The different tastes are quite distinctive. With blanco, the agave flavours tend to be more intense, while reposado or añejo are usually smoother, mellower and more complex – and just like other spirits aged in casks, they can take on the flavours of the wood. How do I know it’s tequila? There’s also the relatively new ‘extra-anejo’ category (introduced in 2006) for the tequila connoisseurs out there. Aged for three years plus, we don’t see so much of it here in the UK. What's the difference between tequila and mezcal? If you wanted to label it like we do beer, tequila is your commercial lager and mezcal is your craft beer. How to drink tequila in 2023 Tequila can be a stiff drink, but it’s no stronger than any other spirit. When produced for consumption in Mexico it’s usually 38% ABV, but in the United States it must be at least 40% alcohol to count as the real deal. For consumption in the rest of the world, it can be anywhere between 31% and 55% ABV. How we test tequila

Añejo – is aged tequila. This stays in the barrels for longer – generally between one and three years – and the barrels themselves are smaller, which adds to the flavour.Once we’ve completed our initial taste testing, we compare the flavour and quality of each tequila to similar products across a range of price points and ask an all important question – is it good value for money? Our lengthy testing ensures there’s a tequila for everyone on our list, whatever your taste or budget. It is best served slightly chilled, but avoid freezing it. Place the bottle in the refrigerator for a few hours before serving. Freezing tequila can dull its flavors and diminish the overall experience. 3. Set the Mood Reposado – literally, a “rested” tequila, which has been aged in oak barrels for between two and 12 months. Before serving tequila, ensure your palate is clean. Avoid consuming strong-flavored foods or drinks that could overpower the delicate nuances of the tequila. A neutral palate allows you to fully appreciate the complexities of the spirit. 5. Pour with Precision This category is aged for at least a year, but less than three, and is where you’ll really start to notice the influence of the barrel. Producers use everything from ex-bourbon to red wine or Scotch whisky casks to add subtle layers of caramel, toffee and oak on top of the fresh and peppery agave base.

Blanco or silver — call it what you will — but this is your entry-level tequila. If you insist on slamming, this is generally what you’ll want to do it with. Diamond-clear and un-aged, the best examples are fresh and zippy with a citrus spike. Some cheaper bottles will burn, but we’ve bypassed those for small-batch tequilas that are silky smooth. Reposado Tequila is made exclusively from the blue agave plant, grown primarily in the area surrounding the city of — you guessed it — Tequila, in the western state of Jalisco, Mexico. Tequila is not just a drink; it’s an experience. Set the mood by creating a relaxing and inviting ambiance. Dim the lights, play some soothing music, and arrange your tequila-serving station with care. 4. Provide a Clean Palate Sip the tequila slowly, allowing it to coat your palate. Let the flavors unfold on your tongue, from the initial notes to the lingering finish. Pay attention to the different taste profiles, such as the citrus, herbal, and spicy undertones. 8. Avoid Mixing

The name “tequila” is protected, so all brands and types come from Mexico. The spirit is mostly produced in the area surrounding the actual city of Tequila, and in the highlands of the central-western Mexican state of Jalisco. Here, the blue agave plant needs at least eight years to mature, after which harvesters extract the piaña (heart) from the plant’s core, stripping it of its leaves before distilling it. The oak barrels used in the aging process also impart subtle hints of vanilla to the tequila. This delicate flavor adds depth to the overall profile, elevating the spirit’s complexity and making it a true pleasure to savor. The interplay of vanilla with other flavor notes creates a symphony of taste that dances on the palate. 3. Oak and Spice