A Temper for Tequila in Puerto Vallarta

Inhaling the perfume of the amber-coloured reposado in my tasting glass, I note the ‘legs’ of the viscous liquid linger languidly within. It’s a sure sign of this oak barrel-rested tequila’s quality, according to our guide, Tequila Sommelier Audrey Formisano.

Formisano, a petite Frenchwoman with an easy smile and generous pour, moved to Mexico in 2002 to become a tequilera in the popular coastal city of Puerto Vallarta. For someone who views Mexico’s most recognized drink and those who produce it with a respect worthy of fine French wine, it made perfect sense.

As in France’s Champagne or Burgundy wine regions, terroir is everything in the world of tequila. “Puerto Vallarta and Jalisco are the doors to the world of tequila,” explains Formisano. “Our agave plant is represented everywhere around Puerto Vallarta, and we celebrate it at our Tequila Festival every year because it's so much more than just a drink; tequila is part of the culture and heritage of Mexico.”

Tequila Tasting 101

On the secluded grounds of the Marriott Puerto Vallarta Resort north of the city’s marina, our small-group tasting session is deep into Formisano’s Tequila 101. 

Progressing from well-known bianco, the clear, commonly-used base of popular drinks like margaritas and palomas, to reposados and golden anejos, we sip, trade notes and sip again.

The sipping tequilas are aged for years, producing complex flavours from the land where the blue agave plant is grown and harvested by jimadores. These skilled farmers harvest ripe agave using a coa, a specialized machete-like round-end knife on a long wooden handle.

Marriott PV Tequilera Formisano

As the hotel’s tequilera for more than 20 years, Formisano hosts tequila tastings (including an intriguing Tequila Snob class) for groups as small as two people up to 250. She loves sharing her passion for one Mexico’s most important heritage exports.

“I always try to surprise guests with fun facts about tequila or help them discover different ways to drink and appreciate it.”

Unique in the region, the Marriott Puerto Vallarta Resort even has its own in-house tequila brand, CasaMagna, made of 100% agave, distilled by artisans and aged in American oak barrels. Its popularity has made the nectar scarce, though Formisano is hopeful that production will resume soon. 

Marriott Puerto Vallarta Resort & Spa

The Marriott Puerto Vallarta Resort & Spa’s Tequila Tasting program is not the only signature feature of this seaside hotel property situated between the Sierra Madre Mountains and the blue waters of Banderas Bay on Mexico’s Pacific coast.

Recently, the resort unveiled a swish upgrade to its expansive infinity pool, including Nosh, a swim-up bar plus rooftop patio with full 180-degree views of the Bay and Puerto Vallarta’s iconic mountains. 

The edge of the pool is fringed with tall, swaying palm trees connected with festive hammocks, and lined with cabanas and plenty of loungers where guests can enjoy the warm Puerto Vallarta sunshine.

The hotel’s 400+ rooms form a u-shaped courtyard around the infinity pool, separate kids pool, a mix of indoor and outdoor restaurants and lush garden features. 

The expansive 22,000 sq ft Ohtli Spa is the largest spa facility in Puerto Vallarta. It’s the perfect retreat for guests craving relaxation and rejuvenation treatments as varied as Thai massage, Fire Opal Balancing Stone Therapy, the Jantzu Rebirth Therapy pool and other treatments inspired by local Huichol tribal culture.

While I decline to relive a water birth experience, I do enjoy the spa’s glorious hydrotherapy, including a soak in the Roman tub, dip in the cold plunge and time in the sauna and steam rooms.

I also indulge in excellent Mexican cuisine at the resort. Our tequila tasting session is followed by the “Las Recetas de la abuela,” (Grandmother Secret Recipes) dinner. This multi-course meal is presented by Marriott’s talented chefs and is a new offering at the resort, served in an intimate setting and meant to highlight the depth and variety of Mexican cuisine. Guests can meet and chat with the young chefs, learn about the dishes and how their grandmothers inspired them.

During this special dinner, we are treated to seven delicious courses, ranging from Chef Lalo’s outstanding tortilla soup to sopes, savoury chile rellenos and deeply flavourful chicken or fish mole made from 15 chiles and cocoa. This meal can be paired with wine or tequila selections as requested.

As the night ends under the warm glow of twinkle lights, I hold my glass of anejo tequila up and say Salud and gracias to our talented tequilera and the chefs and hosts who’ve charmed us with their friendly and temperate hospitality. Hasta la proxima. 

Claudia Laroye

Claudia Laroye is a freelance writer, author and content creator living in Vancouver, British Columbia. She writes about adventure, family, wellness and sustainable travel for a variety of online and print outlets around the world. Her award-winning travel anthology, ‘A Gelato a Day’ was published in fall 2022.