What do farm-to-table and your favourite spirit have in common? More than you think. Just as your favourite vegetable tastes better plucked straight from the garden, a spirit crafted with estate-grown ingredients, only a stone’s throw from the distillation room, is more artisanal and flavourful.

The concept isn’t new – origin and provenance have applied to wine for centuries – but a renewed awareness and interest in vertically integrated products is growing the category. So much so that it has its own term: seed-to-spirit.

‘Seed-to-spirit is a natural extension of farm-to-table [as] it brings that same transparency and connection to origin into the world of spirits,’ says Rico Dynan, global brand ambassador for Absolut Vodka.

Absolut’s One Source philosophy was a founding principle of the distillery which is based in Åhus, Sweden, and it’s still implemented today, to showcase the traceability of its core ingredients. The wheat and water are both sourced from the same southern Swedish community where the vodka is distilled.

Seed-to-spirit basics

Also called grain-to-glass or barn-to-barrel, the vertically integrated blueprint is attractive to both consumers and producers. The shorter supply chain is more environmentally responsible, there’s an appeal of quality control and it’s financially beneficial to both parties.

Proof that beyond market trends, seed-to-spirit holds the potential to change the future of how we produce, consume and view spirits.

First and foremost, the ethos of seed-to-spirit ‘reminds people that distillation begins in the soil, not in a factory,’ says Kirsty Black, Master Distiller at Arbikie Distillery in Montrose, Scotland.

Raw ingredients and regional identity

For vodka, this means shifting away from pigeon-holeing the spirit into the ‘neutral’ category – repositioning it from a blank canvas to a spirit with flavour, texture and even terroir. ‘That’s fundamentally changing how vodka is judged and enjoyed,’ says Black.

For gin, tequila and whisky, seed-to-spirit may seem more inherent, but the increased attention to sourcing repositions new opportunities for drinkers to consider every step of production before buying a bottle.

In agave spirits, this is a focus on cultivation and regional identity. In whisky, it applies to grain provenance and long-term agricultural unions. For gin, a pure base spirit allows the botanicals to become the primary focus of storytelling.

‘Because gin is built around layered aromatic ingredients, the seed-to-spirit movement allows distillers to showcase biodiversity and terroir in a uniquely creative way,’ says Guy Brennan, cofounder and CEO of Procera, a gin expressing African terroir. ‘It creates space for regional identity.’

Quality control

Traceability doesn’t just make for a better story, it results in better taste. Whether farming their own land or sourcing from farms within a limited radius, when distilleries are able to oversee every step from seed selection to maturation ‘flavour is considered right from the start, not engineered at the end,’ explains Black.

That control is what attracted Chris Pateman to the Lancaster Spirits Company, a self-titled grain-to-glass distillery in northern England specialising in craft batch single malt English whisky. ‘There’s no automation; we are doing everything by hand on a proper small scale,’ he shares.

Pateman comprises one of two team members who run the entire production process. Part of their quality assurance includes a weekly tracker of grain, water and wash used for resource management. ‘We can quite literally batch check everything we make from start to finish,’ says Pateman.

An important clarification, however, is that quality control doesn’t equate to uniformity. Instead, after decades of distilleries prioritising consistency, seed-to-spirit recognises that variation is part of the story, embracing character, seasonality and authenticity.

Price tag

Vertically integrated spirits are cost effective for producers as they eliminate the middle man; labour and subsequent costs such as gas and transport fees, which are often projected on to the consumer. In England’s Lake District, Grasmere Distillery sources wheat for its single malt whisky directly from farmers. It then passes on those savings to the consumer.

‘In the UK, grain-to-glass is usually the cheaper product – it’s better and more unique for a lower price,’ says Paul Abbott, founder and head distiller.

It’s viable not only for consumers, but also the bar industry. Jared Boller, cocktail specialist at Kilgore Hospitality Group, explains a bartender’s perspective: ‘It’s in our best interest to create tighter sourcing relationships, accepting smaller batch sizes.’ The bar programme may need to be flexible with what’s available, but at least staff and imbiber aren’t overpaying for monotony.

Environmental bonus

Not only does seed-to-spirit production decrease transport emissions, but when distilleries are in charge of their own crops, they have a vested interest in their land’s longevity. In Kentucky, Maker’s Mark is transitioning its corn and wheat to Regenified certification for regenerative agriculture to encourage long-term soil health.

At its Star Hill Farm, Maker’s Mark focuses on treating the wheat types grown with regenerative farming practices ‘as a primary driver of complexity, not just an ingredient’, says Rob Samuels, managing director. The quality of flavour is a subsequent result of healthy soil.

In Scotland, Arbikie uses alternative home-grown crops, such as peas, in its Nàdar Gin. The crop requires little or no nitrogen, which can result in a climate-positive spirit. The distillery itself was born from the need to find a home for its potatoes that didn’t meet retail specifications; Tattie Bogle Potato Vodka was its first release, ensuring a continuous process and less waste on the farm.

Back to nature

The shift in consumer preferences towards the priority of integrity, not only in flavour, but also in sourcing and impact, makes room in the market for more unique spirits that are ‘less about imitation and more about identity’, says Brennan. Ultimately, that identity reflects a specific destination’s ecosystem, ethos and culture that consumers can taste.

The shift ‘feels less like embracing a trend and more like returning to something fundamental’, he adds. Just as society did with the farm-to-table movement, we’ve realised things actually taste better when they are grown, harvested and treated as an agricultural product, not an industrial one.

Seed‑to‑spirit applies that mentality to what we’re drinking. Ultimately, it resonates because it ‘reconnects distillation with nature’, concludes Black.

Six tasty seed-to-spirit bottles to try

Absolut Vodka

Smooth and full-bodied with a fruity finish, Absolut brings a velvet-like texture to an Espresso Martini. Alcohol 40%

Arbikie 1794 Highland Rye Single Grain Scotch Whisky

Spiced pear aromas evolve into a dried fruit and nut cake in the mouth. Lighter-bodied yet ripe with flavour, try this single estate Scotch in a Rob Roy. Alc 48%

Oxbow Estate Rhum Louisiane

Layers of lemongrass, ripe plantain and dried mango define this single-barrel agricole rum that’s exclusively distilled once a year from the Louisiana-based Oxbow Distillery’s estate-grown sugarcane. It’s a strong base for a classic Daiquiri. Alc 45%

Procera Blue Dot Gin

A clean juniper backbone with notes of lime zest and fresh herbs, finishing with a lingering note of pink peppercorn. Incredibly smooth and medium-bodied, it’s the ideal Martini gin. Alc 44%

Solento Organic Tequila Extra Añejo

This single-estate tequila is aged for 40 months in American oak barrels for a sip that’s toffee-forward with hints of roasted almonds and candied-orange peel. Enjoy neat with an expressed orange peel. Alc 40%

Star Hill Farm Whisky

A nose that mimics freshly baked banana bread opens to a spiced honeycomb palate with warm cinnamon and a subtle oak finish. Crafted from three different types of wheat, the rich yet silky texture lends itself to a unique Manhattan. Alc 58.2%

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Ultra-premium, high-quality tequila is on the rise. More and more drinkers are seeking a smooth, complex flavour perfect for sipping, and high-proof blanco tequila offers just that.

Where traditional blanco tequilas are typically bottled at 40% abv (expressed as 80 proof in the US), high-proof blancos can range anywhere from 45%-55% abv.

Made from 100% Blue Weber agave slow-cooked in brick or clay ovens, these high-proof, additive-free blancos are distilled to proof and keep water dilution to a minimum (or skip it entirely) for greater clarity and intensity of flavour, delivering a bolder sip.

‘In well-crafted spirits, such as the [54% abv] Tequila Ocho Plata Puntas, this translates to a more vivid, layered and complete expression,’ says Jesse Estes, a global brand ambassador for Tequila Ocho.

‘It does so without the harshness or burn many associate with higher-proof spirits.’

Taste the agave

More producers are now experimenting with high-proof blanco, not only to showcase tequila in its purest, most expressive form, but also to align with the growing appreciation for a more complex profile.

‘Consumers and bartenders want to try genuine, pure agave-forward tequila flavours, whether enjoyed neat, on the rocks or mixed into cocktails,’ says Léon Bañuelos Jr, a third-generation tequilero at El Mexicano.

‘A higher proof brings out stronger aromas and delivers a traditional agave taste, making cocktails more vibrant and memorable.’

High-proof blancos help enhance the herbal notes, pepper and earthiness of the agave.

‘At lower proof, some of that gets lost in the dilution,’ says Sammy Hagar, co-founder of Santo Tequila. ‘At higher proof, the agave flavours hit you in waves.’

How should you drink higher-proof blanco tequila?

These high-proof blanco tequilas can be enjoyed however you prefer.

Tony Salles, the third-generation Master Distiller at El Tequileño, recommends starting with a neat serve to fully experience the tequila’s intensity and character.

‘High proof blancos like El Tequileño Still Strength [50% abv] also work beautifully in cocktails,’ he adds. ‘The higher proof allows the tequila to hold its own.’

Bañuelos proposes using El Mexicano Blanco 90 (45% abv) to craft a bold, agave-forward cocktail, such as a Chai Sour, paired with rich chocolate made with 50%-60% cocoa.

Hagar suggests using Santo 110 Proof Blanco (55% abv) in a Margarita. ‘The flavour doesn’t disappear behind the lime and triple sec,’ he says. ‘It stands up.’

One to try

Tequila Ocho Plata Puntas

£141/70cl The Whisky Exchange

Made with Jalisco Highland agave, using the ‘puntas’ (the still-strength portion taken from the early stages of distillation) for intense oil and flavour concentration. Agave and salted chocolate hit the nose, followed by a spicy pop of cacao and a creamy finish. A strong choice for a Paloma. Alcohol 53%.

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Tequila Enemigo said recently that all 300 bottles of its Enemigo Finito ‘2024 vintage’, a ultra-premium Extra Añejo expression finished in a ‘premier cru’ cask, have been sold or allocated to collectors.

They were released at £1,050 each, but auction house Sotheby’s recently sold one of the bottles for $9,375 (£6,700), including buyer’s premium – outpacing a pre-sale high estimate of $5,000.

Sotheby’s was also the premier global retailer for the new luxury tequila. Jonny Fowle, Sotheby’s global head of spirits, described Tequila Enemigo Finito’s 2024 edition as a ‘paradigm-shifting Extra Añejo’.

Tequila Enemigo said it ‘secured the selected [wine] barrel from one of the most prestigious estates in Bordeaux’.

It didn’t name the specific source of the cask, but it was understood to be one of the first growths featured in the 1855 Classification.

Only one barrel was produced and each bottle was numbered, with the recent auction lot representing bottle number ‘eight’ out of 300.

Tequila Enemigo cofounder Robin Clough said, ‘Finito is the culmination of our mission to challenge convention and elevate what Tequila can be.’

Clough added, ‘Finishing in Premier Cru barrels wasn’t just a technical decision – it was a creative one. The result is not only a collector’s item, but a profound new standard for Extra Añejo.’

There are a number of spirits that have been either aged or finished in casks previously used for wine.

Within the tequila world, Patrón Tequila’s ‘Gran Patrón Burdeos’ is a luxury añejo expression finished in ‘vintage Bordeaux wine barrels’.

Codigo 1530 Origen Extra Añejo is aged for six years in ex-Napa Valley Cabernet barrels, as previously featured on Decanter.

Scotch whisky distiller Glenmorangie launched its Pursuit of Passion Wine Cask collection in 2024, featuring whiskies part-matured in barrels sourced from Piedmont’s Barbaresco zone, Bordeaux’s Margaux appellation and Burgundy’s fabled Corton-Charlemagne.

Several Scotch distillers also employ ex-Sherry casks. This week, William Grant & Sons launched its Glenfiddich XS range, encompassing 15-, 18- and 21-year-old single malt expressions finished in casks including those previously used in the Sherry region, for Oloroso, Moscatel and Pedro Ximénez.

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A taste of tequila

Looking to learn more about tequila? Then a new book by Decanter contributor Millie Milliken has you covered. Published this month, Tequila: A Tasting Course (£20 DK) explores the history and culture of tequila, from Aztec times up to the modern day, explaining how and where it’s made, and profiling key styles. Milliken highlights six flavour categories – from sweet/rich to savoury/vegetal – and reviews 100 different tequilas, so you can discover new bottles to try. There’s also practical advice on how to taste, an A-Z of tasting terms, recommendations of best tequila bars around the world and a step-by-step guide to making classic cocktails such as the Margarita and El Diablo at home. A great read, whether you’re a tequila novice or agave aficionado.

Spirited words

‘I feel sorry for you people that don’t drink… because when you wake up in the morning, that’s as good as you’re going to feel all day’ – Dean Martin

What to drink now… Amelia

Employees Only, Singapore

First created in 2007 by Jason Kosmas and Dushan Zaric, co-founders of Employees Only, at their original NYC outpost, the Amelia now appears on their Singapore bar’s menu. It’s named in honour of a Greek woman who gave Kosmas food and lodging when he ran out of money travelling through Greece. Combining fruity and floral notes, it’s a bright and zippy sipper – beautifully balanced while also impressive when replicated at home. Kosmas and Zaric say: ‘We use the Amelia to transition Cosmopolitan drinkers into our dangerous world of subtle flavours and chose vodka as the base spirit to showcase the elderflower liqueur, without muddying its flavour.’ We like single farm Ukrainian vodka Mikolasch (£25.25 The Whisky Exchange) to mix with the classic elderflower liqueur St Germain (£22 Waitrose), Funkin Blackberry Purée (£12.99 Master of Malt), fresh lemon juice and Bristol Syrup Company No 1 Simple Syrup (£5.99 Nisbets).

Ingredients: 45ml vodka, 22.5ml St Germain elderflower liqueur, 30ml blackberry puree, 30ml fresh lemon juice

Glass: Coupe

Garnish: Arabic mint leaves

Method: Shake all ingredients in a shaker with ice. Strain into your coupe and garnish.

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In the ever-exciting world of tequila, there’s one category that, while still small, is showing innovation: rosa. Named after their pinkish hue, rosa tequilas don’t have a formal definition, but are widely regarded to be a blanco (white) or joven (gold) tequila lightly aged in red wine barrels.

‘Rosa tequilas are becoming an exciting category as they’re a unique blend of tradition and innovation,’ explains Richard Betts, creator of Tequila Komos. ‘They’re meant for those who are seeking character and unique flavours in their tequila.’

Delicate & distinctive

This style – which has been adopted by Komos and other brands, such as El Tequileño, Código and Tico – eschews the common practice of ageing tequila in American oak. Distillers also avoid overwhelming the agave character by only ageing for a few months. The best rosa tequilas balance agave’s grassy, earthy or citrus notes with sweeter red fruit notes from the wine barrels to create a delicate but distinctive drop.

‘The thought to experiment came from my winemaking background, where I’ve played with various used barrels,’ says Betts, a former Master Sommelier who also set up his own wine companies: Betts & Scholl and Scarpetta. He also cites Scotch whisky cask finishes as inspiration for the brand’s Reposado Rosa, which is aged for 65 days with grape skins in ex-red wine French oak barrels from Napa and Sonoma. The barrels impart notes of cinnamon-dusted rose petals, dark cherries, blackberries and chocolate-covered strawberries.

Rosa tequila is very versatile, working as both a sipper and in mixed drinks. ‘It still shows vibrant, primary, roasted-agave flavours, but the influence of the oak adds some vanilla and a smoky element. It has a personality all of its own, which shows off both neat and over ice with sparkling water,’ says Betts of the Komos Reposado Rosa. He recommends it in a Spicy Tommy’s Margarita, paired with dark chocolate or something savoury, such as roast duck.

El Jimador and Herradura tequila ambassador Dani Umoette suggests using rosa tequila alongside sweet vermouth, a touch of red wine and cherry bitters for a tequila twist on a Manhattan; or even lengthened with cream soda in a refreshing highball.

One to try

Código 1530 Rosa Blanco

A blanco tequila rested in uncharred French white oak Napa Valley Cabernet barrels for one month. Beautiful blush pink in colour. Red fruits such as raspberry and cranberry, candy floss, candied citrus peel and Turkish delight are complemented by Código’s earthy agave DNA. Alcohol 35%

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In a sun-kissed valley of Oaxaca, southern Mexico, Luis Niño de Rivera pulls a machete from his pocket and starts to hack a large agave plant with intimidating precision. Cutting away the leaves, or pencas, he’s after the piña, the heart of the plant.

Once cooked, fermented and distilled, it will become mezcal, one of the most exciting, terroir-driven spirits in the world.

Historically, the Aztecs made alcoholic beverages from agave, extracting the sap to produce pulque – a milky, potent alcoholic drink. The Spanish brought distillation to Mexico in the 16th century, creating what we know as mezcal and entrenching agave’s cultural, medicinal and spiritual significance.

For centuries, mezcal was the drink of the poor. But a surge in demand from well-travelled consumers – thirsty for novelty and authenticity – has fuelled a plethora of small-batch mezcals. Some cost upwards of hundreds of pounds a bottle. Many are worth it.

Understanding agave

Well suited to the dry, arid plains and mountains of Mexico, there are more than 30 different varieties of agave that can produce mezcal. This gives it an incredible range of aroma and flavour profiles.

Of all the spirits, mezcal is the most like wine, in that the soil, variety, growing conditions and production method can all have a defining impact on the taste. Machete-wielding De Rivera (below), co-founder and co-CEO of Mezcal Amaras, describes it as ‘the soul of Mexico in a glass’.

Depending on the variety and terroir, agave can take anywhere between five and 30 years to flower – making some of them extremely rare. The Tobalá variety, for example, requires 25 years to reach maturity, and unlike most, cannot reproduce by itself. Cupreata, often found hugging cliffs at high altitudes in the state of Guerrero, needs up to 15 years.

Many agave plants grow wild, foraged from rugged terrain by those in the know – and produce only a few litres of spirit. Understandably, as a result certain mezcals have developed a cult following. Intimately connected to the land, they are every bit as collectible as single malts.

The plants used in most commercial mezcal production are cultivated and encouraged to flower after about eight years.That’s still significant, given the fickle nature of global markets; mismatches in supply and demand are predictably cyclical.

How is mezcal made?

The harvested piñas weigh up to 90kg. They are roasted, traditionally in large, conical pits dug into the earth and lined with hot stones, a process that can take several days. The smoky aromas of some mezcals are introduced during this stage. The choice of firewood matters, as various woods burn very differently. Oak is preferred; mesquite is used for a much smokier style.

Resembling a large pineapple, each piña is then crushed to extract the juice, often using a tahona, a large stone wheel pulled by a horse. The mosto (must), aided by wild yeasts, ferments in large wooden vats over several days or weeks. It is then typically double-distilled in copper or clay pot stills.

Some producers opt for a third distillation, but De Rivera cautions that ‘the more times you distill, the more neutral the spirit becomes, losing aroma and flavour.’ Some producers compensate by adding a twist to the process; hanging raw chicken breast inside the still to infuse savoury notes is not uncommon – look for the term ‘pechuga’ on the label.

