Sip, don’t shoot. That’s the motto of tequila experts worldwide, and certainly the advice given by David Hernandez, the “agave alchemist” at Thompson Hotels’ luxe Playa Del Carmen property in Mexico. We interviewed Hernandez about his experience in the tequila industry, as well as trends that will impact the spirit in 2017 and beyond. Read below for this exclusive Pursuitist Q&A.

Agave is a succulent, correct? What type of conditions does agave need to grow in?

 When and where was your first interaction with tequila?

Is there something that one should never eat while drinking tequila?

What is the ideal way to drink tequila?

 Why do you love tequila?

 How should one who is new to tequila begin to train their palate? Any specific types to try first?

What’s your favorite tequila and tobacco pairing?

 What type of food do you recommend pairing tequila with? Are there specific spices or herbs that you recommend?

Which of the four tastes do you recommend to pair tequila with? Sweet, salty, sour, or bitter?

Does soil, fermentation and distillation all affect taste?

Does the type of barrel that it’s stored in matter?

Patron obviously has the most famous reputation – why? Are there other types you’d say offer the same quality, but lesser cost or easier accessibility?

What are the top trends in Agave Spirits today?

What do you think your guests enjoy most about the tequila tasting that’s provided at Thompson Playa del Carmen?