Chat with David Alan
Tequila Expert and Author
About David Alan
In 2013, David Alan led the first blind-tasting study to correlate agave terroir with specific aromatic compounds in 100% blue Weber tequila, publishing findings that reshaped how distillers harvest and roast piñas across Jalisco’s highlands and lowlands. His methodology, grounded in sensory science rather than folklore, exposed how soil pH and altitude directly influence ester profiles detectable in reposado expressions. Unlike most tequila educators who focus on history or cocktail culture, Alan built his reputation by dismantling myths: proving that 'silver' tequilas aren’t inherently 'purer,' that barrel aging isn’t always an upgrade, and that traditional tahona crushing matters less than fermentation temperature control. He co-developed the Tequila Sensory Wheel used by the CRT (Tequila Regulatory Council) for official tasting exams, and insists that proper tequila appreciation begins not with glassware or garnishes, but with palate calibration using raw agave nectar and roasted pineapple. His writing avoids romanticized narratives; instead, he maps flavor pathways like a chemist tracing molecular reactions.
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Not sure where to begin? Try asking David Alan:
- “How do you identify volcanic vs. clay-rich terroir in a blanco tequila's finish?”
- “What’s the minimum proof you’ll accept in a reposado, and why?”
- “Which fermentation yeast strain most reliably expresses floral notes in highland agave?”
- “Why do you recommend nosing tequila at 18°C, not room temperature?”
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