A Beginner's Guide to Tequila: Types, Brands and Perfect Serves

Beyond Shots and Slammers

Tequila has an image problem in Britain. For most people, the word conjures memories of dubious shots in nightclubs - lick salt, down tequila, bite lemon, grimace. That experience, involving the cheapest possible mixto tequila served under the worst possible conditions, has given an entire category of spirits an undeservedly terrible reputation.

Good tequila - made from 100% blue agave, properly distilled, and served at room temperature in a proper glass - is one of the world's great spirits. It has complexity, nuance and terroir that rival good whisky or cognac. The difference between a shot of José Cuervo Gold in a nightclub and a glass of Fortaleza Añejo sipped slowly after dinner is roughly equivalent to the difference between cooking sherry and a glass of vintage port. They are, functionally, different drinks.

This guide is for anyone who has dismissed tequila based on bad experiences and is curious about what they have been missing. It covers how tequila is made, how to understand the different categories, which brands are worth buying in the UK, and how to drink tequila in a way that actually lets you enjoy it.

How Tequila Is Made

Tequila is made exclusively from blue agave (Agave tequilana Weber, var. azul), a succulent plant that takes 6-8 years to mature in the volcanic soils of Jalisco and surrounding states in western Mexico. The production process is a fascinating blend of agriculture, tradition and chemistry:

1. Harvesting: When the agave reaches maturity, jimadores (specialised harvesters) use a sharp, flat-bladed tool called a coa to strip away the long, spiky leaves, revealing the heart of the plant - the piña, so called because it resembles a giant pineapple. A mature piña weighs 30-90kg.
2. Cooking: The piñas are cooked to convert their complex starches into fermentable sugars. Traditional producers use stone ovens (hornos), slow-cooking the piñas for 24-72 hours. Industrial producers use autoclaves (pressure cookers), which reduce cooking time to 7-12 hours but produce a less complex flavour.
3. Crushing: The cooked piñas are crushed to extract their sweet juice (mosto). Traditional producers use a tahona - a massive volcanic stone wheel pulled by a mule or motor. Modern producers use mechanical shredders. Tahona-crushed tequilas tend to have more body and earthy character.
4. Fermentation: The juice is fermented in tanks for 3-12 days, converting sugars to alcohol. Some producers use wild yeast, others use commercial strains. Fermentation temperature, duration and yeast selection all affect the final flavour.
5. Distillation: The fermented liquid is distilled twice (occasionally three times) in copper pot stills or stainless steel column stills. Copper pot stills produce more complex, characterful tequila; column stills produce cleaner, more neutral spirit.
6. Ageing (for some categories): Some tequilas are aged in oak barrels, developing colour, complexity and smoothness. Others are bottled unaged, preserving the pure agave character.

The Five Categories of Tequila

Understanding tequila categories is the key to choosing the right bottle for your needs:

1. Blanco (Silver/Plata) - Unaged

Bottled immediately after distillation or rested for up to 60 days. Blanco tequila is pure agave expression - bright, vegetal, peppery, with notes of citrus, tropical fruit and fresh herbs. It is the best category for experiencing the fundamental character of tequila and the best choice for cocktails (especially margaritas).

UK recommendations:

• Ocho Blanco (£30-35): Single-estate tequila with exceptional agave character. Available at specialist retailers and Waitrose.
• Espolòn Blanco (£22-28): Excellent quality at a mid-range price. Clean, citrusy, slightly peppery. Widely available at Tesco and Sainsbury's.
• Olmeca Altos Plata (£20-25): Made using traditional tahona crushing. Earthy, sweet, complex for the price. Available at most supermarkets.
• Patrón Silver (£35-40): The most recognisable premium blanco. Clean, smooth, slightly sweet. Available everywhere.

2. Reposado ("Rested") - Aged 2-12 Months

Aged in oak barrels for 2 to 12 months. Reposado tequila bridges the gap between the fresh agave character of blanco and the oak-influenced complexity of añejo. It develops notes of vanilla, caramel and light spice while retaining agave brightness. The most versatile category - excellent for sipping, in cocktails, or with food.

UK recommendations:

• Herradura Reposado (£30-38): Beautifully balanced - sweet agave, gentle oak, honey notes. Available at Waitrose and online.
• Espolòn Reposado (£25-30): Excellent value. Butterscotch and vanilla with bright agave underneath.
• El Jimador Reposado (£20-25): The best budget reposado. Clean, approachable, slightly sweet.

3. Añejo ("Aged") - Aged 1-3 Years

Aged in oak barrels for 1 to 3 years. Añejo tequila develops deep amber colour and complex flavours - caramel, vanilla, dried fruit, tobacco, leather, chocolate. It is tequila's answer to aged whisky or cognac, meant for slow sipping and contemplation. The agave character is still present but integrated into a broader, more complex flavour profile.

UK recommendations:

• Don Julio Añejo (£45-55): Rich, smooth, with butterscotch, vanilla and hints of dark chocolate. Widely available.
• Herradura Añejo (£40-50): Deep amber, complex, with notes of dried fruit and spice.
• Ocho Añejo (£45-55): Single-estate complexity at its best. Available from specialist retailers.

4. Extra Añejo - Aged 3+ Years

A relatively new category (created in 2006), extra añejo tequilas are aged for more than 3 years. They are dark, rich and intensely oak-influenced - closer to aged spirits like cognac or bourbon than to traditional tequila. Premium prices (£60-200+), meant exclusively for slow sipping.

5. Cristalino - Filtered Añejo

A modern category: añejo or extra añejo tequila that has been charcoal-filtered to remove the colour imparted by oak ageing, producing a clear spirit with some aged character. Divisive among tequila purists - some consider it a gimmick, others appreciate its unique smooth character.

The Critical Distinction: 100% Agave vs Mixto

This is the single most important thing to know about tequila: always buy 100% agave tequila. By law, tequila must contain at least 51% blue agave - the remaining 49% can be made from any sugar source (typically cane sugar or corn syrup). These "mixto" tequilas are the ones responsible for tequila's bad reputation - they taste harsh, chemically and one-dimensional.

100% agave tequila (which must say "100% de agave" or "100% puro de agave" on the label) is made entirely from blue agave, producing a cleaner, more complex and infinitely more enjoyable spirit. The price difference is often surprisingly small - an excellent 100% agave blanco can be found for £20-25 at most supermarkets.

How to Taste Tequila Properly

1. The glass: Use a narrow-mouthed glass - a Glencairn whisky glass or even a small wine glass. The narrow opening concentrates the aromas. Avoid shot glasses.
2. Temperature: Room temperature. Never chilled, never warmed. Cold suppresses aromas; heat releases harsh alcohol vapours.
3. Look: Note the colour - water-clear for blanco, straw-gold for reposado, amber for añejo. Hold the glass to the light and swirl gently.
4. Nose: Hold the glass a few centimetres from your nose and breathe gently. Do not plunge your nose into the glass - the alcohol will overwhelm your senses. Look for agave (vegetal, slightly sweet), fruit (citrus, tropical), spice (pepper, cinnamon), and oak (vanilla, caramel) aromas.
5. Taste: Take a small sip and let it rest on your tongue for a few seconds before swallowing. Notice the initial sweetness, the mid-palate flavours and the finish. Good tequila has a long, complex finish that evolves over several seconds.
6. The Mexican way: In Mexico, tequila is often sipped with sangrita - a chaser of tomato juice, orange juice, lime juice, chilli and salt. Alternate sips of tequila and sangrita for a magnificent experience.

Classic Tequila Cocktails

The Perfect Margarita

• 50ml blanco tequila
• 25ml fresh lime juice
• 20ml Cointreau or triple sec
• 10ml agave syrup (optional, for a slightly sweeter drink)

Shake with ice, strain into a salt-rimmed glass over fresh ice. Garnish with a lime wheel. This is the correct ratio - most bar margaritas use far too much sweet-and-sour mix and not enough tequila.

Paloma

Mexico's most popular tequila cocktail - more popular than the margarita in Mexico itself. Fill a tall, salt-rimmed glass with ice. Add 50ml blanco tequila, the juice of half a lime, and top with grapefruit soda (San Pellegrino Pompelmo works perfectly and is available at most supermarkets). Stir gently. Refreshing, simple and dangerously drinkable.

Tequila Old Fashioned

For añejo lovers: muddle a sugar cube with 2 dashes Angostura bitters and a splash of water. Add 60ml añejo tequila and a large ice cube. Stir for 30 seconds. Garnish with an orange peel. This drink showcases the oak-aged complexity of good añejo beautifully.

Where to Buy Tequila in the UK

• Supermarkets: Tesco, Sainsbury's, Waitrose and Morrisons all stock 100% agave tequilas - look for Espolòn, Olmeca Altos, Patrón and Don Julio
• Specialist retailers: The Whisky Exchange, Master of Malt and Amathus Drinks offer extensive tequila ranges, including small-batch and artisanal producers not found in supermarkets
• Mexican shops: Some Mexican shops in the UK stock tequilas not available elsewhere - particularly smaller, traditional producers

For authentic Mexican food to pair with your tequila - because tequila is always better with food - explore our recipe collection. For tequila tastings and cocktails prepared by experts, discover Mexican restaurants and bars throughout Britain.