Silverton in time for Mi Casa's opening in November 2006.

"I'm not quite sure how the name (Tequila Goddess) came about," Mercer said. "It just went from one thing to the next," she said, with a hint of embarrassment.

After graduating from Chaparral High School in 2001, Mercer intended to study to become a sommelier, but after being introduced to a wide variety of tequilas through one of her jobs, she found her calling.

"I found my passion, I love my job," the 23-year-old said. "To me it was more fun than studying wine, and less of a chance of becoming pretentious, because that's just not me."

Mercer is proud that she has "working knowledge of over 500 tequilas."

For a liquor to be deemed tequila, there are several, strict Mexican governmental regulations that must be followed. Tequilas can only be produced in the Tequila region in Mexico. The drink is made from the cores of blue agave plants.

Tequilas that are made from 100 percent blue agave juices come in three agings: silver, reposado and añejo. Silver tequila is clear and is bottled immediately following distillation. Reposado is a tequila that has been kept in white oak casks from two months up to one year. The reposados have a lighter taste than silvers, and they generally keep more of the agave juice flavoring. Añejos are treated the same as reposados, however, they are kept in the casks for more than one year. Añejos end up having a darker color than silvers and reposados and have a more woody flavor, which it picks up from the cask.

"The great thing about tequila is that one may taste similar to a vodka and another may taste similar to a cognac," Mercer said. "And getting to taste them all is part of my job. Don't get me wrong, I don't get drunk everyday, but I do enjoy tasting them."

Mercer added that tequilas are meant to be sipped and enjoyed, not pounded as younger drinkers often do.

"The taste really should be enjoyed," Mercer said. "And you don't really get that with body shots," she said with a smile.

David Johnson, a Mi Casa regular, enjoys listening to Mercer's knowledge of tequila.

"I try to make it there a lot," Johnson said of the restaurant. "The food's great and I like to drink. Mariena (Mercer) tells me about all the tequilas and makes different drinks for me. Like one day, I'll say I'm in the mood for pineapple, and she'll make me a drink, make me something new, but I do like the cucumber margaritas. Before Mariena I thought Petron was like the only one."

Mercer also felt it was important to note her lukewarm feelings for Petron tequila since it is currently so popular.

"Petron is so popular, that's all people want until I talk to them," Mercer said. "I think it's overrated. We carry so many tequilas, you'll probably find one that you'll like more. Don Julio is starting to get some attention now. It's a good tequila."

Mi Casa's drinks range from $5 to about $30.

"The higher the price the better the tequila," Mercer said. "Some really are just meant for sipping. We'll even pair tequilas with courses like they do with wine. And you won't get drunk. People are always worried about that tequila drunk feeling, but what people don't know is that it is usually from the tequilas that are 51 percent agave juice, like Jose Cuervo Gold, all of the added sugars in those is usually what gives you that feeling. A lot of people don't know that."

Mi Casa carries about 65 varieties of tequila, while an average bar probably carries about 4, Mercer said.

For additional information on Mi Casa Grill Cantina, call 263-7777.