More important however, is the use of wood-fired, clay pot stills. These, together with traditional roasting and fermentation processes, define a mezcal as ancestral.

Is mezcal different from tequila?

Produced primarily in the state of Jalisco, tequila is produced from only one type of agave: Blue Weber. To be labelled ‘tequila’ at least 51% of the fermentable sugars in the spirit must be derived from Blue Weber agave. Mixto tequilas are made from agave mixed with cane or corn sugars; while 100% agave tequilas are made without added sugars.

Tequila is produced in several styles. These include blanco (white) or plata (silver), which are bottled directly after distillation. Joven (young) or oro (gold) are usually unaged tequilas blended with aged tequilas. Reposado (rested) are aged in oak barrels for a minimum of two months and maximum of 12 months. Añejo are aged between one and three years. While extra añejo must be aged for three years or more.

In contrast, 10 states are officially allowed to use the term mezcal, although the majority is made in Oaxaca. Mezcal is only produced from 100% agave. Each of the 30-plus varieties imparts its own distinct characteristics, either as single-varietal mezcals, or as part of a blend.

Most mezcals are released young (joven), but there are aged expressions too, largely an emulation of the tequila trade. Two key categories are reposado, matured in oak for between two and 12 months, and añejo, aged in wood for more than one year.

Sustainability

Mezcal aficionados are justifiably protective of the industry; concerns over its sustainability jar with year-on-year growth. Industrialisation may be inevitable, but there are lessons to learn from tequila’s rapid expansion.

Environmental concerns – such as deforestation, reduced biodiversity and the challenges of waste disposal – are hard to ignore. Water stress is also a key issue, particularly in the summer; It takes approximately 10 litres of water to make one litre of mezcal, depending on the variety of agave used.

There are accusations of cultural appropriation too, as international drinks companies compete with the ‘little guy’. Small producers, known as mezcaleros, often label their products as ‘agave distillate’, unable or unwilling to comply with the cost and complexity of regulation and bureaucracy that comes with the mezcal label.

How to drink mezcal

In the UK, advocates for the spirit are starting to make some waves. A leading ambassador of mezcal culture can be found just off London’s Bond Street, at one-star Michelin restaurant KOL. Its Mezcaleria offers the largest selection in the country, as well as a range bottled under its own label. Head barista Ximena Perdigón, guides guests on how to consume the spirit. ‘Mezcal is a drink to be kissed. It is sipped slowly, and socially,’ she says.

Sipping mezcals are undeniably trendy, but the majority of consumption is within cocktails. Mezcal can be used instead of tequila in classic serves like the Margarita for example.

However Ivan Vasquez, whose Madre restaurants in Los Angeles boast the largest mezcal collection in the US, believes that pushing the spirit in cocktails is not sustainable. ‘We’re going to remove them from our menus. We don’t want to encourage more industrial mezcal,’ he says.

That’s easier said than done of course, but keeping the emphasis on integrity and authenticity is the right move. This is a world as fun, stimulating and complex as wine, with a following of dedicated fans.

Salud! Here’s to your first (or next) copita de mezcal.

Eight mezcals to try

Del Maguey Wild Tepextate Mezcal

A minimum of 18-year-old Tepextate agave, grown wild in the village of Santa Maria Albarradas in Oaxaca. Distilled in copper. Very fragrant, with notes of jasmine, lemon, pineapple and cinnamon. Alcohol 45%

Gente de Mezcal Espadín

Made from seven-year-old Espadín agave grown in San Baltazar Guelavila, Oaxaca. Produced by Aureliano Hernández, a fifth-generation mezcalero. Floral and fruity on the nose, leading to a spicy, caramel finish. Alc 48%

Lalocura Tobasiche

Labeled agave distillate. Tobasiche agave, grown in the village of Santa Catarina Minas, Oaxaca. Earthen pit roasted and double-distilled in clay pot stills. Made by Eduardo ‘Lalo’ Angeles, one of mezcal’s most internationally recognised artisans. Quite floral, with notes of pine and vanilla. Herbal on the finish, with a touch of salinity. Alc 49%

La Medida Bicuishe Mezcal

La Medida sources rare agaves from over 40 different producers to create a range of mezcals. This Bicuishe agave has tropical fruit notes, notably papaya and pineapple, with a nuttiness in the background. Grass, juniper and white pepper on the finish. Alc 47%

Los Siete Misterios Coyote Mezcal

Made from Coyote agave, showing fruity notes of strawberry, cherry, banana, mango and pear preserves. Subtle hints of liquorice, anise, mint and wet earth, while delicate nuances of chocolate, vanilla, and floral accents create a refined finish. Alc 49.5%

Mezcal Amarás Cupreata 

Mezcal Amarás plants multiple new agave plants for each one it harvests. This mezcal comes from 13-year-old Cupreata agave, grown at high altitudes in the state of Guerrero. Distilled in copper. Attractive herbaceous aromas lead to a citrus and honey palate with a touch of jalapeño. Spicy finish. Alc 41%

Neta Barril

A single-batch mezcal, that’s labelled ‘agave distillate’. Made from Barril agave, collected from the valleys of Miahuatlán, Oaxaca. Produced by Ramón Garcia and Wilfredo García using copper stills. Neta is slang for ‘the real deal’ or ‘the truth’; the brand works with various families and co-operatives to produce small-batch spirits. Alc 47.1%

The Lost Explorer Mezcal Tobalá 

A 100% Tobalá agave from San Pablo Huixtepec in Oaxaca. Complex aroma profile with notes of grass, mint, wild herb, and lemon. Some vanilla and white pepper, with smoky cigar lingering in the background. Alc 42%

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You might, in seeking out a special bottle of tequila, gravitate towards those amber-coloured, long-aged luxury expressions – añejos and extra añejos – in their fancy packaging. But a growing number of noteworthy blanco tequilas are doing things differently, without an oak cask in sight. Meanwhile, cristalinos – aged expressions that are filtered to remove their colour – are also on the rise. Together, they’re changing the face of premium crystal-clear tequila.

Blanco tequilas – sometimes called plata or silver – are typically bottled without any time in oak but are sometimes aged for up to two months. They’ve long been the choice of tequila purists, showcasing the flavour of the agave plants from which the spirit is made, without any wood to interfere.

‘Blanco or plata tequilas are agave-forward, bringing out an array of bright citrus flavours that make them easy to enjoy in myriad serving styles,’ says Jaime Salas, head of agave advocacy at Proximo Spirits, the company behind Jose Cuervo and other tequilas. ‘More people are becoming comfortable sipping blancos as they would an aged whiskey or tequila,’ he adds.

Carlos Pechieu, general manager and COO of Volcan de mi Tierra, can see how a drinker of aged tequila might decide to move on to high quality blancos. ‘In Mexico, true tequila drinkers say that they drink blanco because they want something that tastes like tequila without anything else,’ he says.

Agave champions

Certain blancos reflect this agave character – described as having sweet potato and honey notes – more than others. At the top end, tequileros employ a variety of methods to produce some truly remarkable agave-forward spirits.

One example is the highly limited-production Tequila Ocho Plata Puntas. It’s a bottling of the so-called puntas, the most prized part of the distillation, from the end of the ‘heads’ (the first fraction of the volatile alcohols to be collected during distillation, which is typically discarded or redistilled) and the beginning of the ‘heart’ (the fraction that will later be transformed into tequila), and this is a much narrower selection than would normally be used. ‘This cut carries lots of flavour, which is why it is considered the most coveted part by agave-spirits producers,’ says the brand’s global brand ambassador Jesse Estes.

Notably, Plata Puntas is bottled at a high alcoholic strength – 53% abv for the 2023 release – while most tequilas clock in at 40% or less. Don Fulano’s Fuerte expression, too, shoots higher than most, at 50% abv, resulting in a punchy and characterful spirit.

The latest release from Volcan de mi Tierra, Blanco Tahona, takes inspiration from production methods of old, with agave plants cooked slowly in a clay oven before being milled with a giant volcanic rock known as a tahona. ‘This, for us, is the most pure, most traditional way of making tequila,’ says Pechieu.

Adding in… taking out

When mezcal brand The Lost Explorer set out to produce a tequila, what CCO Sheyan Patel calls an elixir de la tierra, maestro tequilero Enrique De Colsa produced his smallest ever batch of tequila, made with no additives. ‘It allows the true, unadulterated flavours of the agave to shine through,’ he says.

Patel’s mention of additives is an increasingly important and complex consideration, as additive-free is fast becoming a marker of quality for tequila. Relevant to all expressions, it’s something to look out for when choosing a bottle.

For tequila purists, and their preference for blanco, there’s plenty of scepticism when it comes to cristalino, the aged-then-filtered style that’s grown hugely in popularity in recent years. ‘Heavy filtration also removes flavour, which in my opinion defies the essence of tequila,’ says Estes. ‘I like my tequilas full-bodied and full of agave flavour.’

Gabriela Moncada, agave ambassador for Speciality Brands, is of a similar mind. ‘Why grow an agave plant, make it into a spirit, age it, and then strip out so many of its delicious flavours?’ she asks.

The rise of cristalino

But for many, this is an accessible style that’s introducing countless people to tequila, offering the best of all worlds. ‘The final liquid is an aged tequila filtered to remove imperfections and impurities from the oak, resulting in the smooth, rich complexity of an aged tequila with the vibrancy of a blanco – striking a harmony between brighter vegetal, citrus and floral notes to shine in balance with those of rich chocolate, caramel and stone fruit,’ says Salas.

Cristalino isn’t an officially recognised style, allowing for quite a bit of freedom for producers. As a result, there’s a variety of products, from reposados aged between two and 12 months to extra añejos aged three years and beyond. In the former camp is Mijenta Tequila’s Cristalino, which spends about eight months in bespoke oak casks. The aim in filtering it is to retain that character, says CEO and co-founder Mike Dolan Sr, explaining that it ‘removes colour while preserving the depth of flavours and aromas developed in the barrels’.

Like the rest of Komos’ Tequila range, its Añejo Cristalino takes things to a new level, with ageing in old wine barrels and the use of aeration – a winemaking technique. ‘What’s great about cristalinos is that you can have the richness of barrel ageing, but because of the filtration process, it feels like you can enjoy them in what were traditional blanco-drinking occasions – namely daytime, in the sun,’ says Komos founder Richard Betts.

Drinking guide

Which begins to provide an answer to the question of how to drink cristalino tequila. ‘While it may look like a blanco, it’s much more complex, making it great to drink neat, as well as in cocktails,’ says Betts, adding a suggestion to try it with ice and sparkling water.

Dolan, meanwhile, offers an interesting recommendation. ‘You can of course sip our cristalino neat, but its superpower is that it makes the perfect Martini,’ he says.

As for those premium, often rather pricey, blanco tequilas, their inherent characteristics make them as well suited to sipping as they are to being mixed. Speaking of Don Fulano Fuerte, Moncada says: ‘It’s great neat, to fully appreciate its power and aromatic complexity, but works in classic cocktails, too, such as the Paloma.’

Estes has a similar idea. ‘If you are inclined to mix it in a cocktail, Tequila Ocho Puntas makes the best Paloma I’ve ever had,’ he says.

For Volcan’s new Tahona Blanco, Pechieu says that it can be served neat, on the rocks, or in a cocktail. ‘It’s so complex that it really stands out, and brings a lot to a cocktail,’ he says. ‘But I’d suggest that people enjoy tequila any way they want to.’

Five premium blanco & cristalino tequilas to try

1800 Cristalino Añejo

After ageing in new American and French barrels for 16 months, and a further six months in former Port casks, this añejo tequila is filtered, resulting in light coffee aromas paired with fresh citrus and an appealing grassiness, with distinct vanilla notes and a brisk finish. Alcohol 40%

Casa Dragones Joven

Technically neither blanco nor cristalino, this luxury expression combines elements of both, blending unaged tequila with a quantity of extra añejo before being rested in new American oak barrels and then filtered, cristalino-style, to remove colour. This has a gentle nose of white pepper and citrus pith, and a touch of spearmint, with a rounded, creamy palate. Alc 40%

Komos Añejo Cristalino

A remarkable cristalino from luxury-tequila maker Komos that has been aged in French oak white wine barrels. Refined aromas of honey and key lime pie lead to sweet coffee, chantilly cream and warming spice. A lovely texture and lingering vanilla pod on the finish. Alc 40%

Ocho Plata Puntas 2023

A bottling of the coveted ‘distiller’s cut’, this limited release is deep and complex, combining chilli spice, celery salt and lemon cream on the nose, while butterscotch and lime peel are joined by more peppery spice on the warming palate. Alc 53%

Volcan de mi Tierra Blanco Tahona

Brand new from this producer, exclusively made from agave crushed with a tahona – a traditional volcanic stone – with no oak ageing, this opens with caramel, white pepper and menthol, as well as savoury tomato and sourdough, and a sweet herbal palate with salinity and baking spice. Alc 38%

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An icon of sunshine and good times, the Margarita has been the inspiration for countless variations over the years. Itself a riff on a classic cocktail – the Daisy – it has spanned the globe in blended, fruity, and spicy forms, and many more besides.

‘The Margarita is the perfect combination of sweet, sour and salty, all in a few ingredients,’ says Erin Davey, head of bars at Soho House US. ‘Its simplicity allows people to easily adapt it to their personal taste.’

‘People love them because they are refreshing and super enjoyable, so any twist already has a bit of a head start,’ agrees Marina Juszczyk, head bartender of London bar Soma.

At its most traditional, the Margarita consists of tequila, lime juice and an orange liqueur, or triple sec, such as Cointreau, and usually sporting a salt rim. Unlike some classic cocktails where variations sometimes switch out the core ingredients, Margarita twists invariably involve the addition of compatible flavours. ‘You generally have to keep the lime and tequila at a minimum,’ says Jake Burger of The Portobello Star in London’s Notting Hill.

A case in point is the Tommy’s Margarita, created by Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco to highlight the flavour of tequila in the drink. Arguably the most prevalent contemporary Margarita twist, it’s made with just tequila, lime juice and agave syrup, and has become the starting point of many modern takes on the Margarita too.

While the Tommy’s doesn’t use a salt rim, a number of the below drinks do, employing a variety of interesting salts. Creating a salt rim at home is simple: place the salt in a saucer, run a wedge of lime around the rim of the glass – usually half of its circumference – and then press the rim into the saucer.

Beyond the Margarita: cocktails to make at home

Try making one of these Margarita twists at home. Recipes are arranged in order of difficulty, from simple serves to mixes for more ambitious home mixologists.

Tommy Pickles

Recipe from The Portobello Star, London

This straightforward twist on the Tommy’s Margarita – named after the lead character in 1990s animated TV show Rugrats – introduces a measure of pickle brine into the mix, an ingredient that Jake Burger of The Portobello Star considers to be ideal in a Margarita riff. ‘The combination of sweet and tart echoes the structure of the Margarita in many ways, so it slots into the drink perfectly.’ He attributes the Tommy Pickles to The Portobello Star bartender Joe Farr, while acknowledging the recent viral video by Matthew McConaughey featuring his tequila brand Pantalones and a Margarita made in a jar of pickles. ‘There are very few new ideas in the cocktail world – I’m sure a few people have probably come up with something similar,’ says Burger.

Ingredients: 50ml Ocho Blanco Tequila, 25ml lime juice, 12.5ml agave syrup , 20ml pickle brine from sweetened pickled cucumbers

Glass: Rocks

Garnish: Slice of pickle, cut lengthwise

Method: Combine ingredients with ice in a cocktail shaker. Shake hard and strain over ice into a rocks glass.

Paloma

Recipe from Side Hustle, NoMad, London

To really go beyond the Margarita, there’s another classic tequila cocktail that’s been growing in popularity in recent years: the Paloma. At its simplest, this combination of tequila, lime juice and grapefruit soda is a wonderful, thirst-quenching drink, but lends itself well to a few subtle upgrades too, as with this version from Side Hustle bar at NoMad London. ‘We add a small amount of mezcal to round out the texture, and shake with a twist of grapefruit to release the essential oils and aromas, bringing both brightness and freshness,’ says bar director Liana Oster.

Ingredients: 43ml Tapatio Blanco Tequila, 14ml Del Maguey Vida Mezcal, 14ml agave syrup, 21ml lime juice, 28ml grapefruit juice, grapefruit twist, grapefruit soda

Glass: Highball

Garnish: Grapefruit wheel and half pink peppercorn and salt rim

Method: Rim a highball glass with pink peppercorn and salt, and fill with ice. Add all ingredients, including grapefruit twist but excluding grapefruit soda, to a cocktail shaker with ice. Shake, strain into glass, top with grapefruit soda and garnish with grapefruit wheel opposite salt rim.

Picante de la Casa

Recipe from Soho House, US

Originating at Soho House just over a decade ago, the Picante has since spread around the world. Key to its success, according to Erin Davey is how well suited it is to any occasion. ‘It can be the perfect poolside drink, enjoyed with dinner, as a post-work happy-hour cocktail, and more,’ she says. It’s also very easy to recreate at home, with any tequila you have to hand, and even replacing the agave nectar with honey if necessary.

Ingredients: 50ml reposado tequila, 25ml fresh lime juice, 20ml agave syrup, slice of chilli pepper (about 6mm wide), 10 coriander leaves with stem

Glass: Rocks

Garnish: Top end (stem) of a chilli pepper

Method: Cut a small piece of chilli and press it with a muddler in a cocktail shaker tin. Hand-clap the coriander (cilantro) and drop in. Add the rest of the ingredients, then shake and fine strain into an ice-filled rocks glass. Cut off the top end of the chilli pepper and place stem upwards in the drink to garnish.

Silk Road Margarita

Recipe from Hakkasan, London

‘We want to be playful but respectful to the classic Margarita, with a touch of Hakkasan culinary influence,’ says Wendy Hopkins, head of bars at TAO Group Hospitality UK. ‘Combining a bit of spice from cardamon with fresh pineapple and pistachios creates a unique harmony that complements our food offering.’ At Hakkasan, the pistachio-tequila infusion is made using a sous vide, but you’ll achieve a comparable result with a regular, room-temperature infusion. Blend 100g of pistachios and then combine with 800ml of tequila. Infuse at room temperature for 48 hours and then place in the freezer for a few hours to separate the oil and sediment, then double strain.

Ingredients: 25ml Casamigos Blanco Tequila infusion, 30ml pineapple juice, 15ml lime juice, 10ml agave syrup, 4 cardamom pods

Glass: Rocks

Garnish: Unsalted, blanched green pistachios, crushed

Method: Add all ingredients to a cocktail shaker with ice. Shake and double strain into an ice-filled rocks glass, preferably a single large cube. Add pistachios on top of ice to garnish.

Chaat

Recipe from Soma, London

In keeping with Soma’s use of Indian flavours and ingredients in its cocktails, the bar’s take on the Margarita uses both chaat masala spices and gooseberries. ‘The spice blend brings some funkiness and saltiness, while the gooseberry gives a tart yet fruity finish,’ says Marina Juszczyk. The bar uses a gooseberry salt rim, made by dehydrating leftover gooseberry skins and blend them with sea salt – not only a tasty addition, but sustainable too. But at home you can simply rim with sea salt.

Ingredients: 45ml agave spirit chaat masala infusion, 45ml gooseberry-lime syrup

Glass: Coupe

Garnish: Gooseberry salt

Method: To make the agave spirit chaat masala infusion, combine 10ml kumquat liqueur, 20ml mezcal and 60ml blanco tequila. Add 1g of chaat masala spice and cold infuse for 12-24 hours, then strain the mixture through a coffee filter. To make the gooseberry-lime syrup, blend equal parts gooseberries and white sugar, then strain. Mix the gooseberry syrup with an equal amount of lime juice. Rim a coupe glass with salt. Combine the ingredients in a cocktail shaker with ice, shake and double strain into the glass.

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Sun riding high in the sky, nights long and lively: it’s that time of year again. And summer drinking staples are back once more, from perfectly chilled Provençal rosé to clean, crisp ciders. Then there’s the exciting world of mixed drinks to consider, too.

So what’s on trend for this season? Summer drinking often isn’t about reinventing the wheel, as Rachel Reid, general manager at cocktail bar Swift Borough in London, attests. Spritzes and Margaritas are set to be popular again, she says: ‘The Spritz always does well in the summer, as it’s thirst-quenching and can easily be manipulated into being sweet, bitter or fruity at the ease of the person making it.’

These drinks may be classics, but they are always evolving, as the Margarita and Spritz twists featured in this article will demonstrate. In fact, the ‘Spritz’ here is a non-alcoholic serve. ‘What I find interesting is that the definition of a Spritz is becoming wider and wider, incorporating drinks that do not necessarily include wine any longer,’ explains Michele Mariotti, who heads up the bars program at the Gleneagles Hotel in Scotland.

Speaking of low- and no-alcohol drinks, their rise continues apace, with top bars and restaurants dedicating more space on their menus to this sector year after year. It’s the fastest-developing and most innovative drinks category right now, with plenty of quality and interesting non-alcoholic brands available.

Special mentions go to Everleaf’s creative and delicious range, as well as Botivo and Mother Root. The latter two use apple cider vinegar as a base, and botanicals to flavour their expressions.

The best way to use all of these products is by mixing them with some of the exciting flavoured soda and tonic waters on the market right now. Get creative with the garnish, too: ‘We’re using abundant garnishes this summer, because the one thing we can’t bottle is the freshness of ingredients,’ says Everleaf’s founder Paul Mathew. ‘I always recommend picking one flavour from the drink and amplifying it with a fresh ingredient.’

Finally, while buying the ingredients for your drinks, make sure you don’t forget one vital component. ‘Ice is such an important ingredient, and you never have enough of it,’ declares Mariotti. ‘I recommend always having a freezer full of it.’ When adding ice to a glass, don’t skimp – fill the vessel.

So what is the red thread through all these drinks, and all of this advice? Freshness. Keep it fresh this summer, and your bibulous journey will be an immensely satisfying one.

Hibiscus Royale

Hibiscus is a true flower of the tropics and warm climates. Its delicate, bright petals provide decoration for memorable trips in beautiful destinations. It also happens to have a wonderful flavour, and is particularly popular in Mexico, where it is used to make a non-alcoholic hibiscus iced tea drink known as Agua de Jamaica. This refreshing and ruby-coloured beverage, served over ice, is a beguiling mix of sweet, tart and floral – the perfect sip in the hot midday sun anywhere.

Here, we’ve taken that fabulous hibiscus flavour and combined it with non-vintage Champagne. The floral character teases out the complexity of the fizz – even with Moët & Chandon NV, a fresh, reductive wine, the resulting drink brought a delicious lees-y richness to the fore. This is a perfect welcome drink for summer garden parties – set the glasses up with the syrup in the bottom ahead of time, then you can simply top up with the chilled Champagne as everyone arrives.

Ingredients: 15ml Giffard Hibiscus Syrup, 150ml NV Champagne

Glass: Flute

Garnish: Edible flower

Method: Pour syrup into bottom of a chilled flute, pour the Champagne over it and gently stir a few times

Tom Collins

Although its exact origins are lost to the mists of time, it is widely accepted that a Tom Collins was created some time in the 19th century. The concept of mixing the building blocks of lemonade – lemon juice, sugar and soda water – with spirit is simple, yet incredibly effective, especially on a hot summer’s day. Old Tom is a historical gin that is sweeter than the typical London dry gins. While both London dry and Old Tom gins work in a Tom Collins, this version – with Porter’s Tropical Old Tom (Alc 40%, available through Amazon UK) – results in a light, refreshing and lemony drink with tropical hints and added depth.

Ingredients: 50ml Porter’s Tropical Old Tom Gin, 25ml lemon juice, 15ml sugar syrup, 40ml soda water

Glass: Highball

Garnish: Lemon wheel and maraschino cherry

Method: Fill glass with ice, measure ingredients in, gently stir and garnish

Tommy’s Margarita

‘Margaritas are popular all year round, but in summer the demand for them is at an all-time high,’ declares Swift Borough’s Rachel Reid. ‘The frozen Margarita is a great way to cool down, while the unfrozen Margarita offers that sharp tartness and saltiness that is craved on a hot summer’s day.’ While the original drink calls for tequila, triple sec liqueur and lime juice, this relatively new twist on the classic, which swaps the liqueur out for agave syrup, is arguably taking over as the most-served Margarita variant in bars around the world. The beauty of it is the fact that tequila is made using the agave plant, and the use of agave syrup really amps up the flavour of the raw material, producing a more rounded drink than the original cocktail recipe. To really capitalise on this approach, use tequilas that say ‘100% agave’ on the bottle. Brands such as Ocho, Olmeca Altos, Patrón, Tapatio and Vivir are a good place to start.

Ingredients: 50ml blanco tequila, 25ml lime juice, 12.5ml agave syrup

Glass: Rocks

Garnish: None

Method: Shake ingredients over ice and strain into an ice-filled rocks glass

Violet Mountain Spritz

Those abstaining from alcohol need no longer be banished to drinking lime and soda, with this simple-to-make yet complex-tasting, non-alcoholic spritz. Zero-alcohol drinks brand Everleaf has a range of products that encapsulate natural environments: Forest, Marine and Mountain (available through Everleaf, Master of Malt, The Whisky Exchange). Mountain is an organoleptic interpretation of founder Paul Mathew’s walk up a mountain, which includes strawberries, cherry blossom, rose hip and juniper. ‘I try to paint with flavours,’ he explains. While Mountain is delicious with a normal tonic water, Artisan Drinks’ Violet Blossom tonic adds extra delicate florality, giving a gently beguiling whole.

The strawberry garnish in your drink doesn’t need to be fresh. ‘Berries are a fantastic ingredient to freeze and use in your drinks to supplement ice and have something cool to nibble on while you drink,’ says Michele Mariotti, head of bars at the Gleneagles Hotel in Scotland. ‘At the American Bar here we use a variety of berries in frozen form. They keep your drink cool and also look the part when used in conjunction with ice.’

Ingredients: 30ml Everleaf Mountain, 90ml Artisan Drinks Violet Blossom Tonic

Glass: Wine

Garnish: Strawberries

Method: Fill glass with ice, build ingredients in glass, gently stir and garnish

Champagne Piña Colada

When I’m dreaming of cocktails on the beach, a Piña Colada is the drink that always comes to mind. This grown-up but fun twist, with its addition of Champagne to elevate the drink, was created by Chris Moore in London bar Coupette a few years ago. Decent white rums such as Havana Club Original Añejo 3 Anos and Banks 5 Island both work really well. If you’re wondering if this cocktail requires the rhum agricole, having experimented with and without, the agricole adds a wonderful grassy complexity. If you don’t want to buy two different rums, the easiest shortcut is to use 30ml of That Boutiquey Rum Company’s Signature Blend #1 (Alc 42%, available through Master of Malt, Tipples of Manchester), which is a blend of rhum agricole and molasses rum.

A quick note about the coconut ice cream – the original recipe used sorbet. Having experimented, I believe either works. The ice cream simply produces a creamier drink.

Ingredients: 20ml decent white rum, 10ml rhum agricole, 25ml Giffard Caribbean Pineapple Liqueur, 50ml pineapple juice, 2 scoops coconut ice cream or sorbet, 60ml NV Champagne

Glass: Wine

Garnish: Pineapple leaf

Method: Blend 100g of crushed ice with the top five ingredients, including 15ml of the Champagne. Pour the remaining 45ml of Champagne into a chilled glass; pour the mix from the blender into the glass

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Heavenly tequila

This month sees the release of a new ultra-premium expression from Patrón Tequila. Made from 100% Blue Weber agave, Patrón El Cielo (Alc 40%) is the first silver tequila to be distilled four times. ‘A fourth distillation is a process that is extremely rare within the industry,’ explained Patrón’s Master Distiller David Rodriguez. ‘By using this unique, four-time distillation process, we unlocked and opened up the natural sweetness and smoothness from the agave to deliver an incredibly sweet and light-tasting, smooth tequila.’ Crafted in small batches, using the hacienda’s smallest copper pot still, El Cielo – the name means ‘heaven’ in Spanish – has rich, complex aromas: smoky roasted agave, bright citrus, vanilla, charred wood and sweetness. Impressively smooth, light and clean; creamy elegance balanced by a black pepper kick, with sassy green chilli notes, a base note of sweet agave, plus hints of cream soda and ripe stone fruit. Spice notes linger on the long, fresh, grassy finish. Enjoy over ice with a slice of orange. £215/70cl Selfridges

What is… cachaça?

Distilled from fermented sugarcane juice – like some types of rum – cachaça can only be made in Brazil. Drinks historians debate whether cachaça is, in fact, the first rum. But while Portuguese colonists brought sugar production to Brazil in the 16th century, there’s no hard evidence for cachaça distillation until 1611. At the time it was viewed as a rough, cheap spirit for enslaved and peasant workers. Today, commercial cachaça production is divided into industrial and artisanal. The best artisanal versions are often aged in wood, taking on complex flavours; while unaged cachaças are grassy, like rhum agricole or blanco tequila. The spirit’s signature cocktail is the Caipirinha, a mix of cachaça, sugar and lime.

What to drink now… Bicicletta

The name of this Italian aperitif cocktail – also known by the French ‘Bicyclette’ – is supposedly inspired by old men wobbling back home on their bicycles after an evening imbibing. This simple mix is a variation on the spritzes popularised in northern Italy at the end of the 19th century by Austrian Empire soldiers, who diluted local Veneto wines with soda water. The drink became a ‘spritz al bitter’ by adding a measure of bitter-tasting Italian amaro. Vibrant cherry-red Campari is a classic amaro from Milan (Alc 25%, available through Amazon UK). Some recipes go for equal parts Campari and wine. Or vary the ingredients to make a lower-alcohol spritz using 40ml Campari, 40ml wine and 40ml soda water, served in a highball glass.

Bicicletta

Ingredients: 50ml Campari, 100ml Italian white wine

Glass: Rocks

Garnish: Orange slice

Method: Fill your glass with ice. Pour the Campari into the glass, followed by the wine. Stir gently to mix and garnish.

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There’s no denying it. Tequila is absolutely on fire right now. In fact, the spirit, which probably gave a great deal of us all our first proper hangover (it certainly caused mine), has well and truly become the super-premium drink of choice. That’s if the numbers coming out of the US – where at least 75% of all tequila sales occur – are to be believed.

The NABCA (National Alcohol Beverage Control Association) provides a detailed analysis of the spirits market in the US – and is seen as the bellwether for the rest of the global industry. It reported a hugely positive set of results for the whole tequila category last year, which grew 10.5% in volume. Furthermore, sales by value were up 15.5%, demonstrating an even better state of affairs for the ‘super-premium’ sector.

Scroll down to see six top-flight tequilas to try

This sector generally comprises longer-aged (extra añejo), limited edition and small batch releases, or one-off cask experiments. But what makes a great super-premium tequila? It’s a question I put to some of the sharpest minds in the spirits business recently.

‘There has always been a super-premium category, led by Don Julio/Patrón and Jose Cuervo,’ points out Dawn Davies MW, buying director for online spirits supremos Speciality Drinks. ‘However, this sector has massively opened up and now includes many more brands.’

‘When I’m looking for a super-premium tequila, I’m focusing on three main points,’ explains Maria Modafferi, former bartender and now a tequila educator and ambassador for Proximo Spirits, owner of Jose Cuervo and 1800.

‘The history of the brand is crucial. Tradition influences the production process, and a brand with long history has the experience to provide great tequilas, from entry level to the super-premium variants. Next, consider the raw materials used: a super-premium tequila must be made from the juiciest and sweetest agave plants. This has a big impact on production in terms of quantity, but will increase the quality.

‘Finally, the refinement process. A double-ageing in different casks adds complexity to the liquid and a spectacular combination of flavour.’

A matter of age

In tequila, there tends to be more emphasis on raw materials – namely Weber blue agave. Its provenance, heritage and also growing time (it usually takes about seven to 10 years for a plant to become fully mature) are seen as the indicators of quality. That’s to say, rather than the length of time the spirit has spent in the cask, which, in the case of an extra añejo, is usually three to five years. Is this lack of maturity an obstacle for fans of other dark spirits?

‘In terms of flavour profile, balance and complexity, provenance and production are paramount in tequila,’ says Davies, ‘especially when it comes to ageing. The quality of the oak, the understanding of the cask and its interaction with the liquid are key to producing a balanced product. Too often a distilled spirit is seen as “better when it is older”.’

The wonder of wood

On the subject of ageing, a recent area of innovation has been to integrate experimental or unusual cask finishes into super-premium tequila expressions. When, in single malt whisky or rum, an oak cask contributes as much as 70% of the flavour of the finished spirit, it’s no surprise that tequila producers are exploring some fascinating crossovers in this department. Especially given that Mexico’s hotter climate means maturation time is significantly shorter than, say, Scotland.

In 2021, El Tesoro tequila released an añejo expression (by law, añejo tequilas must be aged at least one year, but are often aged for up to three years), finished in ex-Laphroaig Islay malt whisky casks, its rich smokiness bringing an additional layer of complexity. Hot on its heels were Tequila Partida – ‘matured in ex-single malt Sherry oak casks’ – and Casa Dragones, a reposado (aged for two to 12 months), which is believed to be the first tequila matured in Mizunara oak casks, more commonly used to produce top Japanese whisky.

Beauty show

Expansion in the super-premium tequila category has led a number of producers to start using the kind of luxury cues more commonly used in the worlds of single malt Scotch and Cognac. ‘Tequila is only just starting to jump on the packaging bandwagon,’ comments Davies, ‘with more people buying with their eyes, not only with their palates.’

Perhaps the most extreme example out there, Patrón recently collaborated with French crystal producer extraordinaire Lalique to produce the decanter for its Serie 3 release. Limited to just 299 units globally, it’s priced at a cool $7,500 if you fancy smashing some serious cash.

Although your tequila drinking experience may be enhanced by the vessel it is served from, that should never overshadow the sheer thrill of discovering the array of complex flavours in this highly engaging category.

For Denis Broci, bars manager at the world-famous Claridge’s hotel, now is the time to start exploring. ‘If you have little or no knowledge of spirits, then many “mainstream” tequila brands actually offer real value for money in comparison with other spirits categories,’ he points out.

‘I tend to either drink blanco [silver or unaged tequila] or extra añejo neat, depending on the occasion. Otherwise, the Paloma cocktail* is a super-simple and delicious drink that you can experiment with, to prepare at home or with a group of friends.’ (*In a Collins glass – a salt rim is optional, as you prefer – with ice, combine good blanco or reposado tequila with pink grapefruit juice, lime juice and agave syrup, then top with a grapefruit soda.)

So if, like me, your previous experiences of tequila weren’t the best introduction to the spirit, it might just be worth reconsidering how far the category has come – and what a wonderfully complex and rewarding spirit it is today.

‘Los seis supremos’: six top-range tequilas to seek out

Clase Azul Ultra Extra Añejo

One of the world’s most exclusive tequilas, Clase Azul sets the benchmark for striking packaging, alongside an alluring liquid. Only 100 bottles are produced each year, the tequila being matured for two years in American whiskey casks then three years in Sherry casks for a rich, spicy and complex flavour. Alcohol 40%

Don Fulano Imperial 5 Year Old Extra Añejo

Produced by the legendary Fonseca family, owners of the La Tequileña distillery in Jalisco, this has been aged for five years (in that time also finished in oloroso Sherry casks), making it one of the older extra añejos out there. Rich, powerful and full of dried fruit and swathes of vanilla. Alc 40%

Gran Patrón Piedra Extra Añejo

Patrón has been at the forefront of the premium tequila revolution and this extra añejo, made from 100% blue Weber agave, has been aged for three years in a combination of American and French oak casks. Alc 40%

Jose Cuervo Reserva de la Familia Extra Añejo

Released annually in limited quantities, this flagship from the well-known Jose Cuervo was one of the first extra añejo tequilas to turn connoisseurs’ heads. Think rich, fresh fruit, butter, caramel and a distinct herbaceous undertone. Alc 38%

Tapatio Excelencia Gran Reserva Extra Añejo

A masterpiece of tequila making from the ‘godfather’ of agave, Carlos Camarena, this extra añejo is rich and buttery, with a wonderful underlying spiced fruitiness, which comes from ageing in new French oak casks. Alc 40%

1800 Cristalino Añejo

An añejo-style tequila matured in American and French oak and finished in Port casks for a further six months, before being filtered to remove its colour. Despite being clear,

it retains a wonderfully smooth, unctuous mouth feel and vibrancy. Alc 35%

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Often written off as a party spirit, tequila has a serious side that’s crying out to be explored. So forget tequila slammers and let us introduce you to some quality bottles that deserve a place in any home drinks cabinet…

All tequila is made from the agave plant, which is closely related to the lily family of plants. Like grapes, there are many different varieties of agave: 166 to be exact. But producers can only use one varietal – known as Blue Weber – to make tequila.

Premium tequilas are made from 100% Blue Weber agave. But cheaper tequilas are made from a mix of agave (at least 51% but sometimes higher) and other sugars such as molasses or corn syrup. These are known as mixto tequilas.

How is tequila made?

Agave plants take between five and 12 years to reach maturity. When they are mature, the plant produces a single flower then dies. To make tequila, the flower stalk is cut off just before flowering, which directs the sap into the heart of the plant.

These hearts – known as piñas – are harvested by skilled jimadors, who cut off the spiky agave leaves. The piñas are then cooked. They can either be roasted in traditional ovens known as hornos for 24-48 hours. Or they are baked in faster steam ovens called autoclaves for seven hours. Cooking converts the plant’s starch into fermentable sugar.

After cooking the piñas are pressed and shredded to release the sugary juice, which is left to ferment for 24-96 hours. It is then distilled to produce tequila.

What is blanco tequila?

After distillation, the spirit can either be bottled immediately or aged. Blanco tequilas – which may also be labelled plata or silver – are classified as aged for less than two months in stainless steel or oak barrels.

Other types of tequila include reposado (rested). This must be aged in oak barrels for a minimum of two months and up to a maximum of 12 months.

Añejo tequila must be aged in oak casks with a maximum capacity of 600 litres for at least one year, or between one and three years. Meanwhile Extra Añejo must be aged at least three years in oak barrels.

Because oak influence is kept to a bare minimum, the qualities of the agave plant are fully expressed in blanco tequilas. They taste lighter and brighter than aged styles, making them a great place to begin your tequila exploration.

How to drink blanco tequila

Because blancos are a light style of tequila, you can sip them neat and savour their bright, grassy agave flavour. Alternatively, pair them with a mixer to make a refreshing long drink, such as a Tequila & Tonic. Blancos are also used to make classic tequilas cocktails such as the Margarita and Paloma.

However you choose to drink them, here are a few great bottles to get you started…

The best blanco tequilas: 12 to try

Tasting notes by Laura Foster & Julie Sheppard

Calle 23 Blanco

The Calle 23 brand was created by Sophie Decobecq, a French biochemist. She fell in love with Mexico and tequila when she went to the country on a work placement to research yeasts and lactic acid. The Blanco is an excellent all-round mixing tequila, boasting notes of cooked agave, black pepper, spearmint, orchard fruits and pineapple. Alcohol 40%

Código Blanco

This small-batch tequila from a tiny distillery in Amatitán is made with mature agave grown for over seven years before being harvested. An unaged expression that’s made only from first-press juice, the nose is earthy and vegetal, combining freshness with smoky notes. The smooth and creamy palate is packed with agave character. Also look out for Código’s aged expressions, produced using Napa Cabernet barrels. Alc 38%

Corralejo Blanco

While the majority of tequila is produced in the state of Jalisco, some municipalities in other states are also allowed to make this spirit. One of these other states is Guanajuato, and this is where Corralejo is based. Its Blanco is a creamy, citrusy tequila with flavours of lime zest, agave syrup, zippy white pepper, pencil shavings and vanilla, which accentuate the lime and agave flavours in a Margarita. Alc 38%

Don Fulano Blanco

Produced by the Fonseca family, Don Fulano is made entirely from agave grown on the family’s estate. This blanco is rested for 60 days in stainless steel tanks. A refined Tequila with a distinct herbal hit of mint and rosemary, some floral honeysuckle, sweet butterscotch and a creamy mouthfeel. Alc 40%

Don Julio Blanco

Don Julio is named after the brand’s founder, Don Julio Gonzalez, who started making Tequila in 1942 when he was 17 years old. The flavour profile of Don Julio Blanco is hailed as a classic, balancing creamy and peppery characters with a vegetal note, some lemon, pastry and a clear minerality. Alc 40%

G4 Tequila Blanco

Made by Felipe Camarena, G4 is a testament to the mad scientist approach he takes in producing his tequilas. From modifying steamrollers to crush his agave, through to collecting and using rainwater in this tequila, he doesn’t take any shortcuts. The result is an expressive, floral nose and an oily, viscous palate with incredible minerality, cream, agave and spicy white pepper. Alc 40%

Ocho Blanco Las Presas 2018

Made by legendary distiller Carlos Camarena, Ocho made waves when it was launched because it was the first-ever single-field Tequila to be produced. These single-field vintage releases are limited – once they’re gone, they’re gone, to be replaced by a new vintage from a different field later. This particular Tequila, from the field Las Presas, or The Dams, is all tropical characters of guava, melon and pineapple, mingling with the unmistakable agave and pepper character that come with Ocho products. Alc 40%

Herradura Plata

The beautiful hacienda of Herradura now boasts an almighty distillery to produce enough spirit to meet the demand for its Tequilas. The Plata is aged for 45 days in American oak barrels. A nose of marzipan, cooked agave, orange, lime and pine sap leads onto a palate full of vanilla, orange oils, honeyed agave and pencil shavings. Alc 40%

Olmeca Altos Plata

Created in partnership between Olmeca master distiller Jesús Hernández and two top bartenders from the UK, this 100% agave tequila hailing from the Highland region of Jalisco boasts a nose full of agave character, alongside grass, citrus and spring blossom. These characters continue onto the palate, accompanied by a chalky hint and a cocoa finish. Alc 38%

Patron Silver

Patron may be a big producer of Tequila, but its production process and the small sizes of its numerous stills mean that it is still able to make its product in relatively small batches. This is a smooth, soft liquid with base notes of toffee and fudge overlaid with a greener vegetal note, lemon peel, some pepper and numbing anise. Alc 40%

Tapatio Blanco

Another Tequila brand produced by Carlos Camarena at his La Alteña distillery, Tapatio Blanco is an affordable masterclass of a classic agave-forward Tequila, which is perfect for sipping neat or using in cocktails. Mineral, vegetal and peppery, with a hit of lemon and grapefruit, plus further cinnamon spice. Alc 40%

Tequila Fortaleza Blanco

The tiny Fortaleza distillery is situated in Tequila town. The distillery maintains the traditional practices of making the spirit, producing it by hand in tiny batches. Taking a tour here is like entering a time capsule. A distinctive grassiness with fresh lemon zest and mint mingle with rich agave and drying sea salt characters. Alc 40%

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Spare a thought for Santa this Christmas Eve. As if it wasn’t tough enough flying around the world from rooftop to rooftop delivering about a zillion presents, what does he find at the bottom of the average chimney? A carrot for Rudolph, a solitary mince pie and a small glass of dubious Sherry. Terrific.

But it doesn’t have to be that way. With a little imagination, it’s not too hard to put a smile on the poor old chap’s face. Over the past few years, he’s found an array of warming spirits waiting for him in our family fireplace, from Taiwanese single malt to vintage Armagnac, from an English take on Irish pot still whiskey to añejo tequila.

Not that you have to go crazy. The traditional options of whisky or Cognac may be predictable, but today’s creations are arguably better – and certainly more diverse – than ever before. The new wave of craft-oriented distillers is introducing exciting new flavours and textures, in turn prompting established producers to up their game.

Funky, fun & fulfilling

Christmas – winter in general – is a time for rich, decadent spirits. Served at the end of a long walk in the cold, Sherry cask-finished whiskies and XO Cognacs are the liquid equivalent of a warm and welcoming hug, lowering the blood pressure and soothing taut muscles.

Whisky from where, though? There’s a whole world out there now vying with Scotch, from exciting new American whiskeys (single malts and ryes, as well as bourbons and Jack Daniel’s) through the ever more varied Irish scene to newer whisky origins: Taiwan, the Nordic nations, Australia, even England…

If your idea of adventure in Cognac is swapping Hennessy for Martell, take time to discover some of the fabulous family houses that provide real character and terrific value for money. Or explore incredibly diverse Armagnac, which ranges from funky single-distilled versions from the Baco grape to double-distilled examples that can give Cognac a run in the refinement stakes.

Meanwhile, if you don’t take aged rum or tequila seriously as spirits to sip and savour, you should. You might associate robust Jamaican pot still or pungent rhums agricoles with palm-fringed Caribbean beaches, but these rich, hedonistic flavours are perfect for frozen nights by the fireside (especially if you’re trying to cut back on your heating bills).

There are so many options – and the good news is that your festive generosity will pay off in more ways than one. Father Christmas gets a decent drink for once, while you and yours get to enjoy the rest of the bottle: win-win. The only question is just how adventurous do you want to be…?

Whisky for Christmas

Aberfeldy 15 Year Old Napa Valley Red Wine Cask Single Malt, Scotland 

Aberfeldy’s creamy, honeyed character is given an edge of rich, ripe red fruits – wild strawberry, candied cherry – from time spent in red wine barriques sourced from the Napa Valley. Cinnamon and nutmeg add a festive note of Christmas spice. Alcohol 43%

Kavalan Triple Sherry Cask Single Malt, Taiwan

Maturing in Sherry casks is a precarious business: go too far and the result can be a blowsy mess. From Taiwan’s superb Kavalan, this combination of oloroso, PX and Moscatel piles layers of dried fruit and dark chocolate on top of the distillery’s gorgeous tropical character. Decadent. Alc 40%

Mossburn Signature Casks, Island Blended Malt, Scotland

There’s something wonderfully wintry about the savoury smoke of a peated whisky, and this blended malt – a mix of island distilleries chosen for their phenolic characters – really delivers. It’s aged in custom-made casks built to the distillery’s precise specifications, or ‘cask bill’, adding extra elements of spice and char to some satisfyingly raw smoke. Alc 46%

Redbreast Lustau Edition, Ireland

Long a favourite among distillers of all nationalities, Redbreast is now enjoying a full-blown renaissance as the Irish pot still style wins over fans around the world. This dials up the Sherry cask influence, adding new depths of figgy, marzipan-accented flavour to Redbreast’s signature spiced richness. Alc 46%

Talisker 11 Year Old, Special Release 2022, Scotland 

A highlight of this year’s Diageo Special Releases line-up, this is a classically built Talisker that teases out all of the Isle of Skye distillery’s hallmarks: bonfire smoke subsiding into coal tar, black pepper and, on the finish, fiery Jalapeño chilli. It’s cask strength, so keep water to hand – but add sparingly. Alc 55.1%

WhistlePig PiggyBack 6 Year Old Rye, USA

A masterpiece created by the late Dave Pickerell, and with some precision: bottled at exactly 96.56 proof and carrying robust rye spice alongside citrus fruit and

cinnamon. Sip or mix – this is a go-to for festive Old Fashioneds and Manhattans, but also a delight on its own. Alc 48.28%

Rum & Tequila for Christmas

Don Papa 7 Year Old, Philippines 

Made using sugar cane from the island of Negros – aka Sugarlandia – this is a smooth, straightforward introduction to aged rum. It’s sweet and rounded, with decent fruit and a big dollop of vanilla. Mix it up with ginger beer and lime juice for a lighter take on the classic Dark ’n’ Stormy. Alcohol 40%

Eminente Reserva 7 Year Old, Cuba 

Cuban rums have a wonderfully clean, precise style married with excellent complexity. Keep coming back to this and you’ll find a lovely red fruit character alongside darker notes of tobacco leaf and coffee roaster. A great all-rounder that’s as happy sipped neat as in a punchy Rum Old Fashioned. Alc 41.3%

G4 Añejo, Mexico

Añejo tequila can be all about the cask, or the liquid. Very much in the latter camp, this example from the Camarena family is a model of restraint, with herb-accented lime and orange peel and a creamy texture. The agave pepper really kicks in on the palate, and the cask is a mere accompaniment to the main act. Alc 40%

Gran Patrón Piedra Extra Añejo, Mexico

An extra añejo aged for more than three years in French and American oak, the premium packaging – and the price – place this tequila firmly in the luxury bracket. Luckily, the liquid lives up to that billing, with richly peppered agave holding its own against spicy, mushroom-accented oak. Alc 40%

La Hechicera Serie Experimental No2 Banana-Infused Rum, Colombia 

It sounds… well, bananas: infuse aged Colombian rum with sun-dried banana – and yet this is a total delight. It works mainly because the banana element isn’t too OTT – instead, there’s lots of spice, smoke and caramel alongside the yellow stuff. Perfect for twisted cocktails. Alc 41%

Santa Teresa 1796 Solera Rum, Venezuela

An utterly reliable rum with a wonderfully smooth, rounded style, this goes down so easily that its complexity could pass you by. Vanilla fudge, demerara sugar, then a gorgeous honeyed dimension on the palate. The finish – edged with white pepper and baking spices – lingers long. Alc 40%

Cognac & Armagnac for Christmas

Château Montifaud L50 Héritage Louis Vallet, Petite Champagne, Cognac

Family-owned for six generations, Montifaud is a great advocate for Petite Champagne Cognacs – never more so than here, with a blend of eaux-de-vie distilled between the 1930s and the 1980s, and restrained oak. Precise, elegant and seamless, with notes of orange marmalade, butterscotch and a prickle of menthol. Alcohol 40%

Darroze Les Grands Assemblages 20 Year Old, Armagnac

From one of the masters of the craft, this Bas Armagnac blend is at a sweet spot of maturity, the rougher edges of youth tamed by the cask. Apple compote with raisins and prunes, then a whole spice rack of aromas from clove to ginger, subsiding into dark chocolate. Complex and robust, but still elegant. Alc 43%

Delamain Pale & Dry XO, Cognac 

Given a reboot to mark its centenary in 2020, this remains one of the great XO blends, thanks to an expressive, supple character that oozes Grande Champagne region character: heady scents of jasmine and honeysuckle, ripe, zesty fruit and warming vanilla. Beautiful on its own, but also the perfect base for a refreshing Sidecar. Alc 42%

Frapin 1270, Cognac

Frapin is famed for its range of XO Cognacs from the Fontpinot estate, but this bottling is the perfect introduction to the house: rounded and supple from ageing in a humid cellar, balancing Grande Champagne floral notes with light honey and vanilla. Mix with tonic or ginger ale for a palate-cleansing aperitif. Alc 40%

Maxime Trijol Extra Grande Champagne, Cognac

Family-run for more than 150 years, Maxime Trijol has a consistently excellent range of Cognacs sourced from its own vineyards. This is one of the great Grande Champagne expressions, from lifted scents of violet through bright fruit to ginger, chocolate and that savoury umami note known as rancio. Glorious. Alc 40%

Rémy Martin Tercet, Cognac 

A fresh addition to the Rémy range, designated Fine Champagne (a mix of eaux-de-vie from Grande and Petite Champagne) and celebrating the contributions of wine-grower, distiller and blender. Cellarmaster Baptiste Loiseau magnifies the fruit – citrus, dark cherry – and a thread of acidity brings structure. A great all-rounder. Alc 42%

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While tequila is Mexico’s most famous spirit, it’s not the only one produced in the central American country. A clutch of others also exist, with the majority also made from agave, just as tequila is. As awareness and appreciation of tequila grows, a ripple effect is occurring across these other spirits categories, with new products making their way beyond Mexico’s borders.

So what are these spirits, and what sets them apart? Let’s explore their similarities first, starting with the agave.

Agave is a genus of plants that boasts about 270 different species. While their characteristics vary widely, it can be said that they all take a number of years to mature, and they all have a piña, or heart of the plant. This is used to ferment and make spirits.

Tequila can only be made from one variety of agave: Agave Tequilana Weber Azul, often known as ‘Blue Agave’ or ‘Blue Weber’. Most other agave spirits may use any number of different varieties.

How agave spirits are made

When it comes to production there is a process that’s more or less the same for all agave spirits: the agave is harvested and its leaves removed, the heart of the piña is cooked, and then milled or shredded. The resulting juice (and sometimes the crushed fibres, too) is fermented and then distilled.

Variations in cooking, pressing and distillation methods will be found everywhere, but there is no real uniformity of approach within the categories themselves – stills might be made from stainless steel, copper, or even have chambers made out of tree trunks. The cooking process can be huge and industrial, or involve brick ovens, or even pits in the ground.

Each producer has hit upon their own personal production approach after many years of experimentation – often, methods have been developed, passed down and tweaked from generation to generation in one family. It is this slightly freewheeling, sometimes madcap approach that makes Mexico’s spirits some of the most exciting for spirits lovers to explore.

Mezcal

The smoky one

Mezcal’s star has slowly been rising in the UK and US for more than a decade now. While tequila is produced in the northern state of Jalisco, and is made only from Blue Weber agave, mezcal is allowed to be produced in nine different states, from a much wider selection of agave varieties. The most commonly used varietal in mezcal production is Espadin, which has sword-like leaves, and produces a clean, pure taste.

While there are some larger, more industrial mezcal brands, the majority of mezcals are made in a more traditional, artisanal way than most tequilas. One of the main differences is the way the agave is cooked in order to prepare it for crushing to extract the sugars.

Most mezcal producers use a brick-lined pit in the ground that is preheated with a wood fire. The pit is filled with the agave, and then covered with agave fibres and earth, which allows the agaves to slowly roast over three days, with the wood fire embers imparting a distinctive smoky flavour.

‘If you’re a whisky drinker you will appreciate the mezcals from different regions, because you are used to peated single malts,’ says Eduardo Gomez, founder of London festival Tequila & Mezcal Fest (now in its fifth year: tequilafest.co.uk) and sales director of specialist food and drink importer Mexgrocer.

The most prolific state in terms of production is Oaxaca in the south of Mexico, with various sources putting the proportion of overall mezcal production anywhere between 70% and 90%. The states of Durango, Guanajuato, Guerrero, Michoacán, Puebla, San Luis Potosi, Tamaulipas and Zacatecas share the rest.

‘Mezcal is the biggest in territory in terms of having a DO, and the most diverse,’ says Gaby Moncada, agave ambassador at drinks agency Speciality Brands.

‘In Oaxaca, spirits are much more punchy, and they take pride in high abvs and lots of flavours of smoke. In Michoacán the altitude is totally different; there are forests and mountains, it’s very green, [and the resulting spirit has] flavours of eucalyptus, rosemary and earth.

‘In Zacatecas, which is close to Jalisco, the climate is very similar and they use Blue Weber agave, but the smoke flavours get so absorbed that you get barbecue and dried chilli flavours in it.’

Tasting mezcal can be a wild, exhilarating ride – most people don’t forget their first experience of this category.

Del Maguey Vida Mezcal

An entry-level mezcal made from Espadin agave in the village of San Luis del Río, Vida is an all-rounder that’s perfect for sipping or mixing (see also QuiQuiRiQui’s Matatlan for an alternative). Barbecue smoke mingles with sweet spice, lime, stone fruits and banana on the palate. Alcohol 42% 

Raicilla

The one that was left behind

Raicilla became a spirits category in its own right due to circumstance. The spirit, which has been made in the state of Jalisco for more than 500 years, was originally classified as mezcal.

The name ‘raicilla’ means ‘little root’, inspired by the baby plants that grow at the bottom of the agave when it reproduces. ‘The historic name for raicilla was actually vino del mezcal raicillero,’ explains Esteban Morales, the founder of La Venenosa, a label that sells various raicilla made by different producers. ‘Mezcal was always the name of what we were drinking, raicilla was the nickname.’

However, when mezcal’s denominación de origen was created and the states in which it could be produced were defined, Jalisco was left off the list. This meant that producers of what was technically mezcal in the state were left high and dry.

‘[Jalisco was excluded] because Jalisco has tequila,’ says Morales. ‘So that pushed some people to ask for a new recognition with the name raicilla.’

A DO was created for raicilla in 2019, which ironically has excluded some producers who were previously labelling their spirit as raicilla. ‘Now it’s even worse because the denomination makes things more complicated,’ declares Morales.

La Venenosa Puntas Raicilla

Made by Don Gerardo Peña for the La Venenosa brand, Puntas is made with 100% Maximiliana agave. A fresh, zesty nose leads onto an initially sweet palate that gives way to intense chilli spice, green agave and then a huge floral hit of violets and quinine. Alc 64%

Bacanora

The spirit of Sonora

Made in the state of Sonora, which sits on the western side of the US border, bacanora production has clung on despite a 77-year-long prohibition in the area. Named after a town in Sonora state, the spirit was awarded a denomination of origin in 2000.

Two key things separate bacanora from other agave spirits: it is made using Pacifica agave, and the terroir of Sonora has a significant impact upon the plants and their resulting flavour.

‘Sonora is in the middle of the country; it’s very hot and arid, not much grows there,’ says Mexgrocer’s Eduardo Gomez. ‘It’s so hot during the day – a summer day in Sonora can reach 47°C, and in the night it can get to -5°C. So there are dramatic changes in temperature, and the soil is really rich. Seven years of the plant living in those conditions causes it to be very stressed and strong, so you get complex earthy, spicy flavours of the agave.’

There are only a handful of producers left thanks to the long-running prohibition in the area, but the spirits that they make have been hitting the right notes with consumers. ‘Guests really like it,’ says Deano Moncrieffe, owner of the Hacha agave spirits bars in London. ‘It’s almost a bridge between mezcal and tequila. I think it’s a bit of a gateway spirit. From a flavour point of view there are greener notes and more pepperminty flavours. It’s less smoky than mezcal, and it has an earthier note to it. I paired one with Polo mints.’

Santo Pecado Bacanora Artesanal

Made by master bacanorero Rumaldo Flores Amarillas, the agave are roasted in underground pits that are fired with mesquite wood. The result is a dry, distinct spirit with aromas of rubber, gherkins, cracked black pepper and lime, and flavours of leather, earth and chewy charcoal smoke, with a hint of cooling peppermint in the background. Alc 45%

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Tequila is so evocative of the country it is made in. Think hot sunny days; dusty, colourful Mexican streets; fresh and flavourful produce; the bright brass sound of mariachi; the simple cantinas serving cervezas and our hero spirit.

Tequila is not a spirit that you want to slam back, it is a drink that you slow your life down for. You sip and savour it, just as the patrons do in those cantinas.

This hasn’t always been the case, however. For a little while, tequila lost its way, especially in the latter half of the 20th century. In short, some producers abandoned the time-honoured traditional, artisanal production methods in favour of more efficient ones. Machines were created to remove as much of the sugar from the agave plant as possible, in order to get the most amount of liquid from fermentation and distillation.

Some companies started using a mix of agave and other sugars for the base material of their tequilas. These products were called mixtos. They were allowed into legislation in 1964 with a minimum requirement of 70% agave making up the recipe, however this was reduced to 51% in 1970.

Complexity and flavour were lost, with some companies making little more than alcoholic paint strippers. As a result tequila gained a reputation as a party drink. It became something to throw back and shudder over, because who enjoys drinking something that tastes so rough and ready?

The quality revolution

Fast-forward to the last decade, and the conversation has changed again. Recently there has been a movement back towards 100% agave tequilas. Producers and drinkers are looking for complexity of flavour, and the concept of sipping tequila has become more popular.

For those who want to do so, in order to truly appreciate the nuances of a top tequila, choice of glassware is important. Tasting tequila in an ISO glass or small wine glass is preferable.

As well as sipping it solo, one of the most underappreciated aspects of tequila is that it can make an excellent accompaniment to food. Quality blanco tequilas – made entirely with agave – match especially well with fish and seafood. This is because the minerality that can often be found in the tequila plays well with the flavours.

Dishes with citrus also work particularly well. And of course there is Mexican cuisine – tacos, tostadas and mole, enchiladas and elote just for starters – which is a natural bedfellow for tequila.

Reposados and añejos are better suited for dessert pairings. Generally reposados often work well with more creamy desserts such as crème brûlée. Meanwhile añejos match with deeper, richer-flavoured desserts – think chocolate mousse or chocolate torte.

With or without food, tequila should be sipped, not shot.

Best tequilas for sipping

Calle 23 Criollo

This special limited-edition tequila is made with criollos – a mutation of Blue Weber agave that is smaller and boasts a higher sugar content. This has a rich palate that is at once earthy, mineral and buttery, with vegetal agave notes, salt and pepper, menthol and kiwi fruit. Sold in a hand-blown bottle, it is one beautiful tequila to own. Alcohol 49.3%

Codigo 1530 Origen Extra Añejo

One of the big points of difference that Codigo 1530 has over other tequila brands is its exclusive use of ex-Napa Valley Cabernet barrels. This extra añejo is aged for over six years in these casks. The result is a deep, rich spirit with flavours of red wine, Christmas cake, vanilla and coffee grounds. Alc 40%

Curado Blue Agave

Curado is an exploration of agave varieties from different regions. The brand has three expressions, each representing a different type of cooked agave, which has been infused in tequila to give a rich agave experience. The Blue Agave expression infuses Blue Weber agave, resulting in a palate boasting plenty of sweetness, with marmalade, heather honey and brown butter, plus spicy chilli, sesame and hazelnuts. Alc 40%

Don Fulano Añejo

A blend of different aged tequilas, with the youngest having been aged for at least two-and-a-half years in new and used French limousin oak. This añejo boasts a delicate nose with a lifted florality: bergamot and lavender mix with tobacco, toffee and wood shavings. This complexity continues on the palate, with orange and blackcurrant mingling with chamois leather, varnished sideboard, caramel and vanilla. Alc 40%

El Tequileño Reposado Rare

Heralded as ‘the world’s first and only reposado rare’, this quality mixto tequila has been aged in 25,000-litre barrels for six years. To put this into context, reposados are only allowed to be aged for between two and 12 months. Sweet aromas of vanilla, Werther’s Originals, bay leaves and Granny Smith apples lead onto a sweet and spicy palate of butterscotch, Szechuan pepper, green capsicum, pencil shavings and vanilla. Alc 40%

G4 Tequila Blanco

Made by Felipe Camarena, G4 is a testament to the mad scientist approach he takes in producing his tequilas. From modifying steamrollers to crush his agave, through to collecting and using rainwater in this tequila, he doesn’t take any shortcuts. The result is an expressive, floral nose and an oily, viscous palate with incredible minerality, cream, agave and spicy white pepper. Alc 40%

Gran Patrón Burdeos

A super-premium tequila in the Patrón stable, Gran Patrón Burdeos is aged for a year in American and French oak barrels, before it is distilled again and finished in first-growth Bordeaux casks. A memorable liquid, it’s silky smooth, full of red fruits thanks to the wine cask influence, alongside sweet honey and granola, with deep notes of cocoa, coffee and vanilla. Stunning. Alc 40%

Fortaleza Blanco Tequila

Maintaining the traditional practices of making tequila in its tiny distillery, everything in Fortaleza is done by hand, right down to the agave-shaped bottle stops being made and hand-painted on site. The blanco is simultaneously rich and fresh, with grassiness, lemon zest and mint overlaying buttery agave and olive notes, with a touch of sea salt. Alc 40%

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Tequila and liqueurs were top of the shots in 2021 when it came to increased sales in UK shops and supermarkets, according to the latest Wine and Spirit Trade Association (WSTA) market report.

In the 12 months to 11 September this year, over one and a half million bottles of tequila were sold in Britain, up 36% on the same period the year before.

Moreover, the value of the popular spirit jumped to £33m in the same period, driven by tequila having gone from being a cocktail ingredient to becoming a popular sipping drink enjoyed straight.

It was a similar story for liqueurs which saw sales increase 27% to £561, with the equivalent of over 44 million bottles sold.

Sales were boosted by the growing range of colourful liqueurs available. This has proven popular with Brits who, keen to break the boredom of lockdown, enjoyed cocktail-making Zooms and sharing cocktail ideas on social media.

‘With the public having to find different ways of brightening up their weekends during the lockdown in the first half of this year we saw a keenness to experiment with new and exciting drinks choices,’ said Miles Beale, CEO of the WSTA.

The report also revealed that, as a result of the hospitality sector being locked down for much of the last 12 months, traditional spirits were also sold in much greater volumes in retail.

Vodka, of which over 102 million bottles were sold, remained the most popular spirit to drink at home followed by whiskies (almost 86 million bottles) and, in third place, gin (over 73 million bottles).

A slight dip in gin sales, down 1% in volume and 2% in value, was recorded although it is worth noting that this follows an incredible run of record-breaking growth in the last five years.

Liqueurs shot into fourth place and rum comes in fifth with a steady growth, up 13% in volume and selling over 37 million bottles.

Beale also took the opportunity to warn how the government proposals to overhaul UK alcohol taxation, announced in the autumn Budget in October, could hamper the growth of the British spirit sector.

‘We are mystified by a proposal that embeds unfairness between products meaning that the most popular spirit drinks will pay, for the same amount of alcohol, the highest rate of duty of any category of drink,’ he said.

Under the proposals you will pay 45p duty on a double G&T in a can, but if you pour yourself a double gin at home and then dilute with tonic you will pay 57p duty for your efforts, according to the WSTA.

‘The government proposals seem wholly contradictory to the stated aims of ironing out inequalities, instead it’s introduced yet more,’ added Beale.

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What's your favourite tequila cocktail? Maybe it's a zingy Margarita? Or a tall refreshing Paloma? Or what about that ultimate holiday drink: the Tequila Sunrise?

Personally I'm a big fan of the underrated El Diablo, a devilishly good combo of tequila, crème de cassis, lime juice and ginger ale.

And let's not forget the simple pleasures of a Tequila & Tonic, a thirst-quencher that allows the agave flavours of your favourite tequila to shine.

Choosing the perfect tequila

Whichever drink you prefer, deciding what tequila to make it with can be a tough choice. Flavour, style and price are all important factors.

When it comes to style, there are three main ones to consider: blanco, reposado or añejo. These terms refer to how long a tequila has been aged for.

Unaged blanco tequilas – also known as plata (silver) – are the freshest style and are usually cheaper.

Reposado tequilas are aged in oak casks between two months and a year, which gives them a light golden colour. While añejo tequilas spend one to three years in cask, so the spirit takes on more wood character.

Buying tips

Blanco or plata styles are a versatile choice for most tequila cocktails, working well in a variety of different recipes. Buy the best one that you can afford – don't think that just because you're mixing a spirit you won't still be able to taste it.

To ensure you're getting a good quality tequila look for the words '100% agave' on the label. This tells you the spirit is made exclusively with Blue Weber agave, the only variety allowed for tequila production.

However it's expensive to grow and harvest Blue Weber agave, so some distillers choose to produce cheaper mixto tequila – made with a combination of agave and other sugars, such as cane sugar or corn syrup. A good mixto, such as El Sueno (see below) is a wallet-friendly option, especially if you're mixing up batches of cocktails for a party and need several bottles.

What's your style?

Aside from blancos, other tequila styles can also be suitable for mixing. If you enjoy the flavour of a reposado, using it in a Margarita will give the drink a different taste profile, with more depth. Reposados that have less wood influence, such as El Tequilano (see below), are the best ones to choose for cocktails.

Añejo tequilas, with their aged wood characteristics are a great option for stirred-down cocktails that would usually require whisky. Try replacing bourbon with tequila for a Mexican take on an Old Fashioned.

So however you like your cocktails, there’s a tequila out there for you. Here are a few suggestions to get you started…

Best tequilas for cocktails

Recommendations by Laura Foster (LF) and Julie Sheppard (JS)

Calle 23 Blanco

Calle 23 Blanco is a strong all-rounder in cocktails, and consequently is found as the house pour in numerous cocktail bars. Created by French-born biochemist Sophie Decobecq, who moved to Mexico in 1999, it has a rich palate of agave, apples, pears and pineapple before a waft of spearmint and some spicy black pepper hits. LF Alcohol 40%

Casamigos Añejo

Famed for being founded by George Clooney, Rande Gerber and Mike Meldman, the quality of Casamigos’ products can’t be questioned. Its añejo is aged for 14 months in American white oak barrels, with the oak influence showing through with notes of cocoa, coffee, caramel and pepper, alongside a distinctive hit of vanilla. Great in an Añejo Manhattan. LF Alc 40%

Don Julio Blanco

This distinctive short, rounded bottle was designed by the tequila’s creator Don Julio González-Frausto Estrada to allow his guests to see each other over its top as they drank together around the dinner table. Inside the bottle is a classic blanco tequila with notes of lemon and lime zest that make a zingy Margarita or Paloma, balanced with hints of vanilla pastry, mineral earthiness and spicy black pepper. JS Alc 38%

El Rayo Plata

A relative newcomer on the tequila scene, El Rayo Plata has been designed to specifically pair with tonic water. Citrusy aromas of lemon juice and pulp, chalk and a metallic note give way to a smooth palate of limestone, vanilla, agave, hay and white pepper. LF Alc 40%

El Sueno Silver

Anyone wanting to turn out an array of tequila cocktails without breaking the bank should look to this high-quality mixto tequila. It was created after one of the founders got fed up with having an allergic reaction to other mixtos. A juicy nose of nectarines, peaches and strawberries leads onto a dry, mineral palate with cooling menthol and fresh lime. LF Alc 38%

El Tequileno Reposado

Aged for three months, El Tequileno Reposado wears its oak influence lightly. A creamy yet spicy spirit, with flavours of condensed milk and marshmallows alongside cranberry, orange zest, dried chilli flakes, hazelnut and agave. The fruity, sweet yet spicy hit makes this pop in an El Diablo. LF Alc 38%

Ocho Blanco

Tequilero Carlos Camarena and tequila ambassador Tomas Estes made waves when they launched a single-field, vintage tequila brand called Ocho. Each release is different, but what can be guaranteed with Ocho blanco tequilas is a fabulous agave flavour with distinctive peppery spice that mixes particularly well in fresh, citrus-forward drinks like the Margarita. LF Alc 40%

Olmeca Altos Plata

Created in 2009 by Master Distiller Jesús Hernández and leading London bartenders (the late) Henry Besant and Dre Masso, Olmeca’s Altos Plata is perfect for cocktails. It adds delicious notes of lime zest, lime pickle, lemon sorbet and a crisp green pepper herbaceousness to a Margarita. JS Alc 40%

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When it comes to exploring the different factors that can influence the flavours of a fermented or distilled drink, producers often wax lyrical about the growing or sourcing of raw materials, fermentation times and yeasts used, the size and shape of their stills, and the casks that they use.

Extraction of the sugars – be it through milling and then soaking, pressing or otherwise – is often glossed over. In talking about tequila production, however, more time is often spent on this part of the process – and little wonder, given the impact it has on the final flavour of the product.

This is a story about traditional production methods being usurped by modern, mechanised technology, before those methods then started to claw their way back into use.

It’s about slow, inefficient production methods and the deep, rich flavours of the agave plant that they impart to the tequila.

And it all focuses on a huge two-ton volcanic rock wheel called a tahona.

Perhaps the most romantic symbol of tequila production, aside from the agave plant itself, the tahona crushes the agave from which tequila is made. While the development of the mechanised roller mill has pushed this method out in recent years, a small but growing band of producers is reintroducing it. Sitting in a circular pit, the stone trundles slowly around, usually propelled by a tractor.

‘I believe that the Spaniards brought the tahona wheel over. To my knowledge there is no archaeological record that shows the native peoples of Mexico had it before,’ says Guillermo Sauza, founder of Tequila Fortaleza, a brand that employs the same traditional tequila production methods that were in use in the 1960s, and uses only a tahona for milling. There were limitations to its use, however, as Sauza explains: ‘A small distillery was limited by what the tahona can crush in a day. It is very tedious and time-consuming work.’

Rolling over

At the turn of the 20th century, the roller mill was adopted by the tequila industry from sugar cane production. A very large piece of equipment, the roller mill essentially chops and presses the agave, and has a conveyor belt along which the plant’s fibres travel. These are rinsed with water to remove the sugars, with the process happening five times to remove as much sugar as possible.

‘The roller mill allowed production to grow exponentially,’ explains Sauza. ‘After the invention of the roller mill, a distillery could crush 15 tons [of agave] an hour, as opposed to three tons in six hours.’

The tahona’s difficulties don’t stop there. While the resulting sugary liquid from a roller mill is able to be fermented and then distilled with relative ease, the tahona’s crushed material is particularly difficult to work with.

‘The tahona separates the fibres and juices of the agave and macerates it into a fibrous paste,’ explains Olmeca maestro tequilero Jesús Hernandez. ‘And then everything that has been crushed – all the fibres, solids and juice – is included in fermentation. And once the fermentation is done, again, all the solids and liquids are included in the first distillation. It’s complicated and labour intensive. So that’s why we have a lot of flavours and aromas of agave [in tahona-milled tequila]. It’s because all the fibres are included in it.’

There is one tequilero who has tried to take the tahona method and make it more efficient. At Destilería El Pandillo in Mexico’s highlands, Felipe Camarena is in proud possession of ‘Felipestein’, a repurposed and modified steamroller that is now covered in studs.

‘We wanted a more efficient alternative given that the traditional tahona wheel stone has a very reduced surface area, and it usually takes an entire work shift to process a load of fibre,’ explains Camarena. ‘We wanted to stick as close as possible to the artisanal process by avoiding overly industrial methods, and ended up with “Felipestein” as a prototype that stood the test of time.’ While it may not be as attractive, it could be the solution to some of the roadblocks standing in the way of the tahona being more widely reintroduced.

A matter of taste

So what does using the tahona mill bring to the flavour profile of tequila in comparison to the roller mill? On a visit to Patrón’s distillery, sitting in a tasting room, I compared the difference between roller mill tequila and tahona tequila, with both at 55% abv. The roller mill spirit was bright and fresh, boasting notes of citrus, green apples, vanilla, black pepper and grapefruit bitterness with a smooth mouthfeel.

The tahona liquid, on the other hand, was richer, sweeter, more velvety, with clear agave, caramel and terracotta pot flavours. They were like two sides of the agave coin.

While a couple of brands make 100% tahona-milled tequila, such as Tequila Fortaleza, as well as Patrón with its premium Roca range, the majority of distilleries that use the wheel create a blend that incorporates both tahona and roller-mill liquid. Siete Leguas is one such brand.

Volcan de mi Tierra is a relatively new brand, created by the Gallardo family in partnership with Moët Hennessy. Its tequilas are made from a blend, with the roller mill making up the lion’s share. ‘We were looking to add just enough 100% tahona to our blend to enhance texture and minerality,’ explains Volcan COO Santiago Cortina Gallardo.

Hernandez has also taken this approach with his Olmeca Altos range. ‘The objective with Olmeca Altos was to have a tequila that had a lot of aromas and flavours, so that it would be easy to sip slowly, but we also wanted it to be a good tequila for making cocktails. So it had to have intensity, in order not to get lost in the cocktail. The idea was to use these two different styles of production to complement each other.’

With its small but growing band of evangelical supporters, the tahona is slowly rolling back the years and into production again. And tequila’s flavour profile is all the richer for it.

Eight tequilas to try

Tahona tequilas

G4 Blanco

Made by Felipe Camarena using his take on a tahona – a modified steamroller complete with studs – this expressive, floral, earthy tequila smells like Mexico in a glass. The oily, viscous palate boasts incredible minerality, with plenty of chalk and pebbles, cream, agave and spicy white pepper.

Alc 40% ABV

Roca Patrón Silver

Patrón’s main line of expressions may include tequilas made with a blend of both tahona and roller mill, but its Roca range is made exclusively using tahona. The result is soft and approachable, with rich agave, earthy terracotta, mint, cinnamon and a warming heat.

Alc 45% ABV

San Matias Tahona Blanco

Made in order to celebrate San Matias’ 130th anniversary, this shows initial sweet, earthy flavours that are overridden by a generous lick of sea salt. Juicy lime, aromatic jasmine and Victoria sponge cake notes mix with a sprinkling of baking soda on a viscous mouthfeel.

Alc 38%

Tequila Fortaleza Still Strength Blanco

Made at the magical Fortaleza distillery, which uses the same equipment (save a few crucial replacements) that was in it when the Sauza family took it over. Preserved lemons, shiso leaves and Brazil nuts; bright, sappy palate with marshmallow sweetness and earthy sesame-seed brittle.

Alc 46%

Roller mill

El Tequileño Blanco

The agave may be sourced from the highlands (Los Altos) of Jalisco, but this brand’s distillery is located in the valley, in Tequila town. You’ll find a nose of tree sap, lime zest, raspberry and desiccated coconut, all also found on the palate, alongside marmalade and banana chips.

Alc 38%

Vivir Blanco

Contract-distilled at the Casa Maestri distillery, Vivir’s products are all made using roller mill. A nose of crystallised stem ginger, lemon and lime and syrup sponge lead to an agave-forward palate with fresh mint, angel cake and liquorice root.

Alc 40%

Roller mill and tahona mixed

Olmeca Altos Plata

Developed in partnership with two leading bartenders by maestro tequilero Jesús Hernandez, who keeps the proportion of tahona liquid used in the blend a secret. Has a chalky palate with pretty white flowers, grass, agave, lemons, black pepper and a smattering of cocoa powder.

Alc 38%

Volcan de mi Tierra Blanco

A new tequila to the market, Volcan incorporates agave from both the highlands and valley of Jalisco, each being separately distilled. Of the lowland tequila, 10% is crushed with the tahona. Velvety soft, this is easy drinking, with sweet agave flavours, menthol and eucalyptus.

Alc 40%

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The Paloma is a highball style cocktail, a simple mix where a spirit is served in a tall glass with a mixer. Hailing from Mexico, it pairs tequila with grapefruit soda and lime juice. It’s a thirst-quenching refresher of a drink, best served in a glass filled to the top with ice.

The exact origins of the Paloma (Spanish for ‘dove’) aren’t known, though it may be named after a popular Mexican folk song La Paloma. The recipe also has several variations, though the classic version (one part tequila, three parts grapefruit soda and a squeeze of fresh lime juice) – also known as the Simple Paloma – is attributed to Don Javier Delgado Corona, owner of La Capilla bar in Tequila.

The leading grapefruit soda brand used in Mexico is the brilliantly named Squirt, however if you prefer a sharp bitterness to your grapefruit drinks, you might find the sugary flavours of this brand rather bland.

In the UK, Ting used to be the most ubiquitous brand, but newer specialist sodas are also well worth seeking out. Both Two Keys Pink Grapefruit Mixer and Three Cents Pink Grapefruit Soda are premium, lip-smacking drinks that work brilliantly in a Paloma.

The Paloma can also be made with grapefruit juice (pink or yellow) and served with or without a salt rim. If you want total control over the piquancy of your drink, try creating your own grapefruit soda.

Start with respective measures of 50ml tequila, 25ml fresh grapefruit juice, 12.5ml lime juice, 5ml agave syrup and enough soda to top the drink off, and adjust accordingly from there. Or follow the suggested recipe below.

How to make a Paloma:

Glass: Highball

Garnish: Salt rim (optional) and grapefruit wedge

Method: Put all of the ingredients except the grapefruit soda into a cocktail shaker. Half fill with ice and shake until your hands are cold. Strain into an ice-filled glass and top with soda. Stir to mix and garnish.

60ml tequila

30ml pink grapefruit juice

15ml lime juice

7.5ml agave syrup

Grapefruit soda to top

Best tequilas for a Paloma:

Arette Blanco

Named after a Mexican showjumping horse, Arette’s tequilas are made in Tequila town in the state of Jalisco. The Blanco is savoury and peppery, with flavours of seagrass, grapefruit zest, vanilla and granola combining on a medium-weight body with a drying finish. Its salty character is a great foil for grapefruit soda. Alcohol 38%

Calle 23 Blanco

The Calle 23 brand was created by Sophie Decobecq, a French biochemist. She fell in love with Mexico and tequila when she went to the country on a work placement to research yeasts and lactic acid. The Blanco is an excellent all-round mixing tequila, boasting notes of cooked agave, black pepper, spearmint, orchard fruits and pineapple. Alc 40% 

Curado Blue Weber

A blanco tequila that’s been infused with further pieces of cooked Blue Weber agave, this is best described as ‘agave on steroids’, with plenty of sweetness to it. Flavours of marmalade, heather honey and brown butter are accompanied by black pepper, dried chilli flakes and sea salt. Add a squeeze more lime to temper the sweetness of this tequila and you’ve got a perfect Paloma. Alc 40% 

El Jimador

Made at the same distillery as Herradura, El Jimador is the more affordable brand of the two, and as such is useful to have in your home bar for mixed drinks. Sweet roasted agave plays alongside lemon and grapefruit zest, apples, cooling mint and distinct pepper notes. Alc 38% 

El Sueno Silver

Mixto tequilas – made with a mixture of agave and other sugars, rather than 100% agave – get a bad rap, often for justifiable reasons. This is something that El Sueno’s owners want to address, however, by making quality mixtos with better ingredients and production processes. The Silver is juicy and fruity, with plenty of stone fruit flavours mingling with menthol and lime. Alc 38%

Jose Cuervo Tradicional Silver

While the vast majority of Cuervo’s output is pile-em-high, cheap mixto tequila, it does make some 100% agave spirit. Tradicional Silver is one such product and it lends itself well to mixing. Agave, green and black pepper, cinnamon and lemon are all present on the palate, with the spice playing well alongside the grapefruit citrus in a Paloma. Alc 38% 

Patrón Silver

Patrón’s distillery may be huge, but its production methods maintain the behaviour of a small-batch operation. It uses a combination of roller mill and more traditional tahona wheel to crush the agave, with banks of small-sized stills producing multitudes of smaller batches of spirit. Silver is a combination of fudge, clean citrus, rich agave, pepper, anise and cinnamon, which produces a well-rounded yet refreshing Paloma. Alc 40%

Tapatio 110

A high-proof tequila, Tapatio 110 provides extra oomph to a long drink such as a Paloma, thanks to the fact that alcohol carries flavour. Distinct vegetal notes play alongside sweet fruit and spice. Green capsicum and agave, peach, grape and lime all mingle with plenty of spice: pepper and a smattering of cinnamon. Alc 55%

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Who invented the Margarita? Well no-one knows fore sure… The recipe – a simple mix of tequila, lime juice and triple sec – first appeared in print in the December 1953 issue of Esquire magazine. But who created it and who it was named for have been debated by cocktail historians for decades.

Perhaps it doesn’t matter. Whoever first mixed a Margarita, today it’s acknowledged as a classic cocktail and known the world over.

It’s a supremely versatile mix that can be served straight up (without ice) in a fancy Martini glass or coupe. Or enjoy it over ice in a short rocks glass if you prefer, making it a drink for any occasion.

The original recipe was given a far-reaching makeover in the late 1980s by Julio Bermejo, beverage manager at the now-iconic Tommy’s Mexican Restaurant in San Francisco, founded by his parents in 1965. Bermejo simply replaced the triple sec with agave syrup, an ingredient that helps to ramp up the agave flavours in the tequila and produces a cocktail with perfect balance of sweet and sharp flavours.

You’ll find both recipes below, along with a selection of tequilas that will work brilliantly – whichever version of a Margarita you choose to make. Enjoy!

How to make a classic Margarita

Glass: Cocktail glass or rocks glass

Garnish: Salt rim and lime wedge

Method: Sprinkle a few teaspoons of salt over a small plate. Rub a wedge of lime along the rim of your glass and then dip it into the salt so that the entire rim is covered. Fill a cocktail shaker with ice, then add the tequila, lime juice and triple sec. Shake until your hands feel cold. Strain into your prepared glass; if you’re using a rocks glass, fill it with fresh ice and garnish with a wedge of lime.

Ingredients: 50ml tequila, 25ml lime juice, 20ml triple sec (eg Cointreau)

How to make a Tommy’s Margarita

Glass: Rocks glass

Garnish: Lime wedge

Method: Fill a cocktail shaker with ice, then add the tequila, lime juice and agave syrup. Shake until your hands feel cold. Strain into a rocks glass filled with ice and garnish with a wedge of lime.

Ingredients: 50ml tequila, 25ml lime juice, 12.5ml agave syrup

Best tequila for a Margarita: 10 to try

Recommended by Laura Foster & Julie Sheppard

Corralejo Blanco

While the majority of tequila is produced in the state of Jalisco, some municipalities in other states are also allowed to make this spirit. One of these other states is Guanajuato, and this is where Corralejo is based. Its Blanco is a creamy, citrusy tequila with flavours of lime zest, agave syrup, zippy white pepper, pencil shavings and vanilla, which accentuate the lime and agave flavours in a Margarita. LF Alc 38%

Don Julio Blanco

This distinctive short, rounded bottle was designed by the tequila’s creator Don Julio González-Frausto Estrada to allow his guests to see each other over its top as they drank together around the dinner table. Inside the bottle is a classic blanco tequila with notes of lemon and lime zest that make a zingy Margarita, balanced with hints of vanilla pastry, mineral earthiness and spicy black pepper. JS Alc 38%

El Tequileno Blanco

Founded in 1959, El Tequileno is made with volcanic spring water and agave from the highlands of Jalisco. This Blanco is a tequila of two halves: zippy and fresh up front, before the palate takes a deeper turn with toast, brown butter, marmalade and banana chips. LF Alc 38%

Herradura Plata

Notes of fresh and cooked agave combine to make Herradura a winning choice for a Margarita, backed by hints of orange oil, vanilla, almonds and deeper woody tones from its 45 days in barrel, which also lend the tequila a light straw colour. The beautiful grounds of the large Herradura distillery are home to over 16 types of fruit tree, which add their natural yeasts to the open-top fermenters to kickstart fermentation of the agave juice. JS Alc 40%

Ocho Plata Single Estate

Each batch of Ocho is made from agave grown on a single estate in a single harvest to highlight the role that terroir and vintage can play in tequila. Check on the label to see the particular estate and year. Because of this variation, each batch tastes slightly different, but there is a house signature of agave-forward flavours and spiciness that lends itself well to citrus-forward cocktails such as the Margarita. JS Alc 40%

Olmeca Altos Plata

Created in 2009 by Master Distiller Jesús Hernández and leading London bartenders Dre Masso and the late Henry Besant, this is a perfect choice for cocktails. Adds delicious notes of lime zest, lime pickle, lemon sorbet and a crisp green pepper herbaceousness to your Margarita. JS Alc 38%

Patron Silver

Considered to be the first ultra-premium tequila brand, Patrón is undoubtedly a big name in agave. But its products are made in relatively small batches, thanks to a production process that includes the use of small stills. Inside each distinctive cork-stoppered bottle you’ll find a smooth and creamy tequila with distinctive vegetal agave character, layered against notes of lemon peel and peppery spice. JS Alc 40%

Tapatio Blanco

Made by the inimitable Carlos Camarena at his distillery in the Highlands of Jalisco, this Blanco tequila is a great cocktail all-rounder. Clear agave characters sing through, combined with Camarena’s signature peppery, spicy notes of white pepper and clove. A gentle sweetness and pleasing citrus bouquet lend themselves well to Margaritas. LF Alc 40%

Teremana Blanco

Launched in 2020 and produced in the small town of Jesús María in the highlands of Jalisco, this small-batch tequila is owned by Dwayne ‘The Rock’ Johnson. With subtle agave sweetness, plenty of fresh citrus notes, vanilla and red chilli spice, it makes a well-balanced Margarita, with a celebrity seal of approval. JS Alc 40%

Vivir Blanco

Vivir is produced at Casa Maestri, a fifth generation-owned distillery in Jalisco. Its premium range of 100% agave tequilas are made using sustainable practices and its estate-grown agave. The Blanco is an iron fist of agave in a velvet glove, with sweet angel cake and liquorice root carried on a fresh, chalky body. LF Alc 40%

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Come in, take a seat, make yourself comfortable. For you are entering into a realm of tequilas for which time slows down.

Stepping into this price bracket is to explore the world of super-premium tequilas, ones where the production processes and ageing techniques are used to make something a bit more special and justify an elevated price tag.

This might mean employing traditional production methods, such as using a huge volcanic stone wheel known as a tahona to crush the agave, or very limited-edition releases of liquid from a single barrel, or tequila made from genetic mutations of Blue Weber agave.

You will also find more aged tequilas at this more expensive price point too. Being aged the longest, añejo and extra añejo tequilas often command the highest price points, because barrels and storage space cost money.

Looking for a special tequila to drop your hard-earned cash on? Then look no further than this selection.

Best sipping tequilas under $100 / £100

Calle 23 Criollo

Made by Calle 23 distiller, Sophie Decobecq, to celebrate the birth of her son, this limited-edition blanco is made from criollos – a Blue Weber agave mutation that’s small and with a higher sugar content – and presented in a hand-blown bottle. The resulting liquid is rich, with earthy, vegetal agave notes, salt, black pepper, cooling mint, kiwi and distinct minerality. Alc 49.3%

Casamigos Añejo

Actor George Clooney and nightlife entrepreneur Rande Gerber decided to create their perfect tequila for personal consumption, and in doing so accidentally created a brand. The añejo is aged for 14 months in American white oak barrels, resulting in a tequila with flavours of vanilla custard, cocoa, espresso and black pepper, mingling with notes of roasted mango and tobacco tin. Alc 40%

Don Fulano Añejo

Made in Atotonilco, Don Fulano’s tequilas are unusual in the sense that it uses both column and pot stills to distil separate liquids and then blends them together. The añejo is aged for three years in new and old French casks. It boasts a delicate nose with a lifted florality that leads onto a velvet smooth palate of sour orange, cocoa powder, chamois leather, juicy blackcurrant, vanilla pod and dried chili flakes. Alc 40%

Fortaleza Añejo

The products that come out of the diminutive Fortaleza distillery are all excellent, but the añejo definitely had to make this list, given that owner Guillermo Sauza describes it as his ‘crème brûlée’. Made using traditional techniques, this is a banoffee pie of a tequila, with ginger nut biscuits, nutmeg and a sprinkling of sea salt. Alc 40%

Fortaleza Blanco Still Strength

The tiny Fortaleza distillery employs tequila production techniques and equipment from a bygone age. The result is a range of flavourful, artisanal tequilas that are even sold in bottles closed with handmade and hand-painted stoppers. This Still Strength tequila is bottled, unsurprisingly, right off the still. It has a rich mouthfeel that carries vegetal notes of roasted agave, green capsicum and asparagus, along with black olive, sea salt and lemon. Alc 46%

Ocho Single Barrel Añejo Las Aguilas 2017 Barrel Number 11

Famed for producing single-ranch vintage tequilas, Ocho also releases the occasional single-barrel añejo with a very limited production run. This particular incarnation comes from ‘The Eagles’, and balances fresh flavours with an obvious wood element without tipping into the dessert spectrum. Lemon zest, Granny Smith apples, bitter grapefruit, vanilla fudge and salt pillar combine on a palate that is simultaneously creamy, drying and spicy. Alc 54%

Olmeca Tezon Anejo

The Tezon range by Olmeca uses liquid that comes exclusively from agave that have been crushed by a tahona wheel. The result is a less efficient extraction of sugars, however the flavour profile of the resulting spirit is often richer, with more depth. Aged for 18 months in refill bourbon casks, it has rich flavours of butterscotch, orange zest and vanilla pod mingled with coal smoke and cracked black pepper. Alc 40%

Patrón Roca Reposado

Patrón’s Roca range is another brand which is made with agave that’s exclusively crushed by tahona wheel, as opposed to the mechanised roller mills that are more frequently used. Aged in ex-bourbon barrels for between four and five months, the reposado is a delicate blend of agave, honey, vanilla and coconut, alongside spicy notes of ginger and pepper. Alc 42%

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Eight of the best reposado tequilas to try

The best blanco tequilas

Arguably tequila’s prevailing image since the latter half of the 20th century has been that of a good-time, slam-it-and-grimace spirit. This perception couldn’t be further from the truth, however, with many top producers taking great pride in the premium añejo, reposado and blanco tequilas running off their stills.

True: there is still a lot of tequila in the market that’s made by industrialised production processes, resulting in cheap, often unpalatable products, that are best slammed. But there is a whole raft of brands out there making nuanced, artisanal spirits that deserve our time and attention.

From carefully infused spirits to liquids made by families that have passed production techniques down the generations, there is plenty to tantalise the palate of any tequila connoisseur. So try one of these well-priced bottles below…

How to taste tequila

by Julie Sheppard

Regular readers of Decanter will be familiar with tasting techniques for appreciating wines, but there are some key differences when it comes to spirits.

Sample your tequila at room temperature, as chilling dulls the aromas. Choose a stemmed ISO or tulip glass for tasting, rather than a spirits tumbler or shot glass.

Smell the tequila, but avoid inhaling deeply – the higher alcohol content will burn your nostrils. Instead hold the glass slightly away from your nose and inhale gently.

Sip only a small amount at first, then spit, to prep your palate. Take a bigger second sip and swirl it round your mouth. You can even add a few drops of water (especially to high strength tequilas) to open up more flavours and aromas.

Best tequila under £50 / $50

Arette Añejo

The Arette distillery is based in the heart of Tequila town in the valley of Jaslisco, a region that is believed to produce more earthy spirits. Arette’s portfolio of tequilas certainly fits this preconception, however the wood influence on its añejo ensures it walks an elegant line between sweet and savoury. Toffee, cinnamon, date sponge and ginger mingle with cracked black pepper, bouquet garni, tobacco tin and dried chilli flakes. Alc 40%

Curado Cupreata

A collaboration between three families, Curado takes a blanco tequila and infuses it with cooked agave to amp up the flavours of the plant. There are three products in the range, and this one uses Cupreata agave from Michoacan. It’s a dichotomy of dry saltiness and residual sweetness, boasting notes of Naval oranges, agave syrup, vanilla, cocoa and macadamia nuts. Alc 40%

Don Fulano Blanco 100 Proof

Served in a tall bottle with a heavy glass stopper, Don Fulano’s distinctive product design hints at the quality of the liquid that lies within. The light, grassy nose is reminiscent of walking through sand dunes clutching a 99 ice cream, while the palate is one of a lean, green oily machine, a peppery agave monster that packs a punch before giving way to a beguiling florality. Alc 50%

Don Julio Reposado

Already the main breadwinner for the family after losing his father two years previously, Don Julio González founded his eponymous distillery at the tender age of 17. The brand’s reposado is aged for eight months in American white oak barrels, creating a creamy tequila boasting flavours of vanilla, toffee, coconut, lemon and apple with a dusting of cocoa. Alc 40%

El Tequileño Añejo

Brand founder Don Jorge Salles Cuervo (surname sound familiar?) named his company in honour of the residents of Tequila. A juicy, beguiling nose of cassis, toffee, chopped hazelnuts and orange leads onto a palate of butterscotch spicy white pepper, freshly mown grass, blackcurrants and sticky toffee pudding. Given that it’s an añejo, this tequila wears its wood influence lightly. Alc 40%

Olmeca Altos Añejo

Amazing value for money, this is a dark dessert of an añejo from Olmeca’s Master Distiller Jesús Hernández. Aged for 18 months in ex-bourbon barrels, it boasts bags of cocoa powder and cocoa nibs, chocolate mousse, canelés, vanilla cheesecake, candied orange and menthol, with a touch of Brazil nut bitterness. Alc 40%

Patrón Añejo

If Olmeca Altos (above) is the dark side of añejo tequila, Patrón is the light side. Bright sweetness with a distinct level of acidity, a nose of fresh banana, cashew nuts, white chocolate and tonka bean gives way to a palate of butterscotch, dates, orange oils, honeydew melon and a smattering of white pepper. Alc 40%

Vivir Blanco

A new British-owned tequila brand, Vivir’s founders work with the Casa Maestri distillery in Jalisco. The owners of the distillery are involved in conservation efforts of local insect and bat populations through the management of their agave crops. A silky-smooth tequila, the agave flavour sneaks up then hits like an iron fist in a velvet glove, accompanied with notes of mint, angel cake, liquorice and shiso leaves. Alc 40%

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Tequila: a taste of terroir

Learn about tequila: everything you need to know

Tequila is often viewed as being a spirit that should be slammed back, but in reality the vast majority should be sipped and appreciated. This is especially true when you reach the older age categories of the spirit.

Añejo, or ‘old’ Tequila, needs to have been aged for at least a year in oak casks that have a maximum capacity of 600 litres.

This category is where the wood influence on the spirit starts to really overtake the clear agave notes that should definitely be present in those Tequilas that fall under the blanco category, and should still be identifiable in reposados.

This oak influence often imparts sweet notes such as vanilla and caramel, and sometimes a spicy, drying side too.

The barrels utilised for ageing may be new or used, and the size of the barrel, the way the wood has been treated and what it has held previously if it is a used barrel all have an influence on the flavour.

Best Añejo Tequila: Eight to try

Calle 23 Añejo

Calle 23’s añejo is double-distilled in traditional pot stills, before being matured for 16 months in ex-bourbon casks. Aromas of cream soda, coffee granules and tobacco tin give way to flavours of salted butter, rich agave, vanilla, coffee and pencil shavings. Alc 40%

Casamigos Añejo

Famed for being founded by George Clooney, Rande Gerber and Mike Meldman, the quality of Casamigos’ products can’t be questioned. Its añejo is aged for 14 months in American white oak barrels, with the oak influence showing through with notes of cocoa, coffee, caramel and pepper, alongside a distinctive hit of vanilla. Alc 40%

Don Julio 1942

Aged for at least two-and-a-half years and made in small batches, Don Julio 1942 was created to celebrate the 60th anniversary of founder Don Julio Gonzalez starting his Tequila-making adventure. This is a Tequila that sits more on the dessert end of the spirits spectrum, its rich honeyed agave characters mingling with caramel, cocoa and almonds. Alc 38%

Fortaleza Añejo

Handmade using traditional techniques, Fortaleza’s products are a tip of the hat to the Tequilas of yesteryear. There are no shortcuts here; even the agave-shaped bottle stoppers are made by hand. Aged for 18 months in American oak, Fortaleza owner Guillermo Sauza calls the añejo his ‘crème brulee’. It’s a moreish mix of banana, ginger nut biscuits, butterscotch, cream and sea salt on the finish. Alc 40%

Gran Patrón Burdeos

Part of Patron’s super-premium Gran Patrón range, Burdeos is aged for a year in American and French oak barrels, then distilled for a third time and aged for a further 10 months in Bordeaux casks. It’s a silky-smooth Tequila full of red fruits, honey and granola, cocoa, vanilla and coffee grounds. Alc 40%

Herradura Añejo

The first commercially available añejo Tequila, Herradura Añejo was launched in 1962. Aged for 25 months in American white oak barrels, a distinct nose of banoffee pie, raisins and dates precedes a palate of mango, banana, pineapple, toffee, sea salt and sumac. Sipped neat, it pairs brilliantly with dark chocolate mousse. Alc 40%

Olmeca Tezon Añejo

Tezon is a premium range produced by the Olmeca distillery in the Highlands. Production involves using traditional ovens to roast the agave, and a large volcanic stone called a tahona to crush it. Tequilas made using only tahona-crushed agaves are rare – for other examples, look to Fortaleza, or the Roca Patron range. Tezon Añejo boasts a nose of tea leaves and cereal, and a sweet palate of orange zest, butterscotch, pine and vanilla. Alc 40%

Tapatio Añejo

Made by legendary master distiller Carlos Camarena, the third generation of his family to make Tequila at La Altena, their distillery in the Highlands of Jalisco. This añejo is aged for around 18 months in ex-bourbon casks, leading to a spicy spirit full of vanilla, cinnamon and nutmeg. Berry fruit and a herbaceous character can also be found in this intriguing Tequila, before further spice and some smoke come in on the finish. Alc 40%

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The best Blanco Tequilas

Tequila: a taste of terroir

The spirit of Mexico, Tequila is predominantly produced in the state of Jalisco on the west coast of the country. It’s made with the Blue Weber agave, a plant that takes between five and eight years to fully mature.

Tequila producers are legally required to only use agave for a minimum of 51% of the spirit’s blend; the rest can be made up of other sugars such as cane sugar or corn syrup. Those that do use these alternative sugars are termed ‘mixto’ Tequilas.

But if you want to appreciate the full agave flavour in a Tequila, focus on those products that are labelled ‘100% agave’.

Tequila has different age classifications for its products – blanco, añejo and reposado – depending on how much time the spirit spends in barrel. Reposado translates as ‘rested’, and is defined as being aged in oak for at least two months but less than a year.

Eight of the best Reposado Tequilas to try

AquaRiva Reposado

Cleo Rocos of TV’s The Kenny Everett Video Show fame is a bona fide Tequila lover, and AquaRiva is her brand, specifically created with cocktails in mind. The reposado is aged for a minimum of six months in ex-American whiskey barrels. Sweet caramel and delicate honeysuckle intermingle with cooked agave, lemon and cinnamon. Alc 40%

Casamigos Reposado

Created by George Clooney, Rande Gerber and Mike Meldman in collaboration with a master distiller, the story goes that Casamigos was initially intended to be served to friends and family in the three friends’ Mexican homes. Aged for seven months in American white oak barrels, the nose boasts caramel, green and peppery agave aromas, and cocoa powder. On the palate, further caramel sweetness is joined by violets, black pepper and sweet spices. Alc 40%

Don Julio Reposado

With its distinct squat bottles, Don Julio is revered by Tequila lovers for the quality of its liquid. Its reposado is aged for eight months in American white oak barrels. Flavours of desiccated coconut, cinnamon, lemon, butterscotch and vanilla lead onto a toffee apple and raisin finish. Alc 40%

Fortaleza Reposado

The tiny distillery of Fortaleza in Tequila town is a living history of how Tequila used to be made, with everything imaginable done by hand. The reposado is aged in American oak, with the length of ageing stated on the bottle of each batch. The oak’s influence is clear with vanilla fudge ringing out, along with sweet agave characters. Ripe peach and nectarines are underlaid with an earthy terracotta note and dusty tannins. Alc 40%

Herradura Reposado

While blanco is the leading product sold by most Tequila producers, for Herradura it’s the reposado, which constitutes 70% of the brand’s sales. Aged for 11 months in American oak barrels, it’s creamy up-front, with fruity pineapple, pear and unripe banana, sweet demerara sugar, macadamia nuts and a drying finish with dried chilli flakes. Alc 40%

Jose Cuervo Reserva de la Familia Reposado

The Reserva de la Familia label denotes the super-premium products of Cuervo’s range. Its reposado is aged for six months in three different barrel types: French oak, and two American oak barrels treated with a different char. The nose is chalky and earthy, with top notes of fresh lemon, orange blossom and jasmine. The chalk continues on the soft, easy-drinking palate, joined by smooth dulce de leche, orange zest, nutmeg and white pepper. Alc 40%

Roca Patrón Reposado

Made by Patrón, the Roca range is a small-batch Tequila that is made from agave that’s exclusively crushed by a two-ton tahona wheel made from volcanic rock, as opposed to a mechanised mill. The reposado is aged for approximately five months in ex-bourbon casks. A vegetal agave character is front and centre, with vanilla pod, ginger, caramel sauce and a hint of pepper. Alc 42%

Villa Lobos Reposado

Made by legendary Tequila distiller Carlos Camarena in partnership with spirits importer Dale Sklar, Villa Lobos bears all the hallmarks of a Camarena tequila, such as slow cooking in old brick ovens and long fermentations with wild yeast. This Reposado is rested in steel tanks for six months before being aged in American oak barrels for 11 months. Flavours of Victoria sponge, vanilla and cinnamon play with fruity notes of melon and lemon. Clove, pepper and caramel appear on the finish. Alc 40%

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Top Tequila deals for Black Friday 

Tequila: a taste of terroir

The Best Blanco Tequilas

Cyber Monday is here! Find best supermarket deals, unique gift ideas, discounted big brands and cocktail inspirations from our selection of top tequila deals.

The spirit of Mexico, Tequila has gained popularity moving away from the image of being a ‘shot’ spirit, to high-class cocktails and when aged, a lovely sipping drink. It is also the heart of a range of colourful cocktails.

From every day & premium tequilas on discount to characterful decanter & glasses giftsets, time to stock up for Christmas & New Year.

Supermarket Tequila Deals

Sierra Tequila Silver

Enjoy Sierra Tequila Silver neat, in cocktails or in long drinks with cola, orange juice or exotic juices.

£21 Now £17 on Morrisons

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Sierra Tequila Gold

Enjoy Sierra Tequila Reposado neat, in cocktails or in longdrinks with cola, orange juice or exotic juices.

£21 Now £17 on Morrisons

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El Jimador Tequila Blanco

Young and fresh, el Jimador Blanco tequila steps up with truly authentic character. It¿s made with 100% hand-harvested blue Weber agave and double distilled with sparkling clarity.

£23 Now £20 on Ocado

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Espolon Super Premium Tequila Reposado

El Espolón takes you to where people celebrate everyday life – it pours you into the heart of real Mexico.

£27 Now £20 on Ocado

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Cazadores Reposado Tequila

£28 Now £20 on Ocado

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For your cocktails – Aperol deals

Aperol

Aperol

A classic rhubarb and orange flavoured aperitif from Italy. The original recipe for Aperol dates back to 1919. The drink gained great popularity after the Second World War and is quite similar to Campari.

£13.63 on Master of Malt

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Cointreau Liqueur

Top Tequila gift ideas

HALOVIE Cocktail Making Set 11pcs Gift Set

This Cocktail Making Kit contains everything what a bartender’s needs. You can mix wonderful drinks at home, and no need to pay too much at fancy bars. Anybody can be a bartender.

£35.99 Now £20.99 on Amazon.co.uk

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Crystal Glasses and Ice Cube Moulds

The wedge-shaped ice bowl increases the contact surface with whisky whose balls melt much slower than square ice and round ice cubes, and keeps your whisky cool for as long as you like.

£16.99 (Prime Price: £13.59) on Amazon.co.uk

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Globe Decanter with Glasses and Stainless Steel Whiskey Stones

Perfect size, the diameter of the globe decanter ball is 13.0 cm, the size is suitable and 1000ml of capacity is enough to hold your favourite spirits.

£40.99 (Prime Price: £32.79) on Amazon.co.uk

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Final Touch Agave Tequila Decanter

Serve & savour your favourite tequila from our Agave plant-inspired decanter. With All-natural Portuguese Cork Stopper Holds 850 ml Of Liquor Spirits.

Now £33.63 on Amazon.co.uk

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Skull Hand-painted Tequila Shot Glasses

One of kind hand-painted decanter set, skillfully crafted by an artisan in Mexico.

£61.58 Now £55.42 on Etsy.com

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Hand-painted Decanter Set with Tequila Shot Glasses

The bottle can be customized with a name or a small message.

The shot glasses can be short or long and they both hold 2oz (60ml) each.

£85.47 Now £76.93 on Etsy.com

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Mucha Liga Blanco Tequila

Mucha Liga Blanco Tequila

Unique and striking hand-blown and painted glass bottle. 100% hand-crafted Mexican design. Perfect for collectors or home bars.

Now at 43.95 on Amazon

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Don Julio Tequila deals

Don Julio Blanco Tequila

Don Julio Blanco Tequila

Don Julio González founded the La Primavera distillery in 1942, where he pioneered the world’s first ultra-premium tequila from 100% agave.

£42.90 Now £37.95 on Amazon.co.uk

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Don Julio Reposado Tequila

Barrel aged for 8 months, Tequila Don Julio Reposado is golden amber in colour and offers a rich, smooth finish.

£43.95 Now £38.85 on Amazon.co.uk

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Don Julio Anejotequila

Wonderfully complex with expressions of vanilla and oaky butterscotch notes. Bright and lightly spiced finish with the essence of wild honey in the back for a rewarding long finale.

£49.99 Now £45.75 on Amazon.co.uk

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Don Julio 1942 Anejotequila

A tribute tequila of astonishing depth, Don Julio 1942 is presented in an elongated bottle whose design is inspired by the agave leaf…

£135 Now £130.73 on Amazon.co.uk

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Casamigos Reposado Tequila

Small batch, ultra-premium 100 Percent Blue Weber agave tequila founded by George Clooney and Rande Gerber.

£57.49 Now £50.00 on Amazon.co.uk

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Lunazul Blanco

Lunazul Blanco is a simple, great-quality Tequila. It is double distilled in stills once used in Cognac production.

£31.25 Now £28.25 on Master of Malt

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Lunazul Añejo

A 100% agave tequila that’s aged in ex-Bourbon barrels for 12 to 18 months.

£33.95 Now £29.95 on Master of Malt

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El Rayo Plata Tequila

A herbal-flavoured tequila designed to be paired with tonic as a gin and tonic alternative. Simply top with tonic and garnish with grapefruit for your perfect El Rayo and Tonic.

£34.95 Now £27.96 on Amazon.co.uk

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El Rayo Reposado Tequila

El Rayo Reposado has a golden caramel colour and a rich, nutty complexity. Notes of aromatic spices give way to flavours of cinnamon, fresh herbs and bitter orange

£37.95 Now £30.36 on Amazon.co.uk

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Top tequila tasting sets

Master of Malt – Tequila Tasting Set #2

-Clase Azul Reposado

– Enemigo 00 Extra Añejo

– Fortaleza Reposado

– Herencia Mexicana Tequila Extra Añejo

– Ocho Single Barrel – La Latilla Añejo – 2015 Harvest

£49.95 Now £24.95 Flash sale on Master of Malt

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Tequila Tasting Set

Featuring La Certeza Blanco, Patrón Añejo, Tequila Chamucos Blanco, Tapatio Excelencia Gran Reserva Extra Añejo and Jose Cuervo Reserva de la Familia 2013, this tequila tasting set provides a premium tour of this delectable spirit.

£33.00 Now available on The Conran Shop

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Drinks by the Dram 12 Dram Tequila & Mezcal Collection

Within this stylish box sits 12 different 30ml wax-sealed drams of absolutely delicious Tequila and mezcal from some of Mexico’s most excellent producers.

£45 Now available on Master of Malt

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Top tequila deals

Patron Silver Tequila

Patron Silver Tequila – Small Bottle

A 20cl bottle of Patron Silver Tequila. Made from Wever blue agave in small batches, this is great in cocktails.

Now at 19.45 on thewhiskyexchange.com

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Patron Silver Tequila Jalisco Mule Cocktail Gift

A beautiful limited edition gift pack containing full size 70 cl silver patron and two patron mule mugs

Now at £46 on Amazon

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A premium un-aged tequila from one of the most famous houses in Mexico. Patron has gained worldwide recognition for its quality blue agave spirits and distinctive handcrafted bottles and this silver tequila doesn’t disappoint. Made in the Jalisco mountains of central Mexico, it has a wonderful crystal-clear colour with a light, smooth and delicate taste with notes of citrus and subtle spices. Each bottle is individually signed and given a unique number due to its limited production. Makes a fantastic and authentic margarita.

Patron XO Cafe Liqueur

XO Cafe Tequila Coffee Liqueur is a blend of coffee essence and Patron Tequila, which is made with 100% Weber Blue Agave. The dark-coloured, rich and dry-flavoured liqueur features notes of fresh coffee and vanilla. It’s a delightful sipping liqueur on its own and also perfect as an ingredient in desserts or cocktails. The alcohol sits at 35%.

Olmeca Altos Plata Tequila

Olmeca Altos Tequila Plata, 70 cl

An aromatic and fruity Tequila. Sweet in the mouth, with citric notes like lime – lemon cooked agave.

£28.20 Now £23 on Amazon

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Olmeca Altos Plata is a 100 per cent agave tequila produced exclusively in the Los Altos region in the Highlands of Central Mexico. It is a joint creation of two of the UK’s most prominent mixologists, Henry Besant and Dre Masso alongside Master Distiller Jesus Hernandez.

The blue agave gives this smooth-textured tequila herbal and fruity aromas on the nose and a sweet and citrusy palate. It’s already delicious when drinking neat or on the rocks, but it can also serve as a top ingredient for Margarita.

Cazcabel Reposado

Cazcabel Reposado

Reposado tequila from the Cazcabel range, matured in American oak barrels for at least 9 months before bottling. Suitable for enjoying in cocktails and well as simply sipping neat.

27.21 Now 24.49 on Master or Malt

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The Cazcabel Reposado is made from 100% locally produced blue weber agave grown seven years before harvesting. Aged in American oak barrels for a minimum of 9 moths, this tequila features earthy notes and sweet spices, dried tropical fruits and toasted oak.

Also from the same producer:

Cazcabel Blanco

Cazcabel Blanco is a classically-styled tequila from Jalisco, Mexico, evidently named after a legendary medicine man known as Don Cazcabel. Rich in earthy roasted agave with citrus notes shining through and black pepper bringing spice to the finish.

£25.63 Now £23.07 on Master of Malt

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Cazcabel Coffee Liqueur

Rich and aromatic, Cazcabel Coffee Liqueur is made using their Blanco Tequila as a base and is blended with coffee. Great for use in cocktails, or perhaps splashed in a cuppa joe.

£25.33Now £22.80 on Master of Malt

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Fortaleza Reposado Tequila

The Fortaleza Reposado is made by the fifth generation of the Sauza family, who is said to have been the first to export “mezcal de tequila” to the United States. 100% stone crushed blue agave was steamed then aged in oak barrels for 6-9 months, giving this tequila a smooth texture and exotic aromas including dried citrus, earth, caramel, agave and sweet spices.

Fortaleza Blanco

Fortaleza Blanco

Handcrafted with exceptional with notes of black pepper, earth and butter.

£56.45 Now £50.81 on Master of Malt

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Sierra Milenario Reposado

Sierra Milenario’s 100% Agave Reposado Tequila must be aged in oak barrels called ‘pipones’ for a minimum of two months and up to a maximum of 12 months – it’s better known as rested, and it more of a sipping tequila rather than for cocktails. Made with 100 percent premium agave and distilled in traditional copper pot stills with triple distillation process. This one is aged in sherry cask.

Check Sierra Milenario Reposado deals on Amazon>>

Don Julio Blanco Tequila

A deliciously fresh and luxury Tequila bursting with citrus flavours. Made by the much-awarded Don Julio, this Tequila is made using the finest agave plants from Los Alton de Jalisco, masterfully crafted at La Primavera distillery (founded in 1942) and bottled immediately after distillation to maintain as much of the fresh agave flavour as possible. It’s incredibly smooth with crisp agave notes and a long finish with a touch of black pepper. A great Tequila for sharing, neat on the rocks or in cocktails.

Casamigos Reposado Tequila

Casamigos was the brainchild of longtime friends Hollywood A-lister George Clooney, Rande Gerber (husband of Cindy Crawford) and Mike Meldman and their shared love of tequila. Initially created as a ‘house tequila’ for the three friends – its name translates to ‘house of friends’ – the small batch production soon became available internationally and launched in the UK in 2015. The reposado is 100% blue agave from the highlands of Jalisco, aged for seven months in American oak and has a soft and smooth taste with hints of caramel, vanilla and cocoa.

Calle 23 Anejo Tequila

Created by Sophie Decobecq, who originally worked as a chemist in the cognac industry but was drawn to Mexico due to her love of tequila. This aged tequila has a great depth of flavour with notes of chocolate and chillies and touches of vanilla and coffee. Smooth and vibrant with some smokiness too.

Compare deals on Drinks & Co

View more deals on our Black Friday 2020 hubfor top deals for more whisky, Champagne, gin, rum and tequila.

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When you think about tequila, the last thing that comes to mind is probably terroir. Long viewed as a spirit to slam back, chased with bitter lemon wedges, or as a crowd-pleaser in Margarita cocktails, tequila has moved on from its traditional party image in recent years. Indeed, this distinctive spirit, so evocative of Mexico, can now command a space at the connoisseurs’ table, as education that this is a spirit to sip and savour trickles down.

The increasing popularity of premium, high-quality tequila has gone hand-in-hand with more intellectual ways of appreciating the spirit – and the discussion around terroir is certainly part of this newer discourse.

So how does the concept of terroir apply in tequila? Going back to basics, the raw material used to make tequila is Blue Weber agave, a particular strain of plant that looks like a giant pineapple, with long, sword-like leaves. Much like grape vines, the agave plant has many different varieties, all with their own shapes and flavour characteristics.

You can try many of these different strains in other agave-based spirits such as mezcal. However, tequila producers are only legally allowed to use Blue Weber, a variety that takes roughly six to eight years to mature before it can be harvested by hand.

‘Blue Weber agave was chosen for tequila because it’s one of the sweetest,’ explains Arantxa García Barroso of Patrón Tequila, as we walk the fields, avoiding the razor-sharp ends of the agave leaves stretching up into the azure-blue sky.

Sugar highs – and lows

Tequila’s party image can be traced back to producers in decades gone by, who decided to chase a ‘pile ’em high, sell ’em cheap’ strategy. Out went the old, traditional equipment that was more time-consuming and less efficient to use yet produced a more flavourful spirit, and in came highly industrialised equipment that stripped every single sugar out of the Blue Weber agave plant for fermentation, scorching it in the process.

This approach saw the advent of mixto tequila – the recipe for this can legally include as little as 51% Blue Weber agave, with the remaining 49% made up of ‘other sugars’, such as cane sugar. Unsurprisingly, these blends were rough-and-ready spirits that damaged the tequila category’s reputation.

The last 10-15 years have seen a steady move against mixtos. Spirits lovers will now often look for the magic words ‘100% agave’ on a label before buying, treating it as a signifier of quality. And so tequila’s status has risen.

Lay of the land

While tequila is made in a handful of Mexican states, the heartland of production is in the state of Jalisco, which can roughly be split into two: the highlands, or Los Altos, with its rust-red soil and higher elevation; and the valley, or El Valle, boasting a mountainous backdrop and the evocative town of Tequila with its cobbled streets and numerous distilleries.

It is here that discussion of terroir in tequila starts, as tequilas made with agaves grown in the highlands are more floral and fruity, thanks to the cooler nights and iron- rich soils in which the agave are grown, while those from the valley have a more vegetal, herbaceous and peppery profile.

‘According to historical references, the Blue Weber agave was originally found in the valley of Jalisco, and it’s believed that it was then transported to the highlands somewhere in the late 1800s, with the first production of those highland tequilas in the very late 1800s or early 1900s,’ explains Tomas Estes, the European tequila ambassador and co-owner of Tequila Ocho.

‘What I find interesting is that the agaves grown in the highlands now have a higher market value than those in the valley,’ he continues. ‘This indicates that the producers value the highland agave more, so from a terroir perspective, where they have found this plant growing naturally seems to be less attractive than where it’s been transported to.’

While most tequila producers happily espouse the differences between highland and valley tequilas and leave it at that, Estes and his business partner Carlos Camarena – a revered distiller who makes tequila in the slow, artisanal way – have progressed the conversation concerning tequila and terroir much further in the creation of their Ocho Tequila brand.

Burgundian inspiration

The story doesn’t start in Mexico, but in Burgundy in the 1980s, after Estes opened a Mexican restaurant called Café Pacifico in Paris. ‘I started going to Burgundy in 1984 and fell in love with that spot. This is the way that I arrived at my interest in terroir. For 19 consecutive years, starting in 1989, I went every single year to taste the wines en primeur,’ he remembers.

‘In June or July I would go and see the producers, including Bruno Clavelier in Vosne-Romanée and Franck Grux of Olivier Leflaive in Puligny-Montrachet, and would often walk their vineyards with them. They would show me grand cru, premier cru, village and generic plots of land. I became fascinated with the idea and it was the basis of my idea to look at the role of terroir in agave,’ explains Estes.

When Camarena approached him with the idea of jointly producing a tequila, Estes’ first idea was to create a product that was exceptionally expressive in terms of the agave flavour. ‘Once we had the sample that we thought was the best, then I said to Carlos: “You know what many people say about the relationship between valley and highland tequilas? Can we go 1,000 steps further than that and make a single-field, technically single-vineyard, tequila?” And he replied: “Yes we can, but be careful, because they’re going to be different…”

‘I thought, bravo, let’s go against conformity. In those days, producers were going for distillates that brought the customer a consistent taste profile or product.’

This consistency of flavour is brought about through the blending of distillates from different sites in order to reach a specific profile – something at complete odds to what Ocho does.

Site specific

In the 12 years the duo have worked on the project, they have released 24 vintage tequilas from 23 different ranchos (agave ranches), including two from El Vergel in 2007 and 2018, publishing details of the altitude, aspect and character of each site. While each tequila is undoubtedly different from the other, there is still something distinctly Ocho running through them all, with the fruity, distinct agave character of citrus fruit, earthiness and sometimes a honeyed sweetness, sitting alongside a distinct peppery character.

And despite tequila and wine being worlds apart in terms of flavour and product, Estes sees the similarities between Ocho’s tequilas and the wines of Burgundy. ‘Both use one variety – Pinot Noir for Burgundy, Blue Weber for tequila – and it’s the same producer using the same production methods, but the agave or the grapes are coming from different specific plots of land. So the variable in these products is the location from which the raw material has been sourced.’

As tequila’s image as a premium spirits category develops, so too will the fascinating exploration of the nuances of this product, and Ocho’s travels in terroir will continue to be central to this exciting movement.

Three terroir tequilas to try

Olmeca Altos Plata

A typical highland tequila, Olmeca Altos was created by maestro tequilero Jesús Hernández and two internationally renowned bartenders. Aromas of agave and spring blossom lead onto a floral palate of chalk and lemons, with a pleasing cocoa finish. Alcohol 38%

Tequila Fortaleza Blanco

The tiny Fortaleza distillery is situated in Tequila town and makes small batches of tequila by hand. Sourcing its agave from the valley, there’s a distinctive grassiness and warm agave character, plus lemon zest, cooling mint and sea salt. Alc 40%

Ocho Las Presas Blanco 2018

Las Presas, or ‘The Dams’ is a ranch that was owned by distiller Carlos Camarena’s great-grandfather. With an altitude of 2,170m and an east-west aspect, the agave rows are planted north to south in order to receive the most sunlight without the plants shading each other. The unmistakable Ocho pepper and clear agave characters are present, along with tropical fruit notes of guava, melon and pineapple, and a green olive note too. Alc 40%

Tequila is a distilled spirit made from the blue Agave or Agave Azul, and produced only in five areas of Mexico. It can be drunk on its own or in a cocktail. Find out more in our full guide below.

Tequila Guide

Essential info:

• Colour: Can range from clear, unaged spirit (blanco) to light gold (reposado – rested) and a vibrant gold (añejo – aged). Some Tequilas are extra-aged giving them a richer gold hue.
• Region: Produced in Mexico – there are five Mexican states that are legally allowed to produce Tequila: Jalisco and parts of Guanajuanto, Tamaulipas, Michoacan and Nayarit.
• ABV: Typically bottled at 35% in Mexico, 40% in the US and 38% in Europe.
• Made from: The agave plant, which although has the appearance of a cactus, is a succulent related to the lily family and native to Mexico. Premium Tequilas are made from 100% blue agave, while lower-end tequilas, called ‘mixtos’, typically contain 51% agave with the remaining made up of molasses, corn syrup or other sugars.
• Translation: The name is derived from the Mexican town of Tequila, which lies to the northwest of the major city of Guadalajara.

What is Tequila?

Tequila is a distilled spirit made from the Agave tequilana Weber Blue, blue agave or Agave Azul, and produced only in five areas of Mexico: Jalisco (where 99% is made and home to the town Tequila) as well as Guanajuanto, Michoacan, Tamaulipas and Nayarit – these are known as the Denomination of Origin Tequila (DOT) and recognised as such in more than 40 countries.

There are 166 different species of agave, 125 of which can be found in Mexico but only the Weber Blue (named after the German botanist who first classified the species in 1905 due to the slight blue hue of its green foliage) can be used to make Tequila. These plants are particularly suited to the silicate-rich, red volcanic soils in the region around the city of Tequila with more than 300 million plants harvested there every year.

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History

The history of Mexican agave dates back more than a thousand years, to 250-300 AD when the Aztecs created pulque, a cloudy, slightly sour tasting alcohol drink made from the extraction of the sweet sap from the plant’s hearts and fermenting it. The drink was a hallowed beverage and consumed at religious ceremonies and sacred rites.

But it wasn’t until the 16^th Century when the Spanish conquistadors who had settled in Mexico in 1521 ran out of their supply of brandy and decided to use their knowledge of distillation to turn pulque into a spirit.

Around 1600 the first mass-produced tequila was being made with the first official license to commercially make tequila issued by Spain’s King Carlos IV to the Cuervo family in 1975.

There are currently over 22,000 registered agave farmers in the DOC Tequila region cultivating several hundred million agave plants over 125,000 hectares.

Regulations

The Mexican government has imposed strict regulation to control what can be called Tequila and how it is made. Those that adhere to these regulations, including the registration of all agave grown for Tequila production, are authenticated by the Tequila Regulatory Council (CRT) and carry a NOM number (Norma Oficial Mexicana) on each bottle’s label identifying the distillery.

It must be made from a minimum of 51% Blue Agave, with legislation allowing for the remainder to be made up of a neutral spirit made from cane sugar juice. Those that are 100% Blue Agave are labelled as such while those made with less than 100% are called ‘mixto’.

All tequilas are required to be aged for at least 14-21 days, it must be made from 100% natural ingredients and be a minimum of 38% alcohol.

ABV

Mexican regulations permit Tequila to be bottled at between 35% and 55% ABV but is usually sold at 35% – 38%. The US market stipulates a minimum of 40%, South Africa 43% and Europe 37.5%.

How is Tequila made?

Tequila is made from ripe blue agave plants which take a minimum of six years to mature but those planted in the highlands frequently take much longer to reach maturity and can be up to 12 years.

Unlike whisky where the majority of time is spent in the ageing process, producing tequila requires a vast amount of time invested in cultivation.

At maturity the blue agave plant produces a single flower then dies, but just as the plant begins to flower skilled harvesters called ‘jimadors’ cut off the shoot with a sharp curved tool called a Coa, preserving the starch stored in the heart of the plant.

The hearts are known as the piña as they resemble pineapples with jimadores cutting the plants’ spiky leaves as close to the piña as possible. The ripe hearts, which have an average weight of 32kg but can vary from 10-100kg, are then halved, quartered and slow roasted in traditional ovens called ‘hornos’ for 24-48 hours or baked in faster steam ovens called ‘autoclaves’ for 7 hours where the starches are converted into fermentable sugar.

After cooking the hearts are pressed and shredded to release the sugary juice, known as aguamiel or ‘honey water’. It is then put into fermentation tanks where yeast is added, though traditionally spontaneous fermentation using naturally occurring airborne yeast is still used by a small number of distillers.

The liquid is left to ferment in open or closed vats of wood or stainless-steel tanks for 24-96 hours. Sometimes distillers add some of the agave fibers from which the liquid was extracted to the tanks which form a seal and trap aromatics in the fermentation. The resulting liquid has a 6% alcohol content which then has to be distilled a minimum of two times by a combination of pot and column stills made of copper or more commonly stainless-steel. The style of tequila produced is controlled considerably by the distiller who must find a balance between different flavour compounds and the temperatures they’ll evaporate at. The resulting alcohol content varies between 70 and 110 Proof and is the basic Tequila Blanco, or silver Tequila.

Main types of Tequila:

• Blanco (white) or plata (silver) – can be bottled directly after distillation or rested in stainless steel or neutral oak barrels to allow oxidisation for up to two months. These have a bold taste and work well in cocktails.
• Joven (young) or Oro (gold) – sometimes blends of unaged and aged tequilas but more commonly unaged tequilas produced in the same way as blancos but given a golden hue from the addition of colouring and additives for flavour.
• Reposado (rested) – must be aged in oak barrels of unspecified size or vats called ‘pipones’ for a minimum of two months and up to a maximum of 12 months. Best for mixed drinks and sipping.
• Añejo – must be aged in oak casks with a maximum capacity of 600 litres for at least one year, or between one and three years. These often have a toasty, vanilla and citrus flavour.
• Extra Añejo – must be aged at least three years in oak barrels with a maximum capacity of 600 litres. These generally have more of a smoky flavour and can be compared to fine French Cognacs with similar price tags.
• Curados – a new category launched in 2006 – tequilas flavoured with natural ingredients such as lemon, orange, strawberry, pineapple and pear. A minimum 25% agave spirit must be used with 75% of the fermentable sugars coming from cane or corn and the addition of sweeteners, colouring and/or flavourings up to 75ml per litre.

Distillers can choose to use new casks for ageing or those that previously held tequila or more commonly American whiskey. The type of wood, toast level, thickness of stave, temperature and humidity all combine to dramatically effect how Tequila matures. To comply with regulations, all containers must remain closed, and have paper seals applied, for the duration of the ageing process which only the Compliance Assessment Agency can remove at the designated time.

Serving

In Mexico the most traditional way to drink Tequila is neat at room temperature without fruit slices or salt. In some regions it is popular to drink equal sized shots of tequila and sangrita (little blood in Spanish) a typical Mexican beverage made traditionally with orange juice, lime juice, pomegranate juice and hot chilli-sauce. These are sipped alternately without salt or lime.

When served neat, Tequila most often comes in a narrow 2-ounce shot glass called a caballito (little horse).

A common mixed drink consumed in Jalisco is a ‘Cantarito’ which is made with freshly squeezed orange, grapefruit and lime juice with tequila, a pinch of salt and sparkling grapefruit soda. The mix is usually served in little clay cups (Cantaritos) – a diminutive version of cántaro meaning jug.

In 2002, an official tequila glass was approved by the Consejo Regulador del Tequila called the Ouverture Tequila glass made by Riedel. The margarita glass, rimmed with salt or sugar, is also a widely used for the entire genre of tequila-based drinks.

Tequila cocktails:

• Margarita / Frozen margarita
• Tequila Sunrise
• Tequila Paloma
• Tequila Martini
• Matador
• Tequila Slammer

Did you know?

• Some artisan and craft Tequilas are made using one of the oldest and most labour-intensive techniques known as the ‘Tahona Process’ where the cooked hearts of the blue agave plant are moved into the path of a huge, volcanic stone that has been chiselled into a rough, hulking wheel. The wheel is attached to a long pole and mechanical arm, or more traditionally a mule or oxen, which slowly pulls the wheel to press the juice out of the agave hearts. The Tahona is the name of the wheel itself and comes from the Nahuatl language of the indigenous Aztecs. The process isn’t widely used in the tequila industry with many large brands preferring more efficient extraction methods but a handful of producers use it for the complexity of flavour it gives the resulting juice. Patrón’s Roca line is produced in small batches and made exclusively using the Tahona Process.
• It’s not just the hearts of the agave plant that are important, at one point in history local inhabitants of Tequila county used the leaves to build roofs, make needles and pins, wind strong rope and manufacture paper as well as using the dried fleshly leaves as fuel, the ashes as soap or detergent and the sap to heal wounds.
• In 2006 a white gold and platinum bottle of Ultra Premium Tequila Ley .925 sold for $225,000 making it the most expensive bottle of Tequila ever sold. 
  

Biggest selling brands:

1. Jose Cuervo – Becle
2. Sauza – Beam Suntory
3. Patrón – Bacardi

Other key brands:

• Ocho
• Casamigos
• Hornitos
• El Jimador
• Don Julio
• Olmeca Altos
• Cabo Wabo
• Pepe Lopez
• Herradura

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