A beginner's guide to tequila: types, brands and pairing

Tequila: far more than a shot with salt and lime

Tequila is probably the most recognized Mexican product in the world. But the way it is consumed outside Mexico (as a quick shot with salt and lime, to get drunk as fast as possible) is exactly the opposite of how it is appreciated in its land of origin.

In Mexico, good tequila is savoured, not “shot”. It is drunk in caballitos (small, narrow glasses), in sips, accompanied by sangrita (a drink of tomato, orange and chile) and good conversation. It is a drink to enjoy, not to suffer.

This guide will teach you to understand, choose and enjoy tequila as a knowledgeable Mexican would.

What exactly is tequila?

Tequila is a spirit produced exclusively from the blue agave (Agave tequilana Weber, blue variety) in specific regions of Mexico, mainly the state of Jalisco. It has a Denomination of Origin, similar to French champagne or Spanish Iberian ham.

The process is fascinating:

1. Harvest: the agave takes 6-8 years to mature. The jimadores (specialist farmers) cut the leaves with a tool called a coa to leave only the heart (piña), which weighs 30-70 kg.
2. Cooking: the piñas are cooked in brick ovens (traditional) or autoclaves (industrial) for 24-72 hours to convert the starches into sugars.
3. Milling: the juices are extracted from the cooked agave, either with a tahona (stone wheel, the artisan method) or with mechanical mills.
4. Fermentation: the juices ferment with yeasts for 3-7 days.
5. Distillation: it is distilled twice in copper or stainless-steel stills.
6. Resting/ageing: depending on the type, it rests in oak barrels.

The types of tequila

Tequila blanco (or silver)

Resting: none, or a maximum of 60 days. Color: clear. Flavor: pure agave, citrus, pepper, herbal. It is the tequila that best expresses the flavor of the agave without the influence of wood.

When to choose it: for cocktails (margaritas, palomas), to accompany spicy Mexican food, or for those who want to taste the agave without filters.

Tequila reposado

Resting: 2-12 months in an oak barrel. Color: light gold. Flavor: agave + notes of vanilla, caramel, soft wood. It is the bridge between blanco and añejo.

When to choose it: for sipping; it is the favorite of many Mexicans for everyday drinking. It also works in premium cocktails.

Tequila añejo

Resting: 1-3 years in an oak barrel. Color: dark amber. Flavor: pronounced wood, vanilla, chocolate, dried fruit, spices. The influence of the barrel dominates over the agave.

When to choose it: for sipping after a meal, as a digestif. Good añejos rival whiskies and cognacs in complexity.

Tequila extra añejo

Resting: more than 3 years in a barrel. Color: dark amber to mahogany. Flavor: very similar to a premium brandy or whisky. The agave almost disappears beneath the wood.

When to choose it: for special occasions. These are the most expensive tequilas and are drunk exclusively neat.

Tequila cristalino

It is an añejo or extra añejo whose color has been filtered out with activated charcoal. Color: clear. Flavor: combines the smoothness of an añejo with the visual clarity of a blanco. It is a relatively new and controversial category among purists.

100% agave vs. mixto: the crucial difference

This is the most important distinction you need to know:

• 100% agave tequila: made exclusively with blue-agave sugars. It says “100% de agave” on the label. It is the quality tequila.
• Mixto tequila: requires only 51% agave; the rest is added sugars (usually cane or corn syrup). It does NOT say “100% agave” on the label. It is the tequila that gives you a hangover.

Golden rule: NEVER buy a tequila that does not say “100% de agave” on the label. The difference in flavor and in how you feel the next day is vast.

Recommended brands available in the US

Affordable range (£15-30)

• Olmeca Altos: excellent value for money. Its blanco is perfect for margaritas and its reposado is very pleasant neat.
• Espolón: a brand with character, a good blanco for cocktails.
• El Jimador: basic but honest. 100% agave at a competitive price.

Mid range (£30-60)

• Herradura: one of the oldest tequila houses in Mexico. Its reposado is excellent.
• Don Julio: the standard of quality in Mexico. Its blanco and reposado are benchmarks.
• Patrón: very popular internationally, with a smooth, accessible flavor.

Premium range (£60+)

• Clase Azul: famous for its artisan bottles. Its reposado is exceptional.
• Fortaleza: artisan production with a tahona. For tequila purists.
• Don Julio 1942: the celebration añejo par excellence in Mexico.

How to taste tequila properly

1. Temperature: at room temperature, never cold. Cold numbs the flavors.
2. Glass: a caballito or, better still, a Riedel-style spirits glass. The glass concentrates the aromas.
3. Sight: observe the color and the viscosity (the “tears” it leaves on the glass).
4. Nose: bring the glass gently to your nose. Identify notes of agave, citrus, vanilla, wood.
5. First sip: a small one, to acclimatise the palate to the alcohol.
6. Second sip: more generous. Let the tequila travel all around your mouth. Look for the flavors: sweet, sour, bitter, spicy.
7. Finish: swallow and note the length of the flavor. A good tequila leaves a long, pleasant finish.

Pairing: tequila and food

Tequila pairs extraordinarily well with food, especially Mexican:

• Tequila blanco + ceviche, fish tacos, guacamole
• Tequila reposado + tacos al pastor, enchiladas, light mole
• Tequila añejo + black mole, barbacoa, chocolate puddings
• Tequila + cheese: works surprisingly well with mature cheeses such as aged Manchego

Sangrita: the perfect companion

In Mexico, tequila is accompanied by sangrita: a non-alcoholic drink made with orange juice, tomato juice, lime juice, hot sauce, salt and a pinch of onion. It is drunk by alternating sips of tequila and sangrita. It is the most elegant and traditional way to drink tequila.

Classic tequila cocktails

Margarita

The most famous tequila cocktail in the world: tequila blanco, Cointreau (or triple sec) and lime juice. It is served in a salt-rimmed glass. Simple, perfect, eternal.

Paloma

The most popular cocktail in Mexico (more so than the margarita): tequila blanco, grapefruit soda, lime juice and salt. Refreshing and easy. In the US, you can use a grapefruit soda.

Charro negro

Tequila with cola and lime. It is the Mexican equivalent of a Cuba libre. Simple, effective, popular at parties.

Tequila vs. mezcal

A common confusion: tequila is a TYPE of mezcal, not the other way around. Mezcal is any agave spirit; tequila is a specific mezcal made only with blue agave in authorised regions. It is like champagne (specific) vs. sparkling wine (general).

Artisan mezcal uses diverse wild agaves, is distilled in clay pots and cooked in earth ovens, giving a distinctive smoky profile. If you like tequila, the natural next step is to explore mezcal.

Tequila is a window into Mexican culture: every bottle contains years of tradition, art and passion. Enjoy it with respect and in good company. Find more about Mexican culture on our blog and explore our recipes to go alongside it